Fudgy Vegan Brownies

The best ever fudgy vegan brownies that taste just like the originals, yet without eggs or dairy. Made with chickpea flour eggs for an authentic taste!

Course Dessert

Cuisine American

Keyword eggless brownies, fudgy vegan brownies, vegan brownies

Diet Nut-Free, Soy-Free, Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 197kcal

Author Monica Davis

Equipment

1 8 by 8 metal baking dish

Ingredients

Vegan egg replacement

4 tablespoons chickpea flour aka garbanzo bean flour
4 tablespoons water

Dry ingredients

1 cup vegan sugar
3/4 cup all-purpose flour
2/3 cup cocoa powder
1/2 cup powdered sugar
1/3 cup brown sugar
3/4 teaspoon salt
2/3 cup vegan chocolate chips (divided)

Wet ingredients

1/3 cup oil (any neutral-flavored oil will work)
2 tablespoons plant-based milk or water
1 teaspoon vanilla extract

US - Metric

Instructions

Preheat the oven to 325°F (162°C) and line an 8-inch square dish with parchment paper. (Tip - use a little spray oil on the pan before lining with parchment to hold it in place.)
In a small bowl or measuring cup, mix 4 tablespoons of chickpea flour with 2 tablespoons of water. Stir until you have a thick paste, then add 2 additional tbsp of water and stir again. Set aside for at least 5 minutes.
In a large mixing bowl, combine 1 cup of white sugar, 3/4 cup of flour, 2/3 cup of cocoa powder, 1/2 cup of powdered sugar, 1/3 cup of brown sugar, 1/3 cup of vegan chocolate chips, and 3/4 teaspoon of salt. (Sift the cocoa powder and powdered sugar through a mesh strainer if they are lumpy.)
After your chickpea egg has sat for at least 5 minutes add 1/3 cup of oil, 2 tablespoons of vegan milk, and 1 teaspoon of vanilla to it and stir well.
Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until well combined. (It will be a very thick batter. If your batter has dry spots after 2 minutes of stirring, sprinkle with 1-2 teaspoons of water until a thick, consistent dough is formed.
Put your batter into the prepared pan and press it with a spatula so that it's even and flat. Top with an additional 1/3 cup of chocolate chips, if desired.
Bake at 325°F (162°C) for 40-45 minutes until a toothpick inserted in the center comes out mostly clean. (The melted chocolate chips will stick to the toothpick.) Cool completely before cutting with a large knife.

Notes

Follow the recipe exactly. Brownies can be finicky, and even slight changes to the ingredients can significantly alter the outcome.
Spoon measure the flour. Don't scoop the flour out of the bag with the measuring cup, as it will pack down, and you will use too much.
Allow your brownies to cool for at least 2 hours before cutting; otherwise, they will be too soft and gooey to cut into nice squares.
If you want your brownies to come out in nice, neat squares, I highly recommend lining the bottom of the pan with parchment paper before baking.
They taste great with a sprinkle of coarse salt on top.

Nutrition