Fudgy Chickpea Brownies
These fudgy chickpea brownies are highly addictive! They're low in sugar and gluten-free, which makes them a healthier alternative to common boxed mixes.
Servings: 18
Calories: 100kcal
Equipment
- Food processor
Ingredients
- 1 can drained chickpeas 15 ounces
- 1/2 cup peanut butter or nut butter
- 1/2 cup sugar free maple syrup
- 1 tsp vanilla extract
- 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar free chocolate chips
Instructions
- Preheat your oven to 350° F.
- In a food processor, blend the chickpeas, maple syrup, peanut butter, and vanilla extract.
- Then add almond flour, cocoa powder, baking soda, baking powder, and salt. Process until the mixture is smooth.
- Remove the blade before folding in chocolate chips. Then transfer the mixture to a baking dish and bake for 20-30 minutes.
- Allow the chickpea brownies to fully cool down before eating.
Notes
The chickpea brownies will appear too soft right out of the oven, but they will take shape and remain fudgy once cooled.
You can store these chickpea brownies in an airtight container at room temperature for 4-5 days.
Nutrition
Serving: 1brownie | Calories: 100kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 147mg | Potassium: 59mg | Fiber: 2g | Sugar: 1g
