1 cup coconut sugar
1/2 cup white sugar
¾ cup flour
¾ cup good quality cocoa powder (I used Saco dutch and natural blend)
2 Follow Your Heart eggs (see note on how to prepare here)
3 tablespoons aquafaba (the water from a can of chickpeas)
¾ cup Earth Balance
1/4 tsp kosher salt
1 teaspoon instant coffee
1/8 tsp cayenne
¾ cup semi-sweet chocolate chips
Preheat oven to 325°
Melt together butter and white sugar on stove until sugar is dissolved
Cool butter before adding to batter or it will cook the egg!
Beat aquafaba in mixing bowl until meringue-y and with soft peaks. If you don’t use a standing mixer you will be beating for a long time!
With a wooden spoon, fold in butter and sugar mixture and the rest of the ingredients except for FYH eggs. Then fold in the eggs.
The steps of melting together the butter and sugar and beating the aquafaba will help create the brittle, shiny tops on the brownies. If you don’t care, you can just replace the aquafaba with another Follow Your Heart egg and skip the melting step.
Either line a pan with parchment paper or grease it with butter.
Cook for 40 minutes.
Adapted from cooklikeyourgrandmother