Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 12 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 250grams vegan dark chocolate chips
- 120grams vegan butter
- 2tablespoons almond milk
- 1 1/4 cup aquafaba
- 100grams brown sugar
- 180grams all-purpose flour
- 50grams cocoa powder
- 1/2teaspoons bicarbonate of soda
- 1/2teaspoons sea salt
- 140grams roasted hazelnuts
Description
Aquafaba replaces eggs in these rich and chewy vegan brownies with a hazelnut crunch, meeting all your sweet chocolate cravings.
Method
Step 1 of 6
Preheat the oven to 170°C/150°C, lining a square baking dish with baking paper leaving a few centimetres hanging off the edges for easy removal.
Step 2 of 6
Melt the chocolate chips and butter in the microwave in 30 second intervals, stirring until the chocolate is fully melted. Stir in the almond milk, setting aside to cool.
Step 3 of 6
Whip the aquafaba and brown sugar using a handheld or stand up mixer for 10 minutes until the sugar is dissolved and the mixture is light and fluffy.
Step 4 of 6
Sift the flour, cocoa powder, bicarbonate of soda and sea salt together over a mixing bowl. Gently fold the chocolate with in with the whipped aquafaba before adding and combining the sifted dry ingredients.
Step 5 of 6
Fold in the roasted hazelnuts spreading the batter out evenly in the lined baking dish. Bake in the oven for 40 minutes testing the brownies in the centre using a toothpick.
Step 6 of 6
Let the brownies cool on a wire rack before cutting into squares.
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