Baking Vegan Brownies: Essential Ingredients and Techniques

These incredible vegan brownies are just astounding. Deliciously fudgy, chewy, and chocolaty, they have the traditional crinkle top. After trying this recipe, you won't ever settle for cakey, crumbly, or dry brownies again!

Life's too short to spend it eating depressing, boring brownies. You thus require the greatest vegan brownies in your life. Brownies with an enticing crumple on top that are the ideal balance of fudgy and chewy.

It will be difficult for you to accept that these brownies are vegan. It's because they lack the bland flavor and brittle, dry texture that characterize most vegan brownies. These brownies are instead:

Why this recipe is effective

A dream come true for chocolate lovers

These brownies include three layers of chocolate: vegan chocolate chips, genuine dark chocolate, and Dutch process cocoa powder. The combination of all three produces an unbelievable rich chocolate taste.

Thanks especially to Dutch process cocoa powder. It has lost its naturally acidic taste since it has become alkalized. It has a rich, pure, and intensely chocolaty flavor.

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A crinkle top so glossy and alluring?

You can't resist once you catch a sight of the crinkle top brownies. It has a very delicate, ridged, flaky, and feathery texture. The contrast is too wonderful to put into words, especially when combined with a fudgy interior.

Regretfully, vegan brownies hardly ever contain this.

Usually, eggs are the key to brownies' flaky, crinkle-topped texture. But I found out that beating sugar and aquafaba combined produces the same effects.

I tried this approach eleven times and every time I had a crinkle top. Can you say the same with other vegan brownie recipes? Not in my opinion!

The greatest vegan brownie recipes: some advice

superior chocolate results in brownies with a superior flavor.

Try to use the finest chocolate that you can afford to find: Use Dutch process cocoa for the cocoa powder; use a chocolate you like to nibble on for the solid chocolate. A good starting point is 70% dark chocolate, which isn't overly bitter while yet yielding opulent rewards.

You may browse through an extensive selection of fantastic dark chocolate companies on Serious Eats. If not, take a leisurely stroll through the supermarket or artisan market to see what alternative possibilities are available (the majority of high-quality dark chocolate brands are free of milk, but always check the label!).

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INGREDIENTS

• 1/2 cup (120 mL) aquafaba (liquid from a can of chickpeas, use unsalted chickpeas)*
• 1 ½ cups (290g) organic cane sugar or pure cane sugar
• 6 ounces (170g) 65-75% dark chocolate, roughly chopped
• 8 tablespoons / 4 ounces (112g) vegan butter, cubed
• 1 ½ cups (180g) all-purpose flour
• 7 tablespoons (42g) Dutch process cocoa powder.

INSTRUCTIONS

• Line an 8×8-inch (20×20 cm) square metal baking 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).****
• Preheat the oven to 350°F (176°C).
• Sift the flour and cocoa powder together in a medium bowl. Sifting ensures there are no flour or cocoa lumps in the batter.
• Add the aquafaba and sugar to a large mixing 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.