Vegan Double Chocolate Brownies

These Vegan Double Chocolate Brownies are a delicious chocolate treat, perfectly balanced with a rich chocolate flavour and a soft, chewy texture. With simple ingredients and easy steps, this recipe makes it a breeze to create a crowd-pleasing dessert that's both vegan and irresistible!!!

Ingredients

For Brownies:

• 1/2 cup aquafaba (liquid from a can of chickpeas)

• 1/2 teaspoon cream of tartar

• 1 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1/2 cup vegan butter, melted

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/2 cup cocoa powder (unsweetened)

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup vegan chocolate chips

• 1 tablespoon all-purpose flour (for coating the chocolate chips)
  

For the Icing:

• 1 cup powdered sugar

• 1/3 cup cocoa powder

• 1/3 cup vegan butter, softened and creamed

• 1 teaspoon vanilla extract

• pinch of salt
  

• Rainbow sprinkles

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper.

2. In a large mixing bowl, combine the aquafaba and cream of tartar. Using an electric mixer, whip the aquafaba until stiff peaks form (about 5-7 minutes). Gradually add the granulated sugar and brown sugar, beating until well combined and glossy.

3. Slowly pour in the melted vegan butter and vanilla extract, mixing until smooth.

4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet mixture, being careful not to deflate the whipped aquafaba. Mix until just combined.

5. In a small bowl, toss the chocolate chips with 1 tablespoon of flour to coat them. Fold the flour-coated chocolate chips into the batter.

6. Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter). Allow the brownies to cool completely in the pan.

7. In a medium bowl, sift together the powdered sugar and cocoa powder. In a separate bowl, cream the softened vegan butter until smooth. Gradually add the powdered sugar and cocoa mixture to the creamed butter, mixing until well combined. Add the vanilla extract and a pinch of salt, mixing until smooth. If the icing is too thick, add a splash of non-dairy milk to reach the desired consistency.

8. Spread the icing over the cooled brownies, smoothing it out evenly. Sprinkle the top with rainbow sprinkles or vegan chocolate-coated candies.

9. Let the icing set at room temperature or in the refrigerator for about 30 minutes.

10. Once set, cut the brownies into squares and enjoy!