If you’re here for a delicious vegan brownie recipe, scroll down to the bottom of this post!
It’s been a hot minute since I’ve written a blog post. Ever since the initial lockdown back in March, I’ve written many drafts, filled of all the thoughts and feelings of the events of this year that I wanted to get off my chest, all of which have been tucked away in the archives of my WordPress folders.
Maybe I didn’t publish any of my drafts because of the overwhelming number of posts that I was seeing on my own social media feed that already seemed to express all what I was putting down in my own writing. Maybe it was that I couldn’t find inspiration in the constant, monotonous, unchanging days. Maybe it’s because I’m tired.
I’m tired of staring at a screen all day. I’m tired of not being able to see my friends. I’m tired of being under a constant cloud of worry. I’m tired of all the anger in the world.
I just want everything to go back to the way things were before the pandemic; when we didn’t have to think twice about stepping outside for a coffee meet-up with friends; when we could go to the grocery store and touch every apple to check its firmness before selecting the best to buy; when we could hug our loved ones and hold them tight without fear of endangering them.
2020 has been a crazy year and here we are in November, nearing the end of it, feeling as though it has been excruciatingly long but also as though it had never happened– as though we have been suspended in a time warp locked in March. So much has passed between now and then. So many crises that have been drowned out by the noise of COVID-19. So many voices have been heard yet so many voices have been cut short.
But I guess there have been some small wins (especially recently) . The summer wins for giving time to my sister and I to return home for quality family time for the first time in a long time. Zoom and Among Us win for keeping us entertained and connected with friends, and providing us with the best memes. And finally, the kitchen wins for teaching all to nurture a sourdough starter and for giving us strong forearms from whisking Dalgona coffee.
With only 1.5 months left of 2020, let’s hope that we can end with our chins up for the future. Stay home, keep your circles small, wash your hands and spread love and kindness. We’ve got this.
To kick off the last 1.5 months of the year on a good note, I present this delicious Vegan Brownie recipe. Melt in your mouth chocolatey goodness, this brownie is quick and easy to whip up if you just so happen to have some aquafaba lying around from the last chickpea dish that you made from the stock of canned foods you purchased at the start of quarantine (or as we now re-enter varying versions of lockdown) .
- 1/2 cup aquafaba
- 1 cup all purpose flour
- 3/4 cup Dutch processed cocoa powder
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp espresso powder
- 3/4 c sugar
- 1/2 cup oil*
- Preheat oven to 350F. Prepare a 8×8 in square baking pan by lining with parchment paper or aluminum foil.
- Combine flour, cocoa powder, salt, baking powder, espresso powder and sugar in a medium bowl.
- Whisk aquafaba until soft peaks form. This will take a while but it will be worth it!
- Fold in half the mixture of dry ingredients to the whipped aquafaba. Gently fold in the oil. Fold in the rest of the dry ingredients until just combined.
- Spread batter evenly into prepared pan and smooth out the top with the back of a spatula.
- Bake for 20-30min until a skewer inserted into the brownies comes out clean.
- Let cool before slicing and devouring.
*I would recommend peanut oil for the best flavour but if you don’t have peanut oil, any vegetable oil (or coconut oil) would work well. If you aren’t vegan, I would recommend going to extra mile and make and use browned butter for the nutty toasty warm hug that it gives to your brownies.