All Purpose Flour 1½ cup (188g) *be sure to weigh for accuracy or you may get a cake-like brownie!
Unsweetened Natural Cocoa Powder 1 cup (78g)
Baking Powder 1 teaspoon
Salt ¼ teaspoon
Vegetable oil 8 Tablespoons (118g)
Aquafaba 12 Tablespoons (177ml)
Flax meal 1 Tablespoon (8g)
Instant Coffee granules 1 teaspoon
Vanilla Extract 2 teaspoons (10ml)
Applesauce ½ cup (113g)
Granulated Sugar 2¼ cup (450g)
Instructions
Preheat oven to 350°F
Boil the aquafaba then add it to the flax meal & coffee granules in a large mixing bowl
In that same bowl, now add the sugar with the salt, oil, applesauce, cocoa powder and vanilla extract and whisk everything smooth to a glossy consistency.
Sift the flour and baking powder and then add it to the chocolate mixture in the mixing bowl, whisk smooth
Pour the batter into a greased and parchment lined¼ Sheet pan and bake in a preheated 350°F oven for 20 minutes
Then turn the oven down to 300°F for another 15minutes
Then turn the oven off and leave the brownie inside for another 5 minutes
Remove from the oven, cool in the pan then turn out onto a cooling rack or a cutting board, remove the parchment paper and ice with your choice of icing.
Notes
Fudge Brownie can be stored at room temperature for up to 4 days, for longer storage refrigerate for up to 1 week.
Freeze wrapped well for up to 1 month 3.5.3251
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/?p=2236