Learn the tricks for the fudgy-est, chocolatey-est vegan brownies ever! This recipe consistently leaves you with a brownie lovers dream: something soft, rich and dense, a bit chewy (with that beautiful shiny, crackly top) while still fluffy and studded with chocolate chunks and toasted nuts. The charming bitterness of cocoa and a touch of salt make for a balanced delicacy.
Ingredients (for 12 larger pieces or 16 smaller ones)
180g flour
60g cocoa powder
3/4 tsp salt
170g dark chocolate
112g vegan butter
120ml aquafaba
1/2 tsp lemon juice (optional, it helps to stabilize the aquafaba)
240g sugar
dash of vanilla
1 tsp espresso powder
85g dark chocolate chips (or chopped chocolate bar)
50g toasted walnuts (sub with hazelnuts, almonds, macadamia nuts, pecans, etc. or leave out)
Instructions
1. Preheat the oven to 350°F and line a 11x8" pan with parchment paper (you can use any sized pan with an area in between 60"-90" just beware that the varying thickness means varying baking times: so the smaller the pan, the thicker the brownie, the longer it will need to bake and vice versa).
2. In a small bowl whisk together the flour, cocoa powder and salt, set aside. In another small bowl melt the dark chocolate and vegan butter (either in the microwave or over a double boiler) set aside.
3. In a large bowl whisk the aquafaba and lemon juice until foamy, then add the sugar a spoonful at a time until it is all dissolved and you have a shiny meringue. Whisk in the vanilla and espresso, then fold in the melted chocolate and flour mixtures. Stir until just combined, mix through the chocolate chips and walnuts and transfer to your prepared dish.
4. Bake for 30-37 minutes, they are done once the edges are completely set and the top is glossy and beginning to crack, the center might look slightly underdone but thats the way you will get a fudgy brownie. You can also test with a toothpick, it should come out with a few moist crumbs. Then, if you want to be SUPER precise, check the internal temperature with a thermometer. A fudgy brownie should be done anywhere after 165°F, while a cakey one is done at 210°F.
5. Let the brownie cool in its pan for 30 minutes before using the parchment paper to transfer it to a cooling rack. Slice and serve after another 30 minutes of cooling or store in an air tight container in the fridge for up to a week.
recipe altered from Rainbow Plant Life
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