Chocolate brownies with aquafaba
fudgy Chickpea Brownies complete with a decadent chocolate centre and the perfect crackly top | Gluten Free + Vegan
Equipment
- mixer electric
Ingredients
- 2/3 cup | 145 g coconut oil - can be replaced by salted butter
- 1 cup |180 grams dairy free dark chocolate chopped finely or in chips
- 1/2 cup | 120 ml aquafaba (the watery brine from unsalted cans of chickpeas)
- 3/4 cup | 150 grams brown sugar
- 1 tsp vanilla extract
- 1 1/2 cup | 150 grams flour
- 1/4 cup | 22 grams unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 Cup | 90 grams dairy free chocolate chips, optional
Instructions
- Preheat oven to 325°F/160°C. Lightly grease or line an 8x8inch baking tin. Set aside
- Place the coconut oil and chopped chocolate together in a microwave safe bowl. Melt in 30 second increments whisking after each segment until the chocolate is completely melted and smooth. Once melted set aside to cool.
- In another large mixing bowl beat the aquafaba and the sugar together with an electric mixer until thick and shiny. Mix in the vanilla extract and the melted chocolate mixture.
- Stir in the flour, cocoa powder and baking soda. Mix until you have a thick, fully mixed batter. Stir in the chocolate chips.
- Pour the batter into the prepared baking tin. Bake for 30 minutes and then check for doneness. Insert a knife or tooth pick into the centre of the brownies - if it comes out with a wet batter it needs more time. If only a few moist crumbs remain on the knife/tooth pick it's done. If you need to cook the brownies longer check every 3-4 minutes until it's done and then remove from the oven.
- Let the brownies cool in their tin completely before slicing into.
Notes
You can use the juice from canned beans of all kinds - chickpeas, kidney beans, black beans ...
For a 100% vegan recipe, replace the flour with chickpea flour.