Extremely chocolatety and probably the most indulgent, fugdie and chewy brownies you have ever tried.
Ingredients
- 120 ml unsalted aquafaba/chickpea water (1/2 cup)
- 250 g sugar (1 1/2 cup)
- 112 g melted vegan butter (4 oz.)
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla sugar
- 190 g flour (1 1/2 cup)
- 45 g dutch cocoa powder (1/2 cup)
- 1/2 teaspoon baking powder
- 300 g dark vegan baking chocolate (10.58 oz.)
You will need:
- 1 big bowl
- Whisk and spatula
- Measuring cups, spoons and/or a scale
- Small bowl and microwave OR small pot for melting butter
- A sift
- Lined baking tray about 20 x 20 cm / 8 x 8 inches
Instructions:
- Whisk the aquafaba and sugar in a big bowl for a few minutes, until thickened and fluffy. Add in the melted vegan butter, salt and vanilla sugar and whisk well.
- Sift in the four, dutch cocoa powder and baking powder. Fold into a batter with a spatula, make sure theres no dry spots in the batter.
- Chop the baking chocolate. Pieces of both finely and roughtly chopped will make the brownies have more texture. Fold into the batter.
- Transfer the batter to a lined baking tray, and smooth it out as evenly as possible. Bake in a preheated oven on 175 °c / 350 °F for about 35-40 minutes, until the top of the brownie looks glossy and baked. Note that its hard to do a toothpick test on this, because of the vast amount of chopped chocolate in the brownie, so the toothpick will come out looking "wet".
- Let the brownie rest for at least 30 minutes before slicing.
Enjoy!
