Nutty Vegan Chocolate Brownie

1. Preheat the oven to 180°C/356°F/gas mark 4 and line a 7.5 x 9.75-inch (19 x 25 cm) baking tray with parchment paper.
2. If you do not have leftover starter, make the starter mix: Mix the flour and room temperature water in a bowl – leave it to sit for at least 10 minutes.
3. Whip aquafaba with cream of tartar using a stand mixer or an electric whisk until it starts forming a pale foam. Increase whipping speed gradually.
4. Start adding sugar, a tablespoon at a time, until all the sugar is used.
5. Whisk the aquafaba until thick, white and starts looking glossy. The mix should be tripled in size. All sugar grains should be dissolved at this point. It will take at last 10 minutes of whipping. When whisk is lifted it should form soft peaks.
6. Break the chocolate in small pieces while it is still in the packaging. Add to microwave-safe dish together with margarine.
7. Microwave for 2 minutes until margarine has melted. Stir until combined.
8. Add the starter into warm chocolate mix. Stir well.
9. Add ¼ of the whipped aquafaba into the mix. Use a rubber spatula to gently fold until no foam is visible.
10. Slowly pour the mixture into whipped aquafaba and fold. Do not overmix.
11. Sprinkle dry ingredients and mix gently but thoroughly until no lumps are visible.
12. Pour the mixture to lined baking tray and even it out.
13. If using toppings, mix tahini and peanut butter until thick paste is formed.
14. Drizzle on the top and use the back of the spoon to form desired pattern.
15. Bake for 25–30 minutes. To check whether it is baked, insert wooden stick in the middle. It should come out clean with no batter stuck on it.
16. Serve warm or cold, topped with your favourite toppings, or part of sundae dessert.

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