24 servings — 40 minutes

To make great brownies, you need to pay a special attention to how you treat the eggs and sugar. These two ingredients need good whipping to add heft to the batter. How do you know you've got the whipping right? If you lift your whisk after mixing, the eggs will dribble in thick ribbons which hold their shape on top of the batter for a few seconds. This is what bakers call the ribbon stage. This ability of eggs to swell is the basis of great pastries and desserts, for leavening they don't need on baking powder or baking soda and instead rely on the air held in place by the whipped eggs.

These properties aren't unique to chicken eggs. It's possible to get good ribboning with both flax seeds and aquafaba (liquid from chickpeas), but aquafaba yields better results in baking.


Fat : Use 90 ml of canola oil instead of vegan butter (make your own butter). It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. For example, you can use 45 ml (1/8th cup) of vegetable oil (canola, sunflower) with 60 g (45 ml) of pumpkin puree.

Chocolate : Use unsweetened cocoa powder instead of bar chocolate, for every 30 g (1 oz) of chocolate add 45 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.

Tip : To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of the kitchen project.


vegan butter 113 g
dark chocolate 250 g
aquafaba 135 ml
water 135 ml
brown sugar 75 g
granulated sugar 100 g
salt 1.25 g
all purpose flour 140 g