Description
Delight in these best fudgy vegan brownies that combine rich dark chocolate, espresso, and aquafaba for a moist, decadent treat. Perfectly balanced with Dutch-processed cocoa and vegan butter, these brownies offer a luscious texture without any dairy or eggs, making them a fantastic vegan dessert option.
Ingredients
Scale
Dry Ingredients
- 170 g plain flour
- 1 ½ teaspoons baking powder
- 1 teaspoon sea salt
- 50 g Dutch-processed cocoa powder
- 100 g granulated sugar
- 100 g vegan chocolate chips
Wet Ingredients
- 200 g vegan dark chocolate (minimum 70% cocoa solids)
- 200 g vegan block butter
- 100 g soft brown sugar (or unrefined cane sugar)
- 80 ml hot espresso
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 100 g aquafaba
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line a 7×9″ rectangular pan or an 8″ square pan with parchment paper, creating a parchment sling for easy removal. Sift the flour, baking powder, and sea salt into a bowl and set aside.
- Melt the chocolate: Place the dark chocolate and vegan butter in a heat-resistant bowl. Set the bowl over a saucepan with simmering water (bain-marie) and melt slowly. Continue to the next step while melting.
- Make the brown sugar espresso cocoa syrup: In a medium bowl, whisk the brown sugar and hot espresso until the sugar dissolves. Add cocoa powder and vanilla, whisking until smooth. Set aside.
- Whisk the aquafaba: Using an electric mixer on high speed, whisk aquafaba in a large bowl or stand mixer for 5 minutes until soft peaks form. Gradually add granulated sugar in small increments, whisking 30 seconds after each addition until fully incorporated.
- Combine wet ingredients: Once the chocolate and butter are melted, stir them smooth and add to the espresso cocoa mixture. Whisk to combine.
- Fold the aquafaba: Carefully fold the wet ingredients into the whipped aquafaba using a spatula, maintaining as much airiness as possible.
- Mix the batter: Add the sifted dry ingredients to the mixture and gently whisk to combine until no flour pockets remain. Fold in the vegan chocolate chips. Pour batter into the prepared pan and smooth the surface.
- Bake: Bake for 25-30 minutes. Test doneness by inserting a toothpick; it should come out with some moist crumbs and a little batter.
- Serving: Cool the brownies completely for 30 minutes to an hour before cutting. For best texture, chill in the fridge for 1-2 hours prior to slicing with a sharp knife.
- Storage: Store brownies in an airtight container at room temperature for 3-4 days to enjoy fudgy texture. Refrigerate to keep fresh longer, but brownies will firm up. They stay fresh in the fridge for over a week.
Notes
- Use vegan block butter for best melting and texture; margarine can be an alternative but affects flavor.
- Choose Dutch-processed cocoa powder to achieve a richer chocolate flavor and darker color.
- Aquafaba is the liquid from canned chickpeas and acts as a vegan egg substitute to provide structure and moisture.
- Hot espresso enhances the chocolate flavor depth but can be substituted with strong brewed coffee or hot water.
- For a more intense chocolate experience, can increase the vegan chocolate chips amount.
