Aquafaba Brownies

Use non-dairy chocolate for a vegan treat everyone will love.



  • ¼ cup (60 ml) coconut oil, plus extra for greasing pan
  • ¾ cup (90 g) all-purpose flour, or plain flour
  • 1 teaspoon baking powder
  • ½ cup (75 g) bittersweet chocolate chips, 60-70% cacao works best
  • ½ cup (80 g) brown sugar
  • ¼ cup (60 ml) maple syrup
  • 1 pinch salt, optional
  • ¾ aquafaba, 1 can , no salt added
  • ¼ teaspoon cream of tartar
  • ¾ cup (115 g) bittersweet chocolate chips, 60-70% cacao works best


  1. Preheat oven to 350°F (175°C). Grease a 9x9 inch (22cm x 22cm) square baking pan with coconut oil and set aside.
  2. Place the flour and baking powder into a medium bowl and stir to incorporate. Set aside.
  3. Place 1/4 cup coconut oil, 1/2 cup bittersweet chocolate chips, brown sugar, maple sugar, and a pinch of salt in a small sauce pan and melt over medium-low heat. Stir to combine and once combined, remove from the heat and cool to room temperature.
  4. Once cooled, stir chocolate mixture into flour mixture just until combined and set aside.
  5. Place aguafaba and cream of tartar into the Aer® Disc container and secure the lid. Start the blender on its lowest speed,, slowly increase to Variable 7 and blend for 35 to 45 seconds or until a stiff aguafaba fluff is created.
  6. Place all the aguafaba fluff into the chocolate flour mixture and fold to incorporate, being careful not to deflate the mixture. Gently pour the mixture into the prepared square baking pan. Sprinkle with 3/4 cup of bittersweet chocolate chips.
  7. Place in preheated oven and bake for 45-55 minutes or until a toothpick comes out clean. Let cool to room temperature before cutting and serving.