these are sooo damn good! a bit crusty on top, fudgy + soft on the inside and ohhh sooo chocolatey!

makes 12-15 squares

what you need

• 8 tablespoons  aquafaba (liquid from a can of chickpeas, use unsalted chickpeas)
• 1 ½ cups organic cane sugar
• 1 cup dark chocolate, roughly chopped
• ½ cup vegan butter, cubed
• 1 ½ cups all-purpose flour
• 5 tablespoons dutch process cocoa powder
• ¾ teaspoon fine sea salt
• 1 tablespoon pure vanilla extract
• 1.5-2 teaspoon espresso powder
• optional 1/4 cup dark or bittersweet chocolate chips, or finely chopped dark chocolate 

what you do

• Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper with  some overhang on the sides (this will make it easy to lift the brownies out of the pan). 
• Add the aquafaba and sugar to a large mixing bowl. Use an electric handheld mixer or a stand mixer on high speed and beat the mixture for 2 ½ to 3 minutes until thickened + glossy.
• Add in the vanilla, salt +  espresso powder and fold in until well combined.
• Add the chopped dark chocolate and cubed vegan butter to the bowl  and melt over double boiler or in microwave. add to the batter mixture.
• sift in flour + cocoa powder and fold until all traces of flour are gone. do not over mix!
• pour batter into lined baking pan. smooth surface with a spatula.
• bake for 34-36 minutes, or until a toothpick comes out clean. cool for 15 minutes in the pan then transfer with parchment paper to a cooling rack for another 20-30 minutes before slicing.
• Enjoy!