- Preheat the oven to 150°C/300°F/gas mark 2. Lightly grease or line a 20x20cm (approx) baking tin with some coconut oil.
- Place the coconut oil and chocolate pieces together in a small bowl over a pan of hot water and gently melt until smooth. Once melted, put to one side to cool slightly.
- In a mixing bowl, whisk the aquafaba and the sugar together with an electric mixer until thick and glossy. Mix in the vanilla extract and the melted chocolate mixture.
- Stir in the chickpea flour, cocoa powder and baking soda. Mix until you have a thick batter.
- Pour the batter into the greased baking tin. Bake for around 30 minutes.
- Insert a knife into the centre of the brownies. If it comes out with a wet batter it needs a little more time to cook. Check every 3–4minutes until it’s cooked and then remove from the oven.
- Let the brownies cool in the tin completely before slicing them into squares.
CHEF’S TIP: Extra special when served warm with vegan cream or ice cream.
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