Fudgy Vegan Brownies

Fudgy Vegan Brownies

Brownies live or die on whether the center stays fudgy instead of turning cakey, and that comes down to how much structure the egg (or egg substitute) is giving the batter. Peggs, whisked into the wet ingredients here, does exactly enough binding to hold the brownies together without puffing them into something closer to chocolate cake. The result is a dense, fudgy square with crackly edges, no eggs required.

Ingredients

• 1/2 cup vegan butter, melted

• 1 cup granulated sugar

• 1 cup brown sugar

• 1/4 cup Peggs powder + 1/2 cup water, whisked together

• 1 tablespoon vanilla extract

• 1 cup all-purpose flour

• 1 cup cocoa powder

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1 cup chocolate chips, divided

Made with Peggs: One batch runs on just 1/4 cup of Peggs powder, whisked with water into the wet ingredients like you would beaten eggs. If brownies are a regular baking-night order, the 60-pack keeps enough on hand for batch after batch without a fridge full of eggs.

Instructions

Made by chickpeas, not chicks

This recipe was made with Peggs

$36.00 — Peggs Plant-Based Egg | Vegan, Gluten-Free, Soy-Free

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1. Preheat the oven to 350°F and line a 7×11-inch pan with parchment paper.

2. Melt the vegan butter (a glass measuring cup microwaved in 30-second intervals works well) and measure out 1/2 cup.

3. In a large bowl, whisk the melted butter and both sugars together. Whisk the Peggs powder with water in a separate small bowl until smooth, then add it to the butter mixture along with the vanilla, whisking until evenly combined.

4. Sift in the flour and cocoa powder, then add the salt and baking powder. Stir until just combined, don't overmix.

5. Fold in half of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips over the surface.

6. Bake for 35–40 minutes. The brownies may still look slightly underdone and jiggly in the center; they'll firm up considerably as they cool.

7. Let cool in the pan for 15 minutes, then lift out using the parchment paper. Cool for another 15–30 minutes before slicing and serving.

How Peggs Behaves in This Recipe

1. Whisked into melted butter and sugar, it blends into a smooth, glossy batter with no separating or curdling, the same look you'd get from beaten eggs in a brownie batter.

2. It provides just enough structure to hold the batter together without adding the extra lift that would push the texture toward cakey instead of fudgy.

3. The finished brownies set with the classic crackly top, a sign the batter had enough binding and sugar content to form that thin, shiny crust as it baked.

Looking for more egg-free baking wins like this one? Our best egg substitutes for baking breaks down which swap works for which type of bake, and Vegan Eggs Explained covers how a plant-based egg like Peggs performs across baked goods.