Ingredients

The following ingredients have 4 Servings
  • 1/2 cup aquafaba (liquid from a can of chickpeas)
  • 1/4 tsp cream of tartar
  • 1 1/4 cup white sugar
  • 1 cup chocolate chips (I like semi-sweet)
  • 1/2 cup vegan butter
  • 2 tsp vanilla extract
  • 1 3/4 cup gluten free all purpose flour (I used Bob's Red Mill 1:1 baking flour)
  • 1 tbsp cornstarch
  • 6 tbsp cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chocolate chips (optional to mix in )

Instruction

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add your aquafaba to a bowl of a stand mixer along with the cream of tartar.
  • Beat on medium speed for about 5 minutes.
  • Meanwhile, whisk together the flour, cocoa, cornstarch, baking powder and salt. Set aside.
  • In a small bowl, add the chocolate chips and vegan butter. Melt in the microwave in 30 second intervals, stirring between each until fully melted.
  • Once the aquafaba looks foamy (it's ok if it doesn't have stiff peaks, just foamy is what we're going for), slowly beat in the sugar until fully incorporated.
  • Turn off the mixer and fold in the melted chocolate/butter and vanilla.
  • Fold in the dry ingredients until combined.
  • Fold in the chocolate chips if using, then spread into an 8x8 baking pan lined with parchment paper.
  • Bake for 38-45 minutes, depending on how fudgy you like them. I usually do around 42, but if you like them fudgy, bake for less time, or more well done bake for longer.
  • Let cool completely, then carefully slice into 16 squares and enjoy!