This recipe comes to you with a nod to British politics this week! I’m not a big follower of the news, but even I couldn’t escape the ridiculous-ness of our very British PM being ambushed by his very own birthday cake!
These chocolate brownies have been ambushing me daily since I made them. They are just so deliciously gooey and chocolatey that they are irresistible – much like celebrating a birthing in lock down must have been for some!!!!
I on the other hand recalled a reel I did for Instagram crawling back into bed when I remembered that there was no need to get dressed on my Birthday – we were locked down! I'll repost it so check out my insta account if you need a laugh - it was the very first reel I ever made!
Feel free to substitue 2-3 hens eggs for the aqua fab is you're not vegan or haven't used aqua faba as an ingredient before, or give it a go. You'll be surprised at how amazing it is and let's face it, you're goignt to throw it away otherwise!
120g tiger nut flour – or use all gluten free flour if that’s all you have
60g gluten-free plain flour
40g gluten-free cocoa powder
120 ml aquafaba juice from chickpea can - unsalted chickpeas
270 g coconut sugar
1/2 tsp salt
1 tsp vanilla extract
1 tsp instant coffee powder
250 g dairy-free dark chocolate chips – keep 80g back to stir in later
120g almond butter
Preheat the oven to 180 degrees celsius fan. Line an 8x8 baking tin with baking paper.
Sift the flour and cocoa powder into a medium bowl. Add the salt.
Add the aquafaba and sugar into a separate bowl and whisk with an electric whisk or a hand held whisk until thick and glossy. You want it to make peaks when you take the blades out of the mixture.
Add the vanilla and coffee to the bowl with the aquafaba and sugar. Fold in with a spatula.
Place the chocolate (remembering to keep 85g back to stir in later) into a heatproof bowl and place it on top of a saucepan of hot (not boiling water) to melt. This is a form of bain marie. Once melted remove the bowl of chocolate and stir in the almond butter to cool it down.
Add the chocolate and almond butter mix to the aquafaba mix and fold with a spatula.
Fold in the flour and cacao mixture trying not to knock out too much air but ensuring it is combined completely.
Finally add the chocolate chips, mix thoroughly and pour into the lined tin.
Bake for 35-40 minutes or until a skewer inserted in the middle of the brownie comes out almost clean.
Allow to cool (30 mins to an hour depending on how hot your kitchen is) before slicing.