What’s the secret to insanely rich, chewy and ooey-gooey {vegan} chocolate fudge brownies? Aquafaba. If you’re unfamiliar, aquafaba (or water-bean) is the viscous brine that canned chickpeas are cooked and packed in. Aquafaba so closely mimics the properties of an egg white that it is an ideal substitute for eggs in baking – especially in marshmallows and meringues as it whips up glossy and fluffy – just like an egg.
In it’s unwhipped form, it makes a great substitute for eggs in dense, rich dishes like these chewy, fudgy brownies. This recipe was my standard pre-vegan brownie recipe: I simply substituted 3 tbsp of chickpea brine for each egg when baking these beauties for a deep, dark chocolatey treat.
So stop pouring that liquid gold down the drain and start baking!
Chewy Chocolate Fudge Brownies
Ingredients:
3/4 cup flour
1/4 tsp each baking soda and salt
1/3 cup vegan butter
3/4 cup sugar
2 tbsp water
6 tbsp chick pea brine,divided
1 tsp vanilla
12oz semi sweet or dark chocolate chips
Directions:
Preheat oven to 325°F. Line a 9″ square baking pan with parchment or grease well.
1. In a bowl, combine flour, baking soda and salt. Set aside.
2. In a saucepan over medium high heat, bring butter, sugar and water to a boil, stirring occasionally. Remove from heat and stir in chocolate chips.
3. Whisk in half the chickpea brine until thoroughly combined. Then whisk in vanilla and remaining brine.
4.. Add flour mixture to chocolate mix and stir until combined. Scrape into prepared pan and smooth top.
5. Bake for 35-40 min until top is set but brownie juggles slightly when shaken. Allow to cool completely (about 45 minutes to an hour). Remove from pan and cut into squares and enjoy!
NOTE: The brownies will look undone when they first come out of the oven. Resist the urge to bake them longer – this will only dry the edges out and make them hard. The chickpea brine sets differently than an egg. As the brownies cool they take on the rich chewiness of traditional (non-vegan) brownies
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