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Rich, fudgy, decadent. This is as perfect as a PERFECT VEGAN BROWNIE gets!

I’ve spent a long time searching for a brownie recipe that’s not only vegan but also somewhat healthy, yet that it still tastes as good as traditional brownies.

Even though I haven’t given up on my search (I mean, there’s more brownies to be tasted out there!), this recipe is very close to perfection.

The secret to this recipe lies in one special ingredient: aquafaba. If you don’t know aquafaba, it is simply the liquid inside chickpea cans, or the one that results from cooking dry chickpeas. That liquid which we usually discard is a great egg replacement in many vegan recipes. It’s a simple and healthy alternative for baked goods. It also works for making vegan meringue. Yes! Vegan meringue!!

So, don’t throw away your aquafaba. Store it in an airtight sealed container in your refrigerator, or freeze for later use.

This brownie recipe is also a bit healthier than your traditional brownie. It is oil-free and it calls for coconut sugar instead of regular sugar. So, go ahead and have more than one!

Top your brownies with pecans, walnuts, or even more chocolate chips... make them your own!

Hope you enjoy these rich, fudgy brownies!



  • 1 & 1/8 Cup dark chocolate, divided

  • 2/3 Cup peanut butter

  • 1/3 Cup water

  • 1 tsp vanilla extract

  • 1/2 Cup aquafaba

  • 2/3 Cup coconut sugar, divided in two

  • 1/3 Cup spelt flour

  • 1/3 Cup cacao powder

  • 1/2 tsp cinnamon

  • 2 Tbsp pecans or peanuts, chopped


  1. Preheat oven to 375°F and line a 8” x 8” baking pan with parchment paper, you want a little overhang on either side so you can lift the brownie out in a single slab later.

  2. Melt 1 cup of the chocolate over a double boiler in a large bowl (you will mix everything in this bowl so give yourself some room). Once melted take of the heat and stir in vanilla and peanut butter. Add water and mix gently until well combined.

  3. Meanwhile beat aquafaba until foamy and then while beating gradually add 1/3 cup of sugar. Continue to beat until soft peaks have formed.

  4. Mix the flour, cacao, cinnamon and remaining sugar into the chocolate mixture. Stir in 1/3 of the aquafaba mixture until well combined. This should lighten up the mixture. Now fold in the remaining aquafaba until just combined. The mixture should be thick, glossy and gooey looking.

  5. Pour into the prepared baking pan. Roughly chop the remaining chocolate and scatter along with the nuts over the top of the brownie. Bake in your preheated oven for 20 minutes. or until the top has set, the edges are crunchy and the middle is fudgy but not liquid.

  6. Allow to rest in the tin for a couple of minutes then use the baking paper to remove it and cool on a wire rack.

  7. Enjoy!

Recipe adapted from

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