En fantastisk vegansk och glutenfri brownie som inte är kompakt utan lite luftigare än en fudgebrownie.

2 ½ dl aquafaba för reducering
200 g margarin
300 g mörk choklad
1 dl teffmjöl
½ dl tapiokastärkelse
1 dl fullkornsrismjöl
½ dl majstärkelse
6 dl florsocker
1 ½ dl kakao
1 krm vailjpulver
1 krm salt

Värm ugnen till 175°C och förbered formen med bakplåtspapper. Har du en form i lämplig storlek viker du pappret i hörnen, du kan också häfta en form i lämplig storlek med en häftapparat. Reducera aquafaban på medeltemperatur till 1 ½ deciliter kontrollmät under tiden så att den inte reduceras för mycket. Tärna ner margarinet i en kastrull och låt smälta på medelvärme, bryt ner chokladen och låt även den smälta. I en bunke blandas teffmjöl, tapiokastärkelse, fullkornsrismjöl, majsstärkele, florsocker, siktad kakao, vaniljpulver och salt. Häll ner chokladblandningen och den reducerade aquafaban och vänd ihop med en slickepott och häll upp i formen. Grädda i mitten av ugnen i 175°C 20 minuter för en form på 25x25 centimeter (då får du en 2 cm hög brownie) eller 25 minuter för en 20x20 centimeters form (då får du en 3 - 3,5 cm hög brownie).

GLUTEN FREE & VEGAN BROWNIES

These vegan brownies are nothing less than amazing and now I also made them glutenfree with one of my favorite combinations of gluten free flours in chocolate cakes! When I think of all the work I put down on trying to understand how to make brownies I feel really satisfied that this is the outcome of all those years of testbaking. It does not collape, even with all that fat, sugar and chocolate!! It stays fluffy but is so moist and at the same time fydgy – the perfect brownie! It is both due to the AF but also to the fact that I realised that the exact same ratio of sugar is really important in cakes like this, with regular sugar that is REALLY tricky to accomplish but powdered sugar does the trick! It gives the right flavour and texture but it does not separate from the batter in the same way! If you use this trick be sure to replace 1 C of regular sugar to 1,5 C powdered sugar to get the same weight of sugar. 

Recipe in cups
1 C aquafaba for reducing
7 oz vegan margarine
10,5 oz dark chocolate (70-85% gives the best result)
1 tsp vanilla essence
1/3 C + 1 tbs teff flour
1/3 C + 1 tbs tapioca starch
¼ C brown rice flour
¼ C corn starch
2 ½ C powdered sugar
2/3 C cocoa
1 pinch salt

Or in metric system measures: 
2,5 dl aquafaba for reducing
200 g vegan margarine
300 g dark chocolate (70-85% gives the best result)
1 tsp vanilla essence
1 dl teff flour
1 dl tapioca starch
½ dl brown rice flour
½ dl corn starch
6 dl powdered sugar
1 ½ dl cocoa
1 pinch salt

Preheat the oven to 175°C /350°F. Prepare your brownie pan with parchment paper. I use a 20x20 cm pan but a 20x30 or a 25x25 pan also works. Reduce the aquafaba to 2/3 C, make sure to measure at intervalls so you don´t over reduce. In another pot you melt the vegan butter and then ad the chocolate chopped in small pieces, stir and make sure that all the chocolate has melted and add the vanilla. In a seperate bowl you blend teff flour, tapioka starch, brown rice flour, corn starch, powdered sugar, cocoa and salt. Pour in the reduced aquafaba, the melted fat and stir carefullt to combine without beating out the air that the powdered sugar has made sure to keep in the batter. Puor inte the prepared pan and bake for 25 minutes for the 20x20 pan or 20 minutes for the larger pans.