These veganized brownies are the perfect blend of fudgy and cakey – a little cakey around the edges and irresistibly fudgy in the center. Rich, chocolatey, and studded with walnuts and chocolate chips.
Preheat oven to 325 degrees F (160 degrees C). Line an 8x8-inch pan with parchment paper.
In a stand mixer, beat the Aquafaba (1/2 cup) and Brown Sugar (7/8 cup) on high until it becomes thick, shiny, and voluminous.
In a double boiler over medium heat, combine the Vegan Dark Chocolate Chunks (180 gram) and Coconut Oil (2/3 cup). Stir until completely melted and set aside to cool. For quicker cooling, place the bowl in an ice bath and stir constantly until the chocolate is no longer warm.
Sift together the Unbleached All-Purpose Flour (1 7/8 cup), Unsweetened Cocoa Powder (1/4 cup), Salt (3/4 teaspoon), and Baking Soda (1/2 teaspoon).
Gently mix the cooled, melted chocolate into whipped aquafaba and sugar mixture, followed by the Espresso (2 tablespoon), and then the dry ingredients.
Add the Walnut (1/2 cup) and Vegan Chocolate Chips (1/2 cup). Stir slowly until the batter is thick and well combined.
Pour batter into prepared pan and bake for 22 minutes, or until a toothpick inserted into the center comes out clean.
To make the magic shell, melt Coconut Oil (1 tablespoon) and Dark Chocolate (50 gram) in a double boiler or microwave. Drizzle over ice cream or brownie. Enjoy!