7ounces(200grams)dark chocolate bar55% to 75% cocoa content recommended
4ounces (½ cup)(120grams)vegan butter
½cup(120grams)aquafabathe water from a can of chickpeas
1cup(200grams)sugar
1teaspoonvanilla extract
½teaspoonsalt
1cup(150grams)all-purpose flour
¼cup(25grams)unsweetened cocoa powderbest if dutch processed
3tablespoons(45grams)dark chocolate chips
MELT CHOCOLATE
Preheat the oven to 350°F or 180°C. Butter an 8-Inch square pan and line it with parchment paper. Parchment should hang over the edges for east removal.
Coarsely chop the dark chocolate bar.
Add hot, almost boiling water to a pot and put a heat-resistant bowl over it. The bottom of the bowl should touch the hot water. Add in chopped chocolate and vegan butter.
Stir with a spatula until melted.
MAKE BROWNIE BATTER
To a large bowl, add sugar and aquafaba.
Beat with hand mixer for 3 to 5 minutes, until liquid is white, thick, and foamy.
Pour melted chocolate into white liquid, add salt and vanillaextract and whisk until combined (15 seconds)
Sift in flour and cocoa powder. Whisk gently, pulsing on and off with hand mixer, until combined. Scrape down edges of bowl.
BAKE VEGAN BROWNIES
Transfer brownie batter into prepared pan. Level it off and sprinkle with dark chocolate chips.
Bake at 350°C or 180°C for 30 minutes, then let cool down 30 minutes in the pan. Take out of the pan pulling parchment paper. Cool down well on wire rack before cutting into squares.
Serve on their own, with dairy-free vanilla ice cream, or vegan whipped cream.