Chewy Fudge Brownies
Serves: 12 small brownies
  • 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
  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.
Recipe from Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.
Recipe by Vegan Heritage Press at