Deliciously rich dark chocolate brownies.
150g dark chocolate – chopped
80g coconut oil
120g soft brown sugar
6 chilled tablespoons aquafaba*
100g gluten-free plain flour
Pinch sea salt
35g cacao powder
35g walnuts or pecans chopped – optional
3 tablespoons almond milk
1 teaspoon of vanilla extract
- Sieve the aquafaba and pour it into a screw-top jar, place into the fridge to chill, either overnight or for a couple of hours.
- Heat the oven to 160°C
- Line a 1 lb loaf tin.
- In a medium pan gently melt the coconut oil and 125g of dark chocolate, stirring occasionally (set the remaining chocolate aside for later) once melted remove from the heat.
- Remove the aquafaba from the fridge and using either a freestanding mixer or handheld whisk – whisk the until the aquafaba turns to firm peaks. This can take about 8 minutes.
- Meanwhile, add the vanilla extract to the melted chocolate and stir in, then add the sugar to the pan and stir through.
- Add the gluten-free flour and cacao powder to the pan with the melted chocolate and stir until combined. Pour in the almond milk and stir in.
- Once the aquafaba has reached firm peaks, find a large metal spoon and then one spoonful at a time spoon the aquafaba into the pan with the chocolate brownie mix. Carefully and gently fold in the remaining whisked aquafaba until it is fully combined into the brownie mix.
- Sprinkle over the chopped nuts and chocolate and lightly fold through the mix.
- Scoop the brownie mix into the lined baking tin, lightly smooth the surface and place in the centre of the oven. Bake for 25 minutes until there is a very slight wobble in the centre of the brownie. There is very little rise in this bake.
- Remove from the oven and leave to cool in the tray for 30 minutes on a wire cooling, then remove from the tin and allow to cool fully.
- If you can resist the urge to delve into the brownies whilst they are hot, they are easier to slice once fully cool.
- The dark chocolate brownie will improve with age, we believe the brownie is at its best on days 2 and 3 (if it lasts that long). Store in a cool location, in an airtight container for up to 7 days.
*aquafaba is the liquid from a tin of chickpeas (sounds odd but stick with it) use the chickpeas in curry, one-pot our to make hummus.
Keywords: brownies, vegan, gluten free