Shiny, crinkled, sea-salt-flaked top. Fudgy in the middle. Chocolate-y all the way through. It's almost impossible to recreate the signature crinkled top of a brownie without using butter or eggs but *insert months of recipe testing* here we go! Rejoice my dairy and egg-free friends, you legit wouldn't know that difference between these and a regular brownie.
Total time to make : 45 minutes Time to prep : 15 minutes
Time to bake : 30 minutes
Servings : 16
180g dark chocolate*
110g vegan butter
280g caster sugar
180g plain flour
30g cocoa powder
1 tsp salt
1 tsp vanilla extract or paste
100g chocolate chips*
Preheat a fan oven to 170C and lightly grease and line a 8 x 8 inch (20cm x 20cm) baking tin with non-stick baking paper.
In a small saucepan over a low heat, gently melt the butter and dark chocolate together, stirring occasionally to mix. Turn off the heat when it's 75% melted, it will continue to melt together off the heat. Set to one side.
In a large bowl with an electric whisk (or standing mixer with whisk attachment), whisk the aquafaba with the caster sugar for 3 - 4 minutes until it's at least doubled in size. It should be a thick, white and glossy mix that leaves 'ribbons' in the mixture when you pull out the whisk. This is what will give our brownies a shiny, crinkled top.
Pour the melted (but slightly cooled) butter/chocolate into the mixing bowl with the whipped aquafaba and sugar and fold through. Add in the flour, cocoa powder, salt and vanilla and mix again. Add in the chocolate chips and fold through until just combined. Pour the brownie mix into the prepared tin, levelling out the top with the back of a spoon or spatula.
Bake in the oven for 30 minutes until the edges of the brownie are set. The centre should be set and have a crust, it's okay if it's a bit wobbly - this is what keeps the brownie fudgy. The best time to remove them from the oven is when you think they need another 5 minutes*
Leave to cool completely before slicing - enjoy!
Good to know:
Aquafaba is the liquid from tinned cooked chickpeas that we usually discard. If you're using this, look for BPA-free containers or cartons and use a sieve to get a smooth liquid. You can also buy it separately in most stores (usually in the free-from aisle or by the eggs) or online, I used the brand OGGS.
Check for certified vegan dark chocolate and chocolate chips.
As with all brownies, the best time to remove them from the oven when it looks like it 'just needs another 5 minutes'. A gentle wobble in the middle is what keeps these brownies fudgy and soft when they cool. They'll continue to bake in their tin outside of the oven and as they cool to room temperature, they'll 'set'.
Store for up to 5 days at room temperature or or freeze for up to 3 months, wrap slices tightly in cling film and then store in an airtight container or ziplock bag.
These brownies are best kept at room temperature, if you live somewhere that's very warm they can be kept in the fridge but they will lose their soft, fudgy centre (still delicious though).