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Silky and crunchy on the outside, total goo heaven on the inside. It’s crucial to have the perfect brownie recipe always on hand, and we promise, ours is the best!

PREP TIME 30 minutes
COOK TIME 40 minutes
SERVES makes 12



– 200g dark chocolate

– 250g caster sugar

– 1 tbsp instant coffee

– 1 tsp vanilla extract

– 120ml OGGS® Aquafaba

– 150g flour

– 2 tbsp cocoa powder

– 120ml coconut oil

– 1 tsp baking powder

– handful crushed walnuts


  1. Preheat your oven to 180° (160° if you’re using a fan oven) and line a baking tin with parchment paper. Parchment paper will be easier to get the gooey brownies out, rather than greasing the tin with butter or oil.
  2. Start by melting your chocolate with the coconut oil. We do it in the microwave as it’s a bit quicker, but to make sure you don’t burn your chocolate, use a bain-marie over a bowl. Add the instant coffee granules at this point so they can dissolve in the hot mixture, and pop in the vanilla essence. Once it’s completely melted, leave it to cool fully.
  3. Whilst you’re waiting for the chocolate to cool, whisk your aquafaba and sugar together. This part is really important to how the brownie will bind once it’s in the oven. You want to keep it on a constant whisk until the mixture is really thick and glossy – much like a meringue. This can take 10-15 minutes, but it’s crucial!
  4. Once it’s super thick and your chocolate is cool, gently pour the chocolate mix in, little by little.
  5. Gently fold in your dry ingredients until your mixture is smooth, thick and velvety.
  6. Finally, with your rolling pin, give the walnuts a little bash so you’re left with odd shapes and sizes and throw them into the mix, ensuring they are evenly distributed.
  7. Pop your brownies in the oven and get clearing up! They take about 30-40 minutes to cook, depending on how big your baking tin is.

Top Tips

  • If you have time to make the brownies in advance, do so. Brownies love a night in the fridge to get good and chewy. They will also be easier to cut after a night chilling.
  • Although we know it’s annoying to wait for your chocolate to cool, it’s a bit of a must. If you add it straight away, the chocolate mix will begin to cook the other ingredients in your mixing bowl and your ingredients will eventually separate when they’re cooking in the oven. Total disaster.
  • Once done, the top should be shiny and silky. Do the knife test to make sure they’re cooked in the middle.

I want some please!

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