The best vegan brownie recipe you’ll make. They’re moist, fudgy, and layered with so much flavor.
There are a ton of brownie recipes out there to choose from. For Im-Worthy, I was very intentional about creating the best brownie recipe a little bit healthier. With no refined sugar and or dairy, you can still have a sweet delicious treat for holidays like Valentine’s Day, Thanksgiving, birthdays, and any night of the week.
Why do brownies taste so good? I ask myself this question all the time. Growing up, I would go to the store and buy the brownies that came with small pieces of walnuts. A big smile would come over my face as I ate the brownie. I didn’t buy them all the time so when I did it always felt special and like a treat. Eating that brownie takes me back to being a little girl at the grocery store asking my mom to buy them. As I got older, I enjoyed warming up my brownies and adding ice cream. The contrast between the warm brownie and the ice cream is just amazing to me.
Do brownies need to be refrigerated
No! You do not have to refrigerate brownies. Store them in an air-tight container at room temperature and they will stay soft and delicious. The brownies should last for about 5-7 days or longer. Storing them in the fridge will harden them.
Egg substitutes for brownies
You can use about a 1/4 cup using the following ingredients below:
- Apple sauce
- Silken Tofu
- Yogurt (of your choice)
- Buttermilk
- Aquafaba
- Nut butter (ex., almond butter)
How long should brownies sit before eating
Trust, we get it. It can be challenging to wait for the homemade brownies to cool completely. They are pretty delicate and will fall apart if you cut into them right away. Let them cool completely, about 30-50 minutes before you cut a piece.
How to make this vegan brownie recipe
- Spray your baking pan with oil. Alternatively, line an 8×8-inch (20×20 cm) pan with parchment paper. Preheat the oven to 350°F (176°C).
- In a medium bowl, mix the all-purpose flour and cacao powder, and set aside.
- Add the aquafaba (egg replacement) and monk fruit sweetener or sugar to a blender and blend on high for about 2 minutes. Or, add them to a large mixing bowl. Use an electric handheld mixer or a stand mixer at high speed and beat the mixture for 2 to 3 minutes until thickened and shiny.
- Next, pour in the vanilla and salt. Combine with a spoon or silicone until well incorporated.
- Prepare the double boiler. Use a heatproof bowl that can fit well into a saucepan. Fill the pan up with a couple of inches of water – not enough that the bottom of the bowl would touch the water. Following that, heat the water on the stove and keep it at a simmer.
- Add the chocolate chunks and vegan butter to the bowl on top of the pan. Next, let the chocolate mixture melt and whisk until smooth and completely melted. Once melted, remove the bowl and turn off the stove.
- Add the warm chocolate-butter mixture to the aquafaba-sugar mixture and fold it together with your silicone spatula or spoon.
- Mix the wet and dry ingredients. Add the flour-cacao mixture to the chocolate mixture and stir until well incorporated (mix until the flour traces are gone). After that, fold in the chocolate chips and nuts, if applicable. Pour the brownie batter into the pan. Spread out the surface with the spoon.
- Bake the brownies for 30-37 minutes (times will vary depending on your oven), insert a fork (or toothpick) in the middle and it should come out with some moist crumbs. Note: Check them a few minutes before you believe the brownies will be done. A little gooey batter is fine. If the brownie is wet, the brownies most likely need an additional 5-6 minutes.
- Let the brownies cool completely for 30 to 50 minutes. Slice and enjoy!
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Easy Fudgy Vegan Brownies
Ingredients
- 8 tbsp aquafaba liquid from a can of chickpeas, use unsalted chickpeas
- 1.5 cups monk fruit or organic cane sugar
- 6 oz 65-75% dark chocolate roughly chopped
- 1/2 cup vegan butter cubed
- 1.5 cups all-purpose flour
- 7 tbsp cacao powder
- 3/4 tsp fine sea salt
- 1 tbsp pure vanilla extract
- 3 oz dark or bittersweet chocolate chips or finely chopped dark chocolate
Instructions
- Spray the baking pan with oil. Alternatively, line an 8×8-inch (20×20 cm) pan with parchment paper. Preheat the oven to 350°F (176°C).
- In a medium bowl, mix the all-purpose flour and cacao powder, and set aside. Add the aquafaba (egg replacement) and monk fruit sweetener or sugar to a blender and blend on high for about 2 minutes.
- Or, add them to a large mixing bowl. Use an electric handheld mixer or a stand mixer at high speed and beat the mixture for 2 to 3 minutes until thickened and shiny.
- Next, pour in the vanilla and salt. Combine with a spoon or silicone until well incorporated. Prepare the double boiler. Use a heatproof bowl that can fit well into a saucepan.
- Fill the pan up with a couple of inches of water – not enough that the bottom of the bowl would touch the water. Following that, heat the water on the stove and keep it at a simmer.
- Add the chocolate chunks and vegan butter to the bowl on top of the pan. Next, let the chocolate mixture melt and whisk until smooth and completely melted. Once melted, remove the bowl and turn off the stove.
- Add the warm chocolate-butter mixture to the aquafaba-sugar mixture and fold it together with your silicone spatula or spoon.
- Mix the wet and dry ingredients. Add the flour-cacao mixture to the chocolate mixture and stir until well incorporated (mix until the flour traces are gone).
- After that, fold in the chocolate chips and nuts (if applicable). Pour the brownie batter into the pan. Spread out the surface with the spoon.
- Bake the brownies for 30-37 minutes (times will vary depending on your oven), insert a fork (or toothpick) in the middle and it should come out with some moist crumbs. Note: Check them a few minutes before you believe the brownies will be done. A little gooey batter is fine. If the brownie is wet, the brownies most likely need an additional 5-6 minutes.
- Let the brownies cool completely for 30 to 50 minutes. Slice and enjoy!
More delicious vegan desserts
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