The Absolute Best Vegan Brownies

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You've never tasted vegan brownies like this before! Supremely fudgy and chewy, intensely chocolatey, and with a gorgeous shiny, crinkly top. Truly the best vegan brownie you'll ever try!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
5 from 376 votes

No exaggeration, these are the absolute best vegan brownies.  They are fudgy, chewy, rich and even have that shiny, crinkly top that’s so hard to find in vegan brownies.

If you’ve been disappointed by vegan brownies in the past, this is the brownie recipe for you. I tested it a whopping eleven times to get it perfect and I am confident you will love the result.

a stack of the best fudgy vegan brownies
Just look at this combination of fudgy interior and shiny/crinkly top.

The best vegan brownies, period.

Vegan brownies are often underwhelming. Many are too dry or crumbly, others are too oily, and others aren’t intensely chocolatey. And none have that shiny, crinkly top you remember from the boxed mixes of your childhood.

With the help of a few unconventional (but still accessible) ingredients and techniques, this recipe solves those problems. The result is a brownie that’s equal to or better than a standard, non-vegan brownie

Here’s what readers are saying:

Jackie says, “Hands down BEST brownies I have ever eaten. No joke. I followed the recipe to the T and it couldn’t have been more perfect. I can’t believe these are vegan.”

Elena says, “I am not vegan but this brownie is soooo good :-) Better than any traditional version that I have ever eaten!”

Tamara says, “I cannot believe how fudgy, chewy, and delicious they are. Like a million other commenters on here, I never thought I’d find good brownies again after going vegan. They’re amazing and totally live up to the hype.”

Why this recipe works

These brownies are fudgy and chewy

Vegan brownies are often dry and do not hold up well, as they lack both the moisture and structure that comes from eggs.

Through testing, I found that using a combination of melted dark chocolate, cocoa powder aquafaba, and a bit more flour than normal creates a perfectly fudgy and chewy brownie with plenty of structure and moistness. The result is indistinguishable from traditional brownies. 

The elusive shiny, crinkly top

The shiny, crinkly top is what so many of us love about brownies. The texture is delightful: wispy, delicate, ridged, and flaky. When paired with a fudgy interior, the contrast is too good to describe in words. But it’s almost never found in vegan brownies.

After some trial and error, I discovered that you can get vegan brownies with a shiny, crinkly top by vigorously whipping aquafaba and sugar together for several minutes and adding that to your wet ingredients.

Note: In case you’re not familiar, aquafaba is the liquid from a can of chickpeas. It’s unconventional in a brownie but it works amazingly well here. My fan favorite banana bread is another vegan baked good that uses aquafaba to great effect.

I’m convinced this process works because (1) I’ve tried countless vegan brownies over the last 5 years and have never gotten a shiny top until now and (2) I replicated it in all 11 recipe tests.

An intense chocolate-y flavor

These brownies have an intense chocolate flavor thanks to a combination of Dutch process cocoa powder, dark chocolate, and chocolate chips.

the best vegan brownies with a shiny top sitting on parchment paper

Step by step instructions

Gather your ingredients.

brownie ingredients on cutting board with text of each ingredient

Sift together the flour and Dutch process cocoa powder.

bowl of flour and cocoa powder mixed together

Add the aquafaba and organic cane sugar to a large mixing bowl.

mixing bowl of aquafaba and sugar

Use an electric mixer on high speed to beat the aquafaba and sugar until thickened and glossy. Then, using a silicone spatula, fold in the vanilla, salt, and espresso powder.

mixing bowl of whipped sugar and aquafaba

Chop the dark chocolate and add to a heatproof bowl with the cubed vegan butter. The bowl needs to be able to fit snugly into a saucepan.

glass bowl of chopped dark chocolate and cubed butter

Melt the dark chocolate and butter in a double boiler.

To make a double boiler, add an inch or two of water to the saucepan – you don’t want the bottom of the bowl to touch the water. Bring the water to a rapid simmer (not a boil). Carefully lower the bowl of chocolate-butter into the saucepan. Maintain a rapid simmer and whisk occasionally, until the butter and chocolate are completely melted and glossy. 

Note: you can also melt the chocolate-butter in the microwave in 30-second increments, stirring after each round.

elted dark chocolate and butter in a glass bowl

Fold the melted chocolate-butter into the aquafaba mixture until well combined.

swirly chocolate mixture in a bowl with spatula

Add the flour-cocoa powder to the liquid ingredients. Use a silicone spatula to mix until just combined. The batter will be quite thick. Finally, add the chocolate chips to the batter (oops I forgot this step when taking photos!).

rich, thick vegan brownie batter in a mixing bowl with spatula

Pour the batter into an 8×8-inch (20×20 cm) square baking pan lined with parchment paper.

brownie batter in 8x8 baking pan lined with parchment paper

Bake in a preheated oven at 350°F (176°C) for 34 to 37 minutes, until a toothpick comes out with moist crumbs. Cool completely before slicing (see the “Tips” section).

flatlay of sliced vegan brownies with shiny top on parchment paper

Tips for the best vegan brownies

Use the best quality chocolate you can find and afford.

Chocolate is the primary ingredient in brownies, so it’s important to use the highest-quality chocolate you can get and afford.

Tip: I promise you will get much tastier results if you use (1) Dutch process cocoa + (2) good dark chocolate that you enjoy eating, instead of (1) natural cocoa powder and (2) baking chocolate. Dutch process cocoa powder has been alkalized, which neutralizes its acidity. This makes the cocoa powder smoother in taste, leaving you with brownies with a purer, more intense chocolate flavor.

Sift the dry ingredients.

Cocoa powder is fairly clumpy, so to ensure a clump-free brownie batter, sift the cocoa powder and flour before combining them with the wet ingredients.

This is especially important if using natural cocoa powder, which is clumpier than Dutch process cocoa (but I don’t recommend you use natural cocoa).

Measure your flour properly.

I use a digital scale for all baking and highly recommend it for the most precise results (baking + precision are best friends).

Tip: If you don’t have a digital scale, do not scoop the flour straight out of the bag or container. This always results in getting too much flour in your measuring cup, and too much flour = dry brownies.

Instead, use the spoon and level method. Spoon your flour out of the bag/jar into the measuring cup until almost full, then use a butter knife to level it off.

Line your baking pan with parchment paper.

This makes it easy to remove the baked brownies from the pan and slice them. Also, it doesn’t require you to grease the pan. These brownies are plenty decadent and don’t need any extra oil or vegan butter.

Don’t overmix.

This is a good policy for all baked goods. Overmixing the dry and wet ingredients aerates the batter, resulting in cakey brownies.

Invest in an oven thermometer.

Home ovens can be all over the place when it comes to temperature, so I strongly recommend all bakers invest in an oven thermometer.

Don’t slice brownies too early.

Slicing too early can cause the brownies to be more like gooey lava cake (because brownies continue to cook while resting).

Good news though! You can speed up the cooling process. After resting the pan on a wire rack for 20 minutes, you can (a) carefully transfer the brownie pan to a large shallow pan filled with an inch or two of ice cold water; or (2) transfer the pan to the fridge for 20 to 30 minutes.

Note: If you love chewy brownies, let these brownies cool for a few hours. The chewy texture sets up over time. These brownies are noticeably chewier on day 2.

bite shot of fudgy vegan brownies on parchment paper

Frequently Asked Questions

How can you tell when brownies are done?

Brownies are typically done when you insert a toothpick and it comes out with some moist crumbs and/or a tiny bit of thick batter (the latter could be the melted chocolate chips). If the batter is liquidy or runny, though, the brownies need about 5 more minutes in the oven.

If a toothpick comes out clean, the brownies sadly have been baked for too long. That’s because the brownies will continue to bake during cooling. The end result will be brownies that are a bit dry.

To avoid this possibility, I like to check the brownies 5 minutes before I think they’re going to be done. Especially when I try out a new recipe.

How do you get clean slices of brownies?

First, use a large knife (I use an 8-inch chef’s knife). Slice the brownies in one fell swoop instead of dragging the knife back and forth. The dragging method leads to more crumbs and uneven slices.

Also, you can try dipping your knife in hot water and drying it off with a kitchen towel before slicing. Repeat this process between every slice. I find that this method in conjunction with cooling the brownies on top of an ice cold sheet pan (see previous section) yields the cleanest slices.

How do you store these vegan brownies?

To keep brownies as moist as possible, slice only the amount you’ll eat at the time of serving. Leave the rest of the brownies unsliced and store this block of brownies in an airtight container. This will minimize the brownies’ exposure to air, preserving moisture loss. 

If you don’t have a container big enough to fit the unsliced brownies, slice and and store pieces in an airtight container.

Brownies, stored in airtight containers, will stay good at room temperature for 3-4 days, but you can keep them longer (for 8-10 days) in the fridge. When refrigerated, the fudginess of the brownies intensifies (not a bad thing).

Can I freeze these brownies?

Yes! In an airtight container, cover each layer with a piece of parchment paper, lightly pressing down. Defrost brownies at room temperature. If unsliced, tightly wrap the entire block of brownies in plastic wrap, then in aluminum foil.

Can I make these gluten-free?

If you are not allergic to gluten, my advice is to use all-purpose flour for the best results. If you are allergic, I’m happy to report that at least a few readers have tried these with all-purpose gluten-free flour (such as Bob’s Red Mill) with good results.

a stack of the best fudgy vegan brownies sitting on parchment paper

Watch! How to make the best vegan brownies!

How to make amazing vegan BROWNIES at home
How to make amazing vegan BROWNIES at home

That’s everything you need to know about making the BEST VEGAN BROWNIES ever. If you try it out, please rate and review it below and tag me with your remakes on Instagram!

The Absolute Best Vegan Brownies

5 from 376 votes
You've never tasted vegan brownies like this before! Supremely fudgy and chewy, intensely chocolatey, and with a gorgeous shiny, crinkly top. Truly the best vegan brownie you'll ever try!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Course: Dessert
Cuisine: American, Baking
Diet Vegan
Serving size: 12

Ingredients

  • 8 tablespoons (120 mL) aquafaba (liquid from a can of chickpeas, use unsalted chickpeas)
  • 1 ½ cups (290g) organic cane sugar or pure cane sugar
  • 6 ounces (170g) 65-75% dark chocolate, roughly chopped
  • ½ cup or 8 tablespoons (112g) vegan butter, cubed
  • 1 ½ cups (180g) all-purpose flour
  • 7 tablespoons (42g) Dutch process cocoa powder*
  • ¾ teaspoon fine sea salt
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon espresso powder**
  • 3 ounces (85g) dark or bittersweet chocolate chips, or finely chopped dark chocolate

Instructions

  • Line an 8×8-inch (20×20 cm) square metal baking pan with parchment paper and ensure there is some overhang on the sides (this will make it easy to lift the brownies out of the pan). Preheat the oven to 350°F (176°C).
  • Sift the flour and cocoa powder together in a medium bowl.
  • Add the aquafaba and sugar to a large mixing bowl. Use an electric handheld mixer or a stand mixer on high speed and beat the mixture for 2 ½ to 3 minutes until thickened, glossy, and wavy ribbons frequently appear in the bowl.
  • Add in the vanilla, salt, and espresso powder, and fold with a silicone spatula until well combined (the espresso will continue dissolving into the mixture as it rests).
  • Assemble a double boiler. Grab a heatproof bowl that can be nestled into a saucepan. Fill the saucepan up with a few inches of water – not so much that the bottom of the bowl would touch the water. Heat the water on the stove and keep at a rapid simmer.
  • Add the chopped dark chocolate and cubed vegan butter to the bowl on top of the saucepan. Allow the chocolate mixture to melt, whisking occasionally until smooth and the chocolate is completely melted. Once the chocolate is completely melted, keep the bowl on the saucepan for an additional 30 to 60 seconds to further warm through.
  • Pour the warm butter-chocolate mixture over the aquafaba-sugar mixture and fold together with the silicone spatula.
  • Add the flour-cocoa mixture to the wet ingredients and stir until just combined (stop mixing once the flour traces are gone). Fold in the chocolate chips. Pour the batter into the lined pan and smooth out the surface with the spatula.
  • Bake the brownies in the preheated oven for 34 to 37 minutes, or until a toothpick inserted in the middle comes out with some moist crumbs and/or a tiny bit of thick batter (the latter could be the melted chocolate chips). If the batter is liquidy or runny, though, the brownies need about 5 more minutes in the oven.
    To avoid overbaking and since every home oven varies, I err on the side of underbaking and check the brownies 5 minutes before I think they're going to be done. My oven usually takes between 34 and 37 minutes.
  • Transfer the brownies to a wire rack to cool for 30 minutes. Then carefully lift the brownies out of the pan using the parchment paper handles onto the wire rack. Allow to cool for a further 20 to 30 minutes before slicing. Slice the brownies and enjoy!

Notes

General Advice
Use the best chocolate you can find. A high quality dark chocolate bar and dutch process cocoa powder (not natural cocoa powder) will make a world of difference.
Measure accurately. Baking is as much science as art, if not more so. Invest in a digital scale and an oven thermometer for the best results.
Speed up the cooling process. After resting the pan on a wire rack for 20 minutes, you can (a) carefully transfer the brownie pan to a large shallow pan filled with an inch or two of ice cold water; or (b) transfer the pan to the fridge for 20 to 30 minutes.
Footnotes
* I included the measurements in grams for the Dutch process cocoa powder brand I used (Valhrona), but the exact weights vary a bit across brands.
** Coffee enhances the chocolatiness in chocolate and deepens the rich flavor (without tasting like coffee). If you don’t have espresso powder, you can substitute with instant coffee powder (use slightly more, about 1 1/4 to 1 1/2 teaspoons).
Here is the espresso powder I use (also available at Target, Whole Foods, and Walmart). Check out this blog post or this post for more options. 

Calories: 337kcal | Carbohydrates: 49g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 215mg | Potassium: 222mg | Fiber: 3g | Sugar: 31g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg

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596 comments on The Absolute Best Vegan Brownies

  1. Amisha

    5 stars
    Hi! I love this recipe. I randomly bought a silicone brownie bite pan. Assuming I keep the same recipe, how do you recommend adjusting the cooking temp/time?
    Thanks.

    1. Support @ Rainbow Plant Life

      Hi Amisha, depending on how large the brownie bites are, you may need to cut down the cooking time drastically. We suggest checking at 10 minutes because that likely will be enough or close to enough time for them to cook!

  2. Darshini

    Can I use applesauce instead of aquafaba?

  3. Lisa

    What dark chocolate did you use?

    1. Support @ Rainbow Plant Life

      From Nisha: “Hi there Lisa, it really depends (sometimes, I pick what’s on sale!). For chocolate chips, you can try the Enjoy Life dark chocolate chips, dark chocolate chips by Gerbs, Guittard dark chocolate baking chips or wafers, or the Whole Foods 365 dark chocolate chunks. For bars, I like Theo and Endangered Species for taste and price point.”

  4. Elizabeth

    Quick question, what temperature and how long would you bake these at if you only have a 9 x 9 tray?

    1. Support @ Rainbow Plant Life

      Hi there Elizabeth, Just increase the oven temp to 375 degrees F and decrease the bake time to 26-28 minutes. Enjoy!

  5. Tanya Alfaro

    5 stars
    I made these brownies last night for my boyfriends family (two of them are vegan) and they were a huge HIT! They couldn’t believed the brownies were vegan. So delicious, moist, and they really do taste like a classic brownie. Will make again for sure!

    1. Support @ Rainbow Plant Life

      Awesome, Tanya. Thanks for your comment and for taking the time to review!

  6. Nadine

    5 stars
    Truly the BEST brownie I’ve ever eaten! I totally recommend it to brownie enthusiasts looking for the right recipe (especially if you are searching for that harmony between taste and texture). This recipe finally demystified how to achieve a crust that is delicate but crunchy and a fudgy interior packed full of flavor. I loved the caramelly taste and all the complexity this recipe gives to this treat.

    I used a bigger baking pan so I had to bake it for a shorter time but it worked out perfectly. Then after slicing the brownies I packed the ones that weren’t devoured immediately in plastic wrapping and put them in a tin box to avoid them getting too dry. They kept well for 3 days but we ate them all before assessing how they would taste later on :)

    The only thing I did differently in terms of ingredients is put pecan nuts which was a resounding success at home. I added some in the batter and a handful on top of the brownie.

    For next time I would try the recipe with a bit less sugar (it was not overly sweet but we are not used to eating much sugar and I think it will still be very good) and I think I will have myself the perfect to-go brownie deliciousness recipe forever! I can’t wait to make these for non-vegan folks – there’s nothing more convincing to omnivores than mouth-watering plant-based food.

    1. Support @ Rainbow Plant Life

      Thank you for the wonderful in-depth review, Nadine! We’re so happy you enjoy the brownies :)

  7. Rachael

    5 stars
    These brownies are sooo good! I have made them twice now, and both times they turned out perfectly fudgy. No other brownie recipe has worked out for me, so I was very excited when this recipe worked. Thanks!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Rachael!

  8. Melinda

    I made these at the weekend and not only were they the best vegan brownie’s I’ve had, they were the best brownies. Loved how dark they are, everyone had seconds (though they are very rich). Next time I would take the risk of less sugar, but that’s just because I like the slight bitterness of the dark chocolate. Really a triumph! Also, you know how you’re not meant to make a new recipe for the first time when you’re having people over? I break that rule with Nisha’s recipes all the time, because they’re so reliably great.

    1. Support @ Rainbow Plant Life

      That’s so great to hear, Melinda! :) Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  9. Mark

    5 stars
    I’ve used this recipe a number of times and my family love them. Thank you.

    1. Support @ Rainbow Plant Life

      Awesome, Mark. Thanks for your comment and for taking the time to review!

  10. Fei

    4 stars
    The taste for these brownies were great. But I found the brownie was already too painfully sweet even though I had cut down my sugar to 170gm. Couldn’t imagine it with the full amount. Mine baked up with no problems at the temperature and time suggested — in fact would’ve probably stopped at 34min for a more gooey center. Also added about 4 tsp of tahini on top and swirled it around.

    1. Support @ Rainbow Plant Life

      Sorry to hear the brownies were sweet for you, Fei. Glad you liked them otherwise!

  11. Johannes

    5 stars
    I was really excited to try this recipe and finally make a good vegan brownie, as I’ve been struggling with oily/split batter in the past. I multiplied all the measuments x2,5 (except the salt) for a bigger pan and weighed out all the ingredients. The baking process went really well, the batter finally didn’t split for once (!) and the shiny crackly top was on point, even though my batter seemed quite a lot thicker than in the video.

    Unfortunately after cooling and slicing it turned out that the brownies were once again really oily and there was a lot of grease at the bottom of the pan. I used Lindt 70% dark chocolate and Naturli Vegan Block as butter and melted them over a double boiler, not sure what I could have done wrong…
    Any advice? I’m slowly becoming desperate :(

    After all it still tasted good, but I’m sure this recipe could turn out much better.
    Greetings from Germany

    1. Support @ Rainbow Plant Life

      Hi there Johannes, we are so sorry to hear you had that issue! Could it potentially be due to the quality of the butter or chocolate and/or the age? Did you make sure to weigh the butter exactly? We want to help, sorry for getting back to you so late!

  12. Romane

    5 stars
    I juste done it and damn. This was good and really decadent !
    I didn t had chocolat chips, I had no more chocolate in my house ahaha ! Thanks for this recipe and your energy !

    1. Support @ Rainbow Plant Life

      Awesome, Romane. Thanks for your comment and for taking the time to review!

  13. Célia

    I have to confess, I HATE chocolate… But my partner asked me if I could cook her some Brownies. I tried your recipe and OMG, it really is “The Absolute Best Vegan Brownies”. Your recipe is very well explained. (Your blog and your Youtube channel help me learn English). And the result was visually perfect. My girlfriend LOVED it. And even if I don’t like chocolate at all, I wanted to taste it and I must admit that it’s really good. Thank you again!

    1. Support @ Rainbow Plant Life

      Thank you so much for the wonderful review, Célia! :) So good to hear the brownies were a hit!

  14. Sarah

    5 stars
    This is SUCH a great recipe! I just about fell on the floor when I tried the batter. UNIMAGINABLY good!! But I think something went wrong, because it came out weird. I had it in the oven for almost 40 minutes at 350, until the toothpicks came out mostly clean. I let it cool for half an hour, then tried to cut it. The edges are a bit overcooked, but the inside is still batter. It also seems like it has too much fat, even though I used the amount of vegan butter listed in the recipe. There are little holes in the top, and there’s fat collected in there. There’s grease coming off of it when I cut into it. It tastes delicious, and I’m eating it kinda like a bread pudding, but I would love to figure out why it’s coming out this way! Do you have any suggestions? I live at 5,000 feet above sea level, if that helps. I know it can mess with recipes sometimes, but I’m never sure how to adjust it. Thank you so much!!!

    1. Support @ Rainbow Plant Life

      So happy to hear you’re a fan of the brownies, Sarah! That’s an interesting problem you have there, from some online sleuthing we think it could potentially be due to the quality of the butter and chocolate used? Good quality/not old might make a difference! Also, make sure to use the right quantity of butter as stated in the recipe. Sorry for the late response, we hope you’ve figured it out by now!

  15. Alec

    5 stars
    I made these today for the first time and they turned out fantastic. The chewy texture was spot-on, and they were wonderfully decadent and chocolatey.

    The only slight issue I ran into was that it took about 10 minutes longer than the recommended baking time for the brownies to set and a toothpick to come out without liquid batter. Probably just a sign that I need to buy an oven thermometer to avoid running into future baking problems, and the brownies still turned out perfectly in the end. 10/10 recipe!

    1. Support @ Rainbow Plant Life

      So happy you loved the brownies, Alec! And we hope you have better luck with the brownies next time!

  16. Alina

    Hello! May I substitute vegan butter for coconut oil?

  17. Lilia

    5 stars
    I made these and they were absolutely amazing! It’s the best vegan brownie recipe I’ve ever tried, they turned out super rich and decadent and the texture was even better the next day. I used less sugar (200g instead of 290g) because I like my brownies a little less sweet and the recipe still worked perfectly. I’m already planning on making them again :)

    1. Support @ Rainbow Plant Life

      Awesome, Lilia. Thanks for your comment and for taking the time to review!

  18. Kornelia

    It did not bake, even after an hour in the oven. The top was nice and crunchy and already chewy, but everything was liquid underneath. I don’t know what happened, I followed the recipe exactly. It tasted soo good though. Any ideas on what I can do with the leftovers? I don’t want to throw it away but I don’t know if eating it with a spoon is such a good idea 😂

    1. Support @ Rainbow Plant Life

      Hi Kornelia, sorry to hear that! Do you use an oven thermometer by any chance? It sounds like the oven may be running hotter than it says it is, thus burning the outside and not cooking the brownies all the way through. Also, you could definitely still eat this by the spoon since it’s vegan! You could also try scooping out some of the liquid middle, adding it to a mug and microwaving for a minute or so to make a mug cake! We hope you have better luck with the recipe next time around :)

      1. Kornelia

        I didn’t use an oven thermometer but I bake a lot and I know my oven well, I never had an issue. Welp, must’ve been a glitch in the matrix. I didn’t get an email that you’ve replied so I improvised – we put it in the fridge, it set a bit overnight and then we ate it 😂 I’ll definitely try it again, the taste is amazing!

        1. Support @ Rainbow Plant Life

          Hi Kornelia, did you checkmark the box “Notify me of followup comments via e-mail?” Sorry to hear that! Maybe next time you can try covering the brownies with foil if they seem to have the same issue again? Wish you the best of luck!

  19. Teresa

    I love the smell and licking th spoon but mine did not bake. The butter was also separated and in th bottom of the pan 🫤. Not sur what I did wrong.

    1. Support @ Rainbow Plant Life

      Hi Teresa, it sounds like the chocolate may have been overheated which caused the chocolate to split. So the fat seeping out is actually cocoa butter rather than regular butter. Hopefully you have better luck next time!

  20. Judy

    5 stars
    Hello, Nisha,
    I just made your Vegan brownie and I will never go back to even Ghiradelli!
    I had never used aquafaba and am so impressed at it’s egg-like properties for baking. I didn’t have espresso powder so I put in 2 tablespoons of our strong morning coffee. Thanks for your inventiveness! Best to you!

    1. Support @ Rainbow Plant Life

      Awesome, Judy. Thanks for your comment and for taking the time to review!

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