Fudgy Aquafaba Brownies | The Jewish Week | Food & Wine

Fudgy Aquafaba Brownies

Fudgy Aquafaba Brownies

Fudgy Aquafaba Brownies (Photographs by Penny De Los Santos)

1 batch

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½ cup aquafaba

1 cup all-purpose flour

¾ cup natural unsweetened cocoa powder

¼ teaspoon fine-grained sea salt

¼ cup baking powder

½ teaspoon espresso powder (optional but encouraged)

1 ¼ cup granulated sugar

½ cup unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract

  1. Preheat oven to 350° F
  2. Line an 8-inch-square baking dish with parchment sling-two pieces of parchment going in opposite directions with an overhang over the edges of the pan- so you can easily lift the brownies out. Alternatively, line the bottom and sides with aluminum foil.
  3. Place the aquafaba in the bowl of a stand mixer and whip, using the whisk attachment on medium speed, until the aquafaba gets foamy, and then on medium-high speed until it gets thick and very foamy, and soft peaks form- 10-20 minutes. Once you get soft peaks, stop whipping. Just as with egg whites, it is possible to overwhip aquafaba and have it deflate.
  4. Meanwhile, whisk together the flour, cocoa powder, salt, baking powder, espresso powder (if using) and sugar in a medium-size bowl.
  5. Gradually add about half of the combined dry ingredients to the aquafaba, stirring each time to gently combine. Mix in the butter and vanilla extract. Then gradually add the remaining dry ingredients and stir until just combined-it will be a thick batter.
  6. Evenly spread the batter in the prepared dish and bake until the brownies look set and the edges are just starting to pull away from the sides of the dish, 30 to 35 minutes.
  7. Let cool in the dish, then remove and cut into 16 or 25 squares. Any leftover brownies can be stored at room temperature in an airtight container.

Excerpted from Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals by Lindsay-Jean Hard (Workman Publishing). Copyright © 2018. Photographs by Penny De Los Santos.