Fudgy Vegan Brownies
These decadent vegan brownies are the ultimate chocolate treat, featuring a rich, fudgy texture and that classic shiny, crinkle top. Made with whipped aquafaba and premium dark chocolate, they offer a deep cocoa flavor that will satisfy any sweet tooth without any dairy or eggs.
Instructions
- 1
Preheat your oven to 350°F (176°C) and line an 8x8-inch square metal baking pan with parchment paper, allowing for some overhang.
- 2
Using a fine-mesh sieve, sift together the all purpose flour (1.5 cup) and dutch process powder (7 tbsp) in a medium bowl to eliminate any lumps.
- 3
In a large mixing bowl, combine the aquafaba (0.5 cup) and cane sugar (1.5 cup). Use an electric mixer on high speed to beat the mixture for 3 minutes until it becomes thick, glossy, and forms wavy ribbons.
- 4
Gently fold in the pure vanilla extract (1 tbsp), sea salt (0.75 tsp), and espresso powder (1 tsp) using a silicone spatula.
- 5
Place the dark chocolate (6 oz) and plant butter (8 tbsp) in a heatproof bowl over a saucepan of simmering water (double boiler). Whisk until completely melted, then leave over the heat for 1 minute to ensure it is warmed through.
- 6
Pour the warm melted chocolate mixture into the whipped aquafaba and fold gently until combined.
- 7
Add the sifted flour and cocoa to the wet ingredients, stirring until just combined. Fold in the chocolate chips (3 oz). Transfer the thick batter to the prepared pan and smooth the surface.
- 8
Bake for 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Avoid overbaking.
- 9
Cool in the pan on a wire rack for 30 minutes, then lift out using the parchment handles and cool for another 30 minutes before slicing.
Nutrition Facts
Per portion