The inspiration for this recipe comes from Fried Dandelions. I’d definitely recommend checking out their blog. Clearly a lot of work went into getting this recipe right, and they are the best vegan brownies I’ve ever tried. We’ve put a few extra touches, based on what we like best 🙂
We made two batches – Oreo Brownies, and Coconut Brownies. We intended to post just the best recipe, but loved both so much that there was no clear winner!
- 7 1/2 ounces (215g) dark chocolate chips (some for melting, others for mixing into the recipe whole)
- 1/4 cup coconut oil, with extra for greasing
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup aquafaba from black beans*
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee (mix the granules with water and use 2tsp of the coffee)
- 1/2 teaspoon cinnamon
- 3/4 cup self-raising flour
- About 6-8 Oreos OR 1 1/4 cups desiccated coconut
*No need to throw away the beans, or stress about making a recipe with beans the same day. Simply freeze the bean water when you use cans of beans, and defrost when needed for baking. Otherwise, you can use black beans for veggie chilli, or make some fajitas! YUM.
- Preheat the oven to 180 degrees (350 Fahrenheit) and grease an 8 inch/20 cm baking tin.
- In a small saucepan, add coconut oil and 85g chocolate chips (3 ounces, or about 1/2 cup). Note that this is less than half of the total chocolate chips.
- Once melted, stir in the sugar and maple syrup.
- In a separate bowl, whisk the MAGIC BEAN JUICE, or “aquafaba” for about 2 mins until bubbly.
- Add the magic bean juice, vanilla, cinnamon and coffee to the mixture, and whisk until mixed well.
- Sift in the flour, and then stir in the remaining chocolate chips (130g).
- Add either 5 crumbled oreos (and a few on top), or the desiccated coconut.
- Pour mixture into the tin, and bake for 15-25 mins. This tends to vary a lot, so keep checking. A skewer should come out clean, and it should be just set, though still a little moist.
Or, the Oreo variety: