Chickpea Brownies Recipe
Chickpea brownies are a healthier, fudgy, and protein-packed twist on the classic dessert. Made with chickpeas, hazelnut spread, and unsweetened cocoa powder, these brownies are gluten-free, high in fiber, and easily customizable for different diets.
Ingredients
For the Batter:
- 1/2 cup maple syrup
- 1 15 oz can of chickpeas
- 1 teaspoon vanilla extract
- 1/2 cup hazelnut spread
- 1 tablespoon coconut oil
- 1/4 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- Extra chocolate chips
Instructions
- Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Prepare an 8x8-inch baking pan by spraying it with non-stick cooking spray or lining it with parchment paper.
- Blend Wet Ingredients: In a food processor, blend chickpeas, hazelnut spread, maple syrup, coconut oil, and vanilla extract until smooth, scraping the sides as needed.
- Incorporate Dry Ingredients: Add almond flour, cocoa powder, baking soda, baking powder, and salt to the processor. Pulse until well combined, creating a thick, rich batter.
- Fold in Chocolate Chips: Remove the blade and gently fold in dark chocolate chips with a spatula for even distribution.
- Prepare for Baking: Transfer the batter to the prepared pan and smooth it out. Sprinkle extra chocolate chips on top for added indulgence.
- Bake: Bake for 30 to 35 minutes. Check for doneness by inserting a toothpick; it should come out slightly moist but not wet.
- Cool and Serve: Allow the brownies to cool completely before slicing into squares. For an extra fudgy texture, refrigerate for an hour before serving.