When I first discovered aquafaba, I made several attempts at creating a perfect brownie. 5 to be exact, within the span of a week. Unfortunately, aquafaba doesn’t set like eggs do in baking, so it wasn’t a perfect replacer. I did find adding a little tofu to set worked pretty well and ended up with dense gooey brownies, but I knew I could improve.
And then came the VeganEgg. That’s right, this recipe is going to require a hard to find ingredient. In fact, you may have to order it online (Amazon and Vegan Essentials carry it.) Sorry about that, but I promise you it’s worth finding! The VeganEgg will perform that crucial task of ‘setting’ during baking, while aquafaba helps create that desirable shiny, crispy crust. You can read my review of VeganEgg here.
One of the keys to brownie perfection is cooling time before cutting. You can even speed this up by tossing them in the freezer. If you cut them too early, that nice crackly crust will tear, leaving you with jagged edges and crumbles. If that doesn’t matter to you, feel free to eat them up while they’re still hot.
Adapted from here
Ingredients:
3 tbsp aquafaba
1 cup white sugar
1/2 cup melted coconut oil/vegan butter (cool to room temperature, not hot!)*
1 tsp vanilla extract
3 tbsp VeganEgg powder
3/4 cup ice cold water
1/3 cup unsweetened cocoa powder, sifted
1/2 cup all purpose flour
1/2 tsp salt
1/4 tsp baking soda
Directions:
1. Preheat oven to 350 °F and grease and flour a 8 × 8 pan. Blend Veganegg powder and ice cold water together. Combine aquafaba, sugar, and cooled coconut oil in a bowl and beat for several minutes with a hand or stand mixer. This is important to develop the crispy top. Add in vanilla extract and Veganegg mixture. Beat for another few minutes.
2. Sift in cocoa powder, flour, salt, and baking soda.
Beat until mixture is fully combined-just a few minutes. Pour into the greased baking dish.
Bake on a low rack for about 35 minutes until middle is set.
3. When you first pull the brownies out, they will seem a bit “gooey” but will set more upon cooling.
Refrigeration will help get that “fudgey” texture.
*If coconut oil is too hot, the Veganegg will start to activate early. Avoid this.
Avocados and Ales 
Reblogged this on Heba vs Reason.
Yum!
Ooh, these look good 😉
Thank you! They were delicious!