Fudgy and Rich Eggless Brownies
Servings 16 brownies
Cost 5
Ingredients
- 1 ⅓ cups all-purpose flour (175 grams)
- ⅜ teaspoon salt
- 6 tablespoons unsweetened process cocoa powder (36 grams)
- 8 tablespoons unsalted butter, cut into chunks (114 grams)
- 1 ½ cup semisweet chocolate chips, divided use (170 grams) and (84 grams)
- 1 ½ teaspoons vanilla extract
- ½ cup aquafaba, from salted chickpeas (120 grams)
- 1 ½ cups sugar (295 grams)
- ¾ cup broken Oreos
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8-inch square metal pan with parchment paper or foil or a combo of both. If using foil, grease the foil.
- Whisk together the flour, salt and cocoa powder. Set aside.
- In a saucepan, heat half of the butter over medium until it just barely starts to turn brown and fragrant. Reduce heat to low and add 1 cup of chocolate chips. Stir until the chocolate chips begin to melt, then add remaining butter and stir over the lowest heat until smooth. Remove from heat and add the vanilla extract.
- In the bowl of a stand mixer with the whisk attachment (or with a handheld electric mixer), beat the aquafaba and sugar until thick and glossy.
- With a heavy duty scraper, fold the chocolate mixture into the aquafaba mixture until evenly blended, then add flour mixture and stir until batter is smooth. It will deflate quite a bit as you stir.
- Make sure the batter has cooled, then stir in the reserved ½ cup of chocolate chips and the Oreos. Scrape batter into the pan and spread evenly.
- Bake the brownies for 35 to 38 minutes or until a meat thermometer inserted in the center tops out just around 200F to 205F. The batter will still seem very fudgy in the center, but the sides will appear more done. The brownies will firm as they cool. You can't rely on the toothpick test for these, unfortunately.
- Let the brownies cool at room temperature for about 40 minutes, then transfer to the refrigerator and chill for several (at least 4) hours. This helps set the chocolate and improves the texture.
- Remove the brownies from the pan and peel away the parchment. They will be very thick. Cut into squares or bars and serve cold or at room temperature.