Vegan coffee & walnut brownies

Coffee & walnut brownies

A fudgey vegan chocolate brownie is hard to beat, especially when it’s studded with crunchy walnuts and made with espresso coffee to give them a wonderful depth of flavour. The coffee haters out there need not worry. It adds more depth than it does coffee flavour. If you really can’t be persuaded, then simply then exchange the coffee for more dairy-free milk, which will give you the same liquid content. 

Vegan coffee & walnut brownies

Vegan coffee & walnut brownies

Recipe by Richard Church (

Makes: 12 | Prep time: 15 minutes | Cooking time: 25 minutes | Cooling time: 2 hours


For the brownie:

  • 300g self-raising flour
  • 50g cocoa powder
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tbsp ground flaxseeds
  • 150g unrefined sugar
  • 60g vegan margarine, room temperature, plus extra for greasing
  • 150ml espresso coffee (or instant, if that’s what you have)
  • 150ml dairy-free milk (I used rice milk)
  • 1 tsp vanilla extract
  • 170g dark, dairy-free chocolate, melted
  • 70g chopped walnuts

For the topping:

  • 100g dark, dairy-free chocolate, melted
  • 50g vegan margarine
  • 40g chopped walnuts


  1. Preheat the oven to gas 4/180C/350F, then grease a 12 x 9 inch baking tray and line it with greaseproof paper.
  2. Sift the flour and cocoa powder into a large mixing bowl. Add the salt, baking powder, flaxseeds and sugar and mix together.
  3. Stir in the margarine and then add the espresso, milk and vanilla extract. Use a whisk to thoroughly combine all the ingredients into a smooth batter. Add the melted chocolate and walnuts and whisk again.
  4. Pour or spoon out the mixture onto the baking tray and flatten it out with a spatula. As the melted chocolate cools this will become slightly more difficult because the mixture will thicken. Place the tray in the middle of the oven and cook for 20-25 minutes, until cooked but still a little moist in the middle.
  5. Once cooked, turn the tray out onto a large chopping board. The tray should lift easily off the brownie. Remove the greaseproof paper and allow to cool for an hour.
  6. Once the brownie is cool, melt the topping chocolate and whisk in the vegan margarine. Spread over the top of the brownie with a pallet knife and then sprinkle the chopped walnuts on top. Leave to cool for another hour, then cut into 12 pieces.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

Going Vegan by Richard Church, features over 100 plant-based recipes, many of which are gluten-free, as well as advice for the new and established vegan. 

Going Vegan is available to purchase on Amazon

About the author

Richard Church is a portrait photographer and plant-based food blogger living and working in London. He’s been passionate about food since he was thirteen years old, when he made his first pizza from a cookbook. In the spring of 2014, he decided on a whim to go vegan. Richard was a voracious meat eater up until then and thought he would last about 2 weeks before giving up. But he’s never looked back…

You can find more delicious recipes on Richard’s website,, and on his Facebook page.

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