The Best Vegan Brownies with Aquafaba
These extra fudgy chocolate vegan brownies are indistinguishable from traditional brownies: fudgy, chewy, and they have that signature shiny crackly brownie top. They are also made in one bowl without a mixer!
Servings: 9 servings
Calories: 269kcal
Ingredients
Brownies
- 113 g vegan butter 8 tablespoons
- 56 g dark chocolate 2 oz.
- 100 g aquafaba 7 tablespoons
- 134 g granulated sugar 2/3 cup
- 68 g light brown sugar 1/3 cup
- 2 teaspoons vanilla extract
- 1/2 teaspoon instant espresso powder optional
- 140 g all-purpose flour 1 cup
- 25 g Dutch-process cocoa powder 3 tablespoons
- 25 g natural cocoa powder 3 tablespoons
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
Optional Mix-Ins
- 1/2 cup chopped walnuts divided
- 1/2 cup mini chocolate chips
Dark Chocolate Espresso Ganache
- 1/4 cup coconut milk full fat
- 1/4 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/175˚C. Grease an 8-inch square pan with vegan butter or spray then line the pan with parchment paper to come up all sides of the pan with a bit of overhang. Then grease the top of the parchment paper as well.
- Melt the butter in a small pan on the stovetop or in the microwave. Meanwhile, chop the dark chocolate into small pieces using a chocolate bar. Once the butter is melted stir in the chocolate pieces off heat until the chocolate is melted and the mixture is smooth for about 30 seconds.
- In a large mixing bowl, whisk together vigorously the aquafaba, sugars, brown sugar, melted butter/chocolate mixture, vanilla extract, and espresso powder for a full two minutes. This step may also be done with a hand mixer or in a stand mixer.
- Place a fine-mesh strainer over the bowl and sift the flour, cocoa powders, salt, and baking powder into the wet mixture. Stir with a rubber spatula until evenly incorporated into a thick sticky batter. If adding any mix-ins such as mini chocolate chips or nuts to the batter fold them in at this point. Add only half of the nuts and reserve the other half to sprinkle on top.
- Spread the batter into the prepared pan and smooth it out with a rubber spatula.
- Bake the brownies for 20-25 minutes until the edges puff up slightly and the top is shiny and a toothpick comes out with moist crumbs.
- Cool the brownies in the pan on a cooling rack. Once they are cool to room temperature lift them out of the pan using the parchment paper overhangs. Slice them into 9 squares, wiping the knife off with a damp paper towel between each cut for clean cuts.
- 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).
Video
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 aquafaba from scratch.
- The nutritional facts listed are for 1 plain brownie.
- I used County Crock Plant Butter sticks in this recipe.
- Dark brown sugar may be used in place of light brown sugar.
- I like to use both Dutch-process cocoa powder and natural cocoa powder in these brownies. Natural cocoa powder has a more intense chocolate flavor, often fruity and acidic, and reddish color while Dutch-process cocoa powder, which is alkalized, adds a rich dark chocolate color and earthy flavor. Because the amount of baking powder is so low in this recipe you can use just Dutch-process cocoa or just natural cocoa instead of combining them.
- It can be hard to judge when brownies are done baking. All ovens are different and can be finicky and have hot spots so it is best to use an oven thermometer to set the temperature accurately. In my oven, they were perfect at 22 minutes. Overbaked brownies will be dry and cakey instead of fudgy in the center.
Nutrition
Serving: 1brownie | Calories: 269kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 227mg | Potassium: 163mg | Fiber: 3g | Sugar: 24g | Vitamin A: 482IU | Calcium: 27mg | Iron: 2mg