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Vegan brownies
30 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 195
  • Fat about 12g
  • Carbohydrates about 17g
  • Protein about 3g
This is needed
This is needed for 25 piece
  • 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
  • 50 g coconut oil
  • 200 g white flour
  • 1 tsp baking powder
  • 100 g walnut kernels, coarsely chopped
  • 100 g pecan nuts, coarsely chopped
  • One square baking tray (approx. 23 cm), base lined with baking paper, sides greased.
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And that's how it's done
And that's how it's done
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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