Chickpea Brownies with Aquafaba Meringue
By Tastemade
Published on 18 January 2022
Chickpeas and chocolate. It’s crazy, but it actually works. Take this brownie recipe by Tastemade as proof.Time and servings
55 minsTotal time
55 minsPrep time
Ingredients
- 1 400g tin chickpeas, chilled in the fridge overnight
- 125 g of almond butter
- 175 ml of maple syrup
- 1 tbsp of vegetable oil
- 2 tsp of vanilla extract
- 35 g of self-raising flour
- 25 g of cocoa powder
- 0.25 tsp of fine salt
- 100 g of chocolate chips
- 75 g of caster sugar
- 1 tsp of vanilla bean paste
- 1 large pinch of cream of tartar
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4. Drain the chickpeas, reserving the chilled brine for later. Put the chickpeas into a food processor along with the almond butter, maple syrup and vegetable oil. Blend together until smooth, then add in the vanilla, flour, cocoa powder and salt. Blend again until smooth, scraping down the sides when necessary.Step 2
Fold most of the chocolate chips into the mix (do this by hand, don’t blend in the processor), then tip the mixture into a lined baking tray measuring approx. 20cm x 20cm. Don’t be tempted to use a larger baking tray and you want these to be thick and fudgy. Sprinkle over the remaining chocolate chips, then bake for 20 mins.Step 3
Remove from the oven and allow to cool to room temperature.Step 4
For the meringue topping, measure out 75ml of the chilled reserved aquafaba in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for a couple of mins, or until the liquid is thick and foamy.Step 5
Add the sugar, vanilla pasta and cream of tartar, then continue whisking on high for 8-10 mins or until stiff peaks form.Step 6
Spread this mixture on top of the cooled brownie, using the back of a spoon to make nice swirls and peaks.Step 7
Use a blowtorch to scorch the meringue in places (be sure not to burn it!) then cut the brownie into 8 squares. Enjoy right away.