Chocolate Chickpea Brownies
This is the best one you will ever try. They have a rich, chocolatey flavour and a perfect soft and moist, fudgy texture. The chickpeas give a secret boost of plant-based protein and fibre. They are delicious with or without frosting, you decide, but this nut butter frosting recipe is absolutely delicious.
Ingredients
1 can of Chantal Organics Chickpeas 400g- 4 Tbsp cocoa powder
- 1/3 cup Chantal Organics Wholemeal Flour (for gluten free option, see note below)
- 1/3 cup sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- 3 Tbsp Isola Bio Almond Milk (we love Isola Bio) or other non-dairy milk
- 3 Tbsp Chantal Organics Almond Butter
- 1 tsp vanilla extract
- 80g dark chocolate bar, broken and divided as per recipe instructions
- Frosting (optional)
- ¼ cup Chantal Organics Classic Smooth Peanut Butter
- 2 Tbsp Chantal Organics Rice Syrup
- 2 Tbsp cocoa powder
- 3 Tbsp Isola Bio Almond Milk or other non-diary milk (we love Isola Bio)
- 1 tsp vanilla extract
instructions
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Step 1.
Preheat the oven to 175C. Coat a 20cm square baking dish with coconut oil, or line with baking paper.
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Step 2.
Combine all of the brownie ingredients in a food processor until completely smooth. Leave a third of the chocolate bar to sprinkle on top.
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Step 3.
Spread batter into the prepared pan.
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Step 4.
Sprinkle the remaining chocolate pieces on the top and gently press them in.
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Step 5.
Bake for 14 minutes, they will look slightly under baked.
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Step 6.
Allow to cool and then chill in the fridge until firm.
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Step 7.
If you’ve decided to have frosting, blend all the frosting ingredients in a blender until smooth and creamy. Spread over the top of the brownies before cutting.
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Note:
For a gluten free brownie use rice flour. For a grain free option, use almond flour.
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Chantal Organics Products used
