Vegan Chickpea Brownies
So healthy, you could almost eat them for breakfast!
I did say almost, right 🙂
I love the idea of using up things that one would normally throw away
But when I heard about using the water from cooked chickpeas (or the water from the tin) I have to admit I was a bit skeptical
After all its a bit brown and slimy looking!
However, I still had to try it – and what a pleasant surprise I got
It really does whip up like egg whites
And you can absolutely use it in place of egg whites – in meringues, pavlova, macarons, ice-cream, mayo, aioli and in cakes
Or brownies, as in this these…
These brownies are decadently chocolatey and fudgey
As I believe all good brownies should be
However they do have a tendency to fall apart
So please handle with care
Next time I make these brownies, I’m going to try folding in 1/2 cup chopped walnuts at the same time as adding the aquafaba
I think that would be a lovely addition
Do let me know if you give these a go and what you think
- 1 tin chickpeas, or 240 grams cooked chickpeas
- ½ cup rapadura or soft brown sugar
- ½ cup extra virgin olive oil
- 1 teaspoon pure vanilla essence
- ½ cup raw cacao powder
- 2 teaspoons baking powder
- ⅔ cup aquafaba (water from cooked or tinned chickpeas) or 2 eggs if not vegan
- Preheat oven to 170 °C. Line an 8 inch, 20 cm square baking tray with non-stick baking paper.
- Drain chickpeas, but reserve water and set aside.
- Combine chickpeas, sugar and olive oil in food processor bowl and blend until smooth.
- Add vanilla, cacao powder and baking powder, blend again until well combined.
- Pour the aquafaba into the bowl of an electric mixer fitted with the whisk attachment and whip up until foamy. Soft peaks will form and it will become white, thick and glossy.
- Fold whipped aquafaba through brownie mix as gently as you can to prevent the bubbles from popping.
- Pour into prepared baking dish and bake for 25 minutes.
- Allow to cool before cutting.