17 December, 2018
Chickpea Brownies using Aquafaba
Chickpea Brownies with Christmas fast approaching baking a brownie as a gift is something most of us look forward to. This is a gooey fudgy chocolate brownie just melts in the mouth.
This brownie is actually a vegan one
but since I lost my nerve the last moment and used ½ cup maida/all purpose flour so this is not technically a vegan bake.
An Update when I went to write this post I was under the impression that Maida/All-purpose flour is not allowed in Vegan food. I stand corrected. It is acceptable and the bake is Vegan. Thanks girls for correcting me.
To make this brownie I made aquafaba, the unsalted water after boiling cholay! I did not think I can pull it off but lo behold my brownie is so delicious.
I have heard Gayatri talk a lot about aquafaba and I copied it from her place (what else she is a master baker and master experimenter) but still, I could not believe my eyes when I whipped the aquafaba. Take a look it is so beautifully silkily beautiful.
I can think of so many more possibilities with this yum aquafaba. Don’t get me wrong I am not converting to a vegan diet (I love my fish a bit too much for that) but still new things that work are something’s that start the rusty gears into action.
Looks like I am growing older I have started rambling.
This Monday, yes Monday is the day #FoodieMondayBloghop post is due and this Monday we are doing #175 Christmas Special.
The reason I am talking about baking is that every year in December Srivalli has a Bake-a-ton where we post 3 times a week any baked item. This is the first time I am participating and since I have had absolutely no plans of joining in my bakes are all random.
There is another reason that I am doing a chickpea brownie I am hosting My legume love affair where any dish featuring legumes as the star ingredient is welcome. Can I request you to please check it up and post you delicious dishes in the link? Details are here.
These brownies are adapted from here.
- Serves: 16 pieces
- Preparation time: 15 minutes
- Cook time: 35 minutes
- 2/3 cup coconut oil
- 180 grams dark chocolate chopped
- 1/2 cup aquafaba
- 3/4 cup brown sugar
- 1 tsp vanilla essence
- 1 cup besan/ chickpea flour
- 1/2 cup maida/all purpose flour
- 1/4 cup cocoa powder unsweetened
- 1/2 tsp baking soda
- 1/2 cup chocolate chips optional
- Preheat oven to 150°C/325°F.
- Grease or line an 8x8inch baking tin. Set aside.
- Sift the besan, maida, cocoa and baking powder. Get rid of all lumps.
- Ina microwave safe bowl add the coconut oil and chopped chocolate.
- Melt the chocolate in the microwave in 30-second increments.
- Mix well after each period until the chocolate is smooth and melted. Let it cool.
- Take a large mixing bowl and using a hand-held electric mixer beat the aquafaba and the sugar together until thick and shiny.
- Add the vanilla and chocolate mixture and mix.
- Fold the besan, maida and cocoa mix until there are no streaks of the flour.
- Your batter will be thick stir in the chocolate chips. (I forgot).
- Transfer the batter into the prepared baking tin. Smoothen it out and bake for 35 minutes.
- Check if the brownie is done after 30 minutes.
- Your knife or toothpick may have a few crumbs when done.
- Let the brownies cool in their tin completely before slicing into.
In case this recipe inspires please tag me at #themadscientistskitchen!
Check out the other bloggers doing this Bake-a-thon
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