There is absolutely nothing guilt-free about this brownie recipe, sorry (not sorry)! I am a firm believer in eating indulgent food, as long as you maintain a balanced diet.
What type of vegan brownie lover are you?
For me, brownies need to be chewy, but with soft, oozing centres. Brownies that don’t break your teeth, whilst still having substance. The kind you eat still slightly underbaked and warm. Not too sweet, with a caramelly undertone, and a salty edge…
Why this vegan brownie recipe?
So, what makes me so sure this is THE best vegan brownie recipe on the web (& even the whole entire world)?! Well, this recipe is like my child, I’ve nurtured it and grown with it. It has been passed around family, friends, workplaces, and then adapted and built upon.
Because in the words of Leonardo Da Vinci: “Art is never finished…”
And so today, what we have is THE best vegan brownie recipe ever – well until I adapt it and make it even better again of course!
And yes, I will keep blowing my own trumpet because I’m a proud vegan brownie mother.
Creating the best vegan brownie recipe
I’m going to let you in on the process behind creating these vegan brownies, so maybe you can try experimenting with it yourself. All recipes are there to be finetuned and personalised!
Picking a vegan egg alternative
Of course, there has been the added challenge of not being able to use dairy chocolate chips for a smooth, milky flavour, or eggs to produce that light, fluffy texture. In order to achieve my ideal, I have tried various popular alternatives: flaxseeds; chia seeds; sweet potato; apple sauce. But personally, none of those ingredients quite cut it.
Fortunately for me (and the whole vegan world), someone decided to experiment with the liquid from a tin of chickpeas – aquafaba. What they managed to find was a frothing, rising, whitening, binding liquid that acts exactly like EGGS.
And thus, a new vegan miracle was discovered!
This changed everything. I whisked up the liquid from a tin of chickpeas to the point that it made stiff peaks (YES, ACTUAL STIFF PEAKS) and folded this into my chocolate mixture.
I’ve never looked back.
Experimenting with saltiness
You may do a double-take when you read the ingredients, but don’t worry, the miso is supposed to be there! Miso is a brilliant addition to baked goods. Don’t believe me? Meera Sodha does it too!
It helps to add a delicious umami & salty flavour to the brownies, because even sweet food needs balance!
Don’t have any white miso to hand? You can easily sub this with a good pinch of salt.
Making them gluten-free
I first created these vegan brownies before I started experimenting with anything gluten-free. So this recipe actually works really well with gluten-based self-raising flour. But I’d argue that these work just as well with gluten-free flour.
The trick is picking the right flour. I recommend Dove’s Freee Gluten-Free Self-Raising Flour. It gives me perfect results every time. It is the perfect blend of gluten-free flours. Using a single blend, like oat flour, just isn’t going to give you the results you need.
Try out this gluten-free flour
This is the perfect gluten-free flour blend that works perfectly with this vegan brownie recipe.
"Are you sure these brownies are vegan?"
These brownies are amazing. They taste like the real deal and don’t at all resemble the flavour and texture of a vegetable. Hurray!
So expect to be asked this question anytime you pass these vegan brownies around your friends and family.
It's time to make vegan brownies!
Thinking about these brownies is making my mouth water…but don’t just take my word for it, give them a try (I will warn you though, these take time to make and for the non-bakers out there it may frustrate you…)
Anyway, you’re probably hoping I’ll shut up already and show you the recipe – I best get on with it!
Gooey vegan & gluten-free brownie recipe
- Electric whisk (stand-alone or hand-held)
- 180 g Dark Chocolate - broken into small pieces
- 200 g Vegan Butter
- 50 g Maple Syrup
- 2 tbsp White Miso - Here's my favourite white miso brand. Or use a pinch of salt
- 110 g Gluten-Free Self Raising Flour - I Doves Gluten-Free flour
- 50 g Cacao Powder
- 9 Tbsp Aquafaba - approx. one tin of chickpeas
- 200 g Soft Brown Sugar
- 40 g Walnut Pieces - broken up into small bits
- 40 g Date Pieces - roughly chopped
- Place all the 'melting' ingredients together in a heatproof bowl. Place over a saucepan with boiling water and melt slowly to avoid splitting. Leave the mix to cool to room temperature.
- Sieve the flour and cocoa powder together into a bowl. Keep the sieve for later.
- Preheat oven to 160C Fan/180C Conventional
- Now start whisking the chickpea water using an electric whisk. Whisk for about 10 minutes, until you start to see stiff peaks forming (as if you were making meringue). Test that the mix is semi-solid and won't fall on your head if you tip it upside down!
- Once stiff, start whisking in the sugar one spoonful at a time so that it slowly incorporates and maintains its firmness. It should end up looking shiny and stiff.
- Once the chocolate mixture is cool, fold it into the whisked up aquafaba mix using a large metal spoon. Make sure you don't beat any of the air out! What you should end up with is a chocolate mousse substance.
- Sieve the flour mixture into the mousse and fold this in until it's just about incorporated.
- Fold in the walnuts and date pieces until combined.
- Pour the mix into a greaseproof paper-lined tin and carefully push the mix so it fills the whole tin evenly
- Bake in the oven for 25 minutes. Check that there is a crisp layer on the top of the brownie and that it only wobbles slightly. If not, put it back in for another 5/10 minutes. You can put foil over the top to make sure it doesn't burn.
- Let it cool down/scoff it down as soon as it's cool enough to eat...maybe add vegan vanilla ice cream and pretend like you were supposed to eat it warm!