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Agave Vegan Brownies

Agave Vegan Brownies

Prep

15 min

Bake

25 mins

Serves

16

Difficulty

Medium
Agave Vegan Brownies

About

Delicious Agave vegan brownies ideal for anyone who wants to enjoy a chocolatey dairy-free snack.

made using

Agave Plant Syrup

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 350 degrees F / 180ºc.

Step 2

In a bowl, add all the dry ingredients and whisk really well.

Step 3

Heat the Agave Plant Syrup and water in a pan or microwave until hot. Add half the chocolate chips and mix until all the chocolate melts and is smooth. Add the vanilla and oil and mix in.

Step 4

Add the dry ingredients to the wet and mix to just about combined. It will be a stiff batter, stiffer as it gets cold. Fold in the remaining chocolate chips.

Step 5

Drop the mixture onto a parchment lined or greased brownie pan. Spread the mixture evenly using a spatula if needed.

Step 6

Bake for 22 to 24 minutes.

Step 7

Cool for at least 15 minutes if you can before moving them out of the dish. Slice and serve.

Ingredients – 5 items

Serving

1

Wet

Agave Plant Syrup

4 tbsp
Water

Water

62 ml
Chocolate-chips

Chocolate chips

Chunks or bar, vegan

120 g
Vanilla

Vanilla extract

1 tsp
Olive-oil

Oil

3 tbsp

Dry

Whole wheat pastry flour

Or whole wheat flour, or Spelt flour

120 g
Cornstarch

Cornstarch

1 tbsp
Baking-soda

Baking soda

1/4 tsp
Cocoa-powder

Cocoa powder

22 g
Fairtrade Golden Caster

Golden caster sugar

100 g

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Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

Which one do you think looks best?
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It isn't just milk and two sugars around our house. We're daring to dazzle guests with some fancy frappés and a nice drizzle of our Tate & Lyle Barista Caramel Syrup. 

And there's nothing stopping you from doing the same!
A nice Mother's Day activity for your little bakers! 

We know all the mums out there will be having a really sweet day. But we thought some homemade Mother's Day cakes might make it even sweeter...

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With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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