1 cup (240 g) vegan chocolate
1 cup (125 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup (60 ml) aquafaba, chickpea brine, room temperature
1 cup (220 g) packed vegan brown sugar
3 tablespoons (45 ml) sunflower oil
1 teaspoon vanilla extract
Preheat the oven to 350°F (175°C, or gas mark 4). Line a 8 x 8-inch (20 x 20-cm) brownie pan with parchment paper.
Place the chocolate chips in a double boiler or in a heatproof bowl over a pot of boiling water. Mix with a silicone spatula and melt until smooth. Take the chocolate off the heat and set aside.
Add the flour, baking soda and salt into a big mixing bowl. Mix together well.
In a separate medium mixing bowl, whisk the aquafaba until it becomes foamy and white. Add the brown sugar, oil and vanilla. Whisk to combine.
Fold in the melted chocolate.
Pour the wet ingredients into the dry ingredients. Mix until the batter comes together. It will be thick.
Turn the batter out into the brownie pan and press it to the edges; even it out, using a silicone spatula, a small measuring cup, or a glass.
Bake for 20 to 25 minutes, or until a tester comes out clean.
Let the brownies cool in the pan for ten minutes.
Lift the brownies out by the parchment, place them on a cooling rack and cool completely before cutting into squares.