Named so because of all the nights I stayed up until midnight trying to perfect the recipe! These vegan brownies are the ultimate balance between fudgy and chewy, chocolatey and sweet.
20cm x 25cm x 10cm-deep (8" x 10" x 4"-deep) non-stick baking tin or 9" x 4"-deep square
1tbspground flax seeds
125gdark chocolatechopped (I used a blend of two of my favourite brands)
50glight brown sugar
1/4tspground star anise
Zest of 1 medium orange
Grease and line a 20cm x 25cm x 10cm-deep (8" x 10" x 4"-deep) traybake tin with coconut oil and baking parchment. Leave an overhang at either side to lift the brownie out easily later.
Pre-heat the oven to 175°C/350°F.
In a small bowl, mix together the ground flax seeds and hot aquafaba. Allow to stand for 5 minutes.
Sift together the flour, cocoa powder, cornflour, baking powder and salt.
Place the chocolate and coconut oil over a bain-marie and allow it to melt, stirring gently. Once melted, remove from the heat and set aside. You can also microwave them in a glass bowl on high power in 30 second intervals until melted. Stir gently between each blast. Allow to cool to room temperature.
Add the icing sugar, brown sugar, flax-aquafaba mixture, hot water, orange zest and ground star anise. Whip for 2-3 minutes until the sugar has dissolved and the mixture is smooth and shiny.
Add the sifted dry ingredients and whisk again until smooth and glossy, about 90 seconds.
Pour into a lined pan and bake for 25 minutes. Allow to cool completely in the tin before slicing for perfect squares.