Chickpea Brownie
Ingredients:
- 1 (248ml) can chickpeas, drained (reserve the aquafaba) (about 3/4 cup or 130-150g chickpeas)
- Aquafaba from the can (about 1/4 cup or 60ml)
- 1/4 cup almond butter (or sunflower seed butter for nut-free)
- 1/4 cup maple syrup
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/4 cup dark chocolate chips (dairy-free for vegan, optional)
- 1 tbsp non-dairy milk (e.g., almond, oat, or coconut milk)
- 1/4 tsp cream of tartar (optional, for stabilizing aquafaba foam)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (180°C). Line a muffin tin with 4-6 cupcake liners or grease the wells lightly with oil.
- Drain Chickpeas: Drain the chickpeas, reserving the aquafaba (liquid) in a separate bowl. You should have about 1/4 cup (60ml) of aquafaba. Set the chickpeas aside.
- Whip Aquafaba: In a clean bowl, whip the aquafaba using a hand mixer or stand mixer on high speed. Add 1/4 tsp cream of tartar (if using) to help stabilize the foam. Whip for 3-5 minutes until it forms soft peaks (like whipped egg whites). This may take longer depending on the aquafaba’s consistency. Set aside.
- Blend Brownie Base: In a food processor, combine the drained chickpeas, almond butter, maple syrup, cocoa powder, vanilla extract, baking powder, baking soda, salt, and non-dairy milk. Blend until completely smooth, scraping down the sides as needed. The batter will be thick but creamy.
- Add Chocolate Chips: Fold in half of the chocolate chips (2 tbsp) into the batter with a spatula, reserving the rest for topping.
- Fold in Aquafaba: Gently fold the whipped aquafaba into the brownie batter in 2-3 additions using a spatula. Use a light, sweeping motion to avoid deflating the foam. The batter will become slightly lighter and fluffier.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 to 3/4 full (should make 4-6 cupcakes). Sprinkle the remaining chocolate chips on top of each cupcake.
- Bake: Bake for 18-22 minutes. The tops should look set and slightly cracked, and a toothpick inserted in the centre may come out slightly fudgy. Avoid overbaking to maintain moisture.
- Cool: Let the brownie cupcakes cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool.
- Serve: Enjoy warm or at room temperature! Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Tips:
- Makes 2 large cupcakes or 4 small ones. Adjust recipe as needed.
- Be gentle when folding the aquafaba into the batter to preserve the airiness. Overmixing will deflate the foam and make the brownies denser.
Coconut Caramel Sauce
Ingredients:
- 1 (13.5 oz or 400ml) can full-fat coconut milk
- 3/4 cup coconut sugar
- 1/2 tsp salt
- 1 tsp cornstarch + 1 tbsp water (for slurry)
Instructions:
- Combine Ingredients: In a medium saucepan, whisk together the coconut milk, coconut sugar, and salt. Place over medium heat and stir until the sugar dissolves completely.
- Simmer: Bring the mixture to a gentle simmer, then reduce the heat to low. Simmer for 10-12 minutes, stirring occasionally. The mixture will reduce slightly and begin to thicken. Be careful not to let it boil rapidly, as this can cause separation.
- Make Cornstarch Slurry: In a small bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry. Stir until smooth.
- Thicken the Caramel: Slowly pour the cornstarch slurry into the simmering coconut mixture, stirring constantly. Continue to simmer for 1-2 minutes, stirring, until the caramel thickens to a syrupy consistency. It will thicken further as it cools.
- Cool and Serve: Remove from heat and let the caramel cool slightly before using. It will be pourable when warm and thicker when cooled. If it thickens too much, you can reheat it gently with a splash of water or coconut milk to loosen it.
- Store: Transfer to a jar or airtight container. Store in the fridge for up to 1 week. Reheat gently before serving if needed.
Tips:
- Texture: If you prefer a thinner caramel, reduce the simmering time slightly or skip the cornstarch slurry. For a thicker caramel use more cornstarch, up to 1 tbsp.
- Flavour Variations: Add 1/2 tsp vanilla extract for extra depth or a pinch of cinnamon for warmth after removing from heat.
- Uses: Drizzle over your chickpea brownie, use as a dip for fruit, or stir into oatmeal or coffee for a caramel twist.
- Coconut Milk: Full-fat coconut milk works best for a creamy texture. If using light coconut milk, the caramel may be thinner and less rich.
