Vegan brownies

desserts Baking sweet
Total: 1 hr 5 min. | Active: 30 min.
vegan, lactose-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 25 pieces

Aquafaba
1 tin chickpeas (approx. 240 g), only the liquid
Brownie mixture
160 g sugar
¼ tsp bourbon vanilla powder
1 pinch salt
300 g dark chocolate (vegan), chopped
50 g coconut oil
200 g white flour
1 tsp baking powder
100 g walnut kernels, coarsely chopped
100 g pecan nuts, coarsely chopped

How it's done

Aquafaba

Drain the chickpeas, retaining at least 150 ml of the liquid (aquafaba). Use the chickpeas later in a salad or stew.

Brownie mixture

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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