Decadent Chickpea Brownies (Canned Chickpeas)
Soft baked and delicious, these decadent chickpea brownies are my twist on a childhood favourite. Made without any flour, these gluten-free brownies are also made with honey and cocoa powder for the perfect fudgy texture. Ready in just 30 minutes!
Servings: 16 squares
Calories: 178kcal
Equipment
- Blender
- 8" X 8" Plan
Ingredients
- 15 oz can chickpeas drained and rinsed
- ¼ cup unsalted butter melted
- 2 large eggs
- ½ cup honey or maple syrup
- 2 tsp pure vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ tsp gluten-free baking powder
- 1 pinch sea salt
- ¼ cup dark chocolate or semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Add all ingredients to a blender or food processor but the chocolate chips and blend until smooth.
- Use a spatula to fold chocolate chips into the mixture.
- Line an 8" X 8" pan with parchment paper and spray with non-stick cooking spray.
- Pour the mixture evenly into the lined pan and spread the brownie batter with a spatula to make sure the top is even and smooth.
- Bake for 25 minutes or until a toothpick inserted in the centre of the brownies comes out clean.
- The the brownies cool completely and then cut them into squares with a serrated knife.
Notes
Storage:
Store uneaten brownies in the fridge for up to 5 days covered tightly in plastic wrap or in a sealed container. Freeze for up to 3 months.
Nutrition
Serving: 1brownie | Calories: 178kcal | Carbohydrates: 27g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 48mg | Potassium: 292mg | Fiber: 5g | Sugar: 13g | Calcium: 30mg | Iron: 2.2mg