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The Absolute Best Vegan Brownies Recipe

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These vegan brownies are rich, fudgy, and absolutely decadent, made without eggs or dairy. Utilizing aquafaba for moisture and structure, melted dark chocolate and vegan butter for intense chocolate flavor, and a hint of espresso for depth, they offer the absolute best indulgence with a plant-based twist. Perfectly baked to achieve a moist and tender crumb with melty chocolate chips, these brownies are an irresistible treat for any vegan or chocolate lover.

Ingredients

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 oven: Line an 8x8-inch (20x20 cm) square metal baking pan with parchment paper, leaving 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 eliminate lumps and ensure a smooth batter.
  3. Whip aquafaba and sugar: Combine the aquafaba and sugar in a large mixing bowl. Using an electric handheld mixer or stand mixer on high speed, beat for 2½ to 3 minutes until the mixture thickens, becomes glossy, and ribbons form frequently when the whisk is lifted.
  4. Add flavorings: Fold in the vanilla extract, fine sea salt, and espresso powder gently using a silicone spatula until fully incorporated. The espresso powder will dissolve further as the batter rests.
  5. Melt chocolate and vegan butter: Set up a double boiler by placing a heatproof bowl over a saucepan of rapidly simmering water, ensuring the bottom of the bowl doesn’t touch the water. Add the chopped dark chocolate and cubed vegan butter into the bowl and whisk occasionally until thoroughly melted and smooth. Keep the bowl over the steam for an extra 30 to 60 seconds to warm through.
  6. Combine chocolate with aquafaba mixture: Pour the warm melted chocolate and butter mixture over the whipped aquafaba and sugar mixture. Fold gently with a silicone spatula until combined.
  7. Add dry ingredients and chocolate chips: Stir the sifted flour and cocoa powder mixture into the wet ingredients until just combined—avoid overmixing to maintain tenderness. Fold in the dark or bittersweet chocolate chips evenly.
  8. Transfer to pan: Pour the batter into the prepared baking pan, smoothing the surface with the spatula to create an even layer for uniform baking.
  9. Bake: Place the pan in the preheated oven and bake for 34 to 37 minutes. Test doneness by inserting a toothpick into the center; it should come out with moist crumbs or a bit of thick batter from melted chocolate chips. If the batter is still fluid, bake for an additional 5 minutes, checking frequently to avoid overbaking.
  10. Cool and serve: Remove the brownies from the oven and transfer the pan to a wire rack to cool for 30 minutes. Using the parchment paper overhang, carefully lift the brownies out of the pan onto the wire rack and let cool for another 20 to 30 minutes before slicing. Cut into squares and enjoy!

Notes

  • Use aquafaba from unsalted canned chickpeas to avoid adding unwanted salt to the batter.
  • Sifting the flour and cocoa powder ensures a smooth, lump-free batter for better texture.
  • The espresso powder enhances the chocolate flavor but won’t make the brownies taste like coffee.
  • Be careful not to overbake to keep the brownies moist and fudgy.
  • Letting the brownies cool completely before slicing helps clean cuts and prevents crumbling.

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