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stack of three fudgy, chewy vegan brownies on parchment paper with more brownies in the background.
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4.95 from 692 votes

The Absolute Best Vegan Brownies

These epic Vegan Brownies are absolutely mind blowing. They’re supremely fudgy, chewy, and chocolatey, and feature the classic crinkle top. You’ll never settle for dry, crumbly, or cakey brownies after trying this recipe!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American, Baking
Diet: Vegan, Vegetarian
Servings: 12
Author: Nisha Vora

Ingredients

  • 1 ½ cups (180g) all-purpose flour
  • 7 tablespoons (42g) Dutch process cocoa powder (see Note 2)
  • 1/2 cup (120 mL) aquafaba (liquid from a can of chickpeas, see Note 1)
  • 1 ½ cups (290g) organic cane sugar or pure cane sugar
  • 6 ounces (170g) 65-75% dark chocolate, roughly chopped
  • 8 tablespoons / 4 ounces (112g) vegan butter, cubed
  • ¾ teaspoon fine sea salt
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon espresso powder (see Note 3)
  • 3 ounces (85g) dark or bittersweet chocolate chips, or finely chopped dark chocolate

Instructions

  • Line an 8x8-inch (20x20 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 (175°C).
  • Sift the flour and cocoa powder together in a medium bowl (sifting ensures there are no flour or cocoa lumps in the batter).
  • 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 to 3 minutes until thickened, glossy, and wavy ribbons frequently appear in the bowl (see the YouTube video at 04:27 for the desired texture).
  • 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 (see Note 4). Grab a heatproof bowl that can be nestled into a saucepan. Fill the saucepan up with a few inches of water—but 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.
  • Melt the chocolate and butter. Add the chopped dark chocolate and cubed vegan butter to the bowl on top of the saucepan. Melt gradually, turning down the heat if the water starts to boil, whisking occasionally until smooth and the chocolate is completely melted.
    Once the chocolate is completely melted, turn off the heat but 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 with the spatula.
    Pour the batter into the lined baking pan and smooth out the surface with the spatula so the batter is in an even layer as possible (for even baking).
  • Bake the brownies for 34 to 37 minutes (if your oven runs hot, start checking at ~30 minutes).
    Test for doneness: Insert a toothpick in the middle of the brownies—it should come out with some moist crumbs and/or a tiny bit of thick batter (the latter could be the melted chocolate chips).
    However, if the batter on the toothpick is liquidy or runny, the brownies need a few more minutes in the oven.
    TIP: 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.
  • Transfer the brownies to a wire rack to cool for 30 minutes. Then carefully lift out of the pan using the parchment paper handles onto the wire rack. Cool for a further 20 to 30 minutes before slicing. Slice the brownies and enjoy!
    NOTE: The brownies will set up even more as they rest longer. If you accidentally underbaked them, you can refrigerate them and they'll firm up.

Video

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

Notes

  1. I've made these with cans of unsalted chickpeas and salted chickpeas, and they both come out great. 
  2. I included the measurements in grams for the Dutch process cocoa powder brand I used (Valhrona), but the exact weights may vary slightly across brands.
  3. 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 tsp). I like using this espresso powder or this espresso powder (also available at Target, Whole Foods, and Walmart).
  4. Don't want to assemble a doubler boiler? Melt the butter and chocolate in the microwave on high powder in 30-second intervals, stirring after each round to prevent burning. 
General tips for the best brownies
Use the best chocolate you can find. A high quality dark chocolate bar and dutch process cocoa powder will make a big difference.
Measure accurately. Use a digital scale and an oven thermometer for the best results.
Speed up the cooling process, if you want. 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.
For extra chewy (or fudgy) brownies: Cool the brownies for a few hours—the chewy texture sets up over time. These brownies are noticeably chewier on day 2. Refrigerating the brownies seems to make them more fudge-like. 

Nutrition

Calories: 340kcal | Carbohydrates: 49g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 0.5mg | Sodium: 218mg | Potassium: 222mg | Fiber: 3g | Sugar: 31g | Vitamin A: 6IU | Vitamin C: 0.04mg | Calcium: 39mg | Iron: 3mg