Its been a right long time, hasn’t it?
… Can I make it up to you with some brownies?
“I’m so tiiiiiiired,” says the university student…
Honestly though, I feel like I’m paying 30k to test the logistics of how much I can wear myself out in 4 years.
Are clones a thing yet? I’d like to order 20 of me, thanks!
- I move out into an incredible new flat on the 29th May (only 5 days now!)
- My friend and I will be flatting with a stranger for the first time ever
- My first exam is in three weeks
- The 6th, and middle, month of the year is due in one week
- It’s raining, and Summer is actually over (sad face)
- I made brownies this morning
Those brownies were ooey gooey, and just as fabulous as every other recipe Jon and Dana release on MinimalistBaker.com.
So here’s the story: My cousin moved out this morning, so I woke up at 7AM to make him some brownies (they are his favourite thing ever). I like giving people gifts that require some level on effort on my behalf, because I feel like that’s what makes a gift truly special. Anyway I failed, and didn’t get things going until about 7:40AM. He left before they were done 🙁
It didn’t all go to waste though! My workmate Stacey (who has been working to the bone lately) happily nibbled on them throughout work, and I left a couple aside for my flatmate Aliesha.
But that’s not the coolest part of the story however!
The coolest part was the bit where I used aquafaba (bean water) as a substitute for egg! (WHAAAT!?!)
To my surprise it worked out really well! I stumbled across the concept scrolling down my Facebook newsfeed, as you do. There’s this one vegan group I discovered, called “Vegan Meringue- Hits and Misses“. It’s based on creating Vegan Meringue/Macaron out of this aquafaba stuff. Much like milking a cow, you’ve got to wonder what on earth the first person to discover this was doing.
A genius realised that the water from a can of beans can be whipped up to form peaks, much like egg whites. People are crazy. This Facebook group is essentially the trial and error group of the innovative vegan bakers of the world. It has gathered 10,000 people from the time of this post, and there is a plethora of incredible creations on there!
Think twice before draining those beans! 3Tbsp of that Aquafaba water is roughly equivalent to one egg. Vegan baker or not, its a super handy trick if you’ve run out of eggs/egg substitute! Definitely give it a try. 10/10 would recommend.
Onto the recipe…
This is the kind of brownie that is chewy, and fudgey, and gooey.
The recipe has been adapted from Minimalist Baker, using items I had on hand.
Ooey Gooey Fudgy Vegan Brownies
- 1/2 cup non-dairy butter
- 1/2 cup natural cane or granulated sugar
- 1/4 cup soft brown sugar
- 6 tbsp cannellini bean aquafaba liquid (I used an organic brand with no added salt to replace 2 large flax eggs)
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup dutch-process cocoa powder (normal cocoa works too)
- 3/4 cup all purpose flour
- 1/3 cup chocolate chips
- Preheat oven to 180 degrees C and line a loaf tin with non-stick baking/wax paper.
- Place butter in a large mixing bowl and melt in the microwave. Then stir in the aquafaba, sugar, vanilla, baking powder, salt and cocoa powder. Whisk to combine. Lastly, add the flour, then fold in any mix-ins – chocolate chips or walnuts would be excellent here.
- Pour batter evenly into the loaf pan and bake on the middle rack for 40-50 minutes, or until the brownies start to pull away from the sides and they spring back slightly to the touch. Be careful not to overcook or they will get crumbly. Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
- Store in an airtight container to keep fresh for a couple days. Freeze for long-term storage.