The Absolute Best Vegan Brownies Recipe
These absolute best vegan brownies are rich, fudgy, and perfectly chocolaty. Made without eggs or dairy using aquafaba and vegan butter, they deliver a moist and decadent texture that rivals traditional brownies. Enhanced with dark chocolate, cocoa powder, espresso powder for depth, and chocolate chips, this recipe is both simple and irresistibly delicious for vegans and non-vegans alike.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Wet 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
- 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
- Prepare the Pan and Oven: Line an 8×8-inch (20×20 cm) square metal baking pan with parchment paper, leaving an overhang on the sides for easy removal. Preheat the oven to 350°F (176°C).
- Sift Dry Ingredients: Sift the all-purpose flour and Dutch process cocoa powder together in a medium bowl to remove lumps and ensure a smooth batter.
- Whip Aquafaba and Sugar: In a large mixing bowl, add aquafaba and sugar. Using an electric hand mixer or stand mixer, beat on high speed for 2 ½ to 3 minutes until the mixture is thick, glossy, and ribbons form when the beaters are lifted.
- Fold in Flavorings: Add vanilla extract, salt, and espresso powder to the whipped aquafaba mixture. Gently fold using a silicone spatula until well combined and allow the espresso powder to dissolve.
- Melt Chocolate and Butter: Set up a double boiler by placing a heatproof bowl over a saucepan filled with simmering water, making sure the bowl bottom does not touch the water. Add chopped dark chocolate and cubed vegan butter to the bowl and melt, whisking occasionally until fully smooth and melted. Keep warm for an additional 30 to 60 seconds.
- Combine Chocolate with Aquafaba Mixture: Pour the warm melted chocolate and butter mixture into the whipped aquafaba mixture. Fold together carefully until evenly incorporated.
- Add Dry Ingredients and Chocolate Chips: Gently stir in the sifted flour and cocoa powder mixture until just combined; avoid overmixing. Fold in chocolate chips evenly throughout the batter.
- Transfer to Pan and Smooth: Pour the batter into the prepared pan, smoothing the surface with a spatula to create an even layer for uniform baking.
- Bake: Bake in the preheated oven for 34 to 37 minutes. Test doneness by inserting a toothpick in the center; it should come out with moist crumbs or some melted chocolate bits but not wet batter. If too liquidy, bake an additional 5 minutes. Check 5 minutes prior to expected finish time to avoid overbaking.
- Cool and Serve: Remove brownies from oven and cool on a wire rack for 30 minutes. Use parchment overhang to lift brownies out of the pan and set on wire rack. Cool an additional 20 to 30 minutes before slicing to ensure clean cuts. Serve and enjoy your decadent vegan brownies.
Notes
- Use unsalted chickpeas for aquafaba to control salt levels in the brownies.
- Sifting the cocoa powder and flour is key for a smooth batter and uniform texture.
- Folding gently prevents deflating the whipped aquafaba, which helps give the brownies a light yet fudgy texture.
- Espresso powder enhances the chocolate flavor without making 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 them set properly and improves texture.
