Denise says:

This vegan brownie recipe has a delicious velvety texture with a blueberry topping.
  • Preparation Time:  30 minutes
  • Cooking Time:      1 hour
  • Serves: 10 -12  people


  • 200g dark chocolate
  • 280g non-dairy margarine
  • 170g plain white flour
  • 200g muscovado sugar
  • 1/2 teaspoon baking powder
  • 75g cocoa powder
  • Pinch ground sea salt
  • 200 ml almond milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons maple syrup
  • 255g creamy Sheese original – 1 tub
  • For the Swirl Topping
  • 150g creamy sheese original
  • 2 tablespoons muscovado sugar
  • 150g mix of fresh blueberries, blackberries and raspberries


  1. Preheat the oven to 160ºC /320F/ Gas mark 3. Grease a 22 cm square tin and line with baking parchment paper.
  2. Melt the chocolate and margarine in a bowl over a pan of simmering water (or in a double boiler), stirring frequently.
  3. Sift the flour, muscovado sugar, baking powder, cocoa powder, and the salt into another large bowl.
  4. In a separate bowl mix together the almond milk, vanilla extract, maple syrup and creamy Sheese original cheese.
  5. Transfer the chocolate mixture, flour mixture and almond mixture to the food processor and whizz until smooth.
  6. Pour into the prepared cake tin.
  7. For the swirl topping mix the creamy sheese original, muscovado sugar together and dot with spoonfuls on top of the chocolate mixture. Sprinkle with mix berries.
  8. Bake for 40 to 45 minutes or until just firm.