Description
This recipe is adapted from I’m So Hungree http://imsohungree.blogspot.com.au/2012/11/gluten-free-chickpea-brownies.html?showComment=1353452348925
Ingredients
Scale
- 1–1/4 cups dark chocolate chips (Ghirardelli 60%)
- 1 can garbanzo beans, rinsed and drained
- 2 eggs
- ¼ teaspoon cinnamon
- 2 tablespoons cacao powder
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 1/2 cup packed brown sugar
- 1/2 teaspoon of baking powder
- ½ teaspoon salt
- Confectioner’s sugar for garnish, optional
Instructions
- Add the chocolate chips to a small sauce pan and heat over medium low. When the chips begin to melt on the bottom, slowly stir with a spoon until chips are completely melted. Although this may take a couple of minutes, I prefer melting chocolate over the stove as opposed to the microwave to ensure it doesn’t overcook or get burned. Set melted chocolate aside.
- Preheat the oven to 325 degrees.
- Add all ingredients (except chocolate) to a blender and blend until completely smooth.
- Add the melted chocolate and blend until combined. The batter will be very thick – this is marvelous.
- Line an 8” x 8” baking dish with parchment paper (or lightly oil it with olive/grapeseed oil). Pour the brownie batter into the parchment-lined dish and smooth with a knife. The batter will not change form very much (it won’t rise much or spread out), so make sure it appears the way you want it to.
- Bake brownies for 28 to 30 minutes (28 was the magic number for me) and test the center with a toothpick to be sure they’re cooked all the way through.
- Allow brownies to cool a few minutes then pull the edges of the parchment paper to remove the whole brownie block and set it on a cutting board. Use a sharp knife to cut brownies and garnish with powdered sugar if desired.
- Serve fresh out of the oven and refrigerate any leftovers.
Notes
For a fluffier brownie, use 1 whole egg and 3 egg whites instead of 2 whole eggs
- Prep Time: 15 mins
- Cook Time: 30 mins