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!
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
Seriously Fudgy Vegan Brownies
- Total Time: 4 hours 53 minutes
- Yield: 16 slices 1x
Description
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!
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!)
- Prep Time: 8 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
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I’ve made these twice before and am currently making a 3rd batch. The 1st batch was the most delicious brownie I’d ever had, perfect texture and everything. The 2nd batch turned out more dense, kind of like fudge. It didn’t really have a brownie texture. I did it exactly the same so I’m not sure what happened. I’m hoping this 3rd attempt will be more like the 1st. What do you think could have affected it the 2nd time to make it more dense?
Hey Bethany! Hmmm, that’s so strange! Did you measure the flour using cups or a scale? It’s very easy to use too much flour with cups. However, if you used a scale it could be because they over-baked! Try taking them out of the oven 5 minutes before the recipe calls for and use the toothpick method to check if they’re done. You could also remove them from the fridge and bring them back to room temp before eating. Let me know how it goes! Parita xx
Hi Parita,
Thanks for the response! I did use a scale to weigh everything as I do know that it can make a big difference when baking. I think I may have messed up by cooking it too long, and I probably did it the 3rd time too. It’s all sunk in the middle. I kept baking them because they seemed too gooey still. Darn it.
So, I gather that if overcooked, they lose their volume?
No worries! Oh no, sorry that happened again! Did you by any chance watch the video tutorial? I show how the brownie should look once inserted with a toothpick. Brownies should be removed from the oven before the centre is fully cooked, as the brownies will continue to cook and set as they cool. Another thing that could’ve caused the brownies to sink is if the oven door was opened before they hit the 30-minute mark. Or even due to over mixing the batter. There are so many factors that come into play in baking – sorry I can’t give you one definite reason.
Also, when you want a slice, just pop it in the microwave for a few seconds just to get it to soften up. Hope that helps! Parita xx
These are the best brownies I’ve ever made and tasted. They’re seriously so amazing & fudgy!
Hey Natalie! Thank you for giving this recipe a go, and for the feedback! Glad you loved them. Parita xx
Great brownies! Taste similar to boxed mix which I say as a HUGE compliment 🙂 They’re super fudgy, have a great flavor, and have a good crispy top. I’m not vegan and prefer these to the vast majority of non-vegan brownies. My notes–mix the aquafaba mixture for a long time (I did it close minutes by hand, next time I’ll use a stand mixer) and if you’re not presenting them, no need to use foil.
Hello there, I’m beyond grateful for this glowing review!! Glad you loved them more than non-vegan brownies! Parita xx
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.