Description
This molten small batch brownie pudding is a riff off of Ina Garten’s famous brownie pudding!! Except this one is made entirely without eggs and dairy (and it’s actually naturally gluten-free too!). SO easy, and the perfect shareable dessert for just two!
Ingredients
Scale
- 4 1/2 ounces (128 g) fine-quality vegan chocolate or vegan chocolate chips
- 9 tbsp (126 g) salted vegan butter
- 1/2 cup (60 g) chickpea flour*
- 3/4 cup (150 g) organic granulated sugar or coconut sugar
- 1/3 cup (90 ml) aquafaba*
- 1/3 cup (38 g) high quality cocoa powder plus additional for sprinkling
- 1/4 tsp sea salt
- 1 tsp vanilla extract
Instructions
- Prep: Preheat the oven to 350F, and line a small casserole dish (about 7×9″) or pan with cooking oil.
- Melt: In a microwave safe large cup or small bowl, heat the vegan butter until melted and hot. You can do this in the microwave or heat it in a small saucepan on the stove top. Add in the chocolate and mix until completely melted. Stir in the cocoa powder, then set aside.
- Cream: In a large bowl and using a hand mixer, cream together the aquafaba and granulated sugar until thick ribbons start to form, about 3-4 minutes. Pour in the melted chocolate butter mixture, sea salt, and vanilla, and mix again until combined. Then add in the chickpea flour, and mix on low speed until the flour mixture is completely combined.
- Bake: Pour the batter into your prepared dish, and place the casserole dish into the oven to bake for 35-40 minutes, or until the top of the cake is JUST set and it looks almost like brownies on top. It will still wiggle a bit, and that’s okay.
- Serve: Serve warm after cooling a few minutes and top with vegan vanilla ice cream. Store any leftovers in an airtight container in the fridge for up to 5 days.
Notes
Chickpea flour: I personally recommend chickpea flour over all-purpose or gluten-free 1:1 baking flour. While all three options will work, chickpea flour will give this brownie pudding just a touch more structure and a better crinkle top.
Aquafaba: This is chickpea brine (the liquid from your chickpea can or jar!). You can also substitute in soy milk or almond milk instead.