The Absolute Best Vegan Brownies Recipe
Introduction
These vegan brownies are rich, fudgy, and absolutely decadent without any eggs or dairy. Using aquafaba as an egg substitute, they achieve the perfect texture that will satisfy any chocolate craving. Easy to make and utterly delicious, they’re sure to become a favorite treat.
Ingredients
- 1/2 cup (120 mL) aquafaba (liquid from a can of unsalted chickpeas)
- 1 ½ cups (290g) organic cane sugar or pure cane sugar
- 6 ounces (170g) 65-75% dark chocolate, roughly chopped
- 8 tablespoons / 4 ounces (112g) vegan butter, cubed
- 1 ½ cups (180g) all-purpose flour
- 7 tablespoons (42g) Dutch process cocoa powder
- ¾ teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
- 1 teaspoon espresso powder
- 3 ounces (85g) dark or bittersweet chocolate chips or finely chopped dark chocolate
Instructions
- Step 1: Line an 8×8-inch (20×20 cm) square metal baking pan with parchment paper, leaving some overhang on the sides for easy removal. Preheat your oven to 350°F (176°C).
- Step 2: Sift the flour and cocoa powder together into a medium bowl to remove lumps.
- Step 3: In a large mixing bowl, combine the aquafaba and sugar. Beat on high speed with an electric mixer for 2 ½ to 3 minutes until the mixture is thick, glossy, and ribbons form frequently.
- Step 4: Fold in the vanilla extract, salt, and espresso powder with a silicone spatula until well incorporated.
- Step 5: Set up a double boiler by placing a heatproof bowl over a saucepan with simmering water. Make sure the bowl does not touch the water.
- Step 6: Add the chopped dark chocolate and vegan butter to the bowl. Stir occasionally until melted and smooth. Keep warm for another 30 to 60 seconds.
- Step 7: Pour the melted chocolate mixture into the aquafaba mixture and gently fold to combine.
- Step 8: Add the sifted flour and cocoa mixture to the wet ingredients. Stir just until combined, then fold in the chocolate chips. Pour the batter into the prepared pan and smooth the top evenly.
- Step 9: Bake for 34 to 37 minutes. Test by inserting a toothpick into the center; it should come out with moist crumbs or slightly thick batter. If it’s still wet or runny, bake an additional 5 minutes.
- Step 10: Cool the brownies on a wire rack for 30 minutes. Use the parchment overhang to lift them from the pan, then cool for another 20 to 30 minutes before slicing and serving.
Tips & Variations
- Use espresso powder to enhance the chocolate flavor, but it can be omitted if unavailable.
- For extra fudginess, slightly underbake the brownies, checking them early and often.
- Swap vegan butter with coconut oil for a different richness and subtle coconut flavor.
- Feel free to add chopped nuts or swirl in vegan caramel for added texture and flavor.
Storage
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 7 days or freeze for up to 3 months. To reheat, allow frozen brownies to thaw completely, then warm gently in a low oven or microwave for a few seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is aquafaba and why is it used in this recipe?
Aquafaba is the liquid from cooking or canning chickpeas. It works as an excellent vegan egg substitute because it whips into a fluffy texture, adding structure and moisture to baked goods like these brownies.
Can I use regular cocoa powder instead of Dutch process?
While Dutch process cocoa is recommended for its smooth flavor and color, you can substitute with natural cocoa powder. Keep in mind the brownies may have a slightly different taste and texture.
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The Absolute Best Vegan Brownies Recipe
- Total Time: 52 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
These absolute best vegan brownies are rich, fudgy, and irresistibly chocolatey with a perfect balance of sweetness. Made using aquafaba as an egg substitute, they are moist and indulgent without any dairy or eggs, ideal for vegans and chocolate lovers alike. The recipe includes a step-by-step method leveraging a double boiler for melting chocolate and an oven bake to achieve the perfect texture.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (120 mL) aquafaba (liquid from a can of unsalted chickpeas)
- 1 ½ cups (290g) organic cane sugar or pure cane sugar
- 8 tablespoons / 4 ounces (112g) vegan butter, cubed
- 1 tablespoon pure vanilla extract
Dry Ingredients
- 1 ½ cups (180g) all-purpose flour
- 7 tablespoons (42g) Dutch process cocoa powder
- ¾ teaspoon fine sea salt
- 1 teaspoon espresso powder
Chocolate
- 6 ounces (170g) 65-75% dark chocolate, roughly chopped
- 3 ounces (85g) dark or bittersweet chocolate chips, or finely chopped dark chocolate
Instructions
- Prepare the pan and preheat the oven: Line an 8×8-inch (20×20 cm) square metal baking pan with parchment paper, making sure there is some overhang on the sides to easily lift the brownies out later. Preheat the oven to 350°F (176°C).
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour and Dutch process cocoa powder to remove any lumps and ensure smooth mixing.
- Whip aquafaba and sugar: In a large mixing bowl, combine the aquafaba and sugar. Using an electric hand mixer or stand mixer on high speed, beat for 2 ½ to 3 minutes until the mixture thickens, becomes glossy, and wavy ribbons frequently appear.
- Add flavorings: Fold in the vanilla extract, fine sea salt, and espresso powder carefully with a silicone spatula until combined. The espresso powder will continue dissolving as the mixture rests.
- Set up double boiler for melting chocolate: Place a heatproof bowl over a saucepan filled with a few inches of simmering water (the bowl should not touch the water). This ensures gentle melting of the chocolate and butter.
- Melt chocolate and butter: Add the chopped dark chocolate and cubed vegan butter to the bowl. Stir occasionally with a whisk until smooth and completely melted. Once melted, keep the bowl on the saucepan for an additional 30-60 seconds to warm through.
- Combine chocolate mixture with aquafaba mixture: Pour the warm melted chocolate and butter mixture over the whipped aquafaba and sugar mixture. Fold gently with the spatula until just incorporated.
- Add dry ingredients and chocolate chips: Stir in the sifted flour and cocoa powder until just combined to avoid overmixing. Then fold in the dark or bittersweet chocolate chips evenly throughout the batter.
- Bake the brownies: Pour the batter into the prepared pan and smooth the surface for even baking. Bake in the preheated oven for 34 to 37 minutes. Test with a toothpick inserted into the center; it should come out with some moist crumbs or a bit of thick batter, indicating fudgy brownies. If it’s still liquidy, bake for about 5 more minutes but avoid overbaking.
- Cool and serve: Transfer the baked brownies to a wire rack and cool for 30 minutes. Using the parchment paper overhang, lift the brownies out of the pan carefully. Let them cool another 20 to 30 minutes before slicing and serving for best texture and flavor.
Notes
- Aquafaba is the liquid from canned chickpeas—use unsalted varieties for best results.
- Using Dutch process cocoa powder ensures a smooth, rich chocolate flavor.
- Espresso powder enhances the depth of the chocolate taste without making it taste like coffee.
- Do not overmix the batter once the flour is added to keep the brownies tender and fudgy.
- Allow the brownies to cool fully before slicing to help them set properly.
- You can substitute vegan butter with coconut oil if preferred, but it may slightly alter the texture.
- Make sure the double boiler water is at a rapid simmer, not a boil, to avoid scorching the chocolate.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vegan brownies, fudgy brownies, chocolate dessert, aquafaba brownies, dairy-free brownies, egg-free brownies
