Chickpea Chocolate Brownies Food
CHICKPEA CHOCOLATE BROWNIES
super moist, more dense than regular brownies. But rich and not super sweet. Use good quality chocolate!! Sprinkle with powdered sugar when done for extra sweetness. Also good with nuts mixed in!
Provided by TerriB16
Categories Dessert
Time 38m
Yield 9 2in brownies, 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate chips with butter, either over double boiler on stove or very carefully in microwave, heating only for 40 seconds at a time then stirring until melted.
- Put all ingredients in food processor and blend until chickpeas are smooth.
- Pour in to greased 6 x 6 baking pan.
- Bake in preheated 350 oven for 30 minutes or until toothpick comes out clean.
- Cool and cut into squares.
Nutrition Facts : Calories 728.2, Fat 46, SaturatedFat 26.4, Cholesterol 193.6, Sodium 487.6, Carbohydrate 84, Fiber 16.6, Sugar 38.3, Protein 20.9
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- Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch or 8-inch x 8-inch brownie pan with parchment paper. Set aside.
- Open the can of chickpea, rinse, drain and dry/rub the chickpeas in a clean towel to remove all the water or moisture. This is very important, or the brownies would be fragile and too moist.
- Place the chickpea in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt.
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