OGGS® Gooey Brownies


  • 150ml OGGS® Aquafaba
  • 1 tsp cream of tartar
  • 250g caster sugar
  • 1 tbsp vanilla extract
  • 240g dark chocolate
  • 150g vegan butter
  • 230g plain flour
  • 60g cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt

350g less


Serves 10


  • 1

    Preheat the oven to 160°C Fan (180°C / Gas 6) and line a rectangle tin (ours is 30x20cm).

  • 2

    Beat the OGGS Aquafaba with cream of tartar for 5 minutes until stiff peaks form. Gradually add in the sugar, until it’s all incorporated. It should be very fluffy at this point with stiff peaks. Beat in the vanilla and set aside.

  • 3

    On a bain-marie melt the butter and chocolate together.

  • 4

    Pour the slightly cooled, melted chocolate/butter mixture into the Aquafaba mixture and fold very gently with a spatula.

  • 5

    Mix the flour, cocoa, baking powder and salt together until combined.

  • 6

    Add the dry ingredients to the wet fold slowly until all combined.

  • 7

    Pour the brownie batter into the prepared pan and bake for 20-30 minutes until the top is shiny.

  • 8

    Let cool for at least 30 minutes as the brownies will firm up as they cool.