Ingredients

• 1 cup all-purpose flour
• 0.75 cup unsweetened cocoa powder
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 0.75 cup vegetable oil
• 1.5 cup granulated sugar
• 0.5 cup aquafaba
• 1 teaspoon vanilla extract
• 0.5 cup vegan chocolate chips

Steps

1. Preheat oven to 350°F and line a 9x9 inch baking pan with parchment paper, allowing edges to overhang for easy removal.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
3. In a small saucepan over low heat, warm the vegetable oil until it is hot but not smoking (about 1-2 minutes); you can skip this step and use room-temperature oil.
4. Pour the warm (or room-temperature) oil into the dry ingredients and stir with a whisk until partially combined.
5. Add the granulated sugar, aquafaba, and vanilla extract to the bowl and whisk vigorously for 1-2 minutes until the batter is smooth and well-blended.
6. Fold in the vegan chocolate chips (if using) with a spatula until evenly distributed throughout the batter.
7. Pour the batter into the prepared pan and use a spatula to spread it evenly to all corners.
8. Bake for 25-28 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (do not overbake; the brownies will continue to set as they cool).
9. Remove the pan from the oven and allow the brownies to cool in the pan for 15 minutes.
10. Using the parchment paper overhang, lift the brownies out of the pan and place on a wire rack or cutting board to cool completely, about 30 minutes.
11. Once fully cooled, cut the brownies into 12 equal squares (3 rows × 4 columns) using a sharp, dry knife, wiping the blade between cuts for clean edges.
12. Serve at room temperature or store in an airtight container at room temperature for up to 5 days.