Thick and fudgy Vegan Chocolate Brownies are pure indulgences. These are the best vegan brownies you’ve ever tasted – oh so chocolaty, delicious and crave-worthy!!
I am sharing with you the best Vegan Chocolate Brownies that is rich, heavenly, dense and bursting with chocolate flavor. I’ve tried this recipe countless times, and it tastes it every-time I bake them.
These brownies are prepared using ingredients you already have in your pantry + a secret ingredient. Any guesses on what could be the secret ingredient? Well keep reading, and I promise I will not keep you in suspense for long.
HIGHLIGHTS!
I love everything about these brownies. They have a crispy top with a soft, melt-in-your-mouth kind of a chewy center. This recipe uses
- No eggs
- No milk
- No butter
- And yet tastes amazing!
How???? All because of its secret ingredient. And the secret ingredient is …..drumroll…..
It is the chickpea water – Aquafaba!! Wondering what an aquafaba is? 🙄
A LITTLE ABOUT AQUAFABA !
Aquafaba, the viscous liquid, is an excellent substitute to an egg. Yes, you heard me right – a great substitute to eggs. Just like eggs, this liquid when whisked gives the same fluffy texture. It a great leavening agent (one that incorporates gas bubbles into the batter) and a binding agent.
Here is a vegan mayonnaise recipe that is prepared with aquafaba.
How to make Brownies with Aquafaba?
Combine all the dry ingredients and set it aside. Assemble wet ingredients and whisk aquafaba until it is frothy and bubbly. Do not skim through this step. Add sugar and beat until the mixture forms a soft peak.
Combine wet + dry ingredients and mix until well blended. Pour the batter in a greased tray and bake as directed. For a deep chocolate flavor, I have added instant coffee powder to the batter. But that’s optional, feel free to leave that out if you don’t like the strong taste of coffee.
These brownies have the right amount of sweetness and are super moist, soft and chewy on the inside with the crispy top and edges.
I like my brownies to be chocolaty so have added a layer of chocolate on top. More chocolate – more taste – more yummy and magical!! 😀
Calling all chocolate lovers, give this recipe a try and if you happen to make this dish, leave me a comment below. If you have any questions, I would be happy to answer them. Would love to hear from you. 🙂
Craving for more, try these other vegan options!
Thanks for reading.💕
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Vegan Chocolate Brownies
Ingredients
DRY INGREDIENTS
- 1.25 cup All purpose flour
- 1/2 cup Unsweetened cocoa powder
- 3/4 teaspoon Baking soda
- 1/4 teaspoon Instant Coffee (optional)
- A pinch of Salt
WET INGREDIENTS
- 1 cup + 2 tablespoon superfine Sugar
- 1/2 cup Oil
- 1 cup Aquafaba (Non-vegan option - 2 eggs)
- 2 teaspoon Vanilla essence
- 2 teaspoon Vinegar
Instructions
- Assemble dry ingredients.
- Assemble wet ingredients.
- Sift dry ingredients and set it aside.
- Preheat oven @350 degree F. Add aquafaba to a bowl.
- Whisk until foamy and bubbly.
- Test by holding the whisk blade upside down. Aquafaba should hold its shape and not fall of the blade. Time to proceed further.
- Add sugar and whisk until thick and creamy.
- Pour oil,vinegar and vanilla essence....
- And sifted dry ingredients. Mix gently until well combined.
- Grease a 8X8 square pan. Line it with a wax paper.
- Pour batter in the greased pan.
- Tap the pan to release trapped air.
- Bake for 20 minutes or until the toothpick comes out clean. For me, it was 22 minutes.
- Allow the baked brownie to cool completely. Cut a square and enjoy as is or if you like chocolaty brownies then proceed further.
- Add chocolate chips to a microwavable bowl and microwave it for 1 minute.
- Remove and stir. Return it back to the microwave and cook for another 1 minute until it is all thick and gooey stirring after every 30 seconds.
- Before pouring please make sure the brownies are cold. Pour melted chocolate on the brownie.
- Spread it around and even out the edges. Refrigerate for 20 minutes.
- After chocolate is cooled, remove from pan and cut in squares.
- If you wish you can do a double chocolate layer on top. I did a double chocolate layer and just loved it.
- Decorate as you please.
- Cut a slice and indulge. Stays fresh for a week.
MrsG says
Dear Ruchi,
I am going to make these with vegan egg replacer powder instead of aquafaba. Should all the remaining ingredients remain the same? Thank you
Ruchi says
MrsG, I haven’t tried this recipe with egg replacer, therefore, can’t comment on the end result.
Candace says
I made these with Bob’s 1:1 gluten free flour and they came out amazing. It is extremely rare for GF baking to taste so… “normal” and vegan to boot! Thanks so much
Ruchi says
Thank you, Candace, for your feedback!
Happy to hear that you relished these brownies.
Jan H says
My brownies turned out like a slightly crumbly cake. The batter was so fluffy, aquafaba whipped as pictured in directions, the batter filled the pan to the top. I’ll make it again but I’d really like a fudgy brownie.
Ruchi says
Thanks for trying the recipe, Jan!
For me, this batter never fills the pan. So if you ended up with a cakey brownie that could be because of over beating of the batter. Try this for next time, after aquafaba turns foamy, fold in the dry ingredients and then bake. This will give you the desired results. 🙂
Elinor says
This was so good! I made a half batch since that’s all the aquafaba I had. Worked just fine with regular sugar. I usually don’t bake, and since going vegan, I haven’t baked much at all since it is such an experiment. Your pictures made it easy to follow along and the brownies were so good they’re almost gone. Thank you for sharing this recipe!
Ruchi says
Pleasure is all mine. Thanks for trying the recipe Elinor.
Glad you liked them. 🙂
Mangala Kandhan says
Ruchi I dont know what went wrong,but I didn’t get peaks as in the pic.The batter was fluffy .It’s in the oven I don’t know how it will be
Ruchi says
Mangala, how long did you beat aquafaba?
Please share how did your brownies turn out.
Mangala Kandhan says
Hi Ruchi,Before adding sugar it was ok.It looked similar to the photo but after adding sugar I didn’t get peaks , for more than 20mins I had been beating. The brownies were soft,slightly crispy over the top.Taste was excellent texture was also good.
Ruchi says
I have no idea what went wrong at the aquafaba-sugar end but I am glad to hear that you got perfect soft textured brownies. 🙂
Thanks for sharing your feedback with me.
Alina says
Hi. Yours look so fudgy and chewy, but mine turned out fluffy and crumbly (they basically were falling apart). What could have went wrong? I noticed that after I added powdered sugar to aquafaba the mixure didn’t turned out creamy as yours but more liquidy. Could this have been the problem. I’ve been using electric mixer for that. I was actually concerned that the beating of aquafaba is going to create a lot of bubbles in the final product and make is so fluffy, but yours doesn’t seem to have that problem. I also followed your advice of tapping the tray to release bubbles. Any advice would be greatly appreciated.
Ruchi says
Did the aquafaba become light and fluffy as shown in the pic?
After adding sugar the mix should not have turned liquidy. That could be the possible reason for a crumbly textured brownie.
Other possible cause would be – over mixing of ingredients that resulted in fluffy brownie. Hope this helps!
Mangala kandhan says
I have a doubt,should we again whip after adding oil and vinegar
Ruchi says
After adding oil, vinegar and dry sifted ingredients – mix gently until well combined.
Pour batter into a greased baking tray and bake as directed.
Rima says
Is this aquafaba gelatin? Is it vegetarian gelatin? Where do we find it?
Ruchi says
Rima, aquafaba is in your kitchen. It’s not gelatin, its boiled chickpea liquid. Aquafaba, the gelatinous liquid, is a great substitute to egg. Just like eggs, this liquid when whisked gives the same fluffy texture. It a great leavening agent (one that incorporates gas bubbles into the batter) and a binding agent. Please see this link on how to make aquafaba at home –
https://www.ruchiskitchen.com/recipe/homemade-eggless-mayonnaise-recipe/
Leena says
What can replace Aquafaba?
Ruchi says
Leena, eggs can replace aquafaba.
Ryan says
Thanks for sharing! I have two questions, which may be related. 1. What happens to the vinegar listed in the recipe? Am I missing something? 2. What should one do if the aquafaba will not peak when whipped?
Ruchi says
Thanks for stopping by Ryan.
1. Vinegar is added along with oil and essence.
2. Aquafaba forms a smooth peak after 5 minutes into beating, if it doesn’t then I would recommend to beat it longer until you get a soft white peak as seen in pic 5.
Hope that answers your query.
Ryan says
Thanks for your responses. I will try beating the aquafaba for 5 minutes next time. This recipe was a big hit!
Ruchi says
Thanks for sharing your experience Ryan!
Glad you liked the recipe. 🙂
Shikha says
Hello Ruchi
Completely speechless !!¡!!!,😃😃 This recipe came out so wonderful that before I could click a picture my twins and hubby finished it, licked their fingers😋 and left nothing for me 😑😏. But anyways I love you darling for sharing beautiful recipes and giving chance to fulfill my passion for baking.😘.
I shared pics of my red velvet cake on your mail id as you said. Hope you would have liked it…..
Shikha
Ruchi says
Thanks you so much for your lovely feedback.
I am glad that you and your family loved the brownies. I can understand, these brownies are so good that no one can resist them.
Have not received any email. Did you send it at [email protected]. Could you please share with me again at the email address provided. 🙂 Thanks!
Linda says
These fudgy brownies are easy and quick to make. They are vegan but you would have never guessed. Turned out awesome and exactly what I was looking for. Many thanks.
Ruchi says
Thanks for your lovely feedback Linda.
Glad you liked the brownies as much I do. 🙂