Vegan Brookies
Try this Vegan brookies recipe, or contribute your own.
Try this Vegan brookies recipe, or contribute your own.
- 1/2 tsp baking powder
- 1 tbsp melted coconut oil
- 130 g / 4.5 oz dark chocolate (i used 70% cacao)
- 45 g / scant 1/2 cup hazelnuts* ground finely ( 1/2 cup hazelnut flour)
- 30 g / 1/4 cup buckwheat flour
- 15 g / 2 tbsp cornflour / cornstarch
- 1/4 cup + 2 tbsp / 90 ml aquafaba
- 90 g / 3/8 cup caster sugar
- chopped hazelnuts for decoration (optional)
- Carbohydrate 0.217324073633158 g
- Cholesterol 0.181481481113284 mg
- Fat 0.0399259258449226 g
- Fiber 0 g
- Protein 0.150175925621243 g
- Saturated Fat 0.02486296291252 g
- Serving Size 1 1 Serving (39g)
- Sodium 4.76388887922371 mg
- Sugar 0.217324073633158 g
- Trans Fat 0.00204166666252445 g
- Calories 2 calories
Step-by-step
- Break up chocolate with your hands – or hit an unopened packet against your workbench a few times for a sort of therapy.
- Place chocolate and coconut oil in a glass bowl over a water bath (bain-marie). Make sure the bowl doesn’t touch the water. Simmer on a very low heat until the chocolate has melted. Give the mixture a good stir and take the bowl off the heat to cool down.
- Place ground hazelnuts, cornflour / cornstarch, buckwheat flour and baking powder in a small bowl. Mix very well.
- Pre-heat the oven to 175° C / 345° F. Line a baking tray with a piece of baking paper.
- In a clean metal or glass bowl whip aquafaba until you get stiff peaks. It is very important that the bowl has no grease residue as this will prevent the aquafaba from reaching stiff peaks. Once the aquafaba is at the stiff peaks stage (turn the bowl upside down, if aquafaba does not slide down at all, it means that it has reached stiff peaks) start adding sugar very gradually, half a tablespoon at a time, whipping well after each addition.
- Gradually (and gently so that you don’t knock too much air out of the whipped aquafaba) fold flour and baking powder mixture into whipped aquafaba with a spatula or a spoon.
- Next, incorporate melted chocolate slowly until you achieve an even looking batter.
- Spoon the batter onto the prepared baking tray. I went for 9 large cookies, but you can make 12 smaller ones instead. Decorate the tops with chopped hazelnuts (if using) or sprinkle with some salt.
- Bake for about 10 (smaller ones) to 12 minutes (larger ones). Remove the tray from the oven and allow the cookies to cool down completely before eating (they may be a little fragile until they are cool). Your cookies will end up with lots of little cracks on the surface (like you get on top of a brownie). Mine didn’t as I accidentally used too little sugar for the photographed batch.
My Unexpected Vegan Brookie Adventure: A Deliciously Simple Recipe
As a busy working mom, finding time to bake is a luxury, not a given. But let me tell you, the aroma of warm, gooey brookies wafting through my kitchen recently was worth every stolen moment. I’d stumbled upon this vegan recipe, and frankly, I was skeptical. Vegan baking? Could it actually taste good? Could it be simple enough to fit into my already crammed schedule? The answer, my friends, is a resounding YES!
What started as a simple experiment quickly transformed into a culinary triumph. This wasn't your average, complicated vegan recipe filled with obscure ingredients. This was straightforward, delicious, and incredibly adaptable. The simplicity was a game-changer; the entire process, from melting the chocolate to the final bake, took less than an hour. And let me tell you, the result was far beyond what I anticipated. The brookies were rich, decadent, and possessed that perfectly crackly top characteristic of a good brownie, but with a delightful cookie-like texture.
The Magic of Aquafaba
I'll admit, I was initially hesitant about using aquafaba (the liquid from canned chickpeas). It sounded…odd. But trust me on this one. This liquid is a vegan baking miracle, creating a light and airy texture, a perfect substitute for egg whites. The process of whipping the aquafaba until stiff peaks formed was oddly satisfying – a little mini-workout in the kitchen! And believe me, getting those peaks right is crucial; it's the key to the perfect brookie texture.
Adaptability is Key
One of the best things about this recipe is its flexibility. While the recipe provides a guideline, don't be afraid to experiment! Feel free to add different nuts, chocolate chips, or even dried fruits. The beauty of baking is the ability to personalize, and this recipe perfectly lends itself to creativity. I’ve already experimented with adding a swirl of peanut butter, and let me tell you, the results were divine. The possibilities are endless!
More Than Just a Treat
Beyond the deliciousness, this recipe represents something more to me. It's a testament to the power of simple recipes, the joy of creating something delicious from scratch, and the surprising versatility of ingredients we might often overlook. It reminds me that even in the midst of a busy life, carving out time for a little culinary adventure can be incredibly rewarding, and that even the simplest recipes can hold immense satisfaction.
This vegan brookie recipe isn't just about baking; it's about embracing simplicity, celebrating creativity, and sharing the joy of delicious, homemade treats with those you love. Give it a try, and I promise you won't be disappointed. So, what are you waiting for? Let the baking begin!
Ingredients I Used:
- 1/2 tsp baking powder
- 1 tbsp melted coconut oil
- 130 g / 4.5 oz dark chocolate (I used 70% cacao)
- 45 g / scant 1/2 cup hazelnuts* ground finely ( 1/2 cup hazelnut flour)
- 30 g / 1/4 cup buckwheat flour
- 15 g / 2 tbsp cornflour / cornstarch
- 1/4 cup + 2 tbsp / 90 ml aquafaba
- 90 g / 3/8 cup caster sugar
- chopped hazelnuts for decoration (optional)
