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15 • minutes
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10
difficulty icon
Easy

The Best Chocolate Chickpea Brownie

5/5 (1)

Ingredients

  • tick1 can of Chantal Organics Chickpeas 400g
  • tick4 Tbsp cocoa powder
  • tick1/3 cup Chantal Organics Wholemeal Flour (for gluten free option, see note below)
  • tick1/3 cup sugar
  • tick1 Tbsp Chantal Naturals Baking Powder
  • tick¼ Tbsp Chantal Naturals Baking Soda
  • tick¼ Tbsp Chantal Naturals Sea Salt Fine
  • tick3 Tbsp Isola Bio Almond Milk (we love Isola Bio) or other non-dairy milk
  • tick3 Tbsp Chantal Organics Almond or Peanut Butter (we love using almond butter)
  • tick1 Tbsp vanilla extract
  • tick80g dark chocolate bar, broken and divided as per recipe instructions
  • Frosting (optional)
  • tick¼ cup Chantal Organics Classic Smooth Peanut Butter
  • tick2 Tbsp Chantal Organics Rice Syrup
  • tick2 Tbsp cocoa powder
  • tick4 Tbsp Isola Bio Almond Milk or other non-diary milk (we love Isola Bio)
  • tick1 Tbsp vanilla extract

instructions

  • Step 1.

    Preheat the oven to 175C. Coat a 20cm square baking dish with coconut oil, or line with baking paper.

  • 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.

  • Step 3.

    Spread batter into the prepared pan.

  • Step 4.

    Sprinkle the remaining chocolate pieces on the top and gently press them in.

  • Step 5.

    Bake for 14 minutes, they will look slightly under baked.

  • Step 6.

    Allow to cool and then chill in the fridge until firm.

  • 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.

  • Note:

    For a gluten free brownie use rice flour. For a grain free option, use almond flour.

Chantal Organics Products used

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Chickpeas
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Wholemeal Flour
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Baking Soda
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Baking Powder
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Almond Butter
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Classic Smooth Peanut Butter
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Rice Syrup
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Sea Salt Fine

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