February 9, 2021

Aquafaba Peanut Butter Vegan Brownies

8:13 PM 0 Comments

I am not sure if I have ever posted a recipe using aquafaba but it is such a great trick to use for vegan baking!

Aquafaba is the liquids leftover from canned chickpeas and can be used as a binding ingredient or even a mousse/whip cream replacement!

It is creamy and frothy, tasting great in recipes but also on its own. In most recipes, you will need to whip it until it has formed soft peaks which can take a while so I recommend using a food processor or stand mixer. However, some recipes may called for just the liquid added straight in. This recipe uses the whipped version.

If you eat chickpeas often, this is an amazing hack so that you don't waste anything! If you don't often eat chickpeas, then I really recommend them. I've been on a chickpea loving spree lately and have been adding them to soups and other dishes.

These high in protein brownies are sure to please even the toughest of critics! They are so chocolately and fudgy you won't believe, they're made of chickpea water!

Aquafaba PB Vegan Brownies



180g dark chocolate (I used semi-sweet chocolate chips)

2/3 cup peanut  butter

1/3 cup soy milk

1/2 tsp almond extract

1/2 cup aquafaba

2/3 cup brown sugar

1/3 cup whole wheat flour

1/3 cup cocoa powder

1/2 tsp cinnamon

1/4 tsp salt

peanuts and chocolate chips for add-ins or toppings


1. Preheat oven to 370F. Prepare an 8x8 inch baking dish (mine is non-stick and was fine but you may need parchment paper and/or some oil)

2. Beat aquafaba until foamy and then slowly add in brown sugar. Keep beating until soft peaks formed. I used a handheld mixer and this took maybe 10 minutes. If you have a food processor or stand mixer this will be a lot better to use. Set aside.

3. Melt chocolate in a double broiler or microwave in a microwave safe bowl in 40 second intervals. I took mine out each time and stirred until it was ready and melted. I recommend using a large bowl as you will need to add more ingredients to the chocolate mixture but if you don't have one then just be prepared to transfer the chocolate mixture to another bowl.

4. Once chocolate is melted and smooth, stir in peanut butter and almond extract into chocolate. Then stir in soy milk slowly.  

5. In another bowl, mix flour, cocoa powder, cinnamon, and salt and then stir these dry ingredients into your chocolate mixture.

6. Next, fold in 1/3 of aquafaba mixture until combined and mixture looks lighter. Then in sections as you see fit (I did it 3 times you could do it all together but I find that a little hard) fold in the remaining aquafaba. until just combined, mixture should look glossy and thick.

7. Fold in the peanuts and chocolate chips now if you like or add them on top afterwards. 

8. Spread mixture evenly in your prepared pan and top with some peanuts and chocolate chips if desired.

9. Bake for 20 minutes until edges look browned and top is set, middle should still be a little fudgy

10. Allow to cool before cutting into squares and serve

Adapted from here