Units
Scale
Ingredients
- 126 g aquafaba
- 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
- 120 g vegan chocolate chips
Instructions
- 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.
- Sift all-purpose flour and Dutch-process cocoa. Mix in salt. Then, take around 1 tbsp of that mixture and combine with vegan chocolate chips – I like to toss them using my hands! Set aside.
- In another bowl, add aquafaba, granulated sugar and brown sugar. Whisk with a handheld whisk for around 3-4 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 into the aquafaba mixture, and add in vanilla extract. Fold until well combined.
- Fold in the dry ingredients, then finally the vegan chocolate chips.
- Pour into a pre-prepared baking pan. Using an angled palette knife or the back of a spoon, even out the batter.
- Bake for 32-35 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 30-minute mark. Then, after every 3-5 minutes check if they're done by inserting a toothpick – it should come out with a little batter and a couple of crumbs *watch the video tutorial*
- Once they're done baking, transfer the baking tray onto a cooling rack and allow to cool completely. Once the baking tray is completely cooled, cover the brownies with more foil and refrigerate overnight (or for at least 4 hours).
- Slice the brownies, and enjoy! (you can have them straight from the fridge, bring them back to room temp or even pop them in the microwave for a truly gooey brownie!)