Chewy Fudge Brownies

Updated December 21, 2016
Chewy Fudge Brownies

Rich, chocolatey, and chewy on the inside and lightly crisp outside, these brownies are sure to satisfy any chocolate craving. Make sure to use Dutch-process cocoa powder and bake the brownies just until a test toothpick is still holding onto a few crumbs. The aquafaba acts as an emulsifier and light leavener in this decadent dessert.

Makes12 small brownies

Cooking MethodBaking


Total TimeUnder 2 Hours

Kid FriendlyYes

Dietary RestrictionsVegan

Type of DishDessert


  • For the Meringue
  • 1/2 cup aquafaba (see Note)
  • 1/4 teaspoon cream of tartar
  • 2/3 cup granulated organic sugar
  • 1/3 cup packed light brown sugar
  • For the Fudge Brownie Batter
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup unbleached all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/4 cup neutral canola or other neutral oil
  • 2 tablespoons nondairy milk
  • 2 teaspoons pure vanilla extract



Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using. 



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