Vegan brownies

Ingredients for 1 servings:

• 120 ml aquafaba (egg white substitute)
• 290 g cane sugar
• 170 g dark chocolate, 65-75%, coarsely chopped
• 112 g vegan butter substitute, cut into cubes
• 180 g flour
• 42 g cocoa powder
• 1 tsp vanilla extract
• ¾ tsp sea salt
• 1 tsp espresso powder
• 85 g chocolate, dark or bittersweet, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Line a 20 x 20 cm square baking pan with parchment paper, leaving an overhang on the sides. Preheat the oven to 175°C (350°F). Sift the flour and cocoa powder together in a medium bowl to avoid lumps. Combine the aquafaba and sugar in a large mixing bowl. Beat with an electric hand mixer or stand mixer on high speed for 2.5 to 3 minutes, until the mixture is thick, glossy, and wavy. Stir the vanilla extract, salt, and espresso powder into the aquafaba-sugar mixture until well blended. Place a heatproof bowl over a pot of water, making sure the bowl is not touching the water. Add the roughly chopped chocolate and vegan butter substitute to the bowl and bring the water to a simmer. Stir occasionally until the chocolate is completely melted and the mixture is smooth. Alternatively, melt the chocolate and butter substitute in the microwave in 30-second intervals, stirring in between. Pour the warm butter and chocolate mixture into the aquafaba-sugar mixture and gently fold until well blended. Add the sifted flour and cocoa mixture to the wet ingredients and stir until just combined (do not overmix). Finally, fold in the finely chopped chocolate. Pour the thick batter into the prepared pan and spread evenly with a spatula. Bake the brownies in the preheated oven for 34 to 37 minutes, or until a toothpick inserted in the center comes out with moist crumbs. There may be some melted chocolate sticking to the toothpick, but that’s okay. If the toothpick comes out with runny batter, bake the brownies for about 5 minutes longer. Remove the brownies from the oven and place the pan on a wire rack. Let cool for 30 minutes. Then, carefully lift the brownies from the pan by lifting the overhanging parchment paper and let cool completely on the rack. Once the brownies are completely cooled, cut into pieces and enjoy. Tips: Use high-quality chocolate: The quality of the chocolate greatly influences the flavor of the brownies. Use high-quality cocoa and dark chocolate whenever possible. Measure precisely: It’s best to use a kitchen scale to accurately weigh the ingredients. Don’t cut too early: The brownies will be firmer and more flavorful once they’re completely cooled. For 12 pieces, approximately 346 kcal per piece.