Vegan Chocolate Brownies

It’s valentine’s week. Valentine’s day is all about sweets and celebrating memories; therefore, today, I will be sharing with you the best Vegan chocolate brownie that is ridiculously rich, heavenly and bursting with chocolate flavor. 

I call it the queen of all the brownies, and it’s made with staple ingredients you probably have in your pantry + a secret ingredient.

I’ve been making these vegan chocolate brownies countless times, and I can honestly admit that they are THE best!

These Vegan Chocolate Brownies are:

• Eggless
• Baked-from-scratch
• Has the most straightforward ingredient list 
• Packed with chocolate flavor, and 
• Ridiculously good!

Yes, heard me right, these vegan brownies are completely egg-free, made-from-scratch, and yet they taste so amazing. I promise you it tastes so much better than the store-bought brownies as there are baked with so much LOVE.

Ingredient List and variations For Vegan chocolate Brownies

Here is a list of ingredients that you will need to make these no-fail vegan brownies. This part explains the role of each element in these brownies. Please scroll down to the recipe card at the bottom of this page for a complete list of ingredients with measurements. 

» Flour – All-purpose flour is all you need. I have not tried this recipe with whole wheat flour or any other flour. 

» Cocoa powder – a must-have ingredient for any brownie. I have used unsweetened Dutch-processed cocoa powder for my vegan brownies. 

» Baking soda – a natural chemical leavening agent, when combined with vinegar, creates the bubbles and foam that help our brownies rise. Just use plain white distilled vinegar; however, you can use lemon juice as a substitute for vinegar. 

» Instant Coffee – to enhance the chocolate flavor. It will lend a nice touch to our brownies but if you are not a coffee lover, feel free to omit it from the recipe. 

» Salt –  of course. The most underrated but important ingredient to balance out the sugar and the overall flavor in these chocolate brownies. 

» Sugar – granulated sugar works the best. I have used organic cane sugar for our vegan brownies. Please use granulated sugar as this recipe is not tried with brown sugar or any other form of sweetener.

» Oil – oil helps make brownies fudgy. If you like, you can use unsalted butter as a substitute too. 

» Vanilla essence – It will add richness and a nice vanilla flavor to these eggless brownies. You can use whatever flavor you want for your brownies. I have tried almond extract, too, and it works great. 

» Aquafaba – This is our secret ingredient. Aquafaba, also known as bean water or chickpea brine, is a wondrous plant-based egg replacer that emulates an egg. This gluey legume liquid (obtained from a can of chickpeas) emulsifies, foams, and thickens just like an egg when air is whipped into it, making it a key ingredient in eggless baking. 

Instead of eggs, I have used aquafaba along with a combination of other ingredients to create these vegan aquafaba brownies.

If looking for a substitute for aquafaba, that would be – 

• 2 eggs (non-vegan option), or
• 2 flax eggs ( vegan option). Two tablespoons of ground flaxseed meal mixed with 6 tablespoons of water. Allow it to rest 15 – 20 minutes until it thickens and becomes gooey. 

Working with aquafaba

When working with aquafaba, the most important step is to whisk it well. You can use a stand mixer, electric handheld mixer, or even a food processor to beat aquafaba. 

Like an egg, aquafaba whips up quickly and becomes very fluffy, and when sugar is added to this whisked aquafaba, it attains a lustrous finish and increases in volume. 

Therefore, make sure you attain THE perfect aquafaba peak (as seen in the image below) before you progress with the recipe. 

Other ingredients that I can add to these vegan chocolate brownies?

These aquafaba brownies are not limited to chocolate chip topping; you can jazz them up with whatever you like. Some tested add-ins are – 

• Dry nuts – walnuts, pecans, almonds, hazelnuts, etc. I would add 1/2 a cup of chopped nuts to the brownie batter. 
• Raisins and any candied fruits. 
• Shredded coconut
• Marshmallows
• Toffee bites
• M&M’s
• Butterscotch chips. The list is endless!

Can I use the liquid from other beans? 

Some of my followers have used the legume liquid from cannellini beans, white northern beans, and other beans to cook these brownies, but honestly, I love chickpea brine, and I have always experimented with that. 

How to make Vegan Aquafaba Brownies?

» Preheat the oven – Preheat your oven to 350°F. Spray an 8×8-inch baking pan with cooking spray, then line it with parchment paper. Allow the parchment paper to overhang on each side as it makes it easy to lift our baked brownies. Set aside.

» Mix the wet ingredients – Combine oil, vinegar, and essences in a bowl. Whisk until blended. Set aside.

» Combine dry ingredients – In a large mixing bowl, sift together flour, unsweetened cocoa powder, baking soda, Instant coffee, and salt. Set aside. 

» Whisk aquafaba – Add aquafaba to a bowl. Using the balloon attachment of your stand mixer, beat aquafaba for 4-5 minutes on medium-high speed until frothy.

Keep the stand mixer running and slowly add sugar to it. Keep whisking until it turns into a thick and shiny fluff.

Test by holding the whisk blade upside down. Aquafaba should hold its shape and not fall off the blade. Time to proceed further.

Pour in oil mixture. Fold the mix until it is well blended with aquafaba.

» Assemble wet and dry ingredients – Spoon the dry sifted ingredients into this mix. Fold in gently. Fold and mix until it forms a smooth and lump-free batter. 

» Frozen aquafaba whips up perfectly fine – Thaw it overnight in the fridge and then use it as mentioned in the recipe. If on a time crunch, you can thaw it in the microwave or cooktop.

» Bake the aquafaba brownies – Pour the batter into the greased pan. »Tap the pan to release the trapped air. Sprinkle some extra chocolate chips on top. Bake for 20 – 22 minutes or until the toothpick comes out with a few crumbs attached.

» Cool and serve – Allow the baked brownie to cool in the pan for 5-10 minutes. Then lift the brownie from the parchment paper and remove it from its pan. Set it on a wire rack to cool completely. Then cut the vegan chocolate brownies into squares and enjoy!

How to store leftover brownies?

Leftover aquafaba brownies will stay moist and good for 1-2 days at room temperature. Transfer the completely cooled cut brownies to an airtight container—store in a cool, dry place.

I promise these aquafaba brownies will not last that long, but if you still have leftovers after 2 days, I recommend storing them in the refrigerator as they will begin to dry out. They will stay good for a week in the fridge. 

Let Me Know What You Think!

So, let’s get baking and kick-off this weekend with some chocolatey indulgence and bake these brownies. Trust me; you won’t be able to stop eating them; all those beautiful flavors and fudgy texture will definitely leave your tastebuds tingling for more.

Should you make Vegan aquafaba brownies or any variation of it, please let me know your thoughts by sharing your comment below. 

And don’t forget to share it with your family and friends.

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