Perfect Vegan Brownies with AQUAFABA! Fudgey, dense, sweet, chocolatey—and a perfect crackle top! (Scroll all the way down to see the new VIDEO I made—these brownies are so easy to make!)
Perfect Vegan Brownies
Ok, I’ve been teasing you with these brownies long enough. It’s time to share the recipe. I had actually hoped to share the recipe last week, but realized I needed to test it a couple more times to get it just right. I am happy to say that it is now just PERFECT! Perfect Vegan Brownies to be exact. They are rich, chocolatey, chewy, gooey, fudgey, crunchy, with the perfect signature crackle top that we have come to expect from a good brownie. You can make them in one pot on the stove. And they are AMAZING!
I have actually made these brownies 7 times now in the past 3 weeks. I know—dangerous. But somebody’s gotta do it. I actually started off with a recipe from an old not-vegan Williams-Sonoma Dessert cookbook, but I’m pretty sure the only thing they have in common now is flour and chocolate. I swapped out (and reduced) butter with coconut oil, subbed in some unrefined maple syrup, added cinnamon because it is my favorite with chocolate, and of course subbed out the eggs for magic bean juice, aka Aquafaba.
Aquafaba
I’m sure you’ve heard of Black Bean Brownies, but have you ever had Black Aquafaba Brownies? Probably not. Instead of an egg, I used the liquid from a can of black beans. I have seen lots of people using chick pea liquid in macarons and meringuess, and I’ve been using white bean liquid (due to Jonathan’s allergies), so I thought that brownies would be the perfect spot for the black bean liquid. It works not only as a great binder, but also adds moisture and allows me to reduce the oil in the recipe to just 1/4 cup!
(A note about the liquid—I have just been freezing mine in ice cube trays each time I need to use beans and storing it in the freezer until I need it. I just thaw what I need and I’m good to go. And if you’re looking for somewhere to use up those black beans—try these Frijoles de Cabo!)
^^^ These are incredible served “a la mode” with my Cinnamon Coconut Whipped Cream (recipe at the bottom of this post.)
I use a combination of brown sugar and maple syrup to give the brownies just the right amount of sweetness and chewiness. The sweeteners were actually what held me back in my experimenting. I used maple syrup the first 3 times and it was great, but I thought that maybe brown rice syrup might be better—chewier maybe. It’s not. Let me just save you the time and tell you right now. Don’t do it. I tried it 3 times. The brownies still taste amazing but bake up to have the texture of the moon. I’m not sure why, but I know it doesn’t work. Stick with the maple syrup—it’s what gives it the perfect crackly top!
Look how easy they are to make!
Ready for the recipe? Here you go! If you make these…and I KNOW you will, please take a picture and tag #frieddandelions on your favorite social media platform. Can’t wait to see how they look!
Perfect Brownies
Ingredients
- 1/4 cup coconut oil plus extra for greasing the pan
- 3 ounces ~1/2 c semi sweet chocolate chips (I like Enjoy Life)
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- pinch of salt
- 1/2 cup aquafaba liquid from a can of black beans—your can will probably have closer to 2/3 or 3/4 c—make sure you measure
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 2 teaspoons instant coffee
- 3/4 cup all purpose white flour
- 4 1/2 ounces 3/4 cup semi sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees. Grease an 8 inch baking pan* with extra coconut oil and set aside.
- In a medium sauce pan over medium-low heat, melt 3 ounces of chocolate chips and 1/4 c coconut oil.
- When melted, remove from heat. Add in brown sugar, maple syrup and pinch of salt and whisk together.
- Measure out the aquafaba and whisk with a small whisk until slightly foamy.
- Pour the aquafaba into the chocolate mix and whisk together.
- Add vanilla, cinnamon and instant coffee and whisk to incorporate.
- Add the flour to the chocolate mixture and mix well. Fold in 4 1/2 ounces of chocolate chips.
- Pour the brownie batter into the prepared pan. Bake for 35 minutes. The brownies will be moist but set.
- Remove from oven and allow to cool for about an hour before serving.
- These taste delicious topped with my Cinnamon Coconut Whipped Cream! Enjoy!
Notes
Don’t Forget to Pin this Recipe!
Way too sweet for me. I didn’t even do a full 1/4 cup of maple syrup. They also were really flat and not really soft and gooey like j was expecting.
Brownies are by nature a sweet treat, but everyone has different preferences! You can reduce the maple syrup, but it may change the end consistency. Did you change any other ingredients? These are not meant to be fluffy and cake like, they are a dense brownie. If you reduced the liquid maple syrup it would make them less gooey.
I really would love to try these, do you think they would work with oat flour? 🙂
Hi! Give my gluten free version a try—I use a mix of oat and tapioca flour and they are SO yummy!!! https://www.frieddandelions.com/perfect-gluten-free-brownies/
Oh my Sarah!!
These are so delicious, we all absolutely love these and such an easy recipe.. I saved the black bean liquid for these and they turned out so good.. ??these
Oh, thank you Nidhi!!! I’m so glad you guys liked them! They’re a favorite of ours as well!!!
How foamy is “slightly foamy”? Could you maybe add a photo showing how the aquafaba should look after you whisk it? I tried making these, but the results – although very tasty – were not particularly attractive: no crackled top, no crunchy edges… so I’m wondering if I whisked too little / too much? Thanks!
Just a few bubbles! Doesn’t need to be too foamy, as we’re not making meringue! Just a quick whisk.
We LOVE these brownies! I have made them several times and they always turn out perfect. They are my go-to recipe when I want to take brownies to a party or holiday. Thanks, Sarah!
Aw, thank you Jenn! I’m so glad your family loves them as much as mine does! They’re so yummy, aren’t they?
HI Sarah, I am hoping to make these today. Super excited that even during quarantine I have all the ingredients! My aquafaba liquid has been in the fridge a few days. Should I bring to room temp before using in your recipe? Thanks!
Ah, sorry, just seeing this now! No, I don’t think the aquafaba needs to be room temp! In fact, chilled is probably even better!
OMG. Yumminess! These came out so great. In was tempted to stir in the vanilla earlier in the recipe but I followed it faithfully and they came out great. 35 minutes exactly in the oven.
I’m so glad you loved them! And that you had all the ingredients! #quarantineproblems These are a favorite around here as well!!!
Dying to try this, but I’ve got to ask:
Have you tried reducing the sugars/carbs in this recipe at all? I have 2 qts. of aquafaba to use from home cooked chickpeas. But, oh gee, I’m diabetic.
I’m sorry, I haven’t tried it with less sugar. Not quite sure how that will work, but feel free to experiment! And no, don’t worry about adding salt to the aquafaba! Should be fine without!
Curious if you did try with less sugar and the results? For me this recipe seems to have way less sugar than similar recipes that have 1.5 cups. And, like you, I am always looking for ways to reduce the sugar without losing the taste.
I’m an experienced baker who usually tweaks recipes. But I followed this recipe precisely and got really bad results. They fell apart and were crumbly, not gooey at all. And the flavor was pretty blah.
Hi Andrea! These brownies are a favorite by MANY!!! I’ve never had anyone have issues with being dry or crumbly. I’ve tested them dozens of times with really consistent results. What type of flour did you use? Are you at a high elevation? Let’s troubleshoot!
Hi 🙂
Planning to make these for a pot luck on Wed, Can I sub the coconut oil for vegan butter like nuttelex, or is an oil best? Thanks!
I’ve only made these with coconut oil, so I’m not sure how another oil or butter would work. The taste would likely be great, but the coconut oil firms up in a way that other oils don’t, so they help with the texture. If you do experiment, would you please let me know how they turn out? Either way you’ve got chocolate!!! 🙂
Oh my! These brownies were delicious and so easy to make! Will have to try this for my family. Thanks so much!
Thank you so much! I’m so glad you liked them, and I hope you will enjoy them at many, many family get togethers!!!
You might have seen my post on Instagram, but just wanted to say that this recipe is amazing! I am not a vegan, but trying to lessen my food waste. I wanted to try a recipe with aquafaba in it. I can’t believe how great it tastes. I even fooled my mom. Mahalo for sharing this recipe with us!
I did see your post!!! Thank you so much! I’m so glad to hear how much you enjoyed these—thank you for letting me know! Chocolate anything makes me happy—especially brownies! If you’d like to leave a star rating as well that would be great!
Hi! I’d like to make these today or tomorrow, since I finally remembered to save the juice from our beans! I have no instant coffee. Any ideas on a sub? Can I omit?
Hi! You can skip the coffee if you want! It just brings out the chocolate flavor a little bit more, but is totally fine without! Enjoy!
Thanks Sarah! I made them and they are amazing! I even let them cool for *almost* an entire hour, before inhaling 😉 I added a tablespoon of cocoa powder to compensate for no coffee. Thanks for another great recipe!!
Of course! And I totally understand the not wanting to wait part! I have trouble with that too! Glad you enjoyed them!!!
Now, I’m making your tofu feta! Marinating overnight 🙂 Doubled the recipe, since I know I will love it!
does the “t” stand for teaspoon or table spoon
Lowercase t is teaspoon, uppercase T is Tablespoon!
Sarah, we LOVE this recipe!! We made them the other night and the whole pan was gone within 24 hours. I just put another batch in the oven just now! And I love that they can be made all in one bowl (I microwaved the chocolate chips and coconut oil in the mixing bowl!). So easy and so delicious! We even used a gluten free flour blend and they were perfect. These will be our go-to brownies from now on!
I am SO glad! Yes, microwaving the chocolate skips an extra step—who can say no to 1 bowl brownies? Loved seeing Matthew make these!
Just made these tonight and it turned out great. I subbed in chickpea aquafaba instead of black bean and it was no problem. Now i know why you made them 7 times in three weeks 🙂 Thanks for the recipe!
Haha! If you only knew how many times I’ve made them since then!!! Just testing, of course! Glad you loved them! Yes, chickpea aquafaba is great! I find it to be the most viscous of the aquafabas!
I’ve made these twice now, and they have already become a fave brownie recipe! Rich, chocolatey, and delicious! The first time I made them I did not have coconut oil, so I used canola oil. The second time I used the coconut oil. I have to say that I prefer canola over coconut, both for taste and texture. In case anyone would like to experiment or is avoiding or without coconut. Thanks for an awesome recipe! ??
Thank you so much! I am so glad you enjoyed them! And I am so glad for the notes on the canola oil! I am a coconut junky, so I haven’t tried them that way, but people have asked. So glad to have an answer to give them 🙂
Could I make these with chick pea liquid or does it have to be black bean? Thanks!
Oops, sorry, I’m assuming you’ve made these by now, but yes, any other aquafaba would work! Chickpea, white bean, and black bean are my favorites.
Would you change the time or temperature if baking in a metal pan? Thanks!
I haven’t tried it that way, so I’m not sure how it would affect the brownies. My gut is to say to try it at the same temp, and check on it 5 minutes early. That said, you want the brownies to be a bit gooey when they are taken out of the oven, as they continue to cook while they cool!
Wow! These look so good. I never thought to make brownies with aquafaba but its a great idea! Definitely will give this a try.
Oooh yum! I need some of these in my life!
Yes, yes you do!!!
Can these brownies be put in the freezer? Or how long would they last in the fridge? Im going to make some for my school Christmas fayre.
Well, to be honest, mine have never made it to the freezer! They’re always gone in 24 hours in my house! I would think freezing would be best if it’s going to be a week or so. But I do like the consistency of the fridge for a few days!
could they be made without the additional chocolate chips?
I haven’t tried them that way. I think they would still be good, but not have as much of a chocolate flavor (the chocolate chips mixed in are almost half of the chocolate in the recipe!).
Hi Sarah
You have enjoy life chocolate chips
And then semi sweet chocolate chips to add also to the recipie. Am I to assume you use enjoy life for the semi sweet portion of the recipie as well to keep it vegan?
There are many brands of dairy free semi sweet chocolate chips. In fact, Costco brand semi sweet are vegan! I love Enjoy Life, as they make allergy friendly products, but you can use any dairy free semi sweet chocolate chip you have available near you!