I’ve been working on perfecting a vegan brownie recipe for probably 20 years. I’ve tried every egg replacer in my arsenal and was never satisfied. It’s only been recently in the last 5 years that I’ve been baking with the magical aquafaba (liquid from canned chickpeas) but even then it’s been lots of trial and error to get it exactly how I wanted them to taste. I feel this is finally the recipe.
These hit every note. Chewy, fudgy, crispy and crackly crust and edges, super deep chocolate flavor and packed with chips and nuts. These are relatively easy to make but having a stand or hand mixer is essential as you need to whip the aquafaba almost like you’re making meringue. These have melted chocolate and cocoa powder. I prefer Dutch process cocoa treat with alkali to reduce acidity. Alkali is a mineral so it’s vegan. It gives a deeper flavor and color to the final bake. You can certainly use regular natural cocoa powder but once you’ve tried Dutch you might never go back. I have a link to my Amazon store at the bottom of this post and the cocoa I buy is on my food list.
I used semisweet chips that are melted in the batter and also folded into it for a double chocolate punch. I also sprinkle some on top with more nuts because it looks nice. Most use walnuts in brownies but I actually prefer pecans. Use whatever you like or leave them out all together.
I use a quarter sheet pan to bake these. It’s the perfect size and makes them much easier to cut and get out of the pan. You can certainly use a traditional 9×13 baking pan as well.
I prefer using liquid from unsalted cans of chickpeas. Whole Foods 365 brand always whips up nicely for me. I’ve used some canned aquafaba that just wouldn’t whip up for some reason. I use the chickpeas that are leftover for my delicious roasted chickpea tuna salad or in curries and soups. I hope you appreciate the time and love out into this recipe! Please don’t forget to rate and review!
The Ultimate Vegan Brownies
15
servings20
minutes24
minutesThe most amazing vegan brownies that tick every box!
Ingredients
1 cup chocolate chips or chunks plus 1/2 cup to mix-in (semisweet or bittersweet)
1/4 cup vegan butter (1/2 stick)
6 tablespoons cocoa powder (Dutch process or natural)
1/2 teaspoon instant coffee granules or powder (optional)
2 tablespoons nut or seed butter of choice
2 teaspoons pure vanilla extract
1/4 cup vegan milk
1 3/4 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup aquafaba (liquid from canned chickpeas), room temperature
1 1/2 cups vegan granulated sugar
1/2 cup chopped nuts
Directions
- Preheat oven to 350°. Butter and flour a quarter sheet baking pan or 9×13 baking pan and set aside. I like the shallow depth of a quarter sheet pan and it makes the brownies easier to remove.
- In a small saucepan or microwave safe bowl, add the vegan butter and 2/3 cup chocolate chips and melt over low heat (or heat in 30 second intervals in the microwave – watch carefully so it doesn’t burn!), stir until completely melted then cool slightly. Stir in the cocoa powder, instant coffee (if using), nut or seed butter, vegan milk and vanilla and set aside.
- Whisk the flour, baking soda and powder and salt together and set aside.
- Add the aquafaba into a large mixing bowl and whip up until foamy for about 3-5 minutes on high speed if using a stand mixer with a balloon whisk attachment or using an electric hand mixer. Add in the sugar gradually a spoonful at a time with the mixer still whipping. In about 3-5 minutes the mixture should turn thick and glossy. Pour in the melted chocolate mixture and whip well to incorporate.
- Fold in the sifted dry ingredients until fully combined, then fold in the chocolate chips and chopped nuts by hand if using. Pour batter into your prepared pan and smooth out with an offset spatula. Sprinkle with more chocolate chips or nuts if desired.
- Bake for 22-24 minutes. During the first 12 minutes lift the pan up off the rack and drop onto the rack again to deflate the batter. All ovens vary so watch these carefully you want to pull them out when they’re just done so they remain fudgy. Don’t over bake! Let these cool completely then cut into squares. Store leftovers in a covered container.
Notes
- The whipped aquafaba is essential to this recipe so I don’t know how it would work with any other egg replacers.
- I used an almond/cashew blend of nut butter. Use your favorite kind.
- I used semisweet chocolate chips melted in the batter and mixed in but you could use bittersweet for a deeper chocolate flavor.
- Dutch process cocoa powder will lend a deeper chocolate flavor to the brownies but natural cocoa will work as well. Don’t use a cocoa mix that has added sugars, you need plain unsweetened cocoa powder.
- Use a full fat vegan milk. I prefer soy, but any creamy milk will do.
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