These rich, fudgy vegan brownies are super indulgent, deliciously sweet and oh so moreish!
Chocolate has always been my most favourite flavour when it comes to desserts. From puddings to cakes, if it is flavoured with chocolate, I am eating it. But my favourite chocolate dessert of all time has to be brownies. Especially the fudgy ones that have a really good bite to them.
My quest for the perfect fudgy vegan brownies
Before I was a vegan, I had my fudgy brownies nailed to a T. They were crispy on the outside, and moist on the inside. Just how good brownies should be! I made them for my now-boyfriend on our second date and I’m convinced that bribery the brownies are what helped him to fall so madly in love with me.
Since going vegan last year, I’ve struggled to find an exact replica of those fudgy brownies. I tried looking online for a recipe but most of them were way too complicated or time consuming. And every time I tried to recreate them myself without eggs, they were either too cakey or just liquid-like inside.
But I decided enough is enough! And I’m happy to say I think I’ve finally mastered my fudgy vegan brownies thanks to good ol’ aqua faba!
Last week, it took a grand total of FOUR attempts before I finally got it right. Oh, what a lot of wasted ingredients…
But so worth it in the end!
-My first attempt resulted in a crumbly, cakey chocolate mess that wouldn’t hold together at all. I figured there wasn’t enough liquid in the mixture or that my oven was too high.
-After changing the egg replacement from chia seeds to aqua faba, my second attempt came out looking like a chocolate volcano. All the liquid had risen to the top and the bottom was rock hard. I learned that this is what happens when you use low quality dark chocolate. I’d tried to cut corners by purchasing the basic “plain” chocolate from my local store. Trust me when I say you need GOOD quality chocolate.
-After a lot of research and learning even more about baking, my third try at fudgy vegan brownies actually turned out pretty good. They were just ever-so-slightly too crumbly.
-A few tweaks to the recipe and I finally had my perfect vegan fudgy brownies. A shiny, papery top and a moist, gooey inside. I find that these brownies are best kept in the fridge and the longer you leave them there, the fudgier they become. So delicious! Here are some more things to keep in mind…
My top tips for making fudgy vegan brownies
- Use chocolate with a high % of cocoa
At least 70% cocoa should do the trick but I used 85% chocolate for this recipe.
- Make sure you whisk the sugar and aqua faba well
Doing this before adding the rest of the ingredients will add air to the mixture and help the brownies to rise slightly.
- Don’t overcook
The brownies will seem slightly undercooked when you take them out of the oven. But they will firm up nicely once cooled. If you cook them for too long, they will lose their fudgy texture and turn out more like chocolate cake.
- Allow the brownies to cool completely
Once they’ve cooled completely, place them in the fridge for at least one hour before cutting them. This will ensure that they don’t fall apart, which brownies tend to do when they are warm.
- Don’t omit the chocolate chunks!
The dark chocolate chunks add another dimension and more diversity to these fudgy vegan brownies. The brownies will still taste great without chocolate chunks but I’d highly recommend adding them. You could also try adding some chopped nuts to the mixture. I haven’t tested this myself but I’ve no doubt it would taste amazing!
I hope you love these fudgy brownies as much as I do. If you get a chance to make them, do let me know what you think!
Fudgy Vegan Brownies Recipe
A easy-to-make, vegan-friendly brownie that is rich, fudgy and indulgent.
- 100g Dark chocolate (70% cocoa or above)
- 125g Vegan butter
- 150g Sugar
- 12 Tablespoons Aqua faba
- 35g Plain flour
- 40g Cocoa powder
- 1/2 Teaspoon Baking powder
- 50g Dark chocolate chunks
Preheat oven to 180°C/gas 4 and line or grease a 20cm baking pan.
Over a very low heat, gently melt the chocolate and the butter.
While the chocolate is melting, whisk together the sugar and aqua faba until light and frothy, around 1-2 minutes. Add this to the chocolate mixture once it has cooled slightly.
In a separate bowl, mix together the flour, cocoa powder and baking powder. Stir this into the chocolate mixture, a little at a time, until completely combined.
Stir in the chocolate chunks, pour into your pan and bake for around 25 minutes.
Allow to cool completely before placing the brownies into the fridge for at least one hour before cutting into squares.
Best enjoyed straight from the fridge. For thicker brownies, double the recipe and cook for 5-10 minutes longer.