Chocolate Chip Aquafaba Brookies | Vegan

 

Brownies are great. Cookies are great. So obviously when you combine the two, something beautiful is going to happen. And obviously when they’re vegan, they’re going to be even better.

I’ve made brookies quite a few times, but all were back when I ate eggs. Chewy, fudgy and rich, these brookies take inspiration from the Lily Pebbles recipe I used to use, with a few changes and additions to make them vegan or egg-allergy friendly, and to bulk them up a bit (though to be fair, I used to modify the original a fair bit as well).

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The magic in this recipe is aquafaba, the bizarre ingredient that’s taking the vegan (and non-vegan!) world by storm. Translating to ‘bean water’, aquafaba is the liquid you’d usually pour down the sink when rinsing a can of chickpeas or similar, and it works brilliantly to replace egg whites in recipes. I’ve used chickpea aquafaba in these brookies, but other varieties would probably work as well (I refrigerate mine overnight to help it thicken slightly. If you don’t have time to do this, you could reduce it on the stove until it’s just a bit thicker, to better replicate the texture of egg white).

If we’re being honest I just threw all my ingredients in my Thermomix (reverse/speed 1/about 3 minutes) and hoped for the best, but I’ve written out regular instructions as I’m assuming most readers haven’t been sucked into the Thermo cult like I have. You can make it by hand or with a mixer, but the latter is probably easier.

INGREDIENTS – makes around 20

  • 60mL non-dairy milk (I used oat, but whatever you have will work fine)
  • 40gm cocoa powder
  • 200gm caster sugar
  • 6 tbsp aquafaba
  • 125gm plain flour
  • 1 tsp baking powder
  • ½ cup dairy-free choc chips (I used Nestlé dark choc bits)

METHOD

  • Combine milk, cocoa and sugar in a bowl and stir until combined
  • Add aquafaba a tablespoon at a time, ensuring you’re mixing well and no lumps are present
  • Sift flour and baking powder into bowl, mix until combined, the stir through choc chips
  • Cover bowl with plastic wrap and refrigerate for at least 45 minutes
  • Preheat oven to 180ºC, and line three trays with baking paper
  • Scoop two teaspoon balls onto prepared trays, ensuring there’s enough room for spreading while they cook
  • Cook for 10-12 minutes, and leave to cool completely before removing from baking paper. The bottoms will be super sticky (I ran a butter knife under them to remove from tray), but firm up as they cool. They’re even better the next day!

You can adjust these in anyway you want to. I topped some with shredded coconut, rolled some in icing sugar and left some plain. You could add mint essence, walnuts, white choc chips…whatever your little heart desires.

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Enjoy, and let me know if you make them!

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