Chickpea Brownies
These brownies are anything but average, thanks to the sneaky twist of chickpeas! Sweet and savory at its finest! The chickpeas are totally tasteless, but pack an extra punch of nutrients into this delectable, fudgey dessert. They’re perfectly soft and, in my opinion, best soon after leaving the oven when they’re still warm and the chocolate is melted all throughout. Whether warm or cooled, everyone who loves chocolate is going to love these too!
Ingredients:
1 can/2 cups chickpeas
2 eggs
1/2 cup maple syrup
3 tbsp coconut sugar
1 tsp vanilla extract
1/2 cup almond flour
1/4 cup cacao powder
1/2 tsp baking soda
a few shakes of pink salt
1/2+ cup chocolate chips
Directions:
Preheat the oven to 375°F and line a baking dish with parchment paper.
In a food processor, blend the chickpeas up until they are almost all completely smoothed out.
Add the eggs, maple syrup, coconut sugar, and vanilla, then blend again until everything is well-incorporated.
Add the almond flour, cacao powder, baking soda, and salt to the food processor. Blend until everything is smooth and mixed together well again.
Fold in the chocolate chips. Transfer the dough to the prepared dish.
Let the soon-to-be brownies bake for 20-22 minutes.
Allow them to cool for 10 minutes, slice, and enjoy!
Store leftovers, if any, in an airtight container.
