These vegan rosemary brownies are the most chocolatey thing I’ve ever made. They are so rich and decadent, and every bite is overwhelmingly good.
I’ve made a small batch of these bad boys because I have no self-control. But feel free to double the ingredients and increase the baking time if needed.
Preheat oven to 160°C (325°F). Grease a baking dish and set it aside.
In a mixing bowl, combine flour, cocoa powder, baking soda, and salt. Set it aside.
In a separate bowl, whisk together aquafaba and sugar until foamy.
Prepare a double boiler. Melt coconut oil and 90g of dark chocolate. Whisk to combine.
Now add chocolate mixture to aquafaba mixture along with vanilla extract and chopped rosemary. Mix well.
Then mix in dry ingredients until there is no more dry flour. Finally, fold in chopped chocolate.
Pour the batter into the baking dish and spread it evenly.
Bake the vegan rosemary brownies for 15-17 minutes or until an inserted toothpick comes out almost clean.
Let the brownies cool down, cut them into squares, and serve.
PrintVegan Rosemary Brownies
Rich and decadent vegan rosemary brownies.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 9 1x
- Category: Dessert
- Cuisine: American, Vegan
Ingredients
Scale
- 70g coconut oil
- 90g dark chocolate
- 1/4 C aquafaba
- 75g sugar
- 1 tsp vanilla extract
- 75g all-purpose flour
- 2 tbsp cocoa powder
- 1/4 tsp baking soda
- pinch of salt
- 45g dark chocolate, chopped
- 1 tsp chopped fresh rosemary
Instructions
- Preheat oven to 160°C (325°F). Grease a baking dish and set it aside.
- In a mixing bowl, combine flour, cocoa powder, baking soda, and salt. Set it aside.
- In a separate bowl, whisk together aquafaba and sugar until foamy.
- Prepare a double boiler. Melt coconut oil and 90g of dark chocolate. Whisk to combine.
- Now add chocolate mixture to aquafaba mixture along with vanilla extract and chopped rosemary. Mix well.
- Then mix in dry ingredients until there is no more dry flour. Finally, fold in chopped chocolate.
- Pour the batter into the baking dish and spread it evenly.
- Bake the vegan rosemary brownies for 15-17 minutes or until an inserted toothpick comes out almost clean.
- Let the brownies cool down, cut them into squares, and serve.
Nutrition
- Calories: 218
- Sugar: 14.1g
- Sodium: 69mg
- Fat: 13.3g
- Saturated Fat: 10.1g
- Carbohydrates: 23.5g
- Fiber: 2.2g
- Protein: 2.3g
- Cholesterol: 0mg
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