I am not sure if I have ever posted a recipe using aquafaba but it is such a great trick to use for vegan baking!

Aquafaba is the liquids leftover from canned chickpeas and can be used as a binding ingredient or even a mousse/whip cream replacement!

It is creamy and frothy, tasting great in recipes but also on its own. In most recipes, you will need to whip it until it has formed soft peaks which can take a while so I recommend using a food processor or stand mixer. However, some recipes may called for just the liquid added straight in. This recipe uses the whipped version.

These high in protein brownies are sure to please even the toughest of critics! They are so chocolately and fudgy you won't believe, they're made of chickpea water!

Aquafaba PB Vegan Brownies

12

Ingredients

180g dark chocolate (I used semi-sweet chocolate chips)

2/3 cup peanut  butter

1/3 cup soy milk

1/2 tsp almond extract

1/2 cup aquafaba

2/3 cup brown sugar

1/3 cup whole wheat flour

1/3 cup cocoa powder

1/2 tsp cinnamon

1/4 tsp salt

peanuts and chocolate chips for add-ins or toppings

Directions

1. Preheat oven to 370F. Prepare an 8x8 inch baking dish (mine is non-stick and was fine but you may need parchment paper and/or some oil)

2. Beat aquafaba until foamy and then slowly add in brown sugar. Keep beating until soft peaks formed. I used a handheld mixer and this took maybe 10 minutes. If you have a food processor or stand mixer this will be a lot better to use. Set aside.

3. Melt chocolate in a double broiler or microwave in a microwave safe bowl in 40 second intervals. I took mine out each time and stirred until it was ready and melted. I recommend using a large bowl as you will need to add more ingredients to the chocolate mixture but if you don't have one then just be prepared to transfer the chocolate mixture to another bowl.

4. Once chocolate is melted and smooth, stir in peanut butter and almond extract into chocolate. Then stir in soy milk slowly.  

5. In another bowl, mix flour, cocoa powder, cinnamon, and salt and then stir these dry ingredients into your chocolate mixture.

6. Next, fold in 1/3 of aquafaba mixture until combined and mixture looks lighter. Then in sections as you see fit (I did it 3 times you could do it all together but I find that a little hard) fold in the remaining aquafaba. until just combined, mixture should look glossy and thick.

7. Fold in the peanuts and chocolate chips now if you like or add them on top afterwards. 

8. Spread mixture evenly in your prepared pan and top with some peanuts and chocolate chips if desired.

9. Bake for 20 minutes until edges look browned and top is set, middle should still be a little fudgy

10. Allow to cool before cutting into squares and serve

Adapted from here

I adapted the recipe from Babycakes. I love this recipe book and just recently re-discovered! It had gone missing for a while. Everything is vegan and gluten free and made with mostly pretty healthy ingredients. In my philosophy I don't feel like I always need to make everything 100% all natural or healthy (for example these still use sugar) but if they can be a little healthier and I know what's going into it then it's a win!

I have even actually been to this bakery in NYC! I still remember walking all through China Town and the streets of the city to get there. The bakery was cute and small from what I remember. I actually can't remember what I ordered there as this was a few years ago. I feel like either my friend or I did get something with blueberry and possibly a brownie. I may have to dig through my photo files to find it. This bakery is now called Erin McKenna's Bakery. If you ever find yourself in NYC go check it out! 

Gooey Extreme Chocolate Gluten Free and Vegan Brownies

1 cup yellow lentil flour (I think you could use another bean based gluten free flour too)

1/4 cup cornstarch 

2 tbsp arrowroot powder

1 cup sugar

1/2 cup cocoa powder

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp guar gum

1 tsp salt

1/2 cup grape seed oil (or coconut oil)

1/2 cup applesauce

1 tsp vanilla extract

1/3 cup coffee (I used instant hazelnut coffee)

1 cup chocolate chips

Directions

1. Preheat oven to 325F. Lightly grease and/or line and 8 by 8 inch square inch pan if needed

2. In a medium bowl mix together flour, corn starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, guar gum, and salt

3. Add oil, applesauce, vanilla, and coffee then stir batter until smooth

4. Gently stir in chocolate chips

5. Pour and smooth out batter in your pan

6. Bake for 25 minutes or until brownies are set on sides and toothpick inserted comes out mostly clean. I like to have mine feel a little gooey when I take them out

7. Let brownies set in pan for about 10 minutes before you cut and serve them

8. Store in fridge, I love eating these cooled from the fridge but they also taste super good warm or heated up! So whatever your preference is!

• Vegan margarine can be substituted equally in any recipe
• Vegetable oil is best for muffins or anything requiring a cake-like texture. Use 1/3 cup oil for every 1/2 cup butter. I used oil instead of butter in my Dark Chocolate Peanut Butter Latte Muffins with great results!
• Apple sauce will provide a cake-like texture as well as adding some sweetness. This is a great choice for low fat baking
• Nut butters can also be substituted for butter as long as you want to have that nut butter taste

• Flax egg works well for chewy things like cookies as well as breads. This is made by mixing 3 tbsp water with 1 tbsp ground flax seed and allowing the mixture to sit for a few minutes.
• Silken or soft tofu is great for anything with a dense structure like brownies, pound cake, or pies. Use a 1/4 cup blended for each egg.
• Apple sauce or mashed banana can be used in cakes, bars, breads, muffins, and cookies. Use 1/4 cup sauce for each egg. The banana in my Banana Pancakes acted as a great binder.
• Soy yogurt is good for a cake-like structure. Use 1/4 cup for each egg.
• Egg replacer can be used in almost any recipe. Some people don't recommend it for things you want to stay moist like cake as egg replacer is starch-based. Follow directions on box

• Coconut milk for very creamy textures. My Vegan Gluten Free Coconut Pancakes were extra creamy thanks to this
• Soy milk, almond milk, hemp milk, or any non-dairy milk can be substituted in almost any recipe
• Water can be substituted in many basic recipes too but your outcome will lack richness
• Juice is a great option if you want to add a little extra flavour to a recipe. For example you could substitute more orange juice for milk in my Orange Vanilla Poppy Seed Muffins