Step 1

Preheat oven to 325°F/160°C. Lightly grease or line an 8x8inch baking tin. Set aside

Step 2

Place the coconut oil and chopped chocolate together in a microwave safe bowl. Melt in 30 second increments whisking after each segment until the chocolate is completely melted and smooth. Once melted set aside to cool.

Step 3

In another large mixing bowl beat the aquafaba and the sugar together with an electric mixer until thick and shiny. Mix in the vanilla extract and the melted chocolate mixture.

Step 4

Stir in the chickpea flour, cocoa powder and baking soda. Mix until you have a thick, fully mixed batter. Stir in the chocolate chips.

Step 5

Pour the batter into the prepared baking tin. Bake for 30 minutes and then check for doneness. Insert a knife or tooth pick into the centre of the brownies - if it comes out with a wet batter it needs more time. If only a few moist crumbs remain on the knife/tooth pick it's done. If you need to cook the brownies longer check every 3-4 minutes until it's done and then remove from the oven.

Step 6

Let the brownies cool in their tin completely before slicing into.