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:
- Coconut oil
- Dairy-free chocolate
- Chickpea brine (aquafaba)
- Caster sugar
- Plain flour
- Cocoa powder
- Baking powder
- Bicarbonate of soda
- Dairy-free chocolate chips
- Oreo cookies
Looking for more brownie desserts? Look no further:
If you’re after a brownie which is easy to make, vegan and will hit all of the sweet spots, you’ve come to the right place!
Get your apron on, and lets get baking!
Print
Vegan Crinkle Brownies
- Total Time: 40 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
These homemade Vegan Crinkle Brownies are rich and melt in your mouth!
Ingredients
- 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
Instructions
- 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.
Notes
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
- Method: Baking
Make sure to ‘PIN’ the photo below to your favourite Pinterest boards.
Looks fabulously decadent
Thankyou so much! x
Gave these a try tonight! And though they taste amazing I must have mucked up something as they didn’t have the shiny crinkle top I was so excited to achieve. Is it primarily the whipping step that leads to this? Any tips would be great!
I keep my aquafaba in ice cube trays for moments like this. It's much easier than opening up a can of chickpeas every time I need some. I totally forgot that when I first went vegan, I ate a ton of Oreos because I didn't know what else was vegan in terms of sweets. These are going to be good.
First try today… slightly overbaked these by accident but I will be trying again as they were delicious and will now be on the dessert rota. Thank you for the recipe!
Hi, the recipe says “80g of coconut oil”, is that melted coconut oil?
Hi, the recipe says “80g of coconut oil”, is that melted coconut oil?
Absolutely Amazing!!
These look beautiful! Just found your ig page and came here.
Are oreos vegan!? Or does one have to look for vegan oreos?
Thanks in advance!
Please tell me what temp to bake these at… 350 degrees maybe??? thanks
Author
Hello, the temperature is stated in step 1 of the brownies 🙂 Hope this helps x
Very good Brownies – Seem like they are calorie bombs but very good and different! ha I did make them with GF flour, nit sure why as my cookies were not GF!! but will make them again- people liked them alot – I baked them at 325 degrees.
Hi Holly
I have made these twice now and each time they are very crumbly, should I bake them for less time, by the way I’ve tried a couple of your others recipes from the book and they are amazing, who would know they are vegan
I made these yesterday. It was my first ever vegan brownie. It came out reaaaaally well. Fudgy, moist, chocolatey. No one ever would tell it is plant based. But, it tends to be a little bit crumbly, like it doesn’t hold together. Maybe was something i did on the process. Despite of that, it is a gorgeus recipe. I will give it another try (and another try, and another try 🤣)
Thank you!
Can someone advice what vegan cocoa powder to use? Most of them say ‘May contain milk’ or they turn out very bitter. Can someone advise what’s worked for you please?
Author
Hello, I use Dr. Oetker Fine cocoa powder which states its vegan on the tub. Where are you base? xxx
Thank you for responding. I did try Dr. Oetker Fine cocoa powder but that’s 100% cocoa powder which is very bitter unless you’ve tried a different one? I am based in the UK 😊
May contain means it’s vegan, but it’s a warning to those who have severe allergies as they may produce others items in the facility that may contain milk.
Can you verify the chocolate chips amounts as they are off in the US version? Thank you.
I replaced the coconut oil with vegan butter, and baked at 325 Fahrenheit for 30 mins and these turned out amazing!