½ cup aquafaba (chickpea brine aka liquid from canned chickpeas)
¼ teaspoon cream of tartar
Toppings, such as:
Goji berries (be sure to rehydrate before baking)
Almond butter (after baking)
Preheat oven to 350F and line an 8” x 8” pan with parchment paper.
In a medium sized bowl, sift together the flour and cocoa powder, then add in the remaining dry ingredients.
In the food processor, add in the liquid ingredients and process until smooth. Pour the wet ingredients into the dry ingredients, being sure not to overmix.
In a separate large bowl, add the aquafaba and cream of tartar and whip with a hand mixer or a standing mixer on medium speed for 5 minutes. Increase the speed to medium-high and whip for another 5-8 minutes, or until firm peaks form. Gently fold the aquafaba mixture into the batter, being careful not to over mix it so it remains fluffy.
Spoon batter into the prepared pan and gently smooth out the top with a spatula. Add toppings of choice, and bake for 33-35 mins, or until a toothpick comes out clean.
Allow the brownies to cool completely before slicing, then dig in!
Keep in a sealed container for up to 3 days.
If coconut butter is unavailable, you can try and sub in a full fat nut or seed butter instead. I have not yet tested out this substitution but I think it will have similar results!
If this gluten-free flour is unavailable, you can try using unbleached all purpose flour.