This Community Recipe is Lisa’s Vegan Crackly Brownies. These fudgey, moist, chocolatey squares are just as good (if not better) than regular brownies. Using vegan key ingredient aquafaba to replace egg and much less fat content than usual, the melted chocolate is key is making these brownies super delicious.
Community Recipes is a recurring feature where we share your vegan recipes on the Jewish Food Hero blog. If you want to share a recipe in this series, pitch us your idea here. This series is all about sharing healthy plant-based and vegan recipes. We are creating a positive community around food and sharing.
All about Lisa Dawn Angerame
Lisa lives in New York City with her husband and son. A long-time vegan, she a published author and the creator of Lisa’s Project: Vegan, a blog chronicling her vegan cooking adventures. Lisa Dawn holds a certificate in Plant Based Nutrition from eCornell and she graduated from the Rouxbe Online Culinary School as a certified Plant-Based Professional and from their Essential Vegan Desserts course. She is committed to expanding awareness about veganism by making delicious food, especially chocolate chip cookies.
Lisa loves being in the kitchen, cooking and baking. For her, it is a creative outlet, one that allows her to constantly discover new flavors and combinations of ingredients to delight family and friends. See more of Lisa’s cooking on her Instagram, @lisasprojectvegan.
Lisa’s published books
Lisa has two cookbooks available on Amazon.
How were Lisa’s Vegan Crackly Brownies created?
When Lisa was telling a friend about the dessert chapter of her book, Wait, That’s Vegan?!, she assumed there was going to be a brownie recipe in it, because everyone needs a good brownie recipe. Lisa told her that she had tried everything over the years, without success, using all kinds of egg replacers and other ingredients. The only thing she didn’t try was melting chocolate into the batter. Um, hello? Why not? So, Lisa went into full recipe development mode and, with a little tinkering and a lot of melted chocolate, came up with this recipe. These little squares hit every mark: fudgy, chewy and crackly. You need to make these right now.
¼ cup (60 ml) aquafaba, chickpea brine, room temperature
1 cup (220 g) packed vegan brown sugar
3 tablespoons (45 ml) sunflower oil
1 teaspoon vanilla extract
Preheat the oven to 350°F (175°C, or gas mark 4). Line a 8 x 8-inch (20 x 20-cm) brownie pan with parchment paper.
Place the chocolate chips in a double boiler or in a heatproof bowl over a pot of boiling water. Mix with a silicone spatula and melt until smooth. Take the chocolate off the heat and set aside.
Add the flour, baking soda and salt into a big mixing bowl. Mix together well.
In a separate medium mixing bowl, whisk the aquafaba until it becomes foamy and white. Add the brown sugar, oil and vanilla. Whisk to combine.
Fold in the melted chocolate.
Pour the wet ingredients into the dry ingredients. Mix until the batter comes together. It will be thick.
Turn the batter out into the brownie pan and press it to the edges; even it out, using a silicone spatula, a small measuring cup, or a glass.
Bake for 20 to 25 minutes, or until a tester comes out clean.
Let the brownies cool in the pan for ten minutes.
Lift the brownies out by the parchment, place them on a cooling rack and cool completely before cutting into squares.
More Community Recipes
Sometimes we all need a little inspiration to mix up our regular recipe rotation. Our Community Recipes feature is for just that – to share our favorites and hear from a variety of people in our community. Since you’ve read Lisa’s, do you feel inspired to share your own recipe? Don’t forget to get in touch to share your vegan recipe too!