The BEST Crinkle Top FUDGE Vegan Brownies Recipe
These fudgy vegan brownies have a perfectly shiny crinkly top and are made with simple pantry ingredients. Using aquafaba or soy milk to dissolve the sugar creates a moist, dense, and deliciously rich chocolate brownie that rivals any traditional version. Quick to whisk up and baked in under 30 minutes, this recipe is perfect for an easy homemade dessert that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Wet Ingredients
- 2 tbsp ground flaxseed mixed with 1/2 cup coffee (or water) or 1/2 cup (100 g) unsweetened applesauce, room temperature
- 1/3 cup (80 mL) aquafaba or soy milk, room temperature
- 1 tsp vanilla extract
- 1/2 cup (113 g) vegan butter or coconut oil, melted
Sweeteners
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
Dry Ingredients
- 1/4 tsp sea salt
- 6 ounces vegan semi-sweet chocolate chips
- 1/2 cup (50 g) high quality Dutch-processed cocoa powder
- 1 2/3 cup (200 g) all-purpose flour or gluten free 1:1 baking flour
- Additional 1/2 cup (80 g) vegan chocolate chips
Instructions
- Prep: Preheat the oven to 350°F (175°C) and line an 8×8″ or 9×9″ baking pan with parchment paper. In a small bowl, whisk together the ground flaxseed and coffee (or water/apple sauce) and set aside to thicken.
- Dissolve the sugar: In a large bowl, vigorously whisk together the granulated sugar, brown sugar, aquafaba or soy milk, vanilla extract, sea salt, and the thickened flaxseed mixture until the sugar granules are completely dissolved. This step is essential for achieving the signature crinkle top on the brownies.
- Heat the chocolate: Melt the vegan butter in a heat-safe bowl (about 45 seconds in the microwave) until hot. Add the vegan chocolate chips and let stand a few seconds to soften, then whisk in the Dutch-processed cocoa powder until the mixture is smooth and fully combined.
- Make the brownie batter: Stir the chocolate mixture into the sugar mixture using a rubber spatula, then whisk to combine. Gently whisk in the flour just until fully incorporated to avoid overmixing. Fold in the additional 1/2 cup chocolate chips evenly into the batter.
- Bake: Spread the batter evenly into the prepared pan. Bake for 28-30 minutes if using a 9×9″ pan, or 30-32 minutes for an 8×8″ pan. A toothpick inserted in the center should come out nearly clean; the middle might be slightly wiggly but will set as it cools. Avoid overbaking to maintain fudginess.
- Rest: Remove from oven and let the brownies cool in the pan for 30 minutes to allow them to set properly.
- Slice and serve: Once cooled, slice into 16 squares and enjoy. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. These brownies also freeze well for up to 3 months.
Notes
- Gluten Free: Use gluten-free 1:1 baking flour or oat flour measured by weight (grams) for a gluten-free version. Baking time and temperature remain the same.
- Dutch-Processed Cocoa Powder: For best texture and flavor, use high-quality Dutch-processed cocoa powder such as Valrhona or Ghirardelli, not regular cacao powder.
- Storage: Store sliced brownies in an airtight container at room temperature for 2 days or in the fridge for up to 5 days to maintain freshness. Freeze for up to 3 months if needed.
