fudgy chickpea brownies
My friend Katia introduced me to chickpea brownies while we were living in Carmel. I’ll be the first to say that I was a little put off by the idea of chickpeas in my brownies because I thought that they might mess with the flavor. That’s why I was completely taken by surprise after I took my first bite. I tasted chocolatey, fudgy goodness with just the right amount of sweetness. I actually couldn’t taste the chickpeas at all, so they just added a nice textural component and health boost. My favorite type of brownie is a fudgy one, and if that’s the case for you too, I highly recommend trying out this recipe. Both my friends and family love it (thank you, Katia)!
Oh, and another reason why these chickpea brownies are great: They’re gluten and dairy-free, which makes them perfect for catering to various diets. If you want to make them nut-free, use sun butter instead of peanut butter and a 1:1 ratio of oat flour and all-purpose/gluten-free flour instead of almond flour.
Enjoy!
Directions
Preheat oven to 350F.
In a food processor, blend chickpeas, nut butter, maple syrup, coconut oil, and vanilla.
Once blended, add in almond flour, cocoa powder, baking soda, baking powder, and salt.
Continue to process, scraping down sides as necessary until smooth.
Once creamy and smooth, take off lid (I also remove blade) and stir in chocolate chips.
Do not process the chips.
Pour into greased 8×8 pan and sprinkle with extra chocolate chips if desired.
Bake for 21-23 minutes.
Ingredients
1 can chickpeas (15 oz), drained and rinsed.
1/2 cup nut butter (peanut btutter or sun butter works well)
1/2 cup maple syrup
1 tbsp. melted coconut oil
1 tsp. vanilla
1/4 cup almond flour
1/4 cup cocoa powder
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup chocolate chips and more for sprinkling on top
