Vegan and gluten-free dark dangerously fudgy chocolate brownies.
We love brownies but to create a recipe that reaches our expected chocolate thresh hold, is vegan, gluten-free, has the slight crisp crackle on the surface and a soft, firm but gooey enough centre has been an ongoing challenge.
Still, we got there and here is the recipe for you to try.
Makes 8 large or 32 bite-sized brownie pieces.
160°C fan oven
Bake time 25 minutes
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
*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.
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.