150 g / 5.30 oz vegan 70% cocoa dark chocolate
120 ml / ½ cup aquafaba (chickpea brine), from a tin of chickpeas
200 g / 1 cup sugar, I used a natural sweetener made from stevia
180 g / ¾ cup 100% natural peanut butter
2 tbsp water or plant milk (I used almond milk)
150 g / 1½ cups finely ground almonds / almond flour
70 g / ¾ cup cocoa powder
½ tsp salt
1 tsp baking soda
chopped nuts (I used hazelnuts), for decoration (optional)
Melt the chocolate very slowly over a saucepan of hot water.
Preheat the oven to 175° C / 345° F. Line a 20 cm x 20 cm / 8 inch x 8 inch baking tin with baking parchment. Make the baking parchment stick out of the tin so that you’re able to remove the brownies from the tin a little easier.
Whip aquafaba with an electric whisk until foamy
Gradually add sugar to the aquafaba, whisking well after each addition.
Using a spatula, fold melted, lukewarm but not hot, chocolate into the aquafaba and sugar mixture.
Fold in peanut butter and 2 tbsp of water or plant milk.
Add in all the dry ingredients in batches, mixing well until no cocoa or almond meal pockets remain. The batter should be very thick.
Transfer the batter into the prepared baking tin and spread it into the sides and corners with a spatula. Sprinkle with chopped nuts if using. Bake on the middle shelf for about 25 minutes. Allow the brownies to cool down completely before cutting with a sharp knife.