Chewy Fudge Brownies

Preheat the oven to 325°F (160°C). Prepare an 8- x 8-inch square pan with a sheet of parchment paper with the edges hanging over the sides of the pan. (To do this, place a piece of parchment across the pan, leaving the excess to drape over the sides — essentially creating “handles” for removing the baked brownies later.) Add the aquafaba and cream of tartar to the bowl of a standing electric mixer fitted with the balloon whisk attachment. Whip the aquafaba on low for about 10 seconds to lighten. Raise the speed to medium and whip for 5 minutes. Increase the speed to medium-high and continue to whip for another 5 minutes or until the aquafaba holds firm peaks. Add the granulated sugar, 2 tbsp at a time, and beat to blend. When all of the granulated sugar has been added, begin adding the brown sugar in the same fashion. This should take about 3 minutes to accomplish. Then, continue to whip for an additional 2 minutes or until the sugar has dissolved and the meringue is climbing the side of the bowl. Note: The aquafaba acts as an emulsifier and light leavener in the brownies.

Sift together the cocoa, flour, salt and baking powder in a medium bowl. Note: Make sure to use Dutch-process cocoa powder for this recipe. Sift the cocoa mixture over the meringue in the mixing bowl. Pour the oil, non-dairy milk and vanilla directly over the cocoa mixture and, using a rubber spatula, fold the mixture together until a pourable batter forms without any obvious air bubbles. Spoon the batter into the prepared pan. Transfer to the preheated oven and bake for approximately 40 minutes or until a tester inserted into the middle comes out clean or with only a few moist crumbs attached. Do not over-bake. Note: If using a glass baking dish the baking time maybe a bit longer. Remove from the oven and immediately run a knife around the edges of the pan. Grasping the overhanging parchment paper, lift the brownies to a wire rack to cool cool completely before cutting and serving.