Extra Nutty Vegan Fudge Brownies {gf}

Light is so incredibly important in photography. Not just any light, mind you. Not harsh, bright sunshine, not blue shadow, either. The right light – soft, natural, filtered light reigns supreme and is hard to come by, at least in my house. For several months, I’ve used a corner by the kitchen as my “studio” when shooting a blog post. It has been convenient, but not ideal. There has been the smallest of windows where the subject is lit by indirect light, and before shadows fall. Hence, most of my pictures have had an unmistakable shade of blue.

Extra Nutty Vegan Fudge Brownies {gf}Extra Nutty Vegan Fudge Brownies {gf}Extra Nutty Vegan Fudge Brownies {gf}

Not anymore. I’ve moved back to my previous site, out in the sunroom, where there is light coming down through the skylight, through the front door, through the windows at the back; everywhere you can imagine, there is light. This is a very good thing. Not one to pause for reflection, I set out to prove that this was going to work. The sun was shining, I had some time to myself, and didn’t want to waste it. I also had a can’s worth of pink bean liquid left over from making dinner the other night, and figured it was time to make brownies again.

Extra Nutty Vegan Fudge Brownies {gf}Extra Nutty Vegan Fudge Brownies {gf}Extra Nutty Vegan Fudge Brownies {gf}

This time with gluten-free flour and lotsa nuts! Finding inspiration in Joy the Baker’s Extra Nutty Brownies, I attempted a vegan version, using aquafaba. If you haven’t already heard, aquafaba is the new magic; the liquid from a can of beans that can mimic the properties of egg whites. Using my own vegan brownie recipe as the starting point, I followed Zsu Dever’s lead and added more flour for a more robust result. Finally! These were what I’d been meaning to make all along. The others were merely a distraction along the way.

Extra Nutty Vegan Fudge Brownies {gf}Extra Nutty Vegan Fudge Brownies {gf}

Extra Nutty Vegan Fudge Brownies {gf}
Fudgy, salty, sweet and crunchy – these are everything a brownie should be, and more!

Makes 9 large or 16 small

3 tablespoons olive or coconut oil
100g (3 ½ oz) dark (70%) chocolate, roughly chopped
¾ cup caster (super-fine) sugar
9 tablespoons (180ml/ 6 fl oz.) aquafaba (equiv. 3 eggs)
¼ teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup plain (all-purpose) gluten-free flour (e.g. Bob’s Red Mill or White Wings)
¼ cup unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
Mixed whole nuts, such as walnuts and peanuts, roughly chopped
Gluten free pretzels, roughly chopped
Sea salt for sprinkling (optional)

Preheat oven to 180 degrees Celsius (350F). Grease and line a 20cm (8-inch) square cake tin with baking paper, allowing excess paper to hang over two sides of the pan, creating handles, for easy removal after baking.

Whisk flour, cocoa, baking powder and salt together in a large bowl. In a medium, heat-proof bowl set over a pot of simmering water, warm the olive oil and dark chocolate together over low heat, stirring until the chocolate is completely melted and smooth. Set aside to cool slightly.

Wet a paper towel with vinegar, and use it to wipe the inside of a large mixing bowl. This will ensure that there is no oily residue from previous bakes that will interfere with creating a decent meringue.

Place aquafaba and cream of tartar into the bowl of an electric mixer and beat with whisk attachment on high speed for about 3 minutes or until thick and frothy. Gradually add sugar, one tablespoon at a time, beating constantly for about 5 minutes or until a thick and glossy mixture forms. When you remove the beaters, the meringue should make stiff peaks. Beat in vanilla extract until combined.

Sift flour mixture into aquafaba mixture, and fold through gently using a large flat spatula. Add in melted chocolate and continue folding until no flour streaks are visible.

Scrape batter into prepared tin, sprinkle with chopped nuts and pretzels and bake for 25 minutes or until edges are set but centre is still fudgy. Sprinkle with sea salt flakes while still warm, and then set aside to cool completely before removing from tin.

Cut into squares with a sharp knife. Enjoy!

Adapted from my Vegan Aquafaba Brownies

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #redhotcentre!

4 thoughts on “Extra Nutty Vegan Fudge Brownies {gf}”

  1. The first time I whipped up kidney bean aquafaba (very recently) I ran around the house making everyone look at the pretty natural pink on the beaters.
    Wow these brownies! They remind me of trail mix, the good kind with a generous amount of chocolate chips, but much better because you can slice them right up and munch away.

    1. Yes, Diane! I was going to call them ‘loaded’ brownies – anything you want to want to add would be superb!

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