Aquafaba Vegan Chocolate Brownie


As I was hunting around for recipe idea inspiration, I came across the newish trend of aquafaba.  Have you heard of it? I’m sure if you are vegan or vegetarian even, you probably have come across this method which helps create recipes without using eggs.

Aquafaba, or chickpea brine, is the liquid from canned chickpeas, used as an egg substitute because of its function as an emulsifier, leavening agent, and foaming agent. Aquafaba means bean liquid which French chef Joël Roessel discovered could be used in recipes much like egg whites. The reason why the liquid mimics eggs are due to the saponins contained therein.  It really is a vegans ticket to enjoying dishes that they may not otherwise be able to.

Aquafaba successfully creates meringues, macaroons, nougat and other products that normally require the use of eggs, making them suitable for people with egg allergies, vegans and lacto-vegetarians.  I gave the theory a red hot go and created a Vegan Chocolate Brownie.  Alone, I could have easily eaten the whole batter without even baking it first. It was that delicious. Plus I didn’t have the worry of raw eggs to contend with that I would usually have in other batters.

Before you see the list of ingredients, let me tell you yes it does contain actual chickpeas (not just the juice). Not that you would ever guess it. It’s amazing how well the chickpeas add density to the recipe plus the added bonus of protein and nutrients. This dish an indulgence because it does have more sugar than most recipes I include on this site, so take it easy. This recipe is also gluten and dairy-free.

Aquafaba Vegan Chocolate Brownie


2/3 cup cooked chickpea juice (I used from a can)

1 cup cooked chickpeas

2 tsp natural vanilla paste

1/2 cup softened vegan butter

3/4 cup coconut sugar

4 tbs maple syrup

4 tsp xylitol (natural sweetener) or maple syrup

2 cup self-raising flour or gluten-free self-raising flour

3 heaped tbs raw cacao


1/2 cup mashed avocado

2 tbs raw cacao

3 tbs rice malt syrup or 2 tbsp xylitol



Preheat oven to 150-degree fan forced

1 Process the chickpeas and juice to a smooth paste.

2 Add the vanilla, butter, sugar and maple syrup and xylitol to the chickpea paste and stir until combined

3 Sift the flour and cocoa powder through and add to the wet ingredients. Stir well to combine

4 Spray a shallow medium non-stick baking dish and pour the batter into this and bake for 20-25 mins until the top is firm. The brownies will continue to firm as they cool.

5 Allow cooling on a wire rack. Meanwhile prepare the frosting by whisking together on high speed the avocado, cocoa and sweetener of your choice. Spread evenly over top and serve!


Have you tried aquafaba before?


Related Images:

Scroll to top