Well I’m not gonna lie, these brownies turned out sensational!! I’ve been trying to master the art of gluten free baking and have had a few disasters, none even worthy of blogging (insert sad face). Then along came this recipe. I wasn’t too sure how it would turn out since it has chickpeas in it – that’s right, beans in brownies!? Say wha!? You crazy! But trust me, you will have no idea it’s made from chickpeas. I even tested it on my husband, he had NO CLUE. Muwhahahah! I’m so sneaky. I love tricking that man. I’ve seen some other recipes floating around on Pinterest that had black beans in them but I saw chickpeas and was intrigued! They’re so easy to make, you just blend, stir, bake, done!Makes 12 brownies
15 oz can chickpeas, rinsed well
3 egg whites
1 cup natural peanut butter or almond butter (I used chocolate PB2)
1/3 cup raw honey (to make sugar free you can use stevia, to taste)
1/2 tsp baking soda
1 tsp of pure vanilla extract
1/3 cup chocolate chips (I used dark chocolate organic ones, but feel free to use your favourite!)
Preheat oven to 350F. Grease an 8 x 8 baking dish (I used a muffin tin since my 8 x 8 dish was preoccupied with another recipe!) In a blender or food processor blend together all ingredients except chocolate chips until smooth. After mixture is smooth, fold in chocolate chips. Pour mixture evenly into a baking dish (or muffin tin), place in the oven and cook for about 30-35 minutes until you can pull a fork out cleanly (or about 20-25 minutes if you use a muffin tin like I did).
Remove from oven and let cool. Store in an air-tight container in the fridge. I recommend nuking it in the microwave for 20 seconds before you eat it so the chocolate melts…mmmmm. Just so you know, these aren’t chewy like traditional brownies, they are more of a cake texture, but still oh-so good!
Nutritional Info for 1 serving
136 Calories, 22g Carbs, 3g Fat, 7g Protein, 123mg Sodium, 14g Sugar