Forced Vegan 001: Fudge Me, These Are Good.
- Dominique Legouri
- Jul 24
- 1 min read
Alright, listen up. If you think vegan brownies are just sad little squares of dry despair, you haven’t met these yet. These babies are rich, fudgy, dark, and chewy — basically everything your taste buds begged for before your body decided butter was the enemy.
No dairy. No eggs. No betrayal. Just pure, chocolatey defiance that sticks to your teeth and your soul (in the best way).
Full disclosure: I didn’t nail these on batch one. Or two. Or three. It took some serious kitchen chaos — accidental flour showers, too much sugar moments, and a few “why is this still dry?” freakouts. But now? These brownies have officially taken over my house. If they’re not baked and ready at all times, you’d better believe I’m starring in a one-woman tantrum worthy of reality TV.
Consider this your official invitation to bake, eat, and survive the “forced vegan” life without losing your mind or your sweet tooth. Welcome to the fudgy side.
1
No espresso powder? No problem.
If you don’t have espresso powder lurking in your spice cabinet (because who does?), just grab some instant coffee powder instead. Use a bit more—think 1¼ to 1½ teaspoons—because these brownies deserve that extra kick without turning you into a jittery mess.
2
No double boiler? No drama.
If you’d rather not play hot-pot-within-a-pot, just nuke the butter and chocolate in the microwave. Zap it on high for 30 seconds at a time, stirring after each round — like a pro who values speed and sanity over fancy setups.
3
Chickpeas with salt? Dial back the salt shaker.
If your canned chickpeas are already packing salt, ease up on the salt in your batter. Give it a taste before it hits the oven — like a food detective — and sprinkle a pinch more only if it’s begging for it.
Notes
1
Preheat the oven to 350°F (176°C).
Assemble a double broiler. Grab a small or medium saucepan and add about 2 inches of water — just enough to create steam but not so much that it touches the bottom of the bowl you’ll place on top. Now, choose a heatproof glass or metal mixing bowl that fits snugly over the pan, resting on the rim without falling in or tipping over. The bottom of the bowl should hover above the water, never sitting in it — this isn’t a hot tub for your ingredients. Place the pan over medium heat and bring the water to a gentle but steady simmer — think rolling steam, not aggressive boiling. The goal here is to let the steam rise and gently warm the bowl above, melting your chocolate (or whatever you're heating) evenly and smoothly. You're creating steam-powered chocolate magic — not boiling pasta, so don’t drown the bowl. Keep it at a rapid simmer, not a full-blown jacuzzi.
2
While your water starts to simmer… whip the aquafaba and sugar. In a large mixing bowl (or stand mixer), combine the aquafaba and sugar. Use a handheld mixer or a standmixer on high speed for 2 1/2 - 3 minutes - until it’s thick, glossy, and slightly suspicious.
3
Stir in the extras. Add vanilla, salt and espresso powder (don’t skip it — it deepens the chocolate flavor and your sense of self-worth). Use a silicone spatula like you're folding in emotional stability. Gentle, but desperate.
4
Once your “double boiler” is at a rapid simmer, melt the chopped dark chocolate and butter in the bowl on top of the saucepan. Allow the chocolate mixture to melt down into a beautiful mess. Whisk occasionally until smooth. Once fully melted, keep the bowl over the simmering water for an additional 30 to 60 seconds to further warm through - think of it as giving the mixture a pep talk before the real chaos begins.
5
Pour the warm chocolate-butter goodness mixture over the aquafaba-sugar-espresso mix. Gently fold it all together until the whole bowl looks unified — like a post-tick trauma support group, but edible.
6
Add the dry stuff. Sift the flour and cocoa powder into the wet ingredients. (Yes, sift — we’re pretending to be professionals today.) Stir until just combined. Stop once the flour vanishes like your willpower in a bakery. Then fold in those chocolate chips. Because more is more, and we’re not here for half-measures.
7
Line an 8×8-inch baking pan with parchment paper - leave a little overhang so you can lift the brownies out like a kitchen boss. No parchment? No problem. Grease that sucker with olive oil and send up a prayer.
8
Pour the batter into the pan and smooth the top like you're icing over your last emotional breakdown. Doesn’t need to be perfect — just vaguely level so it bakes evenly and doesn't come out as abstract art.
9
Pop the pan in the oven and start hovering. Bake for 35 minutes. Check it out with a toothpick… It should come out with a few moist crumbs or a touch of thick batter. If it’s still soupy, give it 5 for minutes. Repeat after me: moist is okay, liquid is not.
10
Let the brownies cool in the pan for 30 minutes (yes, you should wait). Then lift them out of the pan using the parchment paper and let them cool for another 15 minutes. You’ll survive.
11
You made it. You survived aquafaba and the double boiler. Now enjoy your chewy, chocolate masterpiece… and try not to eat the whole pan standing over the sink while making eye contact with no one.
Instructions
1/2 cup of Aquafaba (liquid from unsalted chickpea can)
1 1/2 cups of Sugar
1 tablespoon of Pure Vanilla Extract
3/4 teaspoon Fine Salt
1 teaspoon Espresso Powder
6 ounces roughly chopped Vegan Dark Chocolate
8 tablespoons Vegan Butter
1 1/2 cups of All-Purpose Flour
7 tablespoons of Cocoa Powder
3 ounces of Vegan Dark Chocolate
Ingredients
Fudge Me, These Are Good
Dominique Legouri
These brownies are rich, fudgy, dark, and chewy in all the right ways — like the kind you used to eat before your body turned on you and butter became a betrayal. They’re chocolatey enough to silence your inner dairy demon, with that soft, gooey center you actually miss (the kind that clings to your teeth like it’s emotionally attached).
Somehow, against all odds, they don’t taste like sadness, despair, or flax regret.
No dairy. No eggs. No betrayal.
Servings :
12 Servings
Calories:
Prep Time
20 Min
Cooking Time
35 Min
Rest Time
30 Min
Total Time
1 Hour 25 Min
These are AWESOME BROWNIES!!! Thank you for sharing!