Step 1

Melt the chocolate very slowly over a bain marie / water bath. Make sure the bowl with chocolate does not touch the water underneath.

Step 2

Preheat the oven to 175° C / 345° F. Line a 20 cm x 20 cm  / 8 inch x 8 inch baking tin with baking parchment. Make the baking parchment stick out of the tin so that you're able to remove the brownies from the tin a little easier.

Step 3

Whip aquafaba with an electric whisk until foamy (no need to achieve stiff peaks for this recipe).

Step 4

Gradually add sugar to the aquafaba, whisking well after each addition.

Step 5

Using a spatula, fold melted, lukewarm but not hot, chocolate into the aquafaba and sugar mixture.

Step 6

Fold in almond butter and 2 tbsp of water or plant milk.

Step 7

Add in all the dry ingredients in batches, mixing well until no cocoa or almond meal pockets remain. The batter should be very thick.

Step 8

Transfer the batter into the prepared baking tin and spread it into the sides and corners with a spatula. Sprinkle with chopped nuts if using.

Step 9

Bake on the middle shelf for about 25 minutes (depending on how fudgy you like your brownies and on your oven). Allow the brownies to cool down completely (!) before cutting with a sharp knife.