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A close-up of a decadent, sliced chocolate brownie pie elegantly arranged on a white marble countertop. The shiny, slightly cracked top reveals a flaky, rich chocolate crust beneath. The pie is garnished with a dusting of powdered sugar, fresh raspberries, and a sprig of mint.

Vegan Brownie Pie Recipe

This vegan chocolate brownie tart features a rich, fudgy brownie filling atop a cocoa-infused crust. It's a decadent treat, perfect for those craving a dairy-free indulgence with deep chocolate flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine vegan
Servings 10
Calories 380 kcal

Equipment

  • 9-inch (23cm) loose-base fluted tart tin
  • Mixing bowls
  • Stand mixer or hand whisk
  • Balloon whisk attachment (if using a stand mixer)
  • Small saucepan
  • Spatula or spoon
  • Fork

Ingredients
  

Ingredients for the base

  • 220 g of plain flour
  • 40 g of cocoa powder
  • 2 tablespoons of maple syrup
  • 120 g of coconut oil melted

Ingredients for the brownie

  • 80 g of coconut oil
  • 155 g of dairy-free chocolate
  • 100 ml of chickpea brine aquafaba
  • 120 g of caster sugar
  • 120 g of plain flour
  • 10 g of cocoa powder
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of bicarbonate of soda
  • 100 g of dairy-free chocolate chips

Instructions
 

For the Crust:

  • Preheat your oven to 180°C (fan). Lightly grease a 9-inch tart tin with coconut oil.
  • In a mixing bowl, combine flour, cocoa powder, maple syrup, and melted coconut oil. Mix until dough forms.
    A close-up of a glass mixing bowl on a white marble countertop containing plain flour, cocoa powder, maple syrup, and melted coconut oil. The mixture is partially combined, with visible streaks of cocoa powder and clumps of dough beginning to form.
  • Press the dough into the tin, prick the base with a fork, and partially bake for 8 minutes. Remove from the oven and set aside.
    A close-up of a 9-inch tart tin on a white marble countertop showing the partially baked crust. The surface is firm and slightly darkened, with the fluted edges retaining their neat shape, ready for the next layer.

For the Brownie Filling:

  • Whip aquafaba in a large mixing bowl for about 5 minutes until frothy using a stand mixer or electric hand whisk.
    A close-up of a glass mixing bowl on a white marble countertop filled with whipped aquafaba. The mixture is thick, airy, and glossy, with small evenly dispersed bubbles, showcasing the light, cloud-like texture.
  • In a small saucepan, melt coconut oil and chocolate over low heat. Remove and set aside to cool slightly.
    A close-up of a small stainless steel saucepan on a white marble countertop containing chunks of dairy-free chocolate melting into smooth coconut oil. The glossy mixture has faint swirls of chocolate blending with the oil.
  • Gradually add sugar to the aquafaba while whipping.
    A close-up of a glass mixing bowl on a white marble countertop, where fine caster sugar is gradually being incorporated into the frothy aquafaba. The mixture appears thick and glossy, achieving a marshmallow-like texture.
  • Once thick and glossy, add the cooled chocolate mixture and continue to whip.
    A close-up of a glass mixing bowl on a white marble countertop showing the melted chocolate mixture being folded into the glossy whipped aquafaba. The batter turns a rich dark chocolate color and becomes smooth and luxurious.
  • Sift in flour, cocoa powder, baking powder, and bicarbonate of soda. Fold in the chocolate chips.
    A close-up of a glass mixing bowl on a white marble countertop with freshly sifted plain flour, cocoa powder, baking powder, and bicarbonate of soda over the chocolate batter. The delicate dusting of dry ingredients is ready to be folded in.
  • Pour the brownie batter over the crust, spreading it evenly to the edges.
    A close-up of a 9-inch tart tin on a white marble countertop, filled with a partially baked chocolate crust. The thick brownie batter is being evenly spread over the crust, creating a smooth, glossy surface.
  • Bake for 30 minutes.
    A close-up of a chocolate brownie pie in a tart tin on a white marble countertop, just after being gently tapped to settle the brownie layer. The surface has slight ripples, with a glossy, rich chocolate finish.
  • Remove from the oven and tap the tin gently to help the brownie set.
    A close-up of a decadent, sliced chocolate brownie pie elegantly arranged on a white marble countertop. The shiny, slightly cracked top reveals a flaky, rich chocolate crust beneath. The pie is garnished with a dusting of powdered sugar, fresh raspberries, and a sprig of mint.