Vegan and gluten-free chickpea brownie

*Liquid in canned chickpeas is aquafaba. Package label usually shows net and drained weight. You don't need all aquafaba. Chickpeas need to be blended with aquafaba. So, simply drain only PART of can.

Example: if net weight is 310 g and chickpea weight is 171 g, then you need to drain 49 g aquafaba.

Steps

1. Drain part of aquafaba

2. Prepare remaining ingredients

Separately mix allulose, sucralose, and vanillin.

Separately mix all remaining dry ingredients: cocoa, flour, starch, salt, coffee, baking powder, baking soda, and xanthan gum.

Measure glycerin.

3. Blend chickpeas with aquafaba, water, and sweeteners

Very thoroughly, at max speed, blend chickpeas, aquafaba, water, allulose, sucralose, and vanillin for 1–2 minutes.

Mass should be as smooth as possible without any clumps.

4. Add remaining dry ingredients in portions and mix batter

Best way is to mix with mixer at medium speed, adding ingredients in portions.

5. Add glycerol

And once again thoroughly mix with mixer.

Batter should be slightly thicker than pancake batter. It should slowly fall off spatula.

6. Transfer into baking pan

I used 18 cm pan.

7. Bake

Bake in preheated oven at 170°C for 35–45 minutes no fan.

Brownie is ready when temperature inside (in center) reaches 95–97°C.

8. Cool completely

Brownie must cool COMPLETELY!