Valentine’s Day is right around the corner so naturally I Love Vegan needed an impressive, ultra decadent, super rich dessert for the occasion. Classic fudgy walnut brownies fit the bill, don’t you think?
These veganized brownies are the perfect blend of fudgy and cakey – a little cakey around the edges and irresistibly fudgy in the center. Rich, chocolatey, and studded with walnuts and chocolate chips.
Let’s talk about the recipe details. Apparently, the secret to better brownies is in the eggs, or more importantly the air whipped into the eggs. How do we do that and keep these brownies vegan? We use aquafaba! If you’re unfamiliar with the term, aquafaba is “bean water” (the liquid from a can of no salt added chickpeas.) Aquafaba whips up easily and holds a ton of air. It works just like eggs in things like vegan meringues (cookies and pies), cakes, and of course, brownies!
This aquafaba trick plus melted dark chocolate and a touch of cocoa makes for some seriously dreamy vegan brownies.
Top left to bottom right: Aquafaba (liquid drained from a can of no salt added chickpeas) and brown sugar whipped on high until light and fluffy.
Clockwise, left to right: dry ingredients (cocoa, flour, baking soda, and salt), espresso, chocolate chips, melted dark chocolate + coconut oil, and chopped walnuts.
Top left and right: Adding melted dark chocolate + coconut oil and espresso to whipped aquafaba and brown sugar mixture.
Bottom left: Brownie batter (aquafaba + brown sugar, dark chocolate + coconut oil, espresso, and dry ingredients) with walnuts and chocolate chips.
If you’ve got fancy dinner plans for V-day, save yourself some work and make these brownies a couple of days ahead of time. They might be even better after a day (or a few days!) On the day of, just warm them slightly and top ’em with a scoop of vegan vanilla ice cream and some chocolate “magic shell” sauce for classic brownies all dressed up, super fancy, and totally Valentine’s Day worthy. These brownies freeze perfectly too, so be sure to keep a tray of these and a pint of non-dairy ice cream on hand for serious chocolate emergencies.
For vegan ice cream, we’ve got plenty of choices. I like cashewmilk or coconut-based non-dairy ice cream. For something simple, classic, and perfect for a saucy chocolate drizzle, I like Coconut Bliss’s Naked Coconut flavour. If you wanna go with something really insane, use So Delicious Cashewmilk Frozen Dessert – the Salted Caramel Cluster flavour is crazy good. For chocolate options, I love So Delicious Cashewmik Frozen Dessert in Dark Chocolatey Truffle and Coconut Bliss’s Chocolate Hazelnut Fudge. Ah! They’re all SO good!
Impress yourself or someone you love with some serious chocolatey decadence and make these brownies ASAP!
Irresistibly rich and fudgy vegan brownies.
- 2/3 cup coconut oil
- 180g chopped vegan dark chocolate
- 1/2 cup aquafaba (the juice from a can of “no salt added” chickpeas)
- 3/4 cup + 2 tbsp golden brown sugar
- 1 3/4 cup + 2 tbsp unbleached all-purpose flour
- 1/4 cup cocoa
- 3/4 tsp salt
- 1/2 tsp baking soda
- 2 tbsp espresso or strong black coffee
- 1/2 cup vegan chocolate chips
- 1/2 cup chopped walnuts
- 1 tbsp coconut oil
- 50g dark chocolate
- Preheat oven to 325F. Line a 8″x 8″pan with parchment paper.
- In a stand mixer, beat the aquafaba and brown sugar on high until it becomes thick, shiny, and voluminous.
- In a double boiler over medium heat, combine the chocolate and coconut oil. Stir until completely melted and set aside to cool. (For quicker cooling, place the bowl in an ice bath and stir constantly until the chocolate is no longer warm.)
- Sift together the flour, cocoa, sea salt and baking soda.
- Gently mix the cooled, melted chocolate into whipped aquafaba/sugar mixture, followed by the espresso, and then the dry ingredients. Add the walnuts and chocolate chips. Stir slowly until the batter is thick and well combined.
- Pour batter into prepared pan and bake for 22 minutes, or until a toothpick inserted into the center comes out clean. Optional: Top with extra chopped walnuts.
- Magic Shell: Melt coconut oil and dark chocolate in a double boiler or microwave.
Choose refined (or the cheapest) coconut oil if you don’t want your brownies to taste like coconut. High quality, organic coconut oils taste stronger.