Crackly Vegan Brownies made with Melted Dairy-Free Chocolate

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Have you ever noticed how most vegan brownie recipes are more like chocolate cake? Without eggs, it can be difficult to get a dense, moist texture that also sets up. But these crackly vegan brownies appear to have found that decadent balance.

Crackly Vegan Brownies Recipe that's Dairy-Free, Egg-Free, Nut-Free, Soy-Free and made with Melted Chocolate (a sample from Wait, That's Vegan!?)Photo credit: Alex Shytsman

Crackly Vegan Brownies made with Melted Dairy-Free Chocolate

This recipe is a sample from the cookbook, Wait, That’s Vegan?! by Lisa Dawn Angerame. Her new collection focuses on plant-based twists of classic and gourmet comfort food, from Salt-Cured Beet Carpaccio to Chickpea Scampi. The recipes cover breakfast, salads, sandwiches, mains, and of course, desserts.

Lisa includes a little story in the introduction of each recipe. Here’s what she wrote about the crackly vegan brownies recipe below.

Wait, That's Vegan?! Cookbook by Lisa Dawn AngerameWhen I was telling a friend about the dessert chapter of this book, she assumed there was going to be a brownie recipe in it, because everyone needs a good brownie recipe. I told her that I tried everything over the years, without success, using all kinds of egg replacers and other ingredients. The only thing I didn’t try was melting chocolate into the batter. Um, hello? Why not?

So, I went into full recipe development mode and, with a little tinkering and a lot of melted chocolate, I came up with this recipe. These little squares hit every mark: fudgy, chewy and crackly. You need to make these right now.

Lisa also uses aquafaba, which tends to provide better structure than most other egg substitutes in recipes like this one.

Crackly Vegan Brownies Recipe that's Dairy-Free, Egg-Free, Nut-Free, Soy-Free and made with Melted Chocolate (a sample from Wait, That's Vegan!?)

Special Diet Notes: Crackly Vegan Brownies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

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.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16 brownies
Ingredients
  • 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
Instructions
  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.
Notes
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.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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