Chewy vegan brownies made with gluten-free flour.
Preheat your oven to 180°C (160°C for fan oven) and line an 8x10-inch tin with baking paper.
Gently melt the chocolate and the margarine together over low heat on the stove. Set aside to cool.
In a large bowl, whisk the aquafaba using an electric whisk until it becomes foamy and thicker.
Keep whisking and start adding the sugar, a little at a time. Whisk until you have a thick, glossy mixture that looks like melted marshmallow.
Pour the aquafaba mixture into the cooled chocolate mixture and fold it together using a figure-of-8 motion.
Gently fold the flour and cocoa powder into the mixture.
Add in your chocolate chunks and carefully mix until everything is well combined.
Transfer the brownie batter into your tin and bake for around 25-30 minutes. The brownies should be pulling away slightly from the edges and be shiny on top.
Let the brownies cool in the tin then transfer them to the fridge for 4 hours to set. This will make them extra firm and chewy.
Once set, cut into squares and enjoy!