Vegan Fudgy Cocoa Brownies Recipes

VEGAN FUDGY COCOA BROWNIES

Vegan Fudgy Cocoa Brownies image

Okay, these brownies can be addicting so beware. Each bite has a soft chewy velvety texture with a very fudgy chocolaty taste. To make my brownies vegan, I used kidney bean aquafaba (bean water) to replace the egg and vegetable oil to replace the butter. I thought there would be an awkward taste because kidney bean aquafaba (bean water) has a umami taste but it went undetected.

Provided by AquafabaTestKitchen

Categories Vegan

Time 27m

Yield 9 Squares

Number Of Ingredients 7

Ingredients

1/4 cup and 2 tablespoons vegetable oil
1/2 cup unsweetened cocoa powder
3/4 cup sugar
1/2 cup kidney bean water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt

Steps:

Preheat oven to 350°F. Grease an 8x8 square pan.
Drain the bean water from a can of kidney beans in a measuring cup. This kidney bean water will be used as an egg replacement.
In a medium bowl combine oil, kidney bean water, vanilla, cocoa powder and sugar. Stir until fully dissolved.
Stir in flour and salt until the flour is fully combine. Be careful not to overmix mix.
Spread in pan and bake for approximately 22 minutes or until the center is slightly set.
Cool completely then cut into 9 large squares.

Nutrition Facts : Calories 155.6, Fat 6.8, SaturatedFat 1.2, Sodium 66.3, Carbohydrate 24.8, Fiber 1.8, Sugar 16.8, Protein 1.6

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