Chewy Chocolate Brownies

I know people are very passionate about the type of brownies they like, and believe me, I'm not here to make enemies. For me, if it's packed with chocolate, it's a brownie worth meeting.

My Chewy Chocolate Brownies are made with an aquafaba meringue base, so they don't cook like a cake or muffin. They're crunchy on top an soft in the middle, with a delicious caramel sauce topping. They freeze well and will be enjoyed by vegans and non-vegans alike. 


  • 130g plain flour
  • 20g cocoa powder
  • 1 tsp baking powder
  • 50g almond meal
  • 150ml aquafaba (the liquid found in a 400ml tin of chickpeas)
  • 225g caster sugar
  • 2 tbs Coconut Caramel Sauce or butterscotch sauce
  • 50g vegan chocolate, roughly chopped (I used Organic Milk Style Chocolate Block from Vegan Perfection) 

Vegan Brownies

Chewy Brownies

Vegan Brownies

Chocolate Brownies

Vegan Brownies

Vegan Dessert

Vegan Chewy Brownies





  • Preheat oven to approximately 190 degrees Celsius and grease and line a square baking tray.
  • Sift flour, cocoa and baking powder into a large bowl, then add almond meal and combine.
  • In a stand mixer fitted with a whisk attachment or a large bowl with a handheld mixer, beat aquafaba until soft peaks form.
  • Add sugar and continue mixing until you see stiff peaks.
  • Carefully pour in dry ingredients and fold until just combined.
  • Pour into prepared tray, smoothing our mixture until even.
  • Top with spoonfuls of caramel sauce and chocolate and place in the oven.
  • Cook for approximately 50 minutes. These brownies will be crispy on top and gooey in the middle when ready, but they'll continue to set as they cool. 
  • Leave to cool completely before cutting into pieces. They're chewy not cake-like, and go really well with ice-cream. 
  • Store in the fridge for several days, or in the freezer for a month. 

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