I hadn’t planned to share or post this recipe because it is just my own adapted version of a recipe. Also i wasn’t so sure whether they were good or not… i.e i liked them, but that doesn’t mean that everyone else will like them hahah. I had planned to bring the cookies and brownies i made to a friends dinner party i was going to, but ended up with so much stomach pain and anxiety that i had to cancel going – which was unfortunate. But also i don’t have anyone elses opinion or second review on these brownies hahaha….
HOWEVER, they tasted even better the next day (i.e after being frozen and reheated)… so i would almost recommend doing that!! Also be warned…. it is easy to eat 2… or like 6 pieces at once haha!
So the original recipe is from HERE – if you don’t feel like failing or having a 50/50 that it turns out ok, go for the original recipe… or feel free to try the version i made and hope for the best 🙂
220g white flour
1/2tsb baking powder
c.a 6tbsp cacao… or do like me and just pour as much as you desire!
c-a 5-6tbsp sugar (not so sure how much i used – i just poured)
1-2 handfuls chocolate chips
c.a 90-1110ml water (note, can add espresso if you want some coffee taste)
c.a 80ml oil (alternatively melted margarine)
Pinch of salt
Pinch of vanilla sugar
Preheat oven to c.a 200 degrees celsius.
Grease your pan/tray/baking form with some oil or vegan margarine.
In a big bowl add the flour, baking powder, cacao powder, sugar and pinch of vanilla. Mix until well combined. Then add the aquafaba, water and oil and mix. If the mix is still too dry add a little more oil or water (the more oil the more moist the brownies will be. I.e better to add a little more oil rather than water!). It might take a few minutes to mix properly by hand – you can use an electric whisk if you like!
Lastly when the mix is similar to cake batter and it is not too try or too wet add chocolate chips – or walnuts, or both. Mix until well combined.
Pour the mix into the baking tray. Note, the mix will be rather sticky so you might have to use your fingers/two spoons to get it out of the bowl and spread equally in the pan.
Bake in the middle of the oven around 20-25 minutes. (Note, i wasn’t checking the time when i baked mine i just made sure it was cooked all the way through. The original recipe says 10-12 minutes, but mine definitely took longer than that to bake all the way through!).
Take out and let cool a few minutes before serving. Preferably with some whipped cream/coconut cream or some vegan ice cream 🙂
As you know by now i rarely weigh or measure my food…. which isn’t so good when you run a food/recipe blog because you can never give exact measurements or even the time it takes to cook hahaha. For me it is just trial and error, sometimes it turns out good sometimes it doesn’t but i almost always eat the food anyway, hahha.
For me, cooking isn’t about following recipes strictly. It is not science or chemistry, however i know many want exact measurements and exact weights and want to follow a recipe precisely… so i guess it is good that other recipe blogs are out there for that. For me… it is just about experimenting with food and baking, having fun, enjoying the food and not really caring about the exact measurements or instructions. This of course doesn’t always work so well when it comes to making buns or bread as that often requires an exact measurement and the right time for each ingredient so that it yeasts and turns out good…. but i don’t usually make bread or buns so often and when i do i try to follow recipes!!!