It’s true, I already have a brownie recipe on my blog, posted nearly two years ago! And those brownies are really great and super simple to make. But they’re cakey brownies – which I think are great, but there’s always room for more than one type of brownie! These brownies are fudgy, gooey, sticky, and indulgent – mmm!
With fudgy centres and a crackly top, these brownies are pretty much perfect. I make them with chocolate chips, because you can never have enough chocolate, right? But you could also jazz them up with walnuts or dried cherries if those take your fancy!
They’re a little more involved than my regular brownies, and they use aquafaba, which I’ve explained in a previous post – it’s the liquid from a tin of beans or chickpeas! Yeah, weird right? But it works, so well. And, I’m not joking, you cannot taste beans in the slightest! Do me a favour and just try it, okay?
- 115g dark chocolate, broken into chunks
- 60g cocoa powder
- 90g vegan butter (I used vitalite)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 4 tbsp aquafaba
- 360g sugar
- 50ml milk of choice (I used oat milk)
- 265g plain flour
- 100g chocolate chips
- Preheat the oven to 175C/350F/Gas Mark 4
- In a heat-proof bowl, combine the dark chocolate, cocoa powder, and vegan butter. Either in a microwave, or over a double boiler, heat until the chocolate is completely melted.
- Into the melted mixture, stir the vanilla, salt, milk, bicarbonate of soda, and aquafaba, and mix until well combined.
- Add in the sugar and mix with a fork until completely mixed in.
- Gently fold through the flour until there are no pockets of flour remaining.
- Finally, stir in the chocolate chips. The mixture is quite thick at this point – that’s what it’s meant to be like!
- Transfer the mixture into a baking dish and press down until evenly spread.
- Bake in the preheated oven for 30-35 minutes, until a knife inserted in the middle comes out mostly clean.
- Leave to cool before slicing, if you can resist!