Vegan Brown Butter Brownies

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Indulge in the rich, nutty magic of Vegan Brown Butter Brownies, a perfect blend of gooey chocolate and caramelized flavors, ideal for lazy weekends or as a show-stopping treat at any gathering. This simple, yet sophisticated recipe promises a delightful twist on the classic brownie, making it a must-try for vegans and chocolate lovers alike.

These Vegan Brown Butter Brownies are my latest kitchen experiment turned obsession. Perfect for those lazy weekends, or, let’s be real, for those Tuesday nights when you need a chocolate fix.

Now, I know, brown butter sounds fancy, but it’s actually super simple and oh-so-worth it. It adds this rich, nutty flavor that takes these brownies from just good to ‘can’t-stop-eating’ great. Each bite is a perfect blend of gooey, chocolatey goodness and that irresistible caramel-like undertone.

And the best part? You don’t need to be a pro to whip up these brownies. Whether you’re a baking newbie or a seasoned kitchen warrior, this recipe is fuss-free and fun. It’s all about enjoying the process and the delightful aromas that’ll fill your kitchen.

As always, these Vegan Brown Butter Brownies are dairy-free, eggless, vegan and free from animal cruelty.

Square cut vegan brown butter brownies on parchment paper.

Are you a choco-holic looking for more vegan chocolate recipes? Try my Vegan Chocolate Whoopie Pies with Marshmallow Filling and Vegan Chocolate Crinkle Cookies

Jump to:

Why You’ll LOVE these Vegan Brown Butter Brownies
Ingredients and Substitutions
Choosing the Right Vegan Butter for Browning
Special Equipment to Make these Vegan Brownies
Gluten-Free Vegan Brown Butter Brownies
How to Make Vegan Brown Butter Brownies – Step by Step
Tips and Variations
Common Questions about Vegan Brown Butter Brownies
Want to save these vegan brownies for later? Here’s how!
Vegan Brown Butter Brownies

Why You’ll LOVE these Vegan Brown Butter Brownies

Unmatched Flavor: The star of this recipe is the vegan brown butter, which adds a rich, nutty depth that you won’t find in your average brownie. It’s like a secret flavor weapon that’ll make these brownies a standout in your baking repertoire.

Simple Ingredients: You don’t need a pantry full of exotic ingredients to create these brownies. With just a few simple, accessible items, you can whip up a dessert that looks and tastes like it came from a gourmet bakery.

Perfect Texture: Get ready for the ultimate brownie experience – a crispy top layer meets a gooey, fudgy center. It’s the kind of texture that makes you reach for one, then another, and maybe just one more…

Vegan and Inclusive: Whether you’re a committed vegan or just someone who loves to try different kinds of baking, these brownies are a great way to include everyone. They’re dairy-free and egg-free but full of all the deliciousness you expect from a classic brownie.

Easy and Fun to Make: From beginners to seasoned bakers, everyone will find joy in making these brownies. The process is straightforward, enjoyable, and a perfect baking project for a relaxing day at home. Plus, the aroma of brownies baking in your oven is an added treat!

Ingredients and Substitutions

Overhead view of the ingredients for vegan brown butter brownies. Each ingredient is in their own container.

Vegan Butter: The key to creating that rich, brown butter flavor. Vegan butter works wonderfully here, mimicking the taste and texture of traditional butter. You’ll want to use a plant based butter that has a high fat content. I like using Country Crock Plant Butter or Violife Plant Butter.
All-Purpose Flour: The foundation of your brownies, giving them structure and chewiness. For a gluten-free version, you can use a one for one gluten-free all-purpose flour blend.
Light Brown Sugar: Adds sweetness and a hint of caramel flavor, which complements the nuttiness of the brown butter. Coconut sugar is a great alternative if you’re looking for a less processed option.

A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.

Aquafaba (Chickpea Liquid): A fantastic egg replacement that helps bind the brownies without altering the taste. Flaxseed meal mixed with water (flax egg) can also be used as a binding agent.
Unsweetened Cocoa Powder: This gives the brownies their rich, chocolatey flavor. Make sure it’s unsweetened to control the sweetness of your brownies. Dutch-processed cocoa can be used for a smoother, less acidic chocolate flavor.
Vanilla Extract: Enhances the overall flavor of the brownies. If you’re out, you can skip it, but it does add a nice depth of flavor.
Baking Powder: Helps the brownies rise slightly, giving them a lighter texture. If you don’t have baking powder, you can use a mix of cream of tartar and baking soda (though this might affect the texture slightly).
Salt: Balances and intensifies all the flavors in the brownies. Using himalayan or sea salt is highly recommended.
Non-Dairy Chocolate Chips: Adds pockets of melty chocolate goodness throughout the brownies. You can use any vegan chocolate, chopped into small pieces, or even skip this if you prefer your brownies less chocolatey.

Choosing the Right Vegan Butter for Browning

When it comes to these Vegan Brown Butter Brownies, the magic truly starts with the brown butter. But not all vegan butters are created equal, especially when it comes to browning. The key is to pick a vegan butter that has a high fat content, similar to traditional dairy butter. Some vegan butters are higher in water content, which can affect their ability to brown and develop that rich, nutty flavor we’re after.

I recommend looking for brands that specifically mention being good for baking or frying. These are usually formulated to behave more like traditional butter, giving you that gorgeous golden brown color and delicious depth of flavor. If you’re unsure, check the ingredients list for a higher concentration of oils like coconut, soy, or palm oil, which are often good indicators.

Remember, patience is key! Browning vegan butter takes a bit longer than dairy butter, so give it the time it needs on the stove, stirring frequently to prevent burning. You’ll know it’s ready when it turns a lovely golden brown and starts to smell irresistibly nutty.

Special Equipment to Make these Vegan Brownies

To make these indulgent Vegan Brown Butter Brownies, you’ll need a few kitchen tools to ensure everything goes smoothly. Here’s what to have at hand:

Square Baking Pan: A standard 8-inch or 9-inch square baking pan is ideal for achieving thick, evenly cooked brownies. Make sure it’s greased and lined with parchment paper for easy removal.
Small Saucepan: Essential for browning the vegan butter. Choose one with a heavy bottom for even heat distribution, which helps prevent the butter from burning.
Whisk: A good whisk is necessary for mixing the cocoa powder and vanilla into the browned butter, ensuring no lumps remain for a smooth batter.
Electric Mixer or Stand Mixer: To beat the aquafaba and brown sugar, you’ll need either an electric hand mixer or a stand mixer fitted with a whisk attachment. This step is crucial for incorporating air into the aquafaba, giving the brownies a lovely texture.
Rubber Spatula: A rubber spatula is the best tool for folding the browned butter-chocolate mixture into the aquafaba mixture, and later for mixing in the flour, baking powder, and salt. It’s also great for scraping every bit of batter into your baking pan.
Toothpick: To test the doneness of the brownies, a simple toothpick will do the trick. It should come out with a few moist crumbs when inserted into the center.
Cooling Rack: This isn’t strictly necessary, but having a cooling rack to let the brownies cool down completely before cutting will help you achieve clean, even squares.

Gluten-Free Vegan Brown Butter Brownies

Good news for those who need or prefer a gluten-free diet – you can still enjoy these Vegan Brown Butter Brownies with a few simple tweaks!

Gluten-Free Flour: The most straightforward swap is to use a gluten-free all-purpose flour blend in place of regular all-purpose flour. Look for a blend that’s designed to be a 1:1 substitute. Brands like Bob’s Red Mill or King Arthur offer reliable gluten-free flour blends that work well for baking.
Check Your Cocoa Powder: While cocoa powder is inherently gluten-free, cross-contamination can be an issue depending on the brand and processing facility. Always check the label to ensure it’s certified gluten-free.
Non-Dairy Chocolate Chips: Just like with cocoa powder, most chocolate chips are naturally gluten-free, but it’s important to verify they haven’t been processed in a facility that also handles gluten. Opt for a brand that explicitly states gluten-free on the packaging.
Cross-Contamination in the Kitchen: If you’re baking for someone with celiac disease or severe gluten intolerance, be mindful of cross-contamination. Use clean utensils, bowls, and baking pans, and ensure no gluten-containing ingredients are used in the same area.

A hand grabbing a vegan brown butter brownie from the table.

How to Make Vegan Brown Butter Brownies – Step by Step

Preparing the Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures a consistent and ideal baking temperature once your brownie batter is ready. Grease your square baking pan lightly with vegan butter or oil, then line it with parchment paper. The parchment paper is a baker’s best friend here – it prevents sticking and makes it super easy to lift the brownies out once they’re baked.
Browning the Vegan Butter
In your saucepan, gently melt the vegan butter over medium-low heat. The trick is to do this gradually, as rushing can lead to uneven browning or burning. As the butter melts, it will foam and bubble – this is normal. Keep stirring occasionally. The butter will start to turn golden brown and smell nutty after about 5-7 minutes. This is your cue that it’s perfectly browned. Remove from heat immediately to prevent burning.
Mixing the Browned Butter with Cocoa and Vanilla
After letting the butter cool slightly, it’s time to whisk in your cocoa powder and vanilla extract. This step is crucial for a smooth, lump-free batter. The cocoa powder will dissolve into the butter, creating a glossy and rich mixture.
Whisking Aquafaba and Brown Sugar
Use your electric or stand mixer to beat the aquafaba and brown sugar. This process is about incorporating air into the mixture, which contributes to the brownies’ texture. You’re looking for the aquafaba to become frothy and the mixture to lighten in color, which usually takes 3-4 minutes. The result should be a light and airy base for your brownies.
Combining the Mixtures
Now, gently pour the browned butter-chocolate mixture into the aquafaba mixture. Fold them together using a rubber spatula with gentle strokes. This method helps to keep the air in the aquafaba mixture, making your brownies light and fluffy.
Adding the Dry Ingredients
Sift in the all-purpose flour, baking powder, and salt directly into the wet mixture. Sifting prevents lumps and ensures even distribution of the baking powder and salt. Fold the dry ingredients until just combined, making sure not to overmix as this can lead to dense brownies.
Folding in Chocolate Chips
If you’re using non-dairy chocolate chips or any other mix-ins, now’s the time to gently fold them into the batter. This step is optional but recommended for that extra chocolatey goodness.
Baking the Brownies
Pour the batter into your prepared baking pan and use the spatula to spread it evenly. This ensures the brownies bake uniformly. Place the pan in your preheated oven and bake for 25-30 minutes. The key to perfect brownies is not to overbake them. They’re done when a toothpick inserted into the center comes out with a few moist crumbs.
Cooling and Cutting
Once out of the oven, sprinkle the top with a touch of sea salt for a flavor contrast. Let the brownies cool in the pan for a while, then transfer them to a wire rack to cool completely. This patience is crucial for clean cuts. Once cooled, use the parchment paper to lift the brownies from the pan, place on a cutting board, and cut into squares.

Cut vegan brown butter brownies on a cutting board.

Tips and Variations

Room Temperature Ingredients: Ensure your ingredients, especially the aquafaba, are at room temperature. This helps them mix more evenly and creates a smoother batter.
Don’t Overmix: When combining the dry and wet ingredients, mix just until you can’t see any flour. Overmixing can lead to tougher brownies.
Cool Completely Before Cutting: Resist the temptation to cut into the brownies right away. Letting them cool completely allows them to set and makes for cleaner, more precise cuts.
Nutty Delight: Add chopped walnuts or pecans to the batter for an added crunch and nutty flavor.
A La Mode: Serve these brownies warm with a scoop of your favorite vegan ice cream for a classic dessert combo.

Common Questions about Vegan Brown Butter Brownies

How do I know when the vegan brown butter is done?

Vegan brown butter is ready when it turns a golden brown color and has a nutty aroma. This usually takes about 5-7 minutes on medium-low heat. It’s important to watch the butter closely as it can go from perfectly browned to burnt quickly. Once it reaches the right color and smell, remove it from the heat immediately to stop the cooking process.

Why is my brownie not fudgy and more cake-like?

The texture of the brownie can vary based on a few factors. If your brownies are more cake-like, it might be because of overmixing the batter or overbaking. Overmixing can incorporate too much air into the batter, leading to a cakey texture. To ensure fudgy brownies, mix just until the ingredients are combined and keep a close eye on the baking time. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.

Can I make these brownies without aquafaba? What can I use instead?

Yes, you can make these brownies without aquafaba, though it’s a great egg substitute for achieving the right texture. If you don’t have it or prefer not to use it, you can substitute it with a “flax egg” (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg, left to thicken for a few minutes) or with applesauce (use ¼ cup per egg). Both alternatives will help bind the ingredients, though they might slightly alter the texture.

Want to save these vegan brownies for later? Here’s how!

Storing on the Counter: If you plan to enjoy your brownies within a couple of days, storing them at room temperature is perfectly fine. Place the brownies in an airtight container or cover the baking pan with plastic wrap or aluminum foil. Keep them in a cool, dry place away from direct sunlight or heat sources. This method keeps them moist and chewy.

Storing in the Fridge: For longer storage, refrigerating the brownies is a good option. They can last up to a week when refrigerated. Let the brownies cool completely to room temperature. Transfer them to an airtight container, separating layers with parchment paper to prevent sticking. When you’re ready to eat, you can enjoy them cold, or let them come to room temperature for a softer texture.

Freezing for Long-Term Storage: Brownies freeze exceptionally well, making them a great make-ahead dessert. Once cooled, cut the brownies into servings. Wrap each piece individually in plastic wrap, then place them in a ziplock freezer bag or an airtight container. They can be frozen for up to 3 months. To thaw, leave them at room temperature for a few hours or overnight in the refrigerator. If you’re in a hurry, you can also microwave them for a quick treat.

Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!

Happy Baking!
xoxo, Audra