Units
Scale
Ingredients
- 126 g aquafaba
- 160 g granulated sugar
- 120 g light brown sugar
- 1/2 tbsp vanilla extract
- 113 g salted vegan butter
- 140 g vegan dark chocolate (or more vegan choc chips)
- 46 g Dutch process cocoa
- 160 g all purpose flour
- 1/2 tsp salt
- 87 g vegan chocolate chips (I like to use dark )
- 4–6 scoops vanilla ice cream
Instructions
Fudgy vegan brownies
- Preheat Preheat oven to 180°C/356°F. Line a 9-inch or 8-inch square baking pan with foil. Lightly grease the foil with vegan butter.
- Sift Sift all-purpose flour, Dutch-process cocoa and salt. Give it a mix together until well combined. Then, take around 1 tbsp of that mixture and combine it with vegan chocolate chips. Set aside.
- Whisk In another bowl, add aquafaba, granulated sugar and brown sugar. Whisk with a handheld whisk for around 3-4 minutes or until it becomes white in colour and thick – kinda like meringue! Using the bain-marie method, melt salted vegan butter and vegan dark chocolate. Pour into the aquafaba mixture, add in vanilla extract, and gently fold together until well combined. Add in the dry ingredients, combine until mostly combined, and then add the vegan chocolate chips. Fold together until no flour is visible.
- Bake Pour into the prepared baking pan. With an offset spatula, spread the batter into an even layer. Bake for 20 minutes. They will still be underbaked and gooey inside because we want brownies that stay fudgy even once frozen!!
- Cool Once they're done baking, transfer the baking tray onto a cooling rack and allow it to cool completely. With the back of a spoon, gently press the puffed-up edges *see the video. Once the baking tray is completely cooled, cover the brownies with more foil and freeze overnight (or for at least 4 hours).
Final touches
- Freeze Grab your vegan vanilla ice cream out of the freezer, and set it aside so it softens slightly. Next, grab the frozen block of brownies, remove all the foil from the brownies. Add another layer of foil to the bottom of the pan. Measure the brownie, and cut the brownie in half. Place back into the pan with the foil, with the crinkle side facing down. *read blog post for more tips!
- Add the scoops of softened vanilla ice cream, and with an offset spatula, spread into an even(ish) layer. Place the second half of the brownie on top, with the crinkle side facing up. Wrap with plastic wrap, or just cover the exposed sides with foil, and pop in the freezer overnight. You could freeze for 12 hours, but for the best results freeze overnight (or for up to 2-3 months!)
- Slice The next day, slice into 10 bars, and enjoy immediately!