If I told you that you could make brownies with a recipe that doesn’t use
would you believe me? Well, you better, because these easy vegan brownies will blow your mind! They only contain 8 ingredients and most of them you probably already have at home. So don’t waste any more time, fill the fridge with these chocolaty goodies and impress your friends the next time you have them over for coffee.
This recipe could easily be used as a dessert as well with some added non-dairy ice cream and berries.
Making use of the wonders of aquafaba, the water in which legumes (such as chickpeas) have been cooked, you can be sure that the brownies will be chunky and moist. So the next time you open up a can of chickpeas to make a chickpea chilli, save the water.
Easy Vegan Brownies – How to make them
You are going to need two bowls, an oven-safe form, a whisk, non-stick cooking paper and a spatula for this recipe.
Start out by combining flour, cocoa powder, baking soda and salt in one of the bowls.
In the other bowl pour in the aquafaba and bring forth your whisk. I used the balloon whisk attachment for my hand mixer, but you could use whatever you have at home. Start whipping the aquafaba and be patient, this may take slightly longer than you expect. After a while, the aquafaba will settle and start to look like whipped egg-white. When the aquafaba sticks on the whisk and is not too runny, add the sugar and whip it all again to combine.
Add the canola oil and apple cider vinegar to the dry ingredients and then pour in the aquafaba and sugar mixture and stir until the batter is smooth.
Line your oven-safe form with non-stick cooking paper and pour in the batter, distributing it evenly with a spatula.
Bake the brownies in the oven at 175 ° C / 350 ° F / Gas Mark 4/5 for about 20-25 minutes depending on how “wet” you want to have them.
These eggless vegan brownies are easy to make and have that chunkiness that we all love. Surprise your friends the next time they come over for coffee.
- 2 1/2 dl (1 cup) aquafaba
- 5 1/2 dl (2 1/4 cup) all-purpose flour
- 1 1/4 dl (1/2 cup) cocoa powder unsweetened
- 3/4 tsp baking powder
- 1 pinch salt
- 2 1/2 dl (1 cup) sugar
- 1 1/4 dl (1/2 cup) canola oil
- 2 tsp apple cider vinegar
Pre-heat the oven to 175° C / 350° F / Gas Mark 4/5
Combine flour, cocoa powder, salt and baking powder in a bowl.
Whip the aquafaba until it's white and fluffy. Then add the sugar and whip again to combine.
Add the apple cider vinegar and canola oil to the dry ingredients and pour in the aquafaba and sugar mixture. Stir until the batter is smooth.
Line an oven-safe form with non-stick cooking paper and pour in the batter. Distribute it evenly with a spatula.
Bake in the oven for 20-25 minutes.