Finally, vegan brownies that have the taste and texture of traditional brownies! I call these the best vegan brownies because after years of recipe trials I finally cracked the code for a vegan brownie recipe that produces soft, fudgy, and chewy brownies with a shiny crackly top.
Searching for The Best Vegan Brownies
Brownies were one of my favorite treats as a kid and for the better part of my adult life, I've been searching for a vegan brownie that could compare to my mom's real brownies made with lots of eggs and butter. The vegan brownie struggle is real, right? I mean, I'm sorry but I don't really want sweet potatoes or pumpkin, applesauce or black beans in a brownie. Brownies are not meant to be healthy food. No. I want a chocolatey, fudgy-but not too fudgy, chewy, soft brownie with a shiny crackly top. Why is that such a hard ask?
My secret ingredient for making the perfect vegan brownie...
Vegan brownies always seem to have the texture of cake to me or are overly fudgy and gooey and raw tasting. I just can't behind those shenanigans. So I've been working on this brownie recipe for years. Years. I couldn't get vegan brownies right, by my standards anyway, and then something amazing happened. You know that innocuous gloppy liquid left behind from a can of chickpeas? Yeah, that. Well if you haven't heard yet, it's pretty much a vegan lifesaver. It's called aquafaba, which literally means bean water. Last spring I made vegan meringue from aquafaba. You can make all kinds of vegan-friendly foods using aquafaba, from macarons to mayo to butter. It's pretty great stuff. There's even a Facebook group dedicated aquafaba recipes, which is a great resource for all things aquafaba.
Aquafaba also turned out to be the missing ingredient for my dream vegan brownies. I don't know the science behind it for this recipe but I'm assuming that because aquafaba behaves similarly to eggs in some respects that it helps create that perfect texture and crackly top of these brownies. Are these really the BEST vegan brownies? I try not to name my recipes "best" or "ultimate" that often but these really are the best I've ever had, so yeah, I went there. But you don't have to take my word for it. Try them yourself this weekend and let me know what you think!
Add your favorite vegan brownie mix-ins and toppings
I've shared two delicious ways to make these plant-based brownies in the recipe card below. You'll see in the photos that I've added chopped walnuts to the batter and to the top in one version, which is my favorite way to make them. For a fancier version, you can top them with my easy-peasy 4-ingredient homemade dark chocolate espresso ganache, which is basically like a truffle combined with a brownie for an ultra decadent treat. This recipe is great for swapping in other fancier brownie recipes like marbled cheesecake brownies or salted caramel brownies or anything else where a brownie base is called for.
How to Make The Best Vegan Brownies with Aquafaba
Step 1: Make the Vegan Brownie Batter
First, preheat your oven to 350˚F/175˚C and line an 8-inch square pan with parchment paper.
To make the batter start by melting the vegan butter and dark chocolate together. Then mix them together with sugar, aquafaba and vanilla with a hand mixer or stand mixer.
Then stir in the cocoa, flour, baking powder, and salt to form a thick and sticky vegan brownie batter.
At this point stir in any mix-ins like walnuts or mini chocolate chips and save some for the top.
Step 2: Bake the Aquafaba Brownies
Spread the vegan brownie batter into your prepared pan with a rubber spatula. If you added mix-ins sprinkle the top of the brownie batter with the mix-ins you saved.
Bake them at 350˚F/175˚C for about 20 minutes until the top is shiny and crackly and a toothpick comes out with moist crumbs. If you want a fudgier brownie, check them at 15 minutes.
Step 3: Cool and Slice
Cool them in the pan for 10 minutes then run a knife along the sides of the pan. Lift the brownies out of the pan with help of the parchment paper overhangs and transfer them to a cooling rack to cool completely.
Once they have cooled completely cut them into squares and enjoy the best fudgy plant based brownies ever!
Tips for the Best Vegan Brownies
Weigh the ingredients
I always recommend using a kitchen scale to weigh ingredients when baking. It is the most accurate way to bake and ensures that you will get the correct results from any recipe.
Sift the cocoa powder
Cocoa powder is prone to clumping so it is always a good idea to sift in cocoa powder when using it in recipes.
Don't overbake
It can be especially hard to judge the doneness of brownies because they are gooey and fudgy. If you overbake them they can dry out and become more like cake in texture. You can tell when they are ready when a toothpick comes out with moist crumbs and side just start to come away from the edges of the pan. All ovens are different so test them at 20 minutes especially if you want extra fudgy brownies. In my oven, they are ready at about 25 minutes.
Use a Thermometer
Because all ovens are different it is always a good idea to use an oven thermometer so you know the true temperature of your oven. They are inexpensive and widely available.
Frequently Asked Questions:
What is Aquafaba?
Aquafaba is the leftover and reduced cooking liquid from chickpeas or the reserved liquid from canned chickpeas. It is thick and gelatinous. Read more about and learn how to make your own aquafaba from scratch here.
Can this vegan brownie recipe be made gluten-free?
Yes, to make a gluten-free version of this vegan brownie recipe simply swap the all-purpose flour with an equal amount of 1-1 gluten-free flour like Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
Can I freeze aquafaba brownies?
Yes, these can be frozen after they are baked. Once they are cooled and sliced, flash freeze the brownies on a sheet pan then transfer them to freezer-safe bags. They will keep frozen for about 6 months. Thaw to room temperature to enjoy.
What other mix-ins besides nuts and vegan chocolate chips would work well in this recipe?
Try dried fruit like dark cherries. Adding instant espresso powder will bring out more of the chocolate flavor. You can swirl in cheesecake filling or peanut butter into the vegan brownie batter.
For more delicious vegan chocolate desserts check out these recipes:
- Vegan German Cake
- Vegan Chocolate Cake with Whipped Ganache Frosting
- Vegan Tahini and Dark Chocolate Scotcheroos
- Vegan Chocolate Chunk Cranberry Walnut Cookies
- Vegan Chocolate Hazelnut Thumbprint Cookies with Mocha Ganache
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The Best Vegan Brownies with Aquafaba
- Total Time: 40 minutes
- Yield: 9 brownies 1x
- Diet: Vegan
Description
Finally, vegan brownies that have the taste and texture of traditional brownies! Soft, fudgy, and chewy with a crackly top. Top them with dark chocolate espresso ganache or load them up with crunchy walnuts, you'll be coming back to this tried and true recipe again and again!
Ingredients
- 70g (5 tablespoons) vegan butter
- 28g (1 oz.) dark chocolate (or about 2 tablespoons of chocolate chips)
- 134g (⅔ cup) granulated sugar
- 85g (⅓ cup) aquafaba *see notes
- 1 teaspoon vanilla extract or vanilla paste
- 105g (¾ cup) all-purpose flour
- 30g (⅓ cup) cocoa powder *see notes
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- optional: ½ cup chopped walnuts, divided
- optional: ¼ cup mini chocolate chips
Dark Chocolate Espresso Ganache:
- ¼ cup full fat coconut milk
- ¼ cup dark chocolate chips or chopped dark chocolate
- 1 teaspoon vanilla extract or vanilla paste
- 1 teaspoon instant espresso powder
Instructions
- Preheat oven to 350˚F/176˚C. Grease an 8" square pan and line with parchment paper cut to fit the bottom and come up two opposite sides with an overhang.
- Melt vegan butter and dark chocolate together in a small saucepan over low heat or in the microwave.
- Add melted butter and dark chocolate, sugar, aquafaba, and vanilla to a mixing bowl and beat for 1 minute with a hand mixer or in a stand mixer.
- Sift in cocoa powder to get rid of any lumps. Then add flour, baking powder, and salt. Beat with mixer until combined, about 1 minute. The brownie batter will be thick and sticky.
- At this point, if adding walnuts or vegan chocolate chips, fold them into batter now. Add only half of the nuts and reserve the other half to sprinkle on top.
- Spread batter into prepared pan with a rubber spatula. Top with the remaining ½ of walnuts if adding them.
- Bake at 350˚F/176˚C for about 20 minutes until the top is crackly and a toothpick comes out with moist crumbs. If you want extra fudgy and gooey brownies, check them at 15 minutes.
- Cool the brownies in the pan for 10 minutes then run a knife along the sides of the pan and lift brownies out with help of parchment paper. transfer them to a cooling rack to cool completely.
- To make dark chocolate espresso ganache heat coconut milk, vanilla, and instant espresso in a small pan just before the mixture boils. Do not let it boil. Remove from heat and whisk in dark chocolate chips or pieces. Keep whisking until the chocolate has melted and the mixture is silky smooth. Let ganache cool at room temperature for about 15 minutes. Use the ganache in 1 of 2 different methods: either pour and spread ganache over uncut brownies in the pan and allow it to set before cutting or drizzle ganache over uncut or cut brownies (as shown in pictures).
- Cut into 9 squares. Store in an airtight container at room temp for up to 1 week.
Notes
Aquafaba is the leftover and reduced cooking liquid from chickpeas or the reserved liquid from canned chickpeas. It is thick and gelatinous. Read more about and learn how to make your own aquafaba from scratch here.
Use either raw cacao powder or natural cocoa powder in this recipe.
I like County Crock Plant Butter as a butter substitute for baking. Earth Balance Buttery Sticks work well in this recipe as well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
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Marian Welch says
Love the measuring spoons in your photos! Would you kindly share where they came from? These brownies look delish!
Thanks, Marian
Kaity Farrell says
Thanks Marian! They are from Facture Goods! I linked to prop sources at the bottom of the post. xx Kaity
Amybeth says
These look so yummy ? I cannot wait to bake up a batch this weekend. Thank you for sharing Katy ?
★★★★★
Kaity Farrell says
Thanks so much Amybeth! Let me know how they turn out. xx Kaity
Jennyfer says
Hi!!
Can you tell me about the vegan butter you are using? I’m usually using some kind of vegan margarine but for some receipe it doesn’t work well... too soft or too greasy.
On your instagram story it seams more “solid”.
Thanks and can’t wait to try this brownies recipe during the weekend!!
✨
★★★★★
Kaity Farrell says
Hi Jennyfer! Use a vegan butter substitute in solid form like sticks. Earth Balance Buttery Sticks or Miyoko's Kitchen Cultured Butter would both work well. Thanks so much for your comment! xx Kaity
Amélie says
Wow, amazing recipe!
I tried so many vegan brownies recipes and was always disappointed with the texture. I am so amazed by how gooey, but still solid these are. The expresso ganache makes them extra special. Good work! 🙂
★★★★★
Kaity Farrell says
Thanks Amélie! So happy you like them! Thanks for commenting. xx Kaity
Megan says
I need one of these brownies right now.
Kaity Farrell says
Yes gurl!!!! I need one too! xx Kaity
Yolanda Pavey says
I followed the directions and these were absolutely delicious! I had made hummus earlier today and wanted to use up the aqua faba. This recipe is a keeper!
★★★★★
Kaity Farrell says
So happy to hear that, Yolanda! Thanks for trying the recipe and for your feedback! xx Kaity
Clémentine says
Hello, would this work with vegetable oil instead? 🙂
Kaity Farrell says
Hi Clémentine, I don't think you will achieve quite the same results with vegetable oil. If you do swap it out, then reduce the amount of oil to 4 tablespoons.
Kally says
These brownies were utterly delicious; I can’t wait to try more of your recipes! And also, your photography is swoon-worthy 🙂
★★★★★
Kaity Farrell says
Thanks so much, Kally! So glad you liked the brownies... one of my absolute favorite recipes. xx Kaity
Haley says
Delicious!!
★★★★★
Kaity Farrell says
Thank you!
Caryn says
I have allergies and food sensitivities to gluten, dairy, egg, and cane sugar… So I am always looking for vegan baking options (and adapt the rest to my needs). It has been HARD to find good brownies, so I’m so grateful for this recipe!!
I used Namaste Gluten free flour & beet sugar... I didn't have dark chocolate, so I used Ghirardelli 100% cacao chocolate to melt. I didn't even add choc chips or nuts, and it was still so good (though I'm sure it could have been even better prepared according to recipe :). Plenty sweet and gooey and delicious, slightly under-baked to taste :). Thank you!!!
★★★★★
Caryn says
Oh! And your photos are just gorgeous!!
Kaity Farrell says
So happy to hear that, Caryn! Thanks for your feedback! xx Kaity
Ryan Bifulco says
Your pictures are truly amazing and the brownies look delicious. Curious if you just add canned chicpea water into the recipe or are you whipping it up separately for 15 mins before calling it aquafaba?
I have tried before to save time just to shake the chicpea water in a ramkin for 3 mins to create airy bubbles before adding to recipes if I don't need a massive tower of light meringue. It is confusing in some recipes that call for aquafaba as each baker has their own style of adding it or pre-whipping or whisking etc. Thx, Ryan
Kaity Farrell says
Hi Ryan, Thanks for your question. Just the liquid, not whipped. I believe aquafaba literally translates to "bean water". For this recipe I used it to help achieve that shiny crackly top you get from adding lots of eggs to conventional brownie recipes.
Lisa says
In terms of taste and texture, these turned out great! My brownies were a bit thin, though. I had my aquafaba refrigerated overnight (I took it out about thirty minutes before I used it), so maybe that had something to do with it? They were still phenomenal either way and this will definitely be my go-to recipe for brownies! Thank you.
★★★★★
Kaity Farrell says
So glad you like the recipe, Lisa! Thanks for your feedback. What size pan did you bake them in? You could double the recipe and bake them longer to get a thicker brownie. xx Kaity
Bill says
Fantastic. Thank you!
Kaity Farrell says
So glad you like the recipe, Bill! Thank you!
Kaity Farrell says
test
★★★★★