You know when you under bake a tray of brownies, and the center of the pan is molten and gooey; and you know you shouldn’t eat it because of the uncooked eggs, but you also can’t stop? Well that’s what these vegan chickpea almond butter brownies are like, except without the eggs. In fact, you can eat the batter by the spoonful if that’s your thing.
In the past I’ve been really turned off by beans in my baked goods, it just sounds gross. But as the pickiest eater I know, I can tell you with 100% certainty, you CANNOT TASTE THE CHICKPEAS. What you do taste, is luscious, melt-in-your-mouth, rich dark chocolate. Bite after bite, after bite.
A word about preparing the chickpeas: if you are using canned chickpeas, please be sure and rinse them very well. I’m not talking about just swishing a little water around in the can either. Pour the chickpeas into a colander and rinse them until no bubbles remain. And if you’re soaking and cooking dried chickpeas, add a pinch of baking soda; this helps them soften as they cook.
Because these vegan chickpea almond butter brownies don’t have any flour, they need to cool completely before devouring. I found that leaving the house and going for a long walk was the best solution for my self control.
Vegan Chickpea Almond Butter Brownies
Yields 16 brownies
1 1/2 cups chickpeas (1 can)- rinsed very well
1/2 cup coconut sugar
2 T. unsweetened applesauce
1 flax egg- 1 T. flax meal + 2 1/2 T. water
1 t. baking powder
1/2 t. vanilla
1/4 t. salt
1/2 cup almond flour
1/2 cup cocoa powder
1/2 cup natural almond butter
1/2 cup dark chocolate chips- melted
1/2 cup milk- I used unsweetened almond milk
1. Preheat the oven to 350 degrees. Line an 8”x 8” or 9”x 9” square pan with parchment paper and set aside.
2. In your food processor, blend the chickpeas, sugar, applesauce, flax egg, baking powder, vanilla, and salt until smooth. Scrape down the edges with a rubber spatula.
3. Add in the almond flour, cocoa powder, almond butter and melted dark chocolate. Give it a few pulses, then add the milk in two batches, pulsing between each addition. Scrape down the edges again. Blend until all the ingredients are incorporated.
4. Scoop the batter into the prepared pan. The batter will be very thick, not pourable. So use the rubber spatula to spread the batter to the edges of the pan, smoothing the top as well. I added a few chocolate chips on top, because why not?
5. Bake for 30 minutes. Allow the brownies to cool in the pan for about 2 hours. Yes, you read that correctly. The brownies are best once they’ve cooled completely.
6. Enjoy with coffee, your favorite ice cream, fresh berries, or on its own, you can’t go wrong!