Vegan Aquafaba Brownies
- 3 tablespoons olive or coconut oil
- 100g (3 ½ oz) dark (70%) chocolate, roughly chopped
- ¾ cup caster (super-fine) sugar
- 9 tablespoons (180ml/ 6 fl oz.) aquafaba (equiv. 3 eggs)
- 1 teaspoon vanilla extract
- 2/3 cup plain (all-purpose) flour
- ¼ cup unsweetened cocoa powder (I used Dutch process)
- ½ teaspoon instant coffee powder (optional)
- ¼ teaspoon baking powder
- Pinch salt
- 1 tablespoon cacao nibs
- Preheat oven to 170degC/340F. Grease and line a 20cm (8-inch) square cake tin with baking paper, allowing excess paper to hang over 2 sides of the pan, making the brownies easier to remove.
- Whisk flour, cocoa, baking powder and salt together in a large bowl. In a medium, heat-proof bowl set over a pot of simmering water, warm the olive oil and dark chocolate together over low heat, stirring until the chocolate is completely melted and smooth. Set aside to cool slightly.
- Put aquafaba into the bowl of an electric mixer and beat with whisk attachment on high speed for about 3 minutes or until thick and frothy. Gradually add sugar, one tablespoon at a time, beating constantly for about 5 minutes or until a thick and glossy mixture forms. When you remove the beaters, the meringue should make stiff peaks. Beat in vanilla extract until combined.
- Sift flour mixture into aquafaba, and fold through gently using a large metal spoon. Add in melted chocolate and continue folding until all ingredients are combined. The texture should be glossy and smooth.
- Pour into prepared tin, sprinkle with cacao nibs and bake for 18 minutes or until a crust forms on the edge, but the centre is still moist. Set aside to cool and set before removing from tin. (I suggest leaving for 24 hours or chilling before cutting).
- Cut into squares with a sharp knife. Enjoy!
- May 20, 2017
