31 March 2019 1 Min Read
RECIPE | Vegan chocolate brownies
You'd never know these moist and delicious vegan brownies were made with the liquid from canned chickpeas instead of eggs
Besides brownies, you can also use aquafaba to make meringues, muffins, macarons and chocolate mousse.
Image: 123RF/bhofack2
Image: 123RF/bhofack2
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Makes: about 24 brownies
Ingredients:
180ml (¾ cup) coconut oil
185g quality dark chocolate, broken into pieces
125ml (½ cup) aquafaba, which is the brine drained off a can of chickpeas*
150g (¾ cup) sugar
5ml (1 tsp) vanilla essence
150g (1 ¼) cups cake flour
60ml (4 tbsp) cocoa powder, sifted
2.5ml (½ tsp) bicarbonate of soda
125ml (½ cup) pecan nuts, chopped, optional
Icing sugar, for dusting
Method:
- Preheat the oven to 150°C. Spray a rectangular cake pan with cooking spray.
- Combine the coconut oil and chocolate in a heatproof glass bowl; microwave on medium for 1 minute and stir. Set aside to cool completely.
- In the bowl of an electric mixer, beat the aquafaba and sugar on a high speed until thick and shiny.
- Add the vanilla essence and the cooled chocolate mixture and mix on low speed just to combine.
- Sift together the cake flour, cocoa powder and bicarbonate of soda, then add to the chocolate mixture and mix on a low speed until just combined.
- Pour into the cake pan and bake for 30 minutes; it should slightly squidgy.
- Remove from the oven and cool in the pan, then slice in squares.
*How to use aquafaba
- You can use other canned bean brine but chickpea brine works the best.
- Shake the can well, then drain the contents (use brine without any added salt) through a sieve into a container. One 400g can offers about 180ml of brine.
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