Chewy Fudge Brownies from Aquafaba by Zsu Dever

Rich, chocolatey, and chewy on the inside and lightly crisp outside, these Chewy Fudge Brownies from Aquafaba by Zsu Dever are sure to satisfy any chocolate craving. Make sure to use Dutch-process cocoa powder and bake the brownies just until a test toothpick is still holding onto a few crumbs. The aquafaba acts as an emulsifier and light leavener in this decadent dessert.

Chewy Fudge Brownies

Meringue

  • 1/2 cup aquafaba (see Note)
  • 1/4 teaspoon cream of tartar
  • 2/3 cup granulated organic sugar
  • 1/3 cup packed light brown sugar

Fudge Brownie Batter

  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup unbleached all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/4 cup neutral canola or other neutral oil
  • 2 tablespoons nondairy milk
  • 2 teaspoons pure vanilla extract

Preparation

  1. Meringue: Prepare an 8- x 8-inch square pan with a sheet of parchment paper hanging over one set of opposite sides of the pan to form “handles” for removing the baked brownies later. Preheat the oven to 325°F. Add the aquafaba and cream of tartar to the bowl of a stand mixer. Using a whisk, whip the aquafaba for 10 seconds. Using a balloon whip attachment, whip the aquafaba on medium speed for 5 minutes. Increase the speed to medium-high and continue to whip for another 5 minutes, or until the aquafaba can hold firm peaks. Add the granulated sugar and brown sugar (add the granulated sugar first and then the brown sugar), 2 tablespoons at a time, over the course of 3 minutes and continue to whip for an additional 2 minutes, or until the sugar has dissolved and the meringue is climbing the side of the bowl.
  2. Batter: Sift together the cocoa, flour, salt, and baking powder in a medium bowl. Add the cocoa mixture, sifting it again, right on top of the meringue. Add the oil, milk, and vanilla directly on top of the cocoa mixture and fold the mixture until a pourable batter forms without any obvious air bubbles.
  3. Add the batter to the prepared pan and bake the brownies until a toothpick inserted into the middle comes out clean with only a few moist crumbs, about 30 to 50 minutes. Do not overbake (but note that glass baking dishes will need a longer baking time). Run a knife around the edges of the pan and, grasping the overhanging parchment paper, transfer the brownies to a cooling rack. Cool completely before serving.

Makes 12 small brownies

Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.

 

Aquafaba by Zsu DeverRecipe from Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.

Printable Chewy Fudge Brownies recipe: 

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Chewy Fudge Brownies
Serves: 12 small brownies
 
Ingredients
Meringue
  • ½ cup aquafaba (see Note)
  • ¼ teaspoon cream of tartar
  • ⅔ cup granulated organic sugar
  • ⅓ cup packed light brown sugar
Fudge Brownie Batter
  • ¾ cup unsweetened Dutch-process cocoa powder
  • ¾ cup unbleached all-purpose flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • ¼ cup neutral canola or other neutral oil
  • 2 tablespoons nondairy milk
  • 2 teaspoons pure vanilla extract
Instructions
  1. Meringue: Prepare an 8- x 8-inch square pan with a sheet of parchment paper hanging over one set of opposite sides of the pan to form “handles” for removing the baked brownies later. Preheat the oven to 325°F. Add the aquafaba and cream of tartar to the bowl of a stand mixer. Using a whisk, whip the aquafaba for 10 seconds. Using a balloon whip attachment, whip the aquafaba on medium speed for 5 minutes. Increase the speed to medium-high and continue to whip for another 5 minutes, or until the aquafaba can hold firm peaks. Add the granulated sugar and brown sugar (add the granulated sugar first and then the brown sugar), 2 tablespoons at a time, over the course of 3 minutes and continue to whip for an additional 2 minutes, or until the sugar has dissolved and the meringue is climbing the side of the bowl.
  2. Batter: Sift together the cocoa, flour, salt, and baking powder in a medium bowl. Add the cocoa mixture, sifting it again, right on top of the meringue. Add the oil, milk, and vanilla directly on top of the cocoa mixture and fold the mixture until a pourable batter forms without any obvious air bubbles.
  3. Add the batter to the prepared pan and bake the brownies until a toothpick inserted into the middle comes out clean with only a few moist crumbs, about 30 to 50 minutes. Do not overbake (but note that glass baking dishes will need a longer baking time). Run a knife around the edges of the pan and, grasping the overhanging parchment paper, transfer the brownies to a cooling rack. Cool completely before serving.
Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by ⅓. Cool the aquafaba completely before using.
Notes
Recipe from Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.

 

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