Fudgy Vegan Brownies, No Egg No Dairy
Rich fudgy vegan brownies made with aquafaba for a glossy crinkle top, chewy edges, and a dense chocolate centre. No eggs, no dairy.
Ingredients
- 160 g (1 cup + 2 tablespoons) All-purpose flour
- 42 g (7 tablespoons) Dutch-process Cocoa powder
- 120 mL (½ cup) Aquafaba (liquid from one can of unsalted chickpeas)
- 250 g (1¼ cups) Superfine (granulated) sugar
- 1 tablespoon Vanilla extract
- 1 teaspoon Espresso powder
- ¾ teaspoon Salt
- 6 oz (170 g) Dark chocolate, 70%
- 112 g (8 tbsp) Vegan butter
- 85 g (½ cup) Chocolate chips (dairy free)
- 1-2 teaspoons Flaky Salt for topping
Instructions
- Line an 8×8-inch (20×20 cm) square metal baking pan with parchment paper, leaving overhang on the sides.
- Preheat your oven to 350°F (180°C).
- Add the aquafaba and sugar to a large mixing bowl. Using an electric handheld mixer or stand mixer, beat on high speed for 3-4 minutes until the mixture is thickened and glossy. This step is important to create a crinkle top.
- Add the vanilla extract, fine sea salt, and espresso powder to the aquafaba mixture. Fold gently with a silicone spatula until well combined. (The espresso powder will continue dissolving as the batter rests - small specks are fine.)
- Set up a double boiler by placing a heatproof bowl over a saucepan filled with 2-3 inches of water. The bowl should not touch the water. Heat the water to a rapid simmer over medium heat.
- Add the chopped dark chocolate and cubed vegan butter to the bowl on your double boiler. Whisk occasionally until completely smooth and melted. Once fully melted, leave the bowl on the saucepan for an extra 30–60 seconds to warm through - this warm temperature is important for the crinkle top formation.
- Pour the warm chocolate-butter mixture over the aquafaba-sugar mixture and foldtogether with a spatula until just combined.
- Add the flour-cocoa mixture to the wet ingredients. Stir until just combined - stop the moment you no longer see dry flour streaks. Overmixing will give tough brownies. Fold in the chocolate chips.
- Pour the batter into your lined pan and smooth the surface evenly with the spatula.
- Bake at 350°F (180°C) for 34–40 minutes. The brownies are done when:- The top looks matte (not glossy or wet),- The edges have pulled slightly away from the pan,- A toothpick inserted in the center comes out with moist crumbs (not wet batter).Every oven is different. Start checking at the 30-minute mark to avoid overbaking.
- Transfer the pan to a wire rack and cool for 30 minutes. Then use the parchment paper handles to lift the brownies out onto the wire rack. Cool for a further 20–30 minutes before slicing.
Video
Notes
- Room temperature aquafaba whips better than cold.
- Metal pan only - glass or ceramic baking dishes retain heat differently and will overbake the edges.
- Underbake slightly - these brownies firm up as they cool. A slightly underdone center becomes perfectly fudgy once cooled.
- Don’t skip cooling - slicing too early means crumbly, messy brownies.
- For clean slices, let the brownies cool completely before cutting. They are soft when warm, then turn dense and fudgy as they set.