The Absolute Best Vegan Brownies
From: Ian Seddon's Cookbook
🥘 Ingredients
- aquafaba ½ cup
- organic cane sugar or pure cane sugar 1 ½ cup
- 65-75% dark chocolate 6 oz
- vegan butter 8 tbsp
- all-purpose flour 1 ½ cup
- Dutch-process cocoa powder 7 tbsp
- fine sea salt ¾ tsp
- pure vanilla extract 1 tbsp
- espresso powder 1 tsp
- dark or bittersweet chocolate chips 3 oz
If your canned chickpeas have salt, use a bit less salt in the batter. Taste the batter before baking, and add a pinch more as needed. I highly recommend using parchment paper so you don’t have to grease the pan (the brownies already have sufficient butter). Don’t want to assemble a doubler boiler? Melt the butter and chocolate in the microwave on high powder in 30-second intervals, stirring after each round. General tips for the best brownies: Use the best chocolate you can find. A high quality dark chocolate bar and Dutch-processed cocoa powder will make a big difference. Measure accurately. Use a digital scale and an oven thermometer for the best results. Speed up the cooling process, if you want. After resting the pan on a wire rack for 20 minutes, you can (a) carefully transfer the brownie pan to a large shallow pan filled with 1 to 2 inches (2.5 to 5 cm) of ice cold water; or (b) transfer the pan to the fridge for 20 to 30 minutes. For extra chewy (or fudgy) brownies: Cool the brownies for a few hours—the chewy texture sets up over time. These brownies are noticeably chewier on day 2. Refrigerating the brownies seems to make them more fudge-like. Storage: Slice only as many brownies as you need (or want). The leftover block of brownies can be stored in an airtight container for 3 to 4 days at room temperature or 8 to 10 days in the fridge. If you don’t have a container big enough to fit the unsliced brownies, slice and store the pieces in an airtight container. Storage: You can also store in the freezer. Keep the sliced brownies separated with pieces of parchment paper in an airtight container and freeze for up to 3 months. Let them defrost at room temperature when it’s time to eat.
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1Gather: aquafaba , organic cane sugar or pure cane sugar , 65-75% dark chocolate , vegan butter , all-purpose flour , Dutch-process cocoa powder , fine sea salt , pure vanilla extract , espresso powder , dark or bittersweet chocolate chips .
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2Line an 8x8” ( timer L) pan with parchment paper and ensure there is some overhang on the sides (this will make it easy to lift the brownies out of the pan; see Note 2). Preheat the oven to 350°F (176°C).
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3Sift the flour and cocoa powder together in a medium bowl. Sifting ensures there are no flour or cocoa lumps in the batter.
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4Add the aquafaba and sugar to a large bowl. Use an electric handheld mixer or a stand mixer on high speed and beat the mixture for 2 ½ to 3 minutes until thickened, glossy, and wavy ribbons frequently appear in the bowl.
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5Add in the vanilla, salt, and espresso powder, and fold with a silicone spatula until well combined (the espresso will continue dissolving into the mixture as it rests).
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6Assemble a double boiler (see Note 3). Grab a heatproof bowl that can be nestled into a saucepan. Fill the saucepan up with a few inches (centimeters) of water – not so much that the bottom of the bowl would touch the water. Heat the water on the stove and keep at a rapid simmer.
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7Add the chopped dark chocolate and cubed vegan butter to the bowl on top of the saucepan. Allow the chocolate mixture to melt, whisking occasionally until smooth and the chocolate is completely melted. Once the chocolate is completely melted, keep the bowl on the saucepan for an additional 30 to 60 seconds to further warm through.
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8Pour the warm butter-chocolate mixture over the aquafaba-sugar mixture and fold together with the silicone spatula.
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9Add the flour-cocoa mixture to the wet ingredients and stir until just combined (stop mixing once the flour traces are gone). Fold in the chocolate chips. Pour the batter into the lined pan and smooth out the surface with the spatula so the batter is as even as possible (for even baking).
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10Bake the brownies in the preheated oven for 34-37 minutes , or until a toothpick inserted in the middle comes out with some moist crumbs and/or a tiny bit of thick batter (the latter could be the melted chocolate chips). If the batter is liquidy or runny, though, the brownies need about 5 more minutes in the oven. To avoid overbaking and since every home oven varies, I err on the side of underbaking and check the brownies 5 minutes before I think they're going to be done. My oven usually takes between 34 and 37 minutes.
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11Transfer the brownies to a wire rack to cool for 30 minutes . Then carefully lift the brownies out of the pan using the parchment paper handles onto the wire rack. Allow to cool for a further 20 to 30 minutes before slicing. Slice the brownies and enjoy!