Chickpea Brownies
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Recipe by Eating Bird Food.
The brownies, lightened
- plant milkinstead ofwhole milk
- beansinstead offlour
Ingredients
Scaled from 16. Cooking times barely change.
- ⅛ 15 oz can chickpeas (drained and rinsed)493 cal
- 0.02 cup maple syrup27 cal
- 0.02 cup cashew butter28 cal
- ⅛ tbsp cocoa powder6 cal
- ⅛ tbsp unsweetened cashew or almond milk0 cal
- a pinch of vanillanot counted
- a pinch of sea salt0 cal
- 0.02 cup dark chocolate chips (or cacao nibs, plus more for topping)8 cal
- 0.02 cup dark chocolate chips8 cal
- 0 cup non-dairy milk (almond, oat or coconut milk work)4 cal
Contains tree nuts
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
1 ingredient we couldn't weigh, so the real figure is higher than this.
This doesn't match the 103 cal above. Go by the ingredients — they're what you can actually weigh.
Method
- 01
Preheat oven to 350°F and grease a 8×8-inch baking pan.
- 02
Place chickpeas, maple syrup, cashew butter, cocoa powder, milk, vanilla and salt in the bowl of a food processor or blender and blend until smooth.
- 03
Remove the blade and gently stir in your chocolate chips.
- 04
Transfer mixture to the prepared pan. Bake for about 30 minutes, or until brownies are set in the center and a toothpick comes out clean. Remove from oven and let cool.
- 05
While brownies are cooling, make ganache topping by adding chocolate chips to a microwave safe bowl. Melt chocolate chips in the microwave using 30 second increments and stirring between each. It shouldn’t take more than 60 seconds or so. Once chocolate is melted, add milk to the bowl and stir until well combined.
- 06
Pour chocolate over the cooled brownies and spread to cover. Top with additional chocolate chips or cacao nibs if desired. As brownies sit, the chocolate topping will start to a harden a bit. You can put them in the fridge to speed up the process.
- 07
Cut brownies into squares and enjoy!