Easy eggless brownies
Easy eggless brownies
Hope you guys have had a good week and perhaps feel like a spot of weekend baking? If so I have a new recipe to offer up, which is super easy to make and guaranteed to brighten up your weekend. I made a tray of simple vegan brownies featuring a crackly top and a fudgy interior. I’ve resisted the temptation to add any nuts or extra chocolate to the batter as I wanted a simple, base recipe this time, but you can make them your own, of course.
Cos I’m in a bit of an indulgent mood this week, I’ve made no attempts to make these brownies healthy – so unlike me, I know! They are based on my last year’s recipe for flourless brownies, which are rather popular, but I used oil instead of nut butter and plain flour instead of almond flour. There is a bit of a debate in my house as to how sweet these guys should be. Duncan loves them as sweet as they are and says that if I am going all out I should go all out – you cannot argue with that – but…but I personally prefer them a touch (2 tbsp or so) less sweet. Sweetness is always up for a debate as it’s such an individual thing so adjust to your preference but please remember that sugar is responsible for so much more than just sweetness in baked goods, it provides moisture and structure, which are both crucial, especially in the absence of eggs.
What makes these brownies so good is the use of good old aquafaba, which I’ve been experimenting with pretty much since the inception of this blog and I’ve used it in countless recipes to great effect. For the newish or budding vegans amongst you, aquafaba is nothing to be scared of. If you can consume chickpeas (you can obtain it from other pulses too but I eat so many chickpeas that I’ve stuck with chickpea aquafaba), you are fine to consume aquafaba as it’s simply the water chickpeas have been cooked in. It is often traditionally consumed in many cuisines, where it is added to soups, stews and dips to thicken them and add a velvety texture. So don’t believe it when people tell you that it’s harmful – pulses are one of the healthiest things on the planet. While you can simply open a can or a jar of chickpeas, I find that it is so much better and cheaper to just make it yourself from dry chickpeas and if you cannot use it up straight away, you can always simply freeze it for later.
While some recipes, like this chocolate or peanut butter mousse, require aquafaba to be whipped to stiff peaks (which can take a bit of practice to get right), this recipe is way simpler and there are virtually no pastry skills required. Aquafaba simply needs to be foamy and frothy (see photos below), which happens within seconds so don’t be put off. Making brownies with aquafaba rather than flax (like this recipe) also has the advantage of there being no bits of flax getting stuck between your teeth. As you can tell, I am a big fan of this waste-free egg white replacer devised by a genius French tenor. It amuses me when people tell me ‘it’s gross’ – really? Do you realise eggs come out of a chicken’s bum?! – and I hope to encourage more and more people to use it for the sake of reducing waste, saving male baby chicks and helping our dying planet.
- 150 g / 5¼ oz vegan 70% cocoa dark chocolate
- 100 g / ½ cup odourless coconut oil (or vegan block)
- 120 ml / ½ cup aquafaba (chickpea brine), from a tin or from home cooked chickpeas
- 200 g / 1 cup sugar* (caster sugar gives you the crispiest outer shell, but coconut sugar works well too!)
- 160 g / 1¼ cups plain flour / all purpose flour**
- 50 g / scant ½ cup unsweetened cocoa powder
- ½ tsp salt
- ¼ tsp baking soda (GF certified if needed)
- ¼ tsp baking powder
- Place broken up chocolate and coconut oil in a metal or glass bowl suspended over a bain-marie / water bath. Melt very slowly (on a low heat) and make sure the bowl with chocolate does not touch the water underneath as chocolate does not tolerate intense heat.
- Preheat the oven to 180° C / 355° F. Line a 20 cm x 20 cm / 8 inch x 8 inch baking tin with baking parchment. Make the baking parchment stick out of the tin so that you’re able to remove the brownies from the tin a little easier.
- Whip aquafaba with an electric whisk until foamy (there is no need to achieve stiff peaks for this recipe).
- Gradually add sugar to the aquafaba, whisking well after each addition.
- Using a spatula, fold melted, lukewarm but not hot, chocolate and coconut oil mixture into the aquafaba mixture.
- Place a sieve over the bowl and sift through all of the dry ingredients in batches, mixing well until no cocoa or flour pockets remain. The batter should be fairly thick.
- Transfer the batter into the prepared baking tin and spread it into the sides and corners with a spatula.
- Bake on the middle shelf for about 23 minutes. Baking time depends on how fudgy you like your brownies and on your oven, but when it comes to brownies it’s better to underbake them than to overbake them***.
- Allow the brownies to cool down completely (!) before cutting with a sharp knife.
**Use 1 cup all purpose GF flour mix and ¼ cup tapioca starch for GF version.
***It’s hard to determine when brownies are cooked right due to the fact that they should be quite dense and wet inside. One way to get an idea is to insert a toothpick in the middle of the baking tray and if it comes out just a bit gooey (not overly wet), they are probably ready.
This recipe is based on my flourless brownie recipe.
How about a different type of sugar perhaps? Coconut sugar or demerara sugar, for example? You could technically use maple syrup but as it's a liquid type of sweetener that would require changes to the recipe and I haven't tested that so this is my best guess based on my baking experience. If you were to use ¾ - 1 cup of maple syrup in these brownies, I would simply halve the amount of aquafaba and they will probably need a slightly longer cook. Dates won't produce that shiny shell that good brownies are renowned for and again the recipe would a substantial adjustment. Hope this helps! x Ania
Gracias por la respuesta
I don't speak Spanish unfortunately. It depends on the recipe but usually it can be replaced with other liquid sweetener like brown rice syrup or agave syrup (however the amount may differ a little as they are not quite the same level of sweetness). This brownie recipe uses sugar so no problem here. x Ania
First time trying your recipes and it was delicious! We used a combo of cocoa butter and coconut oil and melted chocolate chips instead of using a baking bar and something about that combination made it very chewy and fudgy. Thank you for the great recipe! Looking forward to trying more! :)
Thanks, I'm glad you enjoyed these. Ania
Thank you very much once again for a successful easy to make recipe!
I have been exploring vegan chocolate brownie recipes for a while now and was very happy with texture of this recipe. It formed the perfect crust and seems to be a good combination of gooey/fudgy to appease any discerning chocolate brownie lovers tastes. I really appreciated your taking the time to respond to my Instagram tag and advice at how to manage the intensity of the chocolate flavour given the specific ingredients that I used. I am going to try this recipe again cutting down the raw cocoa powder I used to half the quantity, replacing it with plain flour. I look forward to experimenting further, but am very pleased with my first immediate results and simplicity of this recipe :-).
I haven't tried, but I think you are better off making a recipe that was designed using a different egg replacer, like this or that one. Hope that helps! Ania
PS: you do eat beans, right? Aquafaba is just the water they have been cooked in...nothing gross about that!
Thanks for this recipe.
While I do not have any food allergies, I have made the decision to not use any type of wheat flour or any kind of granulated sugar except for coconut sugar.
Also, I am experimenting with adding other natural sweeteners, such as - thoroughly processed Medjool dates(or other dates), apricots, cherries, and other dried,
reconstituted fruits made into paste in a processor and, once-in-a-while, maple syrup(but, very little). It'll be fun experimenting with these types of substitutions!