OK so who doesn’t enjoy some hot, fresh brownies? They make your house smell divine and in my opinion taste so good with some fresh berries. However, they usually don’t make you feel so hot afterwards, and I like my food to give me energy.
Enter flourless, chickpea brownies. Don’t knock them until you try them. They are delicious, and if you’ve got any friends or family who are avoiding gluten – they can enjoy these too. =)
1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
1/4 cup butter (or extra-virgin coconut oil), melted
2 large eggs
1/2 cup pure maple syrup (or raw honey)
2 tsp. pure vanilla extract
1/3 cup organic unsweetened cocoa powder
1/2 tsp. baking powder
1 pinch sea salt
1/4 cup semi-sweet (or dark) chocolate chips
- Preheat oven to 350° F.
- Line 9 x 9-inch baking pan with parchment paper. Lightly coat with spray. Set aside.
- Place chickpeas, butter, eggs, maple syrup, extract, cocoa powder, baking powder, and salt in blender (or food processor); cover. Blend until smooth.
- Add chocolate chips; mix by hand until blended.
- Evenly spread batter into prepared pan.
- Bake for 25 to 28 minutes, or until a toothpick inserted into the center of brownies comes out clean.
- Cut into squares.
I love to serve mine with a cup of fresh berries to add a healthy serving of fruit.
Portion Fix Containers: 1 Yellow
Recipe from my favorite clean eating cookbook, the Fixate cookbook.