Vegan/Eggless Brownies

Saw my friend bake brownies a few days ago and was tempted to try baking my own brownie too! And came across rainbow plant life video on their brownie and decided to give it a try! The below recipe is taken with reference from Rainbow Plant Life with slight adjustments

Ingredients

60 ml aquafaba (liquid from a can of chickpeas)

145g beet sugar

85g 70% dark chocolate, roughly chopped

56g butter, cubed

90g all-purpose flour

21g cocoa powder

1/2 tablespoon pure vanilla extract

1/2 teaspoon espresso powder***

42.5g finely chopped dark chocolate

Procedure:

Preheat the oven to 160 Degree Celsius.

1. Sift the flour and cocoa powder together in a medium bowl.

2. Add the aquafaba and sugar to a large mixing bowl. Use an electric handheld mixer on high speed and beat the mixture for about 3 minutes until thickened, glossy, and wavy ribbons frequently appear in the bowl.

3. Add in the vanilla, salt, and espresso powder, and fold with a silicone spatula until well combined

4. Grab a heatproof bowl that can be nestled into a saucepan. Fill the saucepan up with a few inches of water – not so much that the bottom of the bowl would touch the water. Heat the water on the stove and keep at a rapid simmer.

5. Add the chopped dark chocolate and cubed vegan butter to the bowl on top of the saucepan. Allow the chocolate mixture to melt, whisking occasionally until smooth and the chocolate is completely melted. Once the chocolate is completely melted, keep the bowl on the saucepan for an additional 30 to 60 seconds to further warm through.

6. Pour the warm butter-chocolate mixture over the aquafaba-sugar mixture and fold together with the silicone spatula.

7. Add the flour-cocoa mixture to the wet ingredients and stir until just combined (stop mixing once the flour traces are gone). Fold in the diced dark chocolate.

8. Pour the batter into the lined pan and smooth out the surface with the spatula so the batter is in an even layer as possible (for even baking).

9. Bake the brownies in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the middle comes out with some moist crumbs and/or a tiny bit of thick batter (the latter could be the melted chocolate chips).

10. Transfer the brownies to a wire rack to cool for 30 minutes. Then carefully lift the brownies out of the pan using the parchment paper handles onto the wire rack. Allow to cool for a further 20 to 30 minutes before slicing. 11. Slice the brownies and enjoy!

Tips:

1. If the batter is liquidy or runny, though, the brownies need about 5 more minutes in the oven.

2. If you don’t have espresso powder, you can substitute with instant coffee powder (use slightly more, about 1 1/4 to 1 1/2 tsp)