Ingredients (for a baking mold approximately 25 × 35 cm)

  • 1/4 glass of Krüger dark cocoa
  • 1 bar (100g) of dark chocolate
  • 3 table-spoon of vegetable oil
  • 3/4 glass of aquafaba (from one can or jar of chickpea)
  • 3/4 glass of wheat flour or light spelt flour
  • 3/4 glass of powdered sugar
  • 1/4 tea-spoon of baking powder
  • a hint of ground vanilla or 1 tea-spoon of vanilla extract
  • a pinch of salt


Preheat the oven to 180°C. Line the form with baking paper.
Pour the flour, baking powder, cocoa, vanilla and salt in a large bowl and mix until all ingredients have combined thoroughly.
Break the chocolate in a smaller bowl and melt it in a water bath, adding oil. After the chocolate has melted Pour it aside to cool off. In the meantime inside the large bowl whisk the aquafaba into stiff foam (preferably with a mixer), gradually add sugar until you obtain a perfectly smooth, gleaming stiff foam.
Add flour to the whipped foam and slowly stir them with a large spoon to combine the ingredients together. Next add the chocolate and mix everything with slow and careful moves (to avoid excessively bleeding the foam). The mass should resemble a chocolate mousse.
Pour the mass into a prepared baking mold, sprinkle it with chopped nuts and cocoa seeds and place in the oven for 15–20 minutes. Be careful not to dry the dough too much. Brownie should be slightly undercooked and it will be ready to eat only after cooling down completely (preferably over the entire night). After it cools down, cut the brownie into square pieces and serve with whipped cream.