These Vegan Crinkle Brownies are absolutely perfect, with their gorgeous shiny and crinkly top and Oreo cookies/chocolate chip filling. They are chewy, fudgy, rich and full of texture / flavour!
THESE BROWNIES HAVE A CRINKLE, I am honestly so hyped by this!
I’ve recipe tested these brownies probably 20 times to get the most perfect shine and crinkle on top.
I wanted to make a foolproof brownie recipe that produces that glorious crinkle and decadent texture each time, and I’ve done it!
The verdict of these browies is- AMAZING!
Since posting this recipe, the feedback on this recipe has been incredible! This has fastly become one of my most popular recipes. I know why, they are simply just so good- haha!
I’ve tried many brownies over the years, made my own and none of them are to my standards. A lot of them are thick, cakey and dry. My type of brownie is rich, ‘melt in the mouth’ fudgy with lots of gooey chocolate (vegan obviously).
In order to get the classic crinkle top, you’ll need Chickpea brine (aka Aquafaba).
What is Aquafaba:
Aquafaba is the water from a can/tin of Chickpeas.The Chickpea water or brine as its called, acts as an amazing egg subsitute for cakes, meringue buttercreams and these spectactular brownies.
Ingredients you’ll need.
Next time you pop to the shops, make sure to pick up:
These homemade Vegan Crinkle Brownies are rich and melt in your mouth!
80g of coconut oil
155g of dairy-free chocolate
100ml of chickpea brine (aquafaba)
120g of caster sugar
120g of plain flour
10g of cocoa powder
1/2 teaspoon of baking powder
1/4 teaspoon of bicarbonate of soda
100g of dairy-free chocolate chips
10 Oreo cookies
Preheat oven to 160 degrees c and line a 9″ square baking tin with greaseproof paper.
Make sure the paper overhangs the tin.This makes it easier to remove the brownie later on.
In a small saucepan, add in the coconut oil and chocolate, over low heat, stir, melt together then set aside.
Add the aquafaba into a large mixing bowl and whip up until frothy. This will take around 5 minutes on high speed if using a stand mixer with a balloon whisk attachment / electric hand whisk. I use a Kitchenaid Stand Mixer.
Add in the sugar a little at a time whilst the mixer is still whipping. After around 5 minutes with the sugar incorporating, the mixture should turn thick and glossy. Pour in the melted chocolate mixture and whip to incorporate.
Sift in the flour, cocoa powder, baking powder, bicarbonate of soda. Mix until fully combined, then fold in the chocolate chips and broken up Oreo cookies. Fold together.
Pour the brownie batter into the lined tin and level off with an offset spatula or spoon, making sure to get into the edges of the tin.
Place into the middle of the oven and bake for 30 minutes. Check to see if they’re ready to come out of the oven by inserting a skewer into the middle of the brownie, if only a few moist crumbs remain on the skewer, it’s ready.
TIP- You’ll need to allow the brownie to cool fully before removing it from the tin and slicing. If you take it out of the tin before it’s cool, it will be very crumbly and you’ll probably need a spoon to eat it, haha.
My TOP serving suggestion for these brownies is to allow them to cool fully in the tin, then place the tin in the fridge for an hour before slicing and serving. It binds the brownie together and makes it ultra fudgy.
Store in a sealed container in the fridge. They’ll firm up in the fridge due to the coconut oil, so allow them to stand at room temperature and 30 minutes before serving.
Cook Time:30 minutes
Keywords: Vegan crinkle brownies, brownies
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