Vegan Brownies

why make this recipe

These vegan brownies are a true delight, offering a rich, fudgy texture that even non-vegans will love. With ingredients like aquafaba and dark chocolate, they are not only dairy-free but also full of flavor. They are perfect for any occasion, whether you’re treating yourself, hosting friends, or looking for a satisfying dessert that everyone can enjoy.

how to make The Absolute Best Vegan Brownies

Ingredients

• 1/2 cup (120 mL) aquafaba (liquid from a can of chickpeas, use 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

Directions

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.
2. Preheat the oven to 350°F (176°C).
3. In a medium bowl, sift the flour and cocoa powder together to eliminate lumps.
4. In a large mixing bowl, combine aquafaba and sugar. Using an electric mixer, beat on high speed for 2 ½ to 3 minutes until thickened and glossy.
5. Mix in the vanilla, salt, and espresso powder with a silicone spatula until well combined.
6. Set up a double boiler by nesting a heatproof bowl over a saucepan filled with a few inches of simmering water.
7. Add chopped dark chocolate and cubed vegan butter to the bowl, melting and whisking until smooth.
8. Pour the warm chocolate mixture over the aquafaba-sugar mixture. Fold together gently.
9. Add the flour-cocoa mixture to the wet ingredients and stir until just combined. Fold in chocolate chips.
10. Pour the batter into the lined pan and smooth the surface with a spatula.
11. Bake for 34 to 37 minutes, or until a toothpick inserted in the middle comes out with some moist crumbs or a tiny bit of batter.
12. Transfer the brownies to a wire rack to cool for 30 minutes. Use the parchment paper to lift the brownies out of the pan and let them cool for another 20 to 30 minutes before slicing.
13. Slice and enjoy!

how to serve The Absolute Best Vegan Brownies

Serve these brownies warm, topped with a scoop of vegan ice cream or a drizzle of chocolate sauce. They also make for a great snack with a cup of coffee or tea!

how to store The Absolute Best Vegan Brownies

To store, keep the brownies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them, but be aware they may lose some of their fudginess.

tips to make The Absolute Best Vegan Brownies

• Be careful not to overmix the batter once you add the flour, as this can make the brownies tough.
• If you prefer a sweeter brownie, you can add a bit more sugar to taste.
• For an extra chocolate kick, add more chocolate chips or nuts.

variation

You can add nuts or dried fruits for different textures. You might also try using almond flour instead of all-purpose flour for a gluten-free version.

FAQs

Can I use something other than aquafaba?
Yes, you can substitute aquafaba with flaxseed meal mixed with water, but the texture may be slightly different.

What can I use instead of dark chocolate?
You can use semi-sweet chocolate or cocoa powder, but it will change the flavor and texture a bit.

How do I know when the brownies are done?
The brownies should have a crust on top and when a toothpick is inserted, it should come out with moist crumbs—not wet batter.

The Absolute Best Vegan Brownies

---

• Author: ikramnihad
• Total Time: 50 minutes
• Yield: 16 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

These vegan brownies are delightfully rich and fudgy, offering a satisfying dessert that everyone can enjoy, perfect for any occasion.

---

Ingredients

Scale 1x2x3x

• 1/2 cup (120 mL) aquafaba
• 1 ½ cups (290g) organic 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

---

Instructions

1. Line an 8×8-inch (20×20 cm) square metal baking pan with parchment paper.
2. Preheat the oven to 350°F (176°C).
3. In a medium bowl, sift the flour and cocoa powder together.
4. In a large mixing bowl, combine aquafaba and sugar, then beat on high for 2 ½ to 3 minutes.
5. Mix in the vanilla, salt, and espresso powder until combined.
6. Set up a double boiler and melt the dark chocolate and vegan butter.
7. Pour the chocolate mixture over the aquafaba-sugar mixture and fold gently.
8. Add the flour-cocoa mixture and stir until just combined, then fold in chocolate chips.
9. Pour the batter into the lined pan and smooth the surface.
10. Bake for 34 to 37 minutes until a toothpick comes out with moist crumbs.
11. Let cool for 30 minutes in the pan and then lift out to cool for another 20-30 minutes before slicing.

Notes

For a sweeter brownie, add more sugar. Serve with vegan ice cream for a treat.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 brownie
• Calories: 200
• Sugar: 18g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg

Keywords: vegan brownies, dessert, chocolate, dairy-free, fudgy brownies