Fudgy Brownie (Vegan)
These brownies are fudgy enough, chocolatey enough with a must have crinkle top. They are easy to bring together and dairy-free.
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 8x8 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.