My husband loves his brownies, so I’ve searched and experimented for quite some time for just the right vegan brownie recipe. Fudgy, chocolatey, not overly sweet. I think this one hits the mark!
- 1 stick vegan butter like Earth Balance, melted
- ¾ cup granulated sugar
- ½ cup brown sugar, lightly packed
- ½ cup aquafaba (liquid from a can of garbanzo beans) or egg substitute of your choice
- 1 tablespoon pure vanilla extract
- 1 cup all purpose flour
- 1 cup unsweetened cocoa powder (I love extra dark for this)
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup vegan chocolate chips
- Preheat the oven to 350 degrees F and line a 7 x 11 pan with parchment paper.
In a large bowl, whisk the melted vegan butter and sugars together. Add aquafaba and vanilla, whisk until evenly combined.
- Over medium bowl, sift in the flour and cocoa powder (a metal mesh colander works well for this). Add the salt and baking powder and stir until combined.
- Add dry ingredients to wet and stir with a rubber spatula or wooden spoon until just combined. Do not overmix.
- Fold in half of the chocolate chips. Pour the batter into the prepared pan and smooth out the top. Sprinkle the rest of the chocolate chips on top of the batter.
- Bake for 35-40 minutes. The brownies may not look done, but they will firm up a lot as they cool.
- Remove from the oven, allow to cool in the pan for 15 minutes. Remove from pan using parchment paper and let cool completely before slicing and serving.