Ingredients 145 gr coconut oil 180 grams dairy free chocolate (I used 70.5%) 120 ml aquafaba (the water from a can of chickpeas) 150 gr sugar (you can use coconut sugar to lower the GI) 1 tsp vanilla extract 150 gr chickpea flour (I used roasted chickpeas grounded to a flour) 20 gr cocoa powder 1/2 tsp baking soda 90 gr dairy free chocolate chips
Instructions Preheat the oven to 150°C. Melt the coconut oil and chocolate chips over a bain-marie until completely melted.
Reserve. Insert the butterfly whisk in the TM bowl.
Add the aquafaba and the sugar in the bowl. Mix 1 minute, Speed 4. Add the vanilla extract and the melted chocolate & coconut oil. Mix 30 seconds, Speed 4. Remove the butterfly whisk. Sieve in the chickpea flour, cocoa powder and baking powder. Mix 30 seconds, Speed 5 or until the batter is fully mixed. Add the chocolate chips and mix anticlockwise for 15 seconds. Transfer the batter into a brownie tin (I use a silicon tin that I run under cold water before transferring the batter, to avoid the batter to stick to the bottom). Bake for 45 minutes.
Once cooked, check that a skewer comes out relatively clean. It might need a few more minutes if the skewer comes out still covered in batter. Check every 5 minutes until you're satisfied with the gooeyness. Once baked, remove from the oven and let it cool down completely in the tin (I know it's hard) before slicing. Enjoy!
The recipe can be done without a TM. Just whisk the aquafaba and sugar with a hand-held electric whisk and then stir in the rest of the ingredients with a spatula.