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If you're a fan of brownies but are looking for a vegan alternative, then these brownies are just the ticket. My vegan brownies are utterly delicious and genuinely taste no different than the traditional version made with butter and egg. The key to a stand-out vegan brownie is aquafaba or chickpea water, which takes the place of egg white. This is also what produces the wonderfully light and crispy, meringue-like finish that is often missing from vegan brownies.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One square baking tray (approx. 23 cm), base lined with baking paper, sides greased.
How it's done
Drain the chickpeas, retaining at least 150 ml of the liquid (aquafaba). Use the chickpeas later in a salad or stew.
Using the whisk attachment on a hand mixer, beat the retained aquafaba (150 ml) with the sugar, vanilla and salt until fluffy but not stiff. Melt the chocolate with the coconut oil in a bain-marie. Allow to cool slightly, stir into the fluffy mixture. Mix in the flour, baking powder and nuts. Transfer the brownie mixture to the prepared tin.
Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool completely, cut into approx. 25 squares.
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