Chickpea Brownies
Serves 9
Directions
- 1Preheat the oven to 180°C and line an approx. 19cm brownie tin with baking paper.
- 2Add the chickpeas, peanut butter, maple syrup, olive oil, vanilla extract, and 120ml of the plant-based milk to a food processor and process until smooth.
- 3Add the cocoa powder, baking powder, bicarbonate of soda, and ground almonds to the food processor and process again until combined.
- 4Finely chop 80g of the dark chocolate and add it to the food processor along with a pinch of salt; stir to combine.
- 5Pour the batter into the lined tin and bake for 25 to 30 minutes.
- 6Remove from the oven and let cool in the tin for 30 minutes.
- 7Make the ganache by breaking up the remaining 100g of chocolate and combining it with the remaining 60ml of plant-based milk in a small saucepan over low heat until melted and silky smooth.
- 8Remove the cooled brownie from the tin, pour the ganache over the top, and spread evenly.
- 9Slice into 9 squares and sprinkle with salt if desired.
Ingredients
- 400 g chickpeas, drained and rinsed
- 130 g smooth peanut butter
- 120 ml maple syrup
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 180 ml plant-based milk
- 30 g cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 60 g ground almonds
- 180 g 70% dark chocolate
- salt (optional)
Equipment
food processorbrownie tinbaking paperknifesmall saucepanspoon
Tips
- If the ganache is too runny, let it sit longer to firm up.
- You can slice the brownies immediately or wait 30 minutes for the ganache to set at room temperature.
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