Crackly Vegan Brownies
Prep time
Cook time
Total time
This recipe is reprinted with permission from Wait, That's Vegan?! by Lisa Dawn Angerame, Page Street Publishing Co. 2019.
Recipe type: Dessert
Cuisine: American
Serves: 16 brownies
  • 1 cup (220 g) packed vegan brown sugar
  • 3 tablespoons (45 ml) sunflower oil (can sub another oil)
  • 1 teaspoon vanilla extract
  • 1 cup (240 g) dairy-free mini semisweet chocolate chips
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 1⁄4 cup (60 ml) aquafaba, room temperature
  1. Preheat the oven to 350°F (175°C, or gas mark 4). Line an 8x8–inch (20x20–cm) brownie pan with parchment paper.
  2. Place the chocolate chips in a double boiler or in a heatproof bowl over a pot of boiling water. Mix with a silicone spoonula and melt until smooth. Take the chocolate off the heat and set aside.
  3. Add the flour, baking powder and salt into a big mixing bowl. Mix together well.
  4. In a separate medium mixing bowl, whisk the aquafaba until it becomes foamy and white. Add the brown sugar, oil and vanilla. Whisk to combine. Fold in the melted chocolate chips.
  5. Pour the wet ingredients into the dry ingredients. Mix until the batter comes together. It will be thick. Turn the batter out into the brownie pan and press it to the edges; even it out, using a silicone spoonula, a small measuring cup, or a glass.
  6. Bake for 20 to 25 minutes, or until a tester comes out clean. Let the brownies cool in the pan for 10 minutes. Lift the brownies out by the parchment, place them on a cooling rack and cool completely before cutting into squares.
Note: Parchment paper can be a little challenging when it comes to lining a small pan. To make it easier to work with, crumple it up, run a little water over it and squeeze it out. It will become soft and pliable. Spread it out, dry it off and use as needed.
Recipe by Go Dairy Free at