My perfect brownie recipe that is a little sneaky! Why?! Well I always make these brownies and take them to all the holiday parties and gatherings, and people always LOVE them so much! I later ask them if they would ever guess that I used some chickpeas in the recipe, and their faces are PRICELESS! So if you don't want to freak people out, just keep it to yourself. But I am telling you...they are not going to taste any difference whatsoever! Just take my word for it, and ENJOY!
- 80ml almond or coconut milk
- 3 Tablespoon maple syrup
- 85g chocolate chips
- 15 oz can chickpeas, drained
- 180g nut butter, almond or peanut
- 5 Tablespoon coconut sugar
- 3 Tablespoon cocoa powder
- 25g almond flour
- 2 teaspoon vanilla extract
- 1/8 or 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 4 Tablespoon vegan chocolate chips, for topping
Heat the milk and maple syrup in a frying pan or microwave until just about boiling. Take off heat.
Add the chocolate chips. Mix until melted and smooth and set aside. Line a baking pan with parchment.
Preheat the oven to 350F-180C. Add chickpeas, nut butter, coconut sugar, vanilla, salt and baking powder to a food processor and mix well.
Add the warm melted chocolate, almond flour and process again until smooth. Add a teaspoon milk if too tick. Fold in 2 Tablespoon chocolate chips into the batter.
Transfer the batter to the parchment lined brownie pan. Spread using spatula and sprinkle some chocolate chips on top.
Bake at 350F -180C for 35 to 40 minutes. Cool for 10 minutes then slice and serve with vanilla ice cream.
Store on the counter for the refrigerate for up to 5 days or freeze for a month.
P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring.
For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE.