The BEST Gluten-Free Vegan Brownies
More chickpea recipe! I can go on and on about how versatile chickpea and aquafaba is, there are so many ways to incorporate and use them! We’ve done the Shortcut Hummus, the Chickpea Curry, and the 2-Ingredient Chocolate Mousse, and today we’re finishing off strong with the AMAZING and BEST vegan and gluten-free chocolate brownies you can probably ever experience in your life. I am so thrilled with the results, they were one of the best brownies I’ve ever baked!
They’re so indulgent and hit all the right chocolate spots. They’re gooey, chocolate-y, fudgy, and they completely embrace you from the inside. You can optimize it by adding nuts of your choosing, and the glossy aquafaba that we use within the recipe gives it that perfect, crackly brownie crust that we all love and enjoy.
I can’t believe it’s THAT simple to make!
Got an intense chocolate craving? This is the recipe for you!
The BEST Gluten-Free Vegan Brownies
Ingredients
- 120 ml (½ cup) aquafaba (liquid from canned or boiled chickpeas – if using canned, use unsalted chickpeas)
- 200 g (1 cup) brown sugar
- 200 g semi-sweet vegan chocolate
- 115 g (½ cup) vegan butter, cubed
- 200 g (1½ cups) gluten-free all-purpose flour (I used Robin Hood)
- 50 g (about 3-4 tablespoons) good quality cocoa powder
- 1 espresso shot (about 30-45 ml) or ½ tablespoon of instant coffee
- 1 teaspoon vanilla extract
- A pinch of salt
- 100 g semi-sweet vegan chocolate, chopped
- 50 g dark chocolate chips
Instructions
- Line an 9x9 inch square baking pan with parchment paper. Allow the parchment paper to hang on the sides to make it easier to lift the brownies out of the pan after baking.
- Preheat oven to 350ºF (177ºC)
- In a medium bowl, sift flour and cocoa powder, and pinch of salt.
- In a bowl, add vegan butter and chopped chocolate and gently melt on a bain-marie (a bowl placed over simmering water, make sure the water doesn't touch the bottom of the bowl). Stir every once and a while until it's fully melted. Set aside.
- In another bowl, add the aquafaba, sugar, and vanilla extract. Use a stand mixer or a handheld mixer on high speed to whip the mixture until it's lighter in color, thicker, and glossy.
- Pour in espresso shot (or instant coffee, if using) and stir until fully incorporated.
- Pour in the cooled down melted chocolate into the aquafaba mixture and stir until fully incorporated.
- It's time to combine the wet and dry ingredients! Add the flour and cocoa mixture and stir until just combined. As soon as the dry patches are gone – stop!
- Fold in chopped chocolate and chocolate chips
- Pour the batter into the prepared lined baking pan and smooth out the surface with your spatula.
- Bake the brownies in the preheated oven for 25-35 minutes – until a toothpick inserted comes out with moist crumbs, not liquid wet batter. Make sure to check the brownies 5-10 minutes before the baking time is up to prevent overbaking!
- Once it's out of the oven, allow for it to cool for 30 minutes. Afterwards, transfer it to a wire rack to continue cooling. Slice into equal squares once cooled and enjoy!
Notes
- If you slice the brownies when they're warm, they will not hold its shape and will fall apart!
- You may make this recipe with chocolate that's not vegan.
- You may use all-purpose flour. All measurements stay the same.
- I melted more vegan chocolate and drizzled it on top of the brownies after baking! You can also sprinkle some sea salt as a finishing touch.
- You can add nuts to your preference to this recipe – walnuts and pecans are a great option!
Nutrition Facts
Calories
390.28Fat (grams)
24.56Sat. Fat (grams)
14.37Carbs (grams)
56.86Fiber (grams)
6.73Net carbs
50.14Sugar (grams)
34.64Protein (grams)
5.28Sodium (milligrams)
97.27Cholesterol (grams)
29.47There might be some inaccuracies in the calculation of the fat, sat. fat, carbs, etc since the calories were adjusted to be accurate in this particular recipe.
