Ingredients

• 175g dark chocolate (70%)

• 1 tsp vanilla extract

• ⅔ cup peanut butter

• ⅓ cup water

• ½ cup aquafaba

• ⅔ cup brown sugar

• ⅓ cup plain flour

• ⅓  cup cocoa powder

• ½  tsp cinnamon

Preparation

1. Preheat oven to 200ºC and line a 10cm x 20cm baking tin. 

2. Melt the chocolate in a heatproof bowl over a pan of simmering water. 

3. Once melted, add the vanilla extract and peanut butter and mix through. 

4. Add water to the choc mixture to loosen the consistency. 

5. Meanwhile, whisk the aquafaba until it starts to foam up (approx 5 mins if using an electric whisk). 

6. Add ⅓ cup of sugar to the aquafaba whilst continuing to whisk until you get soft peaks. 

7. Now it’s time to bring it all together. Add the flour, cinnamon and remaining sugar, to the choc mixture. Mix until well combined. 

8. Mix in ⅓ of the aquafaba to the choc base to loosen the mixture. 

9. Fold through remaining aquafaba. 

10. Put into a tin and bake at 200ºC for 20 mins. 

Tips

Like most brownie recipes, the ingredients and quantities are pretty flexible. For example you could substitute the brown sugar for coconut sugar. Or use a different variety of flour.