Double Fudge Chickpea Brownies
Ingredients
- 1 15- oz can of chickpeas drained and rinsed well
- 3/4 cup peanut butter or any nut butter or sunflower seed butter
- 1/3 cup maple syrup
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons milk of choice such as oat milk
- 1/2 cup chocolate chips plus a few extra tablespoons to sprinkle on top
Instructions
- Preheat your oven to 350°F. Rinse and drain the chickpeas very well.
- Add the chickpeas to a food processor along with the peanut butter, maple syrup, cocoa powder, vanilla extract, baking powder, and baking soda. Pulse well until smooth (the batter will be thick), then add the milk and pulse again until the batter is smooth.
- Mix in the chocolate chips.
- Transfer the batter to a greased 9×4 loaf pan (or an 8×8 square pan for slightly thinner brownies). Sprinkle the remaining chocolate chips on top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool for about 10 minutes before slicing. Enjoy!