Flourless Chocolate Chickpea Brownies
You won’t be disappointed when you make these chocolate brownies using beans as the binder. If you didn’t know that beans were in the mix, you would never know after you inhale one. I have made a double batch of these for a crowd and no one knew that they were considered “clean eating” after the entire pan was gone in a matter or minutes.
Yields: 16 servings(1 brownie each)
Container Counts (per serving): 1 yellow (courtesy of Beachbody and Fixate)
Refeed Day Approved for 80 Day Obsession
- 1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
- ¼ cup unsalted butter
- 2 large eggs
- ½ cup pure maple syrup or honey
- 2 tsp. pure vanilla extract
- 1⁄3 cup unsweetened cocoa powder
- ½ tsp. baking powder
- 1 pinch sea salt (or Himalayan salt)
- ¼ cup semisweet (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.
• You can substitute cannellini beans for garbanzo beans. They make a
little smoother brownie.
• If you don’t like to use butter, you can substitute extra-virgin organic