I refuse to call anything a brownie if it doesn’t have that flaky top and fudgy chocolate-y centre! I understand it’s hard replicating that texture with most vegan brownie recipes, but with some research, trial and error I’ve managed to crack it (pun intended).
To get that perfect American-style brownie consistency is to have a high fat to flour ratio. Many of the vegan brownie recipes I tried came out dense, cakey or just basically raw in the centre.
What usually helps with creating the perfect brownie texture is whipping the eggs until it resembles a pancake batter. So, I thought about a typical egg substitute which is aquafaba (water from canned chickpeas). Aquafaba is commonly used to make vegan meringues and pavlova, and I later discovered it’s perfect for making vegan brownies!
I promise the brownies do not taste of chickpeas – it simply acts an egg substitute.
What’s even CRAZY is that I feel these vegan brownies taste so much better than my regular brownie recipe! It has this perfect flaky top and an ever so fudgy and chewy middle – you would absolutely have no idea it was vegan.
If you know me well enough by now, I keep all my recipes as simple as possible and this brownie recipe is no exception. All the ingredients can be found at a local supermarket to create these irresistible treats.
6 oz. dark chocolate, chopped
4 oz. vegan butter, room temperature
1 oz. dark muscovado sugar
4 fl. oz. aquafaba (liquid from a can of chickpeas), strained
10 oz. white granulated sugar
1 tbsp. vanilla extract
6 oz. plain flour
1 ½ oz. cocoa powder
3 oz. dark chocolate chips
Line an 8×8-inch (20×20 cm) square metal baking pan with baking paper, ensuring some hangs over on the sides (this will make it easy to lift the brownies out of the pan). Preheat the oven to 180º C.
Place a medium-size heatproof bowl, over a pan filled with simmering water. Next, add the chocolate and butter begin to melt, stirring frequently.
While the chocolate-butter mixture is melting, whisk the aquafaba and white granulated sugar together for 5-7 minutes or until it triples in volume and looks white and glossy. Fold in the salt and vanilla extract. Set aside.
Return your attention to the chocolate-butter mixture, and stir continuously until completely melted. Remove from the heat and gently whisk in the muscovado sugar until fully incorporated.
Slowly pour the chocolate mixture into aquafaba-sugar while mixing it in.
Next, sift in the flour and cocoa powder and gently fold in until everything is fully incorporated. Lastly, mix in the chocolate chips.
Pour the batter into the pan and smooth out the surface with the spatula or back of a spoon.
Bake the brownies in the preheated oven for 35 minutes. The outside should be firm to the touch but not wet. (It may take a bit of practice).
Once baked, carefully transfer the brownies to a wire rack and leave to cool enough to handle. Next, lift the brownies out of the pan and leave to cool completely.
Slice the brownies into 12 equal pieces or into 48 bite-size pieces. Enjoy!