Do you know anyone who doesn’t like brownies? No? Neither do I. As you may assume, I love brownies too, but I make them in a non-traditional way (like everything else). Instead of packing them with white flour and processed sugar, I use chickpeas and a bit of honey. Yeah, chickpeas. Don’t worry, I assure you that you can’t taste them when you bite into these delicious treats. There’s only the heavenly taste of chocolate, so without further ado, let’s dive in and check out the recipe!
You will need (for 8 pieces)
- 210 g cooked and drained chickpeas
- 3 tbsp honey
- 2 tbsp cocoa
- 60g nut butter of choice (or one really full tbsp)
- 1 tbsp whole wheat flour
- 1/4 tsp baking powder
- 1 tsp baking soda
- a pinch of salt
- vanilla extract
- Optional: dark chocolate chips
How to make
Preheat the oven to 350˚ F / 180 ˚ C.
Add all ingredients except chocolate chips to a food processor and blend until smooth. If you’re adding the chocolate chips, fold them in with a spatula in the end.
Pour the batter into a baking tray lined with parchment paper and bake for 25-30 minutes (or until a toothpick comes out clean when you poke the batter with it).
Take it out of the oven, slice it to eight pieces, and try not to eat the brownies before they cool down at least a bit!
Tips and tricks
- I use a tiny baking tray for this amount of batter (12 x 22cm / 5 x 8 in). You can always double the amount of ingredients and use a larger baking tray.
- Serve warm brownies with raspberry “ice cream.” The contrasts are amazing: sweet vs. sour, ruby vs. brown, and hot vs. cold.