The following recipe is excerpted from Gena Hamshaw’s new cookbook, The Vegan Week. Gena Hamshaw is a registered dietitian nutritionist, recipe developer, and the author of Food 52 Vegan (2017) and Power Plates (2018). She shares vegan recipes on her blog, The Full Helping, which she has written since 2009. Gena lives in New York City. If she’s not working, cooking, or baking, then she’s probably on her yoga mat.
Fudgy Vegan Brownies
Looking for a delicious vegan dessert that satisfies your sweet tooth? Look no further than these rich and fudgy vegan brownies! Made with vegan butter, semisweet chocolate chips, cocoa powder, and aquafaba (the liquid from a can of chickpeas), these brownies are full of flavor and texture. Not only are they vegan, but they are also easy to make and perfect for meal prep, as they can be stored in the fridge for up to four days or in the freezer for up to four weeks. So why not indulge in a delightful treat and try out this vegan fudgy brownie recipe today?
What You’ll Need
- Vegan butter
- Vegan semisweet chocolate chips or chopped semisweet chocolate
- Dutch-processed cocoa powder
- Hot coffee or water (see Note)
- Cane sugar
- Lightly packed brown sugar
- Refined avocado oil
- Vanilla extract
- Unbleached all-purpose flour
- Fine sea salt
- Baking powder
- Aquafaba
How to Make these Fudgy Vegan Brownies
Step one: Preheat the oven and prep the baking pan
Preheat your oven to 350°F / 175°C. Line an 8-inch/ 20cm square baking pan with two overlapping sheets of parchment paper. The sides of each piece should drape over the sides of the baking pan.
Step two: Make the brownie batter
Place the vegan butter in a large microwave-safe glass mixing bowl. Microwave the butter for 30 seconds. Stir in 2 ounces / 55g of the chocolate until the chocolate is melted. Add the cocoa powder to the bowl, followed by the hot coffee and whisk until glossy. Add the cane sugar, brown sugar, oil, and vanilla and whisk together until combined. Add the flour, salt, and baking powder and whisk again until the mixture is shiny and no flour is visible. Place the aquafaba in a small bowl. Whisk vigorously until it’s quite foamy and light, about 1 minute. Fold the remaining 4 ounces / 115g chocolate into the batter. Then use a spatula to gently fold the aquafaba into the batter. The batter will look a little frothy, which is fine. Pour the batter into your prepared baking dish.
Step three: Bake the brownies
Bake until there’s a crinkly layer on top of the brownies and the edges are crisping, 30 to 35 minutes. Allow the brownies to cool completely before removing from the pan. Using the overhanging parchment paper, lift the baked square out of the pan, and remove the parchment. Cut them into 16 squares.
Step four: Serve or meal prep
Serve right away, or meal prep for the week by transferring the squares to a single airtight container or portioning them into individual containers. Store in the fridge for up to 4 days or in the freezer for up to 4 weeks. Allow to come to room temperature before enjoying.
Fudgy Vegan Brownies
Ingredients
- 4 tablespoons / 56g vegan butter
- 6 ounces / 170g vegan semisweet chocolate chips or chopped semisweet chocolate
- 1/4 cup / 20g Dutch-processed cocoa powder
- 1/4 cup / 60ml hot coffee or water - see Note
- 1/2 cup / 100g cane sugar
- 1/2 cup / 100g lightly packed brown sugar
- 1/4 cup / 60ml refined avocado oil
- 1 1/2 teaspoons vanilla extract
- 3/4 cup plus 2 tablespoons / 125g unbleached all-purpose flour
- 1/4 tsp fine sea salt
- 1/8 teaspoon baking powder
- 1/4 cup / 60ml aquafaba
Instructions
- Preheat your oven to 350°F / 175°C. Line an 8-inch/ 20cm square baking pan with two overlapping sheets of parchment paper. The sides of each piece should drape over the sides of the baking pan.
- Place the vegan butter in a large microwave-safe glass mixing bowl. Microwave the butter for 30 seconds. Stir in 2 ounces / 55g of the chocolate until the chocolate is melted. Add the cocoa powder to the bowl, followed by the hot coffee and whisk until glossy. Add the cane sugar, brown sugar, oil, and vanilla and whisk together until combined. Add the flour, salt, and baking powder and whisk again until the mixture is shiny and no flour is visible.
- Place the aquafaba in a small bowl. Whisk vigorously until it’s quite foamy and light, about 1 minute.
- Fold the remaining 4 ounces / 115g chocolate into the batter. Then use a spatula to gently fold the aquafaba into the batter. The batter will look a little frothy, which is fine. Pour the batter into your prepared baking dish.
- Bake until there’s a crinkly layer on top of the brownies and the edges are crisping, 30 to 35 minutes. Allow the brownies to cool completely before removing from the pan. Using the overhanging parchment paper, lift the baked square out of the pan, and remove the parchment. Cut them into 16 squares.
- Serve right away, or meal prep for the week by transferring the squares to a single airtight container or portioning them into individual containers. Store in the fridge for up to 4 days or in the freezer for up to 4 weeks. Allow to come to room temperature before enjoying.
Equipment
Reprinted with permission from The Vegan Week by Gena Hamshaw, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC. Click here to purchase a copy of the book.
Photographs copyright © Ashley McLaughlin
About the Cookbook
The Vegan Week, Ten Speed Press, 2022
When life gets busy, meal prep is the fix that enables you to have flavorful, nourishing meals all week long. Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week. The book makes it simple for you to put a weekday meal together in minutes. With its well-rounded make-ahead dishes and pantry staples, it provides delicious food and nutritional balance for busy folks who love to eat well. Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend. No matter how hectic life becomes, this roadmap to preparing and savoring vegan food regularly will set you up for a fulfilling week ahead.
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Connect with Gena Hamshaw on Instagram (@TheFullHelping) and find even more delicious recipes on TheFullHelping.com.
