Fudgy Brownie (Vegan)
These brownies have the perfect amount of fudginess and chocolate flavor along with a must-have crinkle top. A dairy-free and simple-to-prepare chocolate treat.
Who doesn’t love a fudgy brownie on occasion? These fudgy brownies have those wonderful crispy edges and that irresistible gooey center. Let’s not forget that beautiful crinkle top everyone loves. This recipe could not be easier to bring together. With a handful of simple ingredients and 45 minutes of your time, you too could be enjoying one of life’s little pleasures—a crispy, gooey, crinkle-top brownie.
What you will need:
I use cacao powder for this recipe; feel free to substitute cocoa powder for it. A can of chickpeas is needed for the aquafaba that is used as the egg replacement for these particular brownies. Everything else needed for this recipe is a basic pantry item.
- all purpose flour
- cacao powder ( can also use cocoa powder)
- cane sugar
- vanilla extract
- espresso powder
- aquafaba (chickpea brine)
- plant based butter with salt
- chocolate ( Lindt Excellence 70%)
How to:
Let’s start by preheating the oven to 350F and lining an 8×8 square pan with parchment paper. In a small bowl, add the flour, cacao powder, and espresso powder. Whisk the ingredients together and set the bowl aside.
In a medium bowl, add the sugar and the aquafaba. With a hand mixer, blend the sugar and aquafaba together for 3 minutes on medium speed; set the bowl aside. In a small pot, add the butter and chocolate. Place the pot over medium heat, and melt the butter and chocolate together. Once melted, add the butter mixture, along with the vanilla extract, to the sugar mixture and continue blending on medium speed for another minute. Add the dry ingredients to the wet ingredients, folding until fully incorporated.
Pour the batter into the prepared pan, making sure to spread it out evenly. Bake the brownies for 35 minutes. The final product should have crispy edges, a gooey center, and a crinkle top. Allow the brownies to cool in the pan for 20 to 30 minutes before transferring them to a cooling rack.
Store the brownies in an airtight container; they should remain fresh for 3 to 5 days.
Fudgy Brownie (Vegan)
Ingredients
- 1½ cups / 300 grams cane sugar
- 8 tbsp / 113 grams plant based butter with salt
- 120 grams chocolate – I used Lindt Excellence 70%
- 1 tsp espresso powder
- 1½ cups / 180 grams all purpose flour
- 1/4 cup / 20 grams cacao powder (or cocoa powder)
- 1/2 cup aquafaba (chickpea brine)
- 1 tbsp vanilla
Instructions
- Preheat the oven to 350F and line an 8×8 square pan with parchment paper.
- In a small bowl, add the flour, cacao powder, and espresso powder; whisk to combine and set aside.
- In a medium bowl, add the sugar and aquafaba. With a hand mixer, blend the ingredients together for 3 minutes on medium speed. Set the whipped sugar mixture aside to melt the butter and chocolate. In a small pot, over medium heat, melt the butter and chocolate. Once melted, add the butter/chocolate mixture to the sugar mixture along with vanilla extract. Blend with the hand mixer on medium speed for 1 minute. Add the dry ingredients to the wet ingredients, folding until fully incorporated.
- Pour the batter into the prepared pan, making sure it is spread out evenly. Bake for 35 minutes. These brownies come out with crispy edges and a gooey center.Allow the brownies to cool in the pan for 20 to 30 minutes before transferring to a cooling rack.Store the brownies in an airtight container. They will remain fresh for 3 to 5 days.
