Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Absolute Best Vegan Brownies Recipe

★★★★★

4.5 from 86 reviews
  • Author: Lila
  • 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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://plumandpan.com/the-absolute-best-vegan-brownies-recipe/