Units
Scale
Ingredients
- 120 g aquafaba (aka liquid from a tin of chickpeas)
- 160 g granulated sugar
- 120 g light brown sugar
- 1/2 tbsp vanilla extract
- 113 g salted vegan butter
- 140 g vegan dark chocolate (or more vegan choc chips)
- 46 g Dutch process cocoa
- 160 g all purpose flour
- 1/2 tsp salt
- 100 g vegan chocolate chips
- 9 big vegan marshmallows
- 200 g vegan white chocolate
Instructions
- Preheat Preheat oven to 180°C/356°F. Line a 9-inch or 8-inch square baking pan with foil. Lightly grease the foil with vegan butter.
- Mix Brownie Batter: Sift all-purpose flour, Dutch-process cocoa and salt. In another bowl, add aquafaba, granulated sugar and brown sugar. Whisk with a handheld whisk for around 3-9 minutes or until it becomes white in colour and thick – kinda like meringue! Using the bain-marie method, melt salted vegan butter and vegan dark chocolate. Pour melted chocolate mixture into the aquafaba mixture, and add in vanilla extract. Fold until well combined. Fold in the dry ingredients until almost combined. Finally, add in the vegan chocolate chips, and fold together until completely combined!
- Bake Baking: Pour into a pre-prepared baking pan. Using an angled palette knife or the back of a spoon, even out the batter. Bake for 28-30 minutes. You're going to want to keep an eye on these brownies, as everyone's oven is different. I'd advise checking them after they hit the 28-minute mark. Then, after every 2 minutes check if they're done by inserting a toothpick – it should come out with a little batter and a couple of crumbs
- Cool Cooling: Once they're done baking, transfer the baking tray onto a cooling rack and allow it to cool completely. Once the baking tray is completely cooled, cover the brownies with more foil and refrigerate overnight (or for at least 2 hours).
- Shape Ghost faces: Remove brownies from the fridge, and because this brownie recipe creates brownies with a slight puffed-up border, slice a tiny bit off each side. Next, cut brownies into 9 squares. And with the offcuts, shape into the ghosts facial features! For the eyes, shape two tiny eyes, the smaller the better, as once we press them onto the ghosts body, they'll get squished and become a little bigger. For the mouth, shape it into an oval. The mouth should be a little bigger than the eyes!
- Pour Ghost body: Melt vegan white chocolate using the bain-marie method. Place a big vegan marshmallow in the center of each brownie, and with a spoon pour white chocolate over it. And if needed, give the melted vegan white chocolate a little nudge to create the drip effect! Carefully transfer to the fridge for 10 minutes or until the white chocolate has firmed up again.
- Press Final touches: Press the eyes and mouth onto the ghosts body. Enjoy!
Find it online: https://cookingwithparita.com/recipe/halloween-ghost-brownies/