Vegan Sea Salt Brownies

I’m a big fan of sea salt with chocolate. There’s something irresistable about the combination. The layering of the sweet and salty flavor inside and out makes these brownies crave-worthy! This simple, delicious recipe contains only ten ingredients. It’s great for when you need to make dessert quickly with what you have in your pantry. One of the ingredients in this recipe is aquafaba – the liquid used to can chickpeas and other legumes. This magical liquid has properties similar to egg whites. It works wonderfully as an egg substitute in vegan baked goods. It can also be used to make vegan chocolate mousse as well as meringue. I always save the aquafaba from my chickpeas and other canned beans and store it in the refrigerator in case I want to make brownies or other vegan treats. If you prefer thicker brownies, you can easily double this recipe. And if you’re not a fan of sea salt with your brownies you can sprinkle organic powdered sugar on them instead. They’re delicious with a scoop of vegan ice cream or a cold glass of almond milk. I also think they taste best warm out of the oven. These brownies are fudgy and decadent like traditional brownies, minus the eggs and cow’s milk. If you make them be sure to take a pic and tag @thefriendlyepicurean on Instagram and Facebook or Pin It on Pinterest!

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Vegan Sea Salt Brownies

  • Servings: 16
  • Difficulty: easy
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Ingredients

  • 1/4 cup coconut oil, melted
  • 1/3 cup aquafaba
  • 1/2 cup almond milk
  • 2 tbs agave syrup
  • 1 tsp vanilla extract
  • 1 cup coconut sugar
  • 1 cup cocoa powder
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Directions

Preheat oven to 350F. Grease a 9 x 9 inch brownie pan with vegan butter or coconut oil and set aside. In the bowl of a stand mixer or medium sized mixing bowl, mix together coconut oil, aquafaba, almond milk, agave syrup, vanilla extract, and coconut sugar until well combined. Next add cocoa powder 1/2 cup at a time, baking powder, and salt. Finally, add flour 1/2 cup at a time. Mix on low speed until well combined, using a spatula to scrape the bottom of the bowl as needed. Pour mixture evenly into greased pan and bake for 20-23 minutes or until a toothpick inserted in center comes out clean. Allow to cool for at least 15 minutes before cutting and serving. Brownies are best consumed immediately but may be stored in an airtight container for up to 1 day. Makes 16 small brownies.

Nutrition Information:

  • Approximate Calories per Brownie: 127 cal

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41 thoughts on “Vegan Sea Salt Brownies

  1. Love the thought of these. I’m definitely going to give them a try this week-end. Thanks for the recipe.

    1. I didn’t see your question until now! I felt like they got a little dry after a day because aquafaba doesn’t keep well. They were still pretty good though!

  2. […] would bet fruit would be just as satisfying if I switched to that after dinner. But tonight I made The Friendly Epicurean’s Vegan Sea Salt Brownies and they were SO good and chocolaty and vegan. Also, I learned what aquafaba is and how to make it […]

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