Aquafaba—the starchy liquid drained from canned chickpeas—whips into egg-like foam, letting these brownies turn fudgy without butter, dairy, or eggs.
The Perfect Vegan Brownie
Indulge in these decadent vegan brownies that are a chocoholic's dream come true! Made with creamy almond butter and rich cocoa powder, these fudgy delights come together in a snap, making them the perfect treat for any occasion. Get ready to savor every bite of this guilt-free dessert!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
This so-called vegan brownie actually owes its existence to 1940s wartime Britain, where butter rationing forced bakers toward margarine decades before anyone cared about dairy ethics—now French patissiers in Lyon have nicked that frugal trick, bunged in oat milk, and created a chocolate slab that would make both Churchill and a Parisian vegan nod in grudging approval.
Regional Twist
Down in Marseille, bakers swap half the dark chocolate for a splash of orange blossom water and swirl in candied orange zest, because apparently plain cacao maigre powder alone is far too sensible for the Provençal sweet tooth.
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 150 ml de lait végétal (soja, avoine, amande,...) (5.07 fl oz)
- 120 g de beurre vegan ou de margarine en bloc (8.4 tbsp)
🫙Pantry Staples(4)
- 120 g de chocolat noir (4.24 oz)
- 180 g de farine de blé t45 ou de mon mix sans gluten (1.44 cup)
- 150 g de sucre (0.75 cup)
- 60 g de cacao maigre en poudre (2.12 oz)
Nutrition (per serving)
Calories
744
Protein
10g
Carbs
91g
Fat
37g
👨🍳 Instructions
- 1
Preheat your oven to 180°C.
- 2
Melt the margarine in a saucepan, then add the milk, sugar, and dark chocolate, mixing well until completely melted.
- 3
In a large bowl, sift the flour and cocoa powder.
- 4
Pour the liquid ingredients into the bowl and mix until you have a smooth and uniform batter.
- 5
Pour the batter into the prepared brownie pan and spread it evenly. Bake in the oven for 20 minutes.
- 6
Remove from the oven and let the brownies cool in the pan. Once cooled, unmold and slice.
💡 Pro Tips
- ✓Melt vegan butter and chocolate together at 50-55°C (122-131°F) maximum by using a double boiler or 30-second microwave bursts, stirring between intervals. Exceeding 55°C causes cocoa butter to separate and creates a grainy texture, while temperatures below 50°C result in incomplete emulsification with the plant-based fat.technique50-55°C maximum
- ✓Use soy milk over oat or almond milk because its 3-4% protein content emulsifies with cocoa solids and vegan fat, creating a denser crumb; oat milk's high starch (8%) can make brownies gummy, and almond milk's low protein (1%) produces a crumbly texture.ingredient3-4% protein (soy) vs 8% starch (oat) vs 1% protein (almond)
- ✓Sift flour and cocoa powder together 2-3 times before mixing with wet ingredients to incorporate 15-20% more air and break up cocoa clumps, reducing the final density by approximately 8% compared to single-sift methods.technique2-3 sifts | 15-20% air incorporation
- ✓Bake at 180°C for exactly 18-20 minutes; vegan brownies set slower than dairy versions due to lower fat saturation, so remove when a toothpick inserted 1 inch from center shows 3-4 moist crumbs (not completely clean). Overbaking past 22 minutes causes excessive moisture loss and a dry crumb.timing18-20 minutes at 180°C | 1 inch from center
- ✓Cool brownies in the pan for 45-60 minutes before unmolding because vegan fat sets 25-30% slower than butter; cutting or unmolding prematurely causes crumbling due to incomplete crystallization of cocoa butter and plant-based fats.timing45-60 minutes in-pan cooling
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Aquafaba—the starchy liquid drained from canned chickpeas—whips into egg-like foam, letting these brownies turn fudgy without butter, dairy, or eggs.
The Perfect Vegan Brownie
Indulge in these decadent vegan brownies that are a chocoholic's dream come true! Made with creamy almond butter and rich cocoa powder, these fudgy delights come together in a snap, making them the perfect treat for any occasion. Get ready to savor every bite of this guilt-free dessert!
The Story
This so-called vegan brownie actually owes its existence to 1940s wartime Britain, where butter rationing forced bakers toward margarine decades before anyone cared about dairy ethics—now French patissiers in Lyon have nicked that frugal trick, bunged in oat milk, and created a chocolate slab that would make both Churchill and a Parisian vegan nod in grudging approval.
Regional Twist
Down in Marseille, bakers swap half the dark chocolate for a splash of orange blossom water and swirl in candied orange zest, because apparently plain cacao maigre powder alone is far too sensible for the Provençal sweet tooth.
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 150 ml de lait végétal (soja, avoine, amande,...) (5.07 fl oz)
- 120 g de beurre vegan ou de margarine en bloc (8.4 tbsp)
🫙Pantry Staples(4)
- 120 g de chocolat noir (4.24 oz)
- 180 g de farine de blé t45 ou de mon mix sans gluten (1.44 cup)
- 150 g de sucre (0.75 cup)
- 60 g de cacao maigre en poudre (2.12 oz)
Nutrition (per serving)
Calories
744
Protein
10g
Carbs
91g
Fat
37g
👨🍳 Instructions
- 1
Preheat your oven to 180°C.
- 2
Melt the margarine in a saucepan, then add the milk, sugar, and dark chocolate, mixing well until completely melted.
- 3
In a large bowl, sift the flour and cocoa powder.
- 4
Pour the liquid ingredients into the bowl and mix until you have a smooth and uniform batter.
- 5
Pour the batter into the prepared brownie pan and spread it evenly. Bake in the oven for 20 minutes.
- 6
Remove from the oven and let the brownies cool in the pan. Once cooled, unmold and slice.
💡 Pro Tips
- ✓Melt vegan butter and chocolate together at 50-55°C (122-131°F) maximum by using a double boiler or 30-second microwave bursts, stirring between intervals. Exceeding 55°C causes cocoa butter to separate and creates a grainy texture, while temperatures below 50°C result in incomplete emulsification with the plant-based fat.technique50-55°C maximum
- ✓Use soy milk over oat or almond milk because its 3-4% protein content emulsifies with cocoa solids and vegan fat, creating a denser crumb; oat milk's high starch (8%) can make brownies gummy, and almond milk's low protein (1%) produces a crumbly texture.ingredient3-4% protein (soy) vs 8% starch (oat) vs 1% protein (almond)
- ✓Sift flour and cocoa powder together 2-3 times before mixing with wet ingredients to incorporate 15-20% more air and break up cocoa clumps, reducing the final density by approximately 8% compared to single-sift methods.technique2-3 sifts | 15-20% air incorporation
- ✓Bake at 180°C for exactly 18-20 minutes; vegan brownies set slower than dairy versions due to lower fat saturation, so remove when a toothpick inserted 1 inch from center shows 3-4 moist crumbs (not completely clean). Overbaking past 22 minutes causes excessive moisture loss and a dry crumb.timing18-20 minutes at 180°C | 1 inch from center
- ✓Cool brownies in the pan for 45-60 minutes before unmolding because vegan fat sets 25-30% slower than butter; cutting or unmolding prematurely causes crumbling due to incomplete crystallization of cocoa butter and plant-based fats.timing45-60 minutes in-pan cooling