This Chocolate Meringue Brownies recipe is a delicious and elegant dessert! Brownies with meringue feature a chocolate brownie base topped with a vegan meringue made with a surprise ingredient! It all comes together deliciously!
If you’re new to vegan meringue, it’s actually a very simple recipe made from ingredients you probably have in your pantry right now!
I love meringue topping recipes, such as lemon meringue pie. Now I’m just adding meringue brownies to the picture!
For vegans the concept of meringue, typically an egg-based recipe, was kind of off-limits for a long time. But then, one day, someone discovered that you could make meringue from chickpea brine.
I enjoy imagining the first person who discovered this. They had to take a pretty big leap to imagine the juice from a can of chickpeas, when mixed for around seven minutes, could turn into meringue.
However, aquafaba meringue is now a widespread concept. And I’m certainly glad about that! It’s one reason we can share these vegan chocolate meringue brownies.
Aquafaba is a word used to describe the liquid from a can of chickpeas. This liquid is high in starches and protein, causing it to mimic the consistency of egg whites, which is why it can be easily used to create a tasty egg-free meringue.
How to Make Vegan Meringue Brownies
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time!
These easy meringue topped brownies are a great treat any time of the year. Here’s a summary of the steps you’ll use to make them:
- Brownie Secret Sauce — Because we’ll be using the liquids from a can of chickpeas to make the meringue, we’ll utilize the chickpeas themselves for the brownies. So, add the chickpeas, along with the coconut oil and a few other ingredients in a food processor and pulse until nice and smooth. Then add the sugar and chopped chocolate to the food processor and pulse.
- Make Brownie Batter — Add dry ingredients, like cocoa powder, flour, and ground flaxseed to the chocolate mixture and pulse a few more times until it’s all combined. It will be a nice, thick batter.
- Pour and Bake — Pour the brownie batter into a 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.
- Make Vegan Meringue — Pour the chickpea brine into a mixing bowl with some cream of tartar. Mix on high speed until frothy. Then add the fine sugar, a little as a time, as you continue to mixing. Continue mixing on high until soft peaks form. Add 1 teaspoon of vanilla and xanthan gum and continue mixing until stiff peaks form.
- Add Meringue Topping — Spoon the meringue over the top of the warm brownies, creating 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 brown.
I love that nothing goes to waste in this recipe. That’s because we’re using the chickpeas and the liquids from a can of chickpeas! Does that sound terrible? Adding chickeaps to brownies? It shouldn’t. I mean, I’ve shared black beans brownies before, so why not chickpeas!
Using dark chocolate in your brownies creates an intense flavor profile. You can also add a teaspoon of instant coffee to bring out the flavor of chocolate even more!
Here are some tips to help make this recipe perfect every time. In addition, I’m providing ideas on ways you can adapt this recipe to make it more your own!
- Vegan Brownie Batter — The vegan brownie batter will be very thick, almost more like cookie dough, but it bakes nicely and creates
- Serving Brownies — Always allow the brownies to cool before serving. In fact, vegan brownies will be crumbly while still warm from the oven. They will thicken up and firm up as they cool.
- Add Chopped Nuts — You can add chopped nuts, like pecans or walnuts, to the brownie base
- Brownie Pie — Bake the brownies in a pie pan and call it brownie meringue pie.
- Gluten-Free Brownies — To make a gluten-free brownie base, substitute a 1:1 gluten free baking flour for the all-purpose flour called for in the recipe.
Best Vegan Brownies
Do you love vegan brownie recipes? Be sure and check these tasty ones out:
- These Black Bean Brownies are the best!
- Bananas really send these Chocolate Banana Brownies over the top!
- Who could have guessed that Healthy Brownies could be so tasty too!
- These Pumpkin Swirl Brownies are full of all the great flavors!
- Everyone asks for these Better Than Crack Brownies, a vegan version of the popular recipe, featuring brownies, Oreos, and a layer of chocolate peanut butter rice crispies. It’s so good!
- Believe it or not, these Chocolate Energy Balls taste like brownies in every bite, and they’re full of nutritious superfood ingredients!
- Finally, you’ll love these indulgent, satisfying and ultimate Vegan Brownies Recipe! I’ve shared them with vegans and non-vegans alike and everyone loves them!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
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 9 inch 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.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.