The Fudgiest Chickpea Brownies of your Life!
I made this recipe a few times before truly perfecting it, and now I am addicted! These are some of the best brownies you’ll ever try, they just happen to be vegan, healthy and made with chickpeas.
For this recipe, I decided to use almond flour just to make them even healthier. However, I did make these with regular all-purpose flour and it worked just as well. When choosing what flour to use, make sure to check moisture-absorbing capacities and baking time as each flour is different in chemistry.
There is really not much room to mess this one up. Start by measuring all of your ingredients and placing them on your working station in two sections, wet ingredients and dry ingredients. Then you simply start by pureeing all of your wet ingredients in the processor, then add the wet ones. Run this as many times as you need in order for the texture to be smooth. The batter should be thick, resembling a regular brownie mixture. Taste it to see if it is sweet enough for you. I do not have much of a sweet tooth so my dessert recipe will rarely be overly sweet.
Now place it in a square baking pan that has been greased, and bake for 20-25 minutes at 200C.
After you remove it from the oven, you absolutely must let the brownies cool before you add the toppings or do any handling. For your toppings, go crazy, add whatever you want. I melted some peanut butter and chocolate to make a glaze and finished it up with some walnut shavings.
I can’t wait to hear if you make these, let me know your thoughts!
Ninja Professional XL Food Processor
This is the best food processor I have ever owned. Check out my Amazon store for all of my staple pantry items and kitchen gadgets.
The Fudgyest Chickpea Brownies of your Life!
Equipment
- Food Processor
- Oven
Ingredients
- 1 can chickpeas 15 oz
- 1/2 cup maple syrup
- 1/2 cup peanut butter
- 2 tsp vanilla extract
- 1/2 cup non-dairy milk
- 1 cup almond flour
- 1/2 cup dark cocoa powder
- 1 pinch salt
Toppings
- 30 grams dark chocolate
- 1 tbsp peanut butter
- 1 cup non-dairy milk
- 1 handful walnuts
Instructions
- Strain your can of chickpeas and place them into the food processor.
- Add all your wet ingredients: peanut butter, maple syrup, vanilla extract and non-dairy milk. Puree until smooth.
- Add your dry ingredients: almond flour, cacao powder, and a pinch of salt. At this point, the mixture should be thick like a regular brownie mixture.
- Transfer the brownie mixture onto a greased square baking pan.
- Bake for 20 minutes at 200C degrees.
- Let the brownies completely cool before handling them to avoid crumbling.
- Once cool, add your toppings.
Peanut Butter & Chocolat Glaze
- In two small bowls, place the hard chocolate on one and the peanut butter on the other.
- Add ¼ cup of milk to each and place in the microwave.
- Mix each mixture until well integrated until you have a thick but drizzable texture on both. Add more milk if needed.
- Chop your walnuts into thin nibs.
- Drizzle on top of brownies and let settle for a few minutes or place in the fridge for 15 minutes for quicker results.
You may also be interested: How to make Dulce de Leche from scratch?
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