Vegan brownies are known for being disappointing: weird after tastes, greasy, too light and cakey or else too dense – you get the picture. After working on this recipe, I understand why vegan brownies often aren’t so good; it’s actually really hard to come up with a recipe that works, but I think, after at least seven rounds of trial and error (to put in in perspective, I usually can get a recipe to work on the first, second, or third try), I’ve figured it out! Rich and chocolatey, with that classic brownie chew – you know the one I’m talking about – you’ll shock any plant-based brownie doubters when you share these delightful treats. Or, you might try one and decide to keep them all for yourself. That’s fine, too. There’s no judgement here. 

Prep time: 15 minutes       Cook time: 25 minutes        Makes: about 16 brownies

Ingredients

¼ cup refined (unflavored) coconut oil

1 cup sugar

½ cup cocoa powder

2 tablespoons soy yogurt

¼ cup aquafaba

½ teaspoon vanilla extract

¾ cup plus 2 tablespoons all purpose flour

Pinch salt

½ teaspoon baking powder

1. Preheat the oven to 350 degrees Fahrenheit. 
2. Melt the coconut oil over low heat. When it is almost done melting, mix in the sugar. 
3. Remove from the heat and mix in the cocoa powder, then mix in the yogurt, aquafaba, and vanilla. 
4. In a separate bowl, mix together the flour, salt, and baking powder. 
5. Mix the dry ingredients into the wet ingredients and pour into the prepared pan. Note, the batter will be extremely thick, and you will have to use a spoon to spread it to the edges of the pan. 
6. Bake for 25 minutes, then let cool for at least 30 minutes before slicing and removing from the pan.