Delicious and elegant, you’ll love these chocolatey, fudgy Vegan Meringue Brownies, made with a surprise, but delicious ingredient!
I’m in love with vegan meringue, now that it’s finally here. Because for vegans the concept of meringue, typically an egg-based recipe, was kind of off-limited for vegans. But then, one day, someone discovered that you could make meringue from chickpea brine.
Don’t you wonder who was the first person who discovered you could do this? Someone had to take the leap and through the juice from a can of chickpeas in a mixer and seven minutes later, realize they had meringue on their hands.
Oh well, however it was discovered, I’m happy to be the beneficiary of it!
Today I’m sharing Vegan Meringue Brownies, because I can!
How Do You Make Vegan Meringue Brownies?
The first step in this recipe is making a delicious, fudgy vegan brownie base. Over the years I’ve perfected the art of the vegan brownie and for this recipe I wanted something extra dense to hold the meringue in tact.
I did that by using the other half of that can of chickpeas in the brownies. Nothing goes to waste that way! Does that sound terrible? Adding chickeaps to brownies? It shouldn’t. I mean, I’ve shared black beans brownies before, so why not chickpeas!
Also, I love using dark chocolate in my brownies. Dark chocolate is the only way to go, not only because of the flavor profile but also because of the health benefits!
I have an entire post on how to make vegan meringue. It’s not as hard as you’d think, but it does take a little bit of time. In that post I show step-by-step photos with a stopwatch so you can follow right along.
There are several ways to go about making your vegan meringue, but this recipe shows my favorite process, which is using the brine from a can of chickpeas. I also add a tiny bit of xanthan gum to help the meringue hold its form. If you’re not into xanthan gum, you can skip that part, but you may not get that high-hat fluffy meringue!
After I bake the brownies for a bit, then I add the meringue and bake it some more, to make sure the meringue gets some golden color over the top.
You know what I just realized? You could bake this in a pie pan and call it Vegan Brownie Meringue Pie! Why do all the good ideas come too late! 🙂
Adapting the Recipe
Every single recipe I try, I’m always thinking about how I would change it. Even my own! That’s why I’m sharing with you ideas for how you can adapt this vegan meringue brownies recipes to suit your own needs. Here’s some ways I’d change this recipe up:
- Add some chopped walnuts to the brownie base
- Why not add some coconut sprinkles to the top of the meringue before baking
- I have a thing for peanut butter so I would definitely try adding some peanut butter to the brownie base
- As I said above, bake the brownies in a pie pan to make this a vegan meringue brownie pie
- You could use gluten-free baking flour
That’s all I got…for now! Go with these or come up with something entirely different. I love it when I get feedback from people on how they’ve adapted my recipe so let me know what direction you take it! Also, if you’re into vegan chocolate recipes, you might want to take a look at my Vegan Chocolate Waffles with Chocolate Maple Syrup.
We’ve done it — shared another favorite recipe with you! If you decide to make it yourself, be sure to snap a photo and use #namelymarly to share it with us on on Instagram or Twitter. We LOVE seeing your photos!
Vegan Brownies with Meringue Topping
- 1/2 cup Granulated sugar
- 15 oz Can chickpeas (don’t drain)
- 1/4 cup Coconut oil
- 1/4 cup Peanut Butter , creamy
- 1 cup Coconut sugar *
- 4 ounces Semi-Sweet Chocolate , chopped
- 1 tablespoon Vanilla Extract
- 1/2 cup Cocoa powder
- ½ cup All-purpose flour (substitute gluten-free baking flour)
- 1 tablespoon Ground flax seeds
- 1 tablespoon Cornstarch
- 1/2 cup Plant-based Milk
- 1/2 teaspoon Cream of Tartar
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Xanthan Gum
- Heat your oven to 350F. Spray a 8″ square baking pan with vegetable cooking spray.
- Place 1/2 cup granulated sugar into your food processor and pulse until fine, roughly a minute. Remove from the food processor and place in a bowl. Set aside.
- Drain the fluid from one can of chickpeas into a mixing bowl. Then pour the chickpeas, along with the coconut oil, peanut butter and 1 tablespoon of vanilla extract into your food processor bowl (no need to clean any excess sugar from the previous step). Pulse until smooth.
- Add the sugar and chopped chocolate to the food processor. It will be a bit bumpy, but pulse 30 seconds, up to a minute to break up the chocolate.
- Add in the cocoa powder, flour, ground flax, and cornstarch and plant-based milk. Give the mixture a few more pulses until the ingredients are combined.
- Pour the brownie batter into your prepared pan, using a spatula to get it all. Bake for 30 minutes.
- Once the brownies are done, remove them from the oven and set aside to cool.
- While the brownies are baking, make the vegan meringue. Add the Cream of Tartar to your chickpea brine. Use a mixer and mix on high until frothy.
- Add one tablespoon at a time of the fine sugar (from step #2 above) as you continue to mix the chickpea brine. Continue mixing on high until soft peaks form. Add 1 teaspoon of vanilla and xanthan gum and continue mixing until stiff peaks form.
- Once the brownies have baked for 30 minutes, remove from the oven and allow to cool slightly. While the brownies are sitting, turn the heat up to 375F. Spoon the meringue over the top of the brownies, creaking peaks with your spoon. Return the brownies to the oven and bake for another 10 minutes, until the meringue is set and the peaks turn golden.