Have you ever taken a bite of a dessert and thought “Wow, this is way too chocolatey and ooey gooey?”
Yeah, neither have I.
Earlier this week I came across a recipe that Hannah from the Bittersweet blog shared on her Instagram. It was a recipe for brownies that use aquafaba. If you are new to veganism or have somehow just missed the memo: aquafaba is the magical juice that you get from a can of chickpeas. (Yes, that stuff you normally strain out and dump down the drain. Stop doing that, alright?) Aquafaba has some similar properties to egg whites and can be whipped up like meringue or folded directly into batters to create all kinds of desserts that are normally difficult to veganize. I’ve even seen some people using it to create mayonnaise, but I haven’t personally tried that one yet. This was my first time using aquafaba in brownies before and I was pleasantly surprised with the results.
If Fuzzy Wuzzy had a brother named Fudgy Wudgy, he would love these brownies.
What are some of your other favorite uses for aquafaba? Even more importantly, are you a fudgy or cakey brownie person?