This was my first Christmas going vegan and the most worrisome part was eating dessert on Christmas day (plus the lack of cheap chocolate in my stocking). I couldn’t have traditional Christmas cake, most mince pies, ice cream, most apple pie, cheesecake… The list of now inedible foods was endless.

My mum was in a similar state of confusion so she challenged me to make an appropriate dessert for everyone, from my grandparents to my younger brother. Everyone wanted chocolate (no surprise). Since I bake far less at home than at uni, this gave me the perfect opportunity to try Jamie Oliver’s Vegan Chocolate Brownies, with a few tweaks of my own.

If I had a cheeky slice on Christmas Eve, before the big day, who could blame me? It was just too irresistible a treat. I warn you now: this is one super indulgent and rich brownie. If you wish, you may tone it down with milk chocolate instead of dark.

Vegan Pecan and Almond Brownies

  • Prep Time:20 minutes
  • Cook Time:25 -30 minutes
  • Total Time:50 minutes
  • Servings:12
  • Medium


  • 5 tablespoon sunflower oil
  • 7 oz dark chocolate (or vegan milk chocolate)
  • 1 1/2 cup self raising flour
  • 3 teaspoon cocoa powder
  • 1 cup brown sugar
  • 1 pinch sea salt
  • 1 vanilla pod
  • 9/10 cup unsweetened soya milk
  • 3 1/2 oz almonds
  • 3 1/2 oz pecans
Photo By Emily Stamp
  • Step 1

    Preheat the oven to 360ºF.

  • Step 2

    Lightly grease an 8 inch square baking tin with oil. Then line with greaseproof paper.

  • Step 3

    Melt 3/4 of the chocolate by placing a heat-proof bowl over simmering water. Once melted, set aside to cool.

    #SpoonTip: Use a microwave to use less dishes.

    Photo By Emily Stamp
  • Step 4

    Sieve the flour and cocoa powder into a large bowl.

    Photo By Emily Stamp
  • Step 5

    Mix, then stir in the sugar and a pinch of salt.

    Photo By Emily Stamp
  • Step 6

    Scrape the vanilla pod seeds into the bowl by halving the pod lengthways.

  • Step 7

    Fold the oil, soya milk and melted chocolate into the dry mix.

    Photo By Emily Stamp
  • Step 8

    Roughly chop the pecans, almonds and remaining chocolate.

    Photo By Emily Stamp
  • Step 9

    Stir them into the mixture, saving some nuts for the top.

    Photo By Emily Stamp
  • Step 10

    Pour the mixture into the prepared tray evenly.

    Photo By Emily Stamp
  • Step 11

    Sprinkle the remaining nuts over the top.

    Photo By Emily Stamp
  • Step 12

    Place into the oven for 25-30 minutes. It will be cooked on the outside and still gooey inside.

  • Step 13

    Leave to cool 5 minutes, then serve.

    #SpoonTip: Serve with banana or vanilla ice cream.

    Photo By Emily Stamp