Double Chocolate Brownies

vegan, soy-free, nut-free (potentially)

Adapted from a recipe by Fried Dandelions
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Calling all chocolate fans! These are incredibly rich, moist, and fudgy with a crisp top...to me that's the perfect brownie description! No one would ever guess the special ingredient that gives them this amazing texture, something that usually goes down the drain: aquafaba (i.e. the juice from a can of beans)! Clean up is a breeze as it only takes a saucepan, a baking pan, and a handful of measuring tools. 

Yield: 9-16 brownies / Prep time: 15 min / Total time: 50 min

Ingredients:​

• 1/4 cup (54 g) coconut oil plus extra for greasing the pan
• 1/2 cup (3 ounces or 85 g) dairy-free semi-sweet chocolate chips
• 1/2 cup (100 g) brown sugar
• 1/4 cup (85 g) maple syrup
• pinch of salt
• 1/2 cup (106 g) aquafaba liquid from a can of beans (chickpeas or black beans work well)*
• 2 teaspoons (8 g) vanilla extract
• 1/2 teaspoon (1 g) cinnamon
• 2 teaspoons (5 g) instant coffee powder
• 3/4 cup (90 g) all-purpose flour

Optional Add-ins:

• 3/4 cup (4 1/2 ounces or 128 g) dairy-free semi-sweet chocolate chips
• ​1/2 cup (75 g) chopped walnuts

Directions:

1. Preheat your oven to 350 degrees. Grease an 8 inch baking pan with extra coconut oil OR simply line with parchment paper and set aside.
2. In a medium sauce pan over medium-low heat, melt chocolate chips and coconut oil.
3. When melted, remove from heat. Add in brown sugar, maple syrup, and pinch of salt, and whisk together.
4. Measure out the aquafaba, and whisk with a small whisk/fork until slightly foamy.
5. Pour the aquafaba into the pan and whisk together.
6. Add vanilla, cinnamon and instant coffee and whisk to incorporate.
7. Add the flour to the pan and mix well. Fold in the optional 4 1/2 ounces of chocolate chips and walnuts.
8. Pour the brownie batter into the prepared pan. Bake until top is firm around the edges, about 27-35 minutes depending on the type of pan used. Metal pans cook much faster than glass or ceramic ones. 
9. Remove from oven and allow to cool for about an hour before slicing and serving.**

*Aquafaba, literally "bean water" (doesn't aquafaba sound better?) is the thick  starchy liquid made from cooking beans. It has a remarkable ability to foam, bind, emulsify, and thicken much like eggs do, and can even whip up to form fluffy vegan meringue. Read more here.
**Store leftovers in an air-tight container in the refrigerator. For extended storage of up to a couple of months, seal tightly and freeze.