Description
These Best Fudgy Vegan Brownies are irresistibly rich and moist, featuring a deep chocolate flavor enhanced by espresso and cocoa powder. Made without eggs or dairy, they use aquafaba to achieve a perfectly fudgy texture, making them a wonderful treat for vegans and chocolate lovers alike. Simple to prepare and baked to perfection, these brownies deliver the ultimate chocolate indulgence in every bite.
Ingredients
Scale
Dry Ingredients
- 170 g plain flour
- 1 ½ teaspoons baking powder
- 1 teaspoon sea salt
- 50 g Dutch-processed cocoa powder
Wet Ingredients
- 200 g vegan dark chocolate (minimum 70% cocoa solids)
- 200 g vegan block butter
- 100 g soft brown sugar (or unrefined cane sugar)
- 80 ml hot espresso
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 100 g aquafaba
- 200 g granulated sugar
- 100 g vegan chocolate chips
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line a 7×9″ rectangular pan or an 8″ square pan with parchment paper, creating a parchment sling for easy removal. Sift the flour, baking powder, and sea salt into a bowl and set aside.
- Melt the chocolate: Place the dark chocolate and vegan butter in a heat-resistant bowl over a saucepan with simmering water (bain-marie). Allow to melt slowly while progressing with other steps.
- Make the brown sugar espresso cocoa syrup: In a medium bowl, whisk the brown sugar and hot espresso until the sugar dissolves. Add cocoa powder and vanilla, whisking until smooth. Set aside.
- Whisk the aquafaba: Using an electric mixer, whisk the aquafaba on high speed for 5 minutes until soft peaks form. Gradually add granulated sugar a few tablespoons at a time, whisking 30 seconds with each addition until fully incorporated and glossy.
- Combine the wet ingredients: Stir the melted chocolate and butter until smooth, then whisk into the brown sugar espresso cocoa mixture until combined.
- Fold the aquafaba: Gently fold the wet chocolate mixture into the whipped aquafaba using a spatula until just combined to maintain aeration.
- Mix the batter: Add the sifted dry ingredients and carefully whisk until no pockets of flour remain. Fold in the vegan chocolate chips. Pour the batter into the prepared pan and smooth the surface with a spatula.
- Bake: Bake for 25-30 minutes. Test doneness by inserting a toothpick; it should come out with moist crumbs but not wet batter.
- Serving: Allow brownies to cool completely for 30 minutes to an hour. For best slicing, chill in the fridge for 1-2 hours before cutting with a sharp knife.
- Storage: Store brownies in an airtight container at room temperature for 3-4 days for a fudgy texture. Refrigerate for longer freshness—up to a week—but note they become more solid when chilled.
Notes
- Use vegan block butter, such as those made from coconut oil or plant-based blends, for best melting and texture.
- Dutch-processed cocoa powder enhances the chocolate flavor and color but can be substituted with natural cocoa powder if needed.
- Aquafaba is the liquid from canned chickpeas and serves as an excellent egg replacer due to its ability to whip into stiff peaks.
- Espresso intensifies the chocolate flavor without making the brownies taste like coffee.
- For ease of removal, create a parchment sling by leaving extra paper hanging over edges of the pan before baking.
