The Ultimate Fudgy Vegan Chocolate Brownies

Method

1. Preheat your oven to 175°C (350°F) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2. Melt the chopped dark chocolate and refined coconut oil together using a double boiler or in short bursts in the microwave. Stir until completely smooth and set aside to cool slightly.

3. Place the aquafaba and granulated sugar in a large mixing bowl. Use a stand mixer or electric hand whisk to beat the mixture on high speed for about 5 minutes. Whipping the sugar into the aquafaba is the essential technique here; it creates a stable, aerated foam that mimics the protein structure of eggs, which is what produces the shiny, crackly brownie crust.

4. Gently pour the melted chocolate mixture and vanilla extract into the whipped aquafaba. Whisk briefly on low speed until just combined.

5. Sift the all-purpose flour, Dutch-processed cocoa powder, and sea salt directly into the bowl. Using a spatula, fold the dry ingredients into the wet mixture until no streaks of flour remain. Be careful not to over-mix, as you want to preserve some of the air bubbles created during the whipping process.

6. Pour the batter into the prepared pan and smooth the top with a spatula.

7. Bake for 25 minutes. The edges should be firm, but the center should still have a slight wobble. Do not overbake, as the brownies will continue to set as they cool.

8. Allow the brownies to cool completely in the pan for at least 2 hours before slicing. This resting period is crucial for the starches and fats to solidify, ensuring a fudgy rather than crumbly texture.

Notes

Questions