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Say hello to these Seriously Fudgy Vegan Brownies! I mean, have you ever seen a more beautiful brownie in your life?! They have that classic crinkle top, they’re fudgy af …only difference? They’re vegan!
One reader, Harriet, says: “Honestly the best vegan brownies I’ve ever made, they’re sooo good! I’m making them for the fourth time today and can’t wait.”
What you’ll need to make these Seriously Fudgy Vegan Brownies:
- all-purpose flour
- Dutch-process cocoa
- granulated sugar
- light brown sugar
- salt
- vegan salted butter
- aquafaba – liquid from canned chickpeas!
- vegan chocolate chips
- vegan dark chocolate
- vanilla extract
What is aquafaba?!
Ok, before I tell you what aquafaba is, do you promise not to immediately close out of this blog post? Deal?
Aquafaba is the liquid found in tinned chickpeas – it’s used often in vegan baking as it acts as an binding agent. I know it may seem strange if you haven’t baked with it before but I promise you, you won’t be able to taste it once baked!
How to line a baking pan with foil:
I like to use foil as it’s easier and quicker! All you have to do is grab a big enough sheet of foil, gently press it into the baking pan. Lightly grease with vegan butter and you’re done!
How to prevent chocolate chips from sinking to the bottom?
Toss them with a little of the dry mixture! In this recipe, you have to toss them with the all-purpose flour and Dutch-process cocoa! Once coated in a little dry mixture it helps the chocolate chips to cling onto the batter, rather than sinking!
How to create Vegan Crinkle Brownies:
I always thought it’d be impossible to create vegan cookies that have a crinkle top! But was I wrong! The crinkles are created when beating the sugars with the aquafaba! Cool right?!
How to get clean slices when cutting Brownies:
- allow brownies to rest in the fridge (which this recipe already requires!)
- after every slice, wipe your knife with a clean cloth or tissue.
- be patient!
- use a sharp enough knife.
Tips on making this Vegan Brownie recipe perfectly:
- Dutch-process cocoa is something you have to use! If you use normal cocoa or even cacao your brownies will taste bitter, and that’s not what you want!
- Make sure you whisk the aquafaba and sugars until it’s thick and white.
- Melt butter and chocolate using the bain-marie method on low-medium heat.
- When it comes to combing the dry and wet together be sure not to over mix the batter and fold gently!
- If it’s your first time baking these brownies and are worried you might over bake them, check them after 30 minutes and if they’re not cooked at this point bake in 5 min bursts, checking in between.
- I understand how refrigerating them may seem ‘extra’ but allowing the brownies to rest overnight (or for at least 3 hours) will ensure you have a beautifully chewy, fudgy brownie!
Different ways to eat these Seriously Fudgy
Brownies:
- If you want a fudgy chewy af brownie – eat them as soon as you remove them from the fridge.
- for a more fudgy and gooey brownie – bring brownies back to room temp.
- for an ultra gooey brownie – pop a brownie onto a heat-proof dish and microwave for 10-30 seconds.
Personally, I love having these vegan brownies at room temp! but they all taste incredibly + equally delicious!
How to store:
These brownies can be refrigerated for up to 1 week in an airtight container or even frozen for up to a month.
Watch the how-to tutorial:
Did you try this Vegan Brownie recipe?
Tag me on Instagram with your beautiful re-creations!
More vegan desserts you’ll love:
- tahini chocolate chip cookies
- no-bake strawberry cheesecake bars
- Dutch baby
- marbled chocolate banana bread
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
- 120 g vegan chocolate chips
Instructions
- 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 all-purpose flour and Dutch-process cocoa. Mix in salt. Then, take around 1 tbsp of that mixture and combine with vegan chocolate chips – I like to toss them using my hands! Set aside.
- 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, and add in vanilla extract. Fold until well combined.
- Fold in the dry ingredients, then finally the vegan chocolate chips.
- Pour into a pre-prepared baking pan. Using an angled palette knife or the back of a spoon, even out the batter.
- Bake for 32-35 minutes. You're going to want to keep an eye on these brownies, as everyone's oven is different. I'd advise checking them after they hit the 30-minute mark. Then, after every 3-5 minutes check if they're done by inserting a toothpick – it should come out with a little batter and a couple of crumbs *watch the video tutorial*
- Once they're done baking, transfer the baking tray onto a cooling rack and allow to cool completely. Once the baking tray is completely cooled, cover the brownies with more foil and refrigerate overnight (or for at least 4 hours).
- Slice the brownies, and enjoy! (you can have them straight from the fridge, bring them back to room temp or even pop them in the microwave for a truly gooey brownie!)
