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Brownies

Serves: 16 slices
Time to prepare: 20 mins
Time to cook: 10 mins
Dietary requirements: Dairy-free, Egg-free, Vegan

Ingredients

  • ²⁄3 cup/145g/generous 5oz coconut oil
  • 180g/generous 6¼oz dairy-free dark chocolate, broken into pieces
  • ½ cup/120ml aquafaba
  • ¾ cup/150g/scant 5¹⁄3oz sugar
  • 1 tsp vanilla extract
  • 1½ cup/150g/scant 5¹⁄3oz chickpea flour, sifted if lumpy
  • ¼ cup/20g/generous ²⁄3oz cocoa powder
  • ½ tsp baking soda

Instructions

  1. Preheat the oven to 150°C/300°F/gas mark 2. Lightly grease or line a 20x20cm (approx) baking tin with some coconut oil.
  2. 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.
  3. 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.
  4. Stir in the chickpea flour, cocoa powder and baking soda. Mix untilyou have a thick batter.
  5. Pour the batter into the greased baking tin. Bake for around 30 minutes.
  6. 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.
  7. 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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