Step 1

Step 1 Pre-heat the oven to 170C (338F). Line an 8-inch square baking pan (or similar) with baking paper.

Step 2

Step 2 Prepare the salted caramel in advance if you’re not using store-bought.

Step 3

Step 3 Pour the aquafaba and both sugars into a saucepan on low heat. Simmer for 2 minutes until the sugar has completely dissolved.

Step 4

Step 4 Melt 200g chocolate in a bain-marie (leaving 80g spare to sprinkle in later) or in the microwave using 30 second bursts.

Step 5

Step 5 Warm up the plant milk in the microwave for 30 seconds and then gently mix it with the melted chocolate. Then add in the oil. Stir until smooth.

Step 6

Step 6 Sieve together the dry ingredients (flour, cocoa powder, baking powder and salt).

Step 7

Step 7 Mix the warm aquafaba sugar syrup with the melted chocolate+milk+oil combo. Pour the wet ingredients into the dry ingredients and mix until your batter is completely smooth. Sprinkle in the remaining chopped chocolate.

Step 8

Step 8 Pour half of the batter into the baking tin and place in the freezer for 10 minutes. Take it out and distribute the salted caramel sauce across the brownie base. Avoid spreading it to the edges as we don’t want the caramel to ooze out and burn!

Step 9

Step 9 Freeze again for 10 minutes and then take out to cover with the remaining brownie batter.

Step 10

Step 10 Place in the oven and bake for 35-40 minutes or until a toothpick comes out with a small amount of batter with some moist crumbs attached.

Step 11

Step 11 Leave them to cool to room temperature before serving.