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
Makes: about 24 brownies
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
- 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.