Ingredients
Brownie Base
- 15 oz can chickpeas (drained and rinsed)
- 1/4 cup unsalted butter (melted)
- 2 large eggs
- 1/2 cup honey or maple syrup
- 2 tsp vanilla bean paste
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp gluten-free baking powder
- 1 pinch sea salt
Add-ins
- 1/4 cup dark chocolate or semi-sweet chocolate chips
Instructions
- Preheat and Blend: Preheat your oven to 350°F (175°C). Add all ingredients except the chocolate chips into a blender or food processor and blend until the mixture is completely smooth, ensuring the chickpeas are fully pureed for a consistent brownie texture.
- Fold in Chocolate Chips: Using a spatula, gently fold the chocolate chips into the blended mixture to distribute them evenly without breaking them down.
- Prepare Baking Pan: Line an 8″ x 8″ baking pan with parchment paper and spray it lightly with non-stick cooking spray to prevent sticking and ease removal.
- Pour and Spread Batter: Pour the brownie batter into the prepared pan. Use a spatula to spread the batter evenly and smooth the top for an even bake and attractive finish.
- Bake: Bake the brownies in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs for a fudgy center.
- Cool and Cut: Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Cut into 16 squares with a serrated knife for clean edges.
Notes
- Ensure chickpeas are well rinsed and drained to avoid excess moisture in the batter.
- The honey or maple syrup can be adjusted to taste for sweetness preference.
- Using gluten-free baking powder keeps the brownies safe for gluten-sensitive diets.
- Allowing brownies to cool fully before cutting helps maintain their shape and texture.
- These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
