Chocolate Brownies

Those brownies are really easy to make, and they are vegan friendly. They are a joy to eat. Great for rest days, I do bake them on regular basis.


16 portions

  • 200g dark chocolate (80%+)
  • 170g sel-raising flourr
  • 50g light olive oil
  • 230g soya milk, unsweatened
  • 180g golden caster sugar (or soft brown sugar if prefered)
  • 30g cocoa powder
  • 15g vanilla extract
  • 50g goji berries
  • Optional pinch of salt


(calculated using the MyFitnessPal App)









Source: The Plant-Based Cyclist (Nigel Mitchell)

Method (Thermomix)

You can replace brown sugar with coconut sugar.  

Pre-heat your oven to about 160˚C and line a 20cm baking tray with parchment.  

Use the Thermomix built-in scales to weigh the ingredients as you put them in. Start with the chocolate and give it a blast at speed six for about 10 seconds or until it becomes a rough powder. Add the rest of the ingredients – except the goji berries – and mix at level six for about 20 seconds, or until you have a smooth mixture. Add the goji berries, put on reverse blade, and mix on speed three for a few seconds. Transfer the mixture to the baking tray. Scrap down the bowl to ensure you get as much brownie mix as possible. Cook for about 20-25 minutes, the middle should still be a bit gooey.

Plant-based Chocolate Brownies

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