The Best Vegan Brownies (Crinkly Tops)
These brownies are rich, deeply chocolatey, and exactly what you want when you’re craving a classic brownie. They bake up fudgy in the center, crackly on top, and no one ever guesses they’re vegan.
This recipe relies on aquafaba + sugar being whipped properly and not overmixing once the flour goes in. Those two steps are what make these brownies bake up correctly instead of dense or gummy. Don’t skip or rush them, it’s worth it.
Ingredients & Why They Matter
Aquafaba (½ cup)
This replaces eggs and gives the brownies structure. Whipping it with sugar adds air, which helps the brownies bake evenly.
Granulated sugar (1½ cups)
Sweetens and helps create that classic crackly brownie top when whipped with aquafaba.
Plant-based butter (½ cup / 1 stick)
Adds richness and moisture. Melting it with chocolate gives a smooth, glossy batter.
Chocolate chips or chopped chocolate (1½ cups, divided)
One cup melts into the batter for deep chocolate flavor. The remaining ½ cup gets folded in for pockets of chocolate.
All-purpose flour (1½ cups)
Provides structure without making the brownies cakey.
Cocoa powder (â…“ cup + 2 tablespoons)
Adds extra chocolate depth without needing more fat.
Fine sea salt (¾ teaspoon)
Balances sweetness and enhances the chocolate flavor.
Vanilla extract (1 tablespoon)
Rounds out the flavor and adds warmth.
Espresso powder (1 teaspoon)
You won’t taste coffee, it just intensifies the chocolate.
How to Make Vegan Chocolate Brownies
Step 1: Whip the aquafaba and sugar
In a stand mixer or using a hand mixer, whip the aquafaba and granulated sugar together for 2–3 minutes until the mixture looks lighter and slightly fluffy.
This step is key, it helps the brownies bake properly.
Step 2: Melt the butter and chocolate
In a microwave-safe bowl, chop the plant-based butter so it melts evenly. Add 1 cup of the chocolate chips.
Microwave in 30-second intervals, stirring between each, until melted and warm (not hot).
Step 3: Add flavorings
Once the aquafaba mixture is ready, add the vanilla extract, espresso powder, and salt. Mix until combined.
Step 4: Add dry ingredients
Sift together the flour and cocoa powder.
Add them to the wet ingredients and gently fold until just combined.
No traces of flour should remain,and this is very important (do not overmix)
Step 5: Fold in chocolate
Add the remaining ½ cup chopped chocolate or chocolate chips and gently fold.
Step 6: Bake
Pour the batter into a parchment-lined 8×8 baking dish and smooth the top.
Bake at 350°F for 35 minutes.
Start checking toward the end so they don’t overbake.
Step 7: Cool
Let the brownies cool for at least 20 minutes before slicing. This helps them set and gives you clean cuts.
Tips for the Best Brownies
Measure flour by spooning it into the measuring cup and leveling, not scooping
Stop mixing as soon as the flour disappears
Slightly underbaked brownies are better than overbaked ones
Letting them cool makes a big difference in texture
Serving & Storing
Serve warm or at room temperature
Store covered at room temperature for up to 2 days
Refrigerate for up to 5 days for a fudgier texture
These also freeze well, slice first for easy grab-and-go brownies
The Best Vegan Chocolate Brownies (Crinkly Tops)
Ingredients
- ½ cup aquafaba liquid from canned chickpeas
- 1½ cups granulated sugar
- ½ cup plant-based butter 1 stick, chopped
- 1½ cups chocolate chips or chopped chocolate divided
- 1½ cups all-purpose flour
- â…“ cup + 2 tablespoons cocoa powder
- ¾ teaspoon fine sea salt
- 1 tablespoon vanilla extract
- 1 teaspoon espresso powder
Instructions
- Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper, leaving some overhang for easy removal later.
- In a stand mixer fitted with the whisk attachment (or using a hand mixer), combine the aquafaba and granulated sugar.
- Whip on medium speed for 2–3 minutes, until the mixture looks lighter in color and slightly fluffy. This step is essential for the brownies to bake correctly.
- In a microwave-safe bowl, add the chopped plant-based butter and 1 cup of the chocolate chips.
- Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly.
- To the whipped aquafaba mixture, add the vanilla extract, espresso powder, and salt. Mix briefly until combined.
- Slowly pour the melted butter and chocolate mixture into the aquafaba mixture. Mix on low speed just until incorporated.
- Sift together the flour and cocoa powder.
- Add them to the wet mixture and gently fold using a spatula until just combined and no dry streaks remain.
- Do not overmix – stop as soon as everything comes together.
- Gently fold in the remaining ½ cup of chocolate chips or chopped chocolate.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35 minutes, checking near the end to avoid overbaking. The center should be set but still soft.
