This post is sponsored by Bob’s Red Mill. We were so stoked on the quality and outcome of their certified gluten-free flour blend, and we are happy to share a recipe with you to try it out for yourself! 🙂
These brownies have GOT TO BE the absolute favorite brownies we’ve ever made. These fluffy vegan aquafaba brownies are super moist, fluffy and decadent YET free of gluten, oil, and refined sugars say whaaaat. It took a few tries for me to perfect these, and I figured out that aquafaba was the magic ingredient I was missing to make it all happen.
What the heck is aquafaba anyways?
Aquafaba, also known as chickpea brine, is simply the cooking liquid of beans and other legumes like chickpeas. It can be used to replace egg whites and is used for it’s emulsifying, foaming, binding, gelatinizing and thickening properties! In this recipe, the aquafaba is KEY to getting these brownies to be fluffy AF and honestly the perfect consistency.
These vegan aquafaba brownies pair perfectly with a drizzle of one of our favorite almond butters by Jem, as well as a glass of our Ice Cream” Almond Milk recipe.
You can use any toppings of choice, but be sure to rehydrate your goji berries if you want to use them like we did. On our initial attempt they burned and it was a mess, so we learned that we needed to rehydrate them prior.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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.
Prep Time:18 minutes
Cook Time:33 minutes
Category:Dessert, Baked Goods
After you put together this recipe, you will be left with a can of chickpeas and I have the PERFECT use for those. Check out our Chickpea Sauerkraut Salad Lunch Wraps! This chickpea salad is oil-free with a gluten-free option and is my new favorite meal for when I’m on the go!
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie