Chewy Fudge Brownies
Cookbook
Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water
Published by Vegan Heritage Press, LLC
Editor's Note: Are you looking for a decadent treat? Then this Chewy Fudge Brownies recipe is sure to satisfy! This vegan dessert recipe includes aquafaba, non-dairy milk, and other ingredients, resulting in these chewy fudge brownies the entire crowd will love. You can top these brownies with your favorite non-dairy vanilla yogurt or ice cream, or serve with an assortment of in-season fruit for a truly fresh taste. You can definitely serve this brownie recipe at your book club's next meeting, your neighborhood block party, or even for a night in with friends. Is this your first time using aquafaba in brownies? The recipe's chef has a tip on this recipe in the Notes section below.
Rich, chocolatey, and chewy on the inside and lightly crisp outside, these brownies are sure to satisfy any chocolate craving. Make sure to use Dutch-process cocoa powder and bake the brownies just until a test toothpick is still holding onto a few crumbs. The aquafaba acts as an emulsifier and light leavener in this decadent dessert.
Makes12 small brownies
Cooking MethodBaking
Cooking Vessel Size8- x 8-inch square pan
CostInexpensive
Total TimeUnder 2 Hours
Make Ahead RecipeYes
Kid FriendlyYes
Recipe CourseDessert
Dietary ConsiderationVegan
EquipmentBaking/gratin Dish
Taste and TextureChocolatey, Sweet
Type of DishChocolate Dessert, Dessert
Ingredients
- For the Meringue
- 1/2 cup aquafaba (see Note below)
- 1/4 teaspoon cream of tartar
- 2/3 cup granulated organic sugar
- 1/3 cup packed light brown sugar
- For the Fudge Brownie Batter
- 3/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup unbleached all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/4 cup neutral canola or other neutral oil
- 2 tablespoons nondairy milk
- 2 teaspoons pure vanilla extract
Instructions
Baking Instructions
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Meringue: Prepare an 8- x 8-inch square pan with a sheet of parchment paper hanging over one set of opposite sides of the pan to form “handles” for removing the baked brownies later. Preheat the oven to 325 degrees F. Add the aquafaba and cream of tartar to the bowl of a stand mixer. Using a whisk, whip the aquafaba for 10 seconds. Using a balloon whip attachment, whip the aquafaba on medium speed for 5 minutes. Increase the speed to medium-high and continue to whip for another 5 minutes, or until the aquafaba can hold firm peaks. Add the granulated sugar and brown sugar (add the granulated sugar first and then the brown sugar), 2 tablespoons at a time, over the course of 3 minutes and continue to whip for an additional 2 minutes, or until the sugar has dissolved and the meringue is climbing the side of the bowl.
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Batter: Sift together the cocoa, flour, salt, and baking powder in a medium bowl. Add the cocoa mixture, sifting it again, right on top of the meringue. Add the oil, milk, and vanilla directly on top of the cocoa mixture and fold the mixture until a pourable batter forms without any obvious air bubbles.
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Add the batter to the prepared pan and bake the brownies until a toothpick inserted into the middle comes out clean with only a few moist crumbs, about 30 to 50 minutes. Do not overbake (but note that glass baking dishes will need a longer baking time). Run a knife around the edges of the pan and, grasping the overhanging parchment paper, transfer the brownies to a cooling rack. Cool completely before serving.
Note
Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.
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Copyright 2016 by Zsu Dever
