Aquafaba Brownies

Vegan, gluten-free

There are a few parts of baking that I generally avoid. Not because I do not like them, but more because they are can very complicated and incredibly frustrating. I know myself; if I can’t do something, I will keep going and going and going until I can make it work. For example, when I wanted to make bread in college, I baked 1 loaf a day until I got it right. My roommates had enough of bread after that. 

Aquafaba is one of those things that I always think about, but don’t always use because I know I will keep going and going until I get it right. Well, turns out that I cannot really stay away from it. I kept thinking about one thing: using aquafaba to make brownies. 

It is no secret; brownies are my all time favorite dessert ever. I have made many variations of this simple treat. But when it came to making vegan ones that were just as good, dare I say indistinguishable from the animal-product-laden version, it has been tricky. Taking dairy out of the equation is not so hard, but when it comes to finding an egg replacement, it can be tricky. I do not love using flax eggs all the time and applesauce can impart too much of a fruity flavor. 

Say hello to aquafaba: the fancy name for chickpea water. Literally, it is the water that chickpeas are canned in. Since that water is loaded with proteins and starch from the chickpeas, it can be whipped just like eggs. You can even use it to make vegan meringue. 

Let’s get into the deets of this recipe and then we can get whipping and baking. 

Super Dark Chocolate

 In my brownie recipes, I never use semisweet chocolate. I want that slight bitterness from dark chocolate to balance out the sweetness in a brownie. The only chocolate I use for brownies is super dark, meaning at least 80% cocoa content, but preferably 95% or unsweetened. If you use unsweetened or even 95%, you can control the level of sweetness in the brownies. 

For chocolate, like always, I use Taza’s 95% Wicked Dark or their 100% Dark Baking Chocolate. I know that their chocolate is both vegan and gluten-free. 

Powdered Sugar 

While I try to limit the amount of cane sugar that I eat, there are times when it is the sweetener for the job; this is one of those times. I have tried to make these brownies using coconut sugar and they did not turn out well at all. The powdered sugar contains starch, either corn or arrowroot starch that helps to stabilize the aquafaba as it is whipped. You need that structure to get the right amount of aeration in the batter. Why aeration? Well, science. Air in the batter will expand in the oven, this expansion is what helps to facilitate the rising (not too much) of the brownies. 

All of this needed the help that powdered sugar provides. I have not tried this recipe using a powdered sugar substitute. 

Sweet Rice Flour 

Sweet rice flour, also know as mochi flour, is a super starch, slightly sweet rice flour that is a great way to bind together gluten-free baked goods. It is often used in gluten-free cakes, but in these brownies they help to give a little chew. Sweet rice flour is not in a lot of super markets. If you have an asian market in your area, you may be able to find it there, but it may not be gluten-free. 

I buy my sweet rice flour from Amazon and it is certified gluten-free and not too pricey. 

Teff Flour 

Teff flour is probably one of my favorite gluten-free flour that not a lot of people know about. It is made from a grain that is packed in protein and has a great nutty flavor. In baking, I love to use it in cookies and bars because it binds and creates a chew. I have found that it makes things a little denser, which in brownies is not an insult. Brownies are dense and its delicious. 

I have tried a few teff flours and Bob’s Red Mill is my favorite and gives the best results. If you are doing a lot of gluten-free baking, add it to your pantry.

Instant Espresso Powder

In almost all my recipes that are chocolate-forward, there will be instant espresso powder. Sure, it is optional, but I seriously recommend it. No, it is not because I want the coffee flavor. Espresso is like steroids for chocolate; it pumps up the chocolate’s flavor. 

It took me a little bit to find one that is truly gluten-free, but if you don’t want to do that, just use finely ground coffee. I think that a dark roast coffee gives a nicer flavor boost, but use what you have. 

And the chit-chat is done. Let’s get to baking. Let me know how you like these brownies and if you make them, tag me and tell me what you think! 

Recipe

1 can-worth aquafaba (liquid from canned, unsalted chickpeas)

1/2 tsp salt 

148g (1 cup) powdered sugar 

113g (4oz) Unsweetened or 95% Dark Chocolate 

85g (3oz) organic, refined coconut oil 

50g (about 1/2 cup) dutch-process cocoa powder, sifted

27g (about 2 tbsp) sweet rice flour 

50g (1/4 cup) teff flour

15g (2 tbsp) tapioca flour 

1 tsp instant espresso powder (optional) 

1/2 tsp baking powder 

Preheat oven to 350F and line an 8 inch square baking dish with aluminum foil (you can also use parchment, but I think aluminum foil gives a better crust). Set aside. 

In a small bowl, whisk together the cocoa powder, sweet rice flour, teff flour, tapioca flour, espresso powder and baking powder. Make sure to get out any lumps. Set aside. In a small, heatproof bowl, melt together the coconut oil and unsweetened chocolate (I do this in a double boiler). Once the chocolate is melted and silky smooth, set aside to cool slightly.

Ok, now you are ready. In the bowl of a stand mixer add the aquafaba, salt and powdered sugar. Using the whisk attachment, whip on medium low to start to incorporate the powdered sugar (no plume of sugar all over your kitchen) and then increase speed to high and whip for 3-5 minutes until the mixture has increased in volume, looks mousse-like. You don’t need to get to the meringue stage, but just one step below that. 

In 3 additions, spoon the flour mixture into the aquafaba mixture, mixing on medium speed to incorporate after each. Once all the flour is added, remove the bowl from the stand mixer, pour half the melted chocolate mixture into the aquafaba-flour mixture and gently fold it in. GO SLOW; you don’t want to deflate the aquafaba. Add the rest of the chocolate and continue gently mixing until all the chocolate is incorporated. 

Pour the batter into the prepared pan,  using a spatula to coax it into the corners and level out the top. Bake for 20-25 minutes, until the edges pull just the slightest bit away from the side (the center will feel soft, but that is ok. Remember, there is no egg!). 

Let the brownie cool completely before removing from the pan (I even throw them into the fridge to really let them set). Slice with a clean, sharp knife and enjoy with a big ole scoop of nice cream. Maybe drizzle a little tahini on there and you will be in heaven.