Fudgy Vegan Brownies
I have been on an aquafaba brownie kick! Before my break from blogging, I made these peanut butter aquafaba brownies. Since then I guess I’ve been eating a lot of chickpeas because I have TONS of aquafaba brownies!
The ones I am sharing today use chocolate and cocoa powder for a delicious, fudgy, and super chocolatey treat! I have also made a version with just cocoa powder which is equally as good but a little easier which I will also share next time I make these.
For those of you who don’t already know, aquafaba is the liquid leftover in your canned chickpeas! Don’t ever waste this liquid because then you are missing out on tons of delicious treats. You can use this liquid in a variety of baked goods as well as just whipped up into a vegan mousse dessert!
I think aquafaba makes the best brownies! It just makes them so fudgy that I don’t think I will ever go back to making brownies without it!
You can also use the leftover liquid from making your own chickpeas. I find that this liquid is not the best for all recipes as sometimes it does not reach the firm peak stage. It will just get white and double or tripled in size and still quite tasty in some recipes. For brownies this stage works fine but if you want to use them in cookies then your cookies will spread out too much and just become one big cookie (I know from experience!) and of course won’t be as creamy for a mousse. Sometimes I find that the longer you let homemade liquid sit the better but so far I have not found a foolproof homemade method. I do save my leftover liquid from making chickpeas in an instant pot and although sometimes it doesn’t get to the stiff peak stage, it has never failed me in bars or cakes! The vinegar added is also a great addition as it will stabilize your liquid.
Enough talk, try these brownies! I can’t stop eating these and I hope you enjoy them too!
Fudgy Vegan Brownies
12
servings15
minutes20
minutesThese gooey vegan brownies are made with aquafaba and tons of chocolate!
Ingredients
2/3 cup chocolate chips or 4 1/2 oz chocolate (semisweet or around 80% dark)
1/4 cup coconut oil, softened
1 tsp instant coffee
1/2 cup plus 1 tbsp aquafaba liquid
1 tsp vinegar
3/4 to 1 cup sugar (depending on your sweetness preference and type of chocolate used)
1 cup flour
1/4 cup cocoa powder
1/2 tsp salt
1/4 cup additional chocolate chips, walnuts, or other add-ins if desired
Directions
Preheat oven to 355ºF and line or grease an 8 by 8 inch baking dish.
Melt chocolate and coconut oil in a double broiler or in the microwave until melted. Stir in between 30 to 45 second intervals until melted if using the microwave.
Stir instant coffee into melted chocolate and coconut oil mixture.
Beat aquafaba with vinegar until firm peaks form, about 5 minutes. If you have used homemade aquafaba and can't reach very firm peaks, it is ok for this recipe. You will still want the mixture to at least double in size and be white and fluffy.
Slowly add in sugar, beating well after each addition until mixture becomes glossy.
Slowly drizzle melted chocolate into your aquafaba and fold it in.
Sift flour, cocoa powder, and salt into your mixture and gently fold again.
Gently stir in additional chocolate chips or other add-ins if desired. Pour batter into your prepared pan and sprinkle with additional chocolate if desired.
Bake in your preheated oven for 18-20 minutes until a toothpick inserted comes out with a few crumbs or even a bit of batter if you want gooey brownies.
Serve brownies slightly warm or cooled. Store covered in the fridge.
