Hello and a belated welcome to 2017! How did you spend NYE? We simply joined thousands of strangers at the beach for an early fireworks display before crashing at home long before midnight. It was great! The only downside was dealing with an over-tired 3-year old the next day! Tired as he was, he set a new record for awesome accomplishments on the first day of the new year, and decided that he would ride his two-wheeler unassisted! High fives all round!
I’m giving myself high fives too, as I have finally perfected a vegan brownie recipe! For weeks, I had been attempting variations of these brownies, and they were temperamental, to say the least! My first few efforts were awful, and I felt bad giving them away to friends. Originally, I thought they would work simply by subbing in liquid aquafaba for eggs. But it wasn’t until I whipped the aquafaba into a meringue that they became something worth celebrating.
Along the way, other friendly aquafaba fans helped with hints and tips, even helping to test the recipe once I’d found a formula that worked. Here is the final, approved version, tried and tested many times. Some like their brownies fudgy, and some like them cakey, but with these, you won’t have to choose – the edges are cakey and the centre is fudgy – perfection! Here’s to many more note-worthy recipes and personal bests shared here this year! Happy New Year!
Vegan Aquafaba Brownies
These egg-free brownies are both cakey AND fudgy! Absolute perfection!
3 tablespoons olive or coconut oil
100g (3 ½ oz) dark (70%) chocolate, roughly chopped
¾ cup caster (super-fine) sugar
9 tablespoons (180ml/ 6 fl oz.) aquafaba (equiv. 3 eggs)
1 teaspoon vanilla extract
2/3 cup plain (all-purpose) flour
¼ cup unsweetened cocoa powder (I used Dutch process)
½ teaspoon instant coffee powder (optional)
¼ teaspoon baking powder
1 tablespoon cacao nibs
Preheat oven to 170degC/340F. Grease and line a 20cm (8-inch) square cake tin with baking paper, allowing excess paper to hang over 2 sides of the pan, making the brownies easier to remove.
Whisk flour, cocoa, baking powder and salt together in a large bowl. In a medium, heat-proof bowl set over a pot of simmering water, warm the olive oil and dark chocolate together over low heat, stirring until the chocolate is completely melted and smooth. Set aside to cool slightly.
Put aquafaba into the bowl of an electric mixer and beat with whisk attachment on high speed for about 3 minutes or until thick and frothy. Gradually add sugar, one tablespoon at a time, beating constantly for about 5 minutes or until a thick and glossy mixture forms. When you remove the beaters, the meringue should make stiff peaks. Beat in vanilla extract until combined.
Sift flour mixture into aquafaba, and fold through gently using a large metal spoon. Add in melted chocolate and continue folding until all ingredients are combined. The texture should be glossy and smooth.
Pour into prepared tin, sprinkle with cacao nibs and bake for 18 minutes or until a crust forms on the edge, but the centre is still moist. Set aside to cool and set before removing from tin. (I suggest leaving for 24 hours or chilling before cutting).
Cut into squares with a sharp knife. Enjoy!
Gluten-free: I haven’t tested it yet, but you can sub in 1 cup of any gluten-free flour blend, buckwheat, rice flour, almond flour, hazelnut meal, or a combination thereof.
Adapted from Cobram Estate
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #redhotcentre!