My vegan brownies

Ingredients for 1 servings:

• 250 g margarine or butter substitute, e.g. Alsan
• 1 bottle of butter-vanilla flavoring, optional
• 250 g block chocolate or dark chocolate
• 220 g sugar
• 1 can chickpeas, approx. 400 g
• 180 g flour
• 3 tbsp egg substitute, e.g. 1 tbsp soy or flax flour mixed with 3 tbsp liquid
• 45 g baking cocoa
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with the shiny, thin crust on top, as you know it from the original

Melt the fat, vanilla butter flavoring, and chocolate in a saucepan over low heat, stirring occasionally. Meanwhile, drain the chickpeas and reserve the liquid. Beat the aquafaba with salt and sugar until it has doubled in volume and is fluffy and white. This may take 5-10 minutes, depending on your mixer. While stirring, add the slightly cooled chocolate mixture. Fold the flour, egg substitute (e.g., 1 tablespoon of soy or flaxseed flour mixed with 3 tablespoons of liquid), and sifted cocoa powder into the mixture and pour into a baking sheet (mine is 24 x 24 cm, but the recipe can easily be scaled up). Bake in a preheated oven at 175°C (top/bottom heat) on the middle rack for approximately 25-30 minutes, depending on the thickness and desired consistency. Do the toothpick test. Brownies should still be moist on the inside, but not runny! Note: The chickpea water (aquafaba) is flavorless but is responsible for the characteristic brownie crust. These slice best when chilled overnight, but nothing beats warm brownies.