I basically came up with this recipe because I got immersed in the world of chickpea water (aka aquafaba). I set about testing it a few different ways to see what is possible. Whilst I'm indifferent to meringues made with it, although you can't beat meringue made with egg whites well not without a whisk at least, I found using it in brownies gave a great result. These brownies are a lot easier to make than chocolate and egg based brownies as there's no melting involved, you just have to beat ingredients together. They're fudgey and chocolately but not too rich and sickly which is a good and a bad thing as I've found it's easy to devour more than I usually would. For those who are stuck as to what to do with the chickpeas (as you'll need to buy a tin for the water) chuck them in a curry or a stew, or make hummus with them!
Hands-on Time 15 minutes
Baking Time 35 minutes
1 Avocado, large or 2 medium (200g)
200g Light brown sugar
200g Caster sugar
100ml Olive oil
2 tsp Vanilla extract
110ml Chickpea water (water from a tin of chickpeas)
200g Plain flour
150g Cocoa powder
1 tbsp Instant coffee powder (fine)
1 tsp Fine salt
50g Nuts (optional)
Pinch Sea salt flakes
Baking pan, deep sided (25cmx20cm)
Line a pan with baking parchment
Preheat the oven to 170°C/150°C (Fan)/325°F/Gas mark 3.
Halve the avocado and scoop the flesh out into a bowl.
Beat using an electric whisk for a minute until it’s smooth.
Add both sugars to the bowl and beat again for a couple of seconds, followed by the olive oil, vanilla, and chickpea water beating again.
Finally, add the flour, cocoa, coffee, and salt and beat one last time.
Transfer the mixture into the lined pan and smooth out using the spatula.
If you are sprinkling nuts over the top of the brownies, do this now and gently press them into the surface.
Sprinkle a pinch of sea salt flakes over the brownies.
Pop the pan into the oven onto a middle shelf and bake for 35 minutes.
When the time is up remove the pan from the oven and leave to sit for 30 minutes.
Lift the brownies out using sides of the parchment.
Leave to cool completely before portioning up with a knife.