Vegan Chickpea Almond Butter Brownies
The most delectably fudgy brownies you've ever had, and you will never know they are made with chickpeas!
Servings: 16 brownies
Equipment
- Food Processor
Ingredients
- 1 ½ cups chickpeas 1 can- rinsed very well
- ½ cup coconut sugar
- 2 tbsp unsweetened applesauce
- 1 flax egg- 1 tbsp flax meal + 2 ½ tbsp water
- 1 tsp baking powder
- ½ tsp vanilla
- ¼ tsp salt
- ½ cup almond flour
- ½ cup cocoa powder
- ½ cup natural almond butter
- ½ cup dark chocolate chips- melted
- ½ cup milk- I used unsweetened almond milk
Instructions
- Preheat the oven to 350 degrees. Line an 8”x 8” or 9”x 9” square pan with parchment paper and set aside.
- 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.
- 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.
- 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?
- 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.
- Enjoy with coffee, your favorite ice cream, or fresh berries, you can’t go wrong!