RECIPE | Vegan chocolate brownies

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:

1. Preheat the oven to 150°C. Spray a rectangular cake pan with cooking spray.
2. Combine the coconut oil and chocolate in a heatproof glass bowl; microwave on medium for 1 minute and stir. Set aside to cool completely.
3. In the bowl of an electric mixer, beat the aquafaba and sugar on a high speed until thick and shiny.
4. Add the vanilla essence and the cooled chocolate mixture and mix on low speed just to combine.
5. 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.
6. Pour into the cake pan and bake for 30 minutes; it should slightly squidgy.
7. 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.