Vegan brownies

Total time: 1hr 05m
Preparation Time: 30m

For 25 piece


Fanny - fannythefoodie

Nutritional Information

Contains 195 Kcal, 3g Protein, 17g Carbohydrates, 12g Fat


  • Aquafaba
  • 1 tin chickpeas (approx. 240 g), only the liquid
  • Brownie mixture
  • 160 g sugar
  • 0.25 tsp bourbon vanilla powder
  • 1 pinch salt
  • 300 g dark chocolate (vegan), chopped
  • 1 tsp baking powder
  • 200 g white flour
  • 50 g coconut oil
  • 100 g walnut kernels, coarsely chopped
  • 100 g pecan nuts, coarsely chopped
  • Utensils
  • One square baking tray (approx. 23 cm), base lined with baking paper, sides greased.

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  • Aquafaba

    Drain the chickpeas, retaining at least 150 ml of the liquid (aquafaba). Use the chickpeas later in a salad or stew.
  • Brownie mixture

    Using the whisk attachment on a hand mixer, beat the retained aquafaba (150 ml) with the sugar, vanilla and salt until fluffy but not stiff. Melt the chocolate with the coconut oil in a bain-marie. Allow to cool slightly, stir into the fluffy mixture. Mix in the flour, baking powder and nuts. Transfer the brownie mixture to the prepared tin.
  • Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool completely, cut into approx. 25 squares.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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