Ever the one to try something different I have in the past made brownies with beetroot, avocado, dates and many other ingredients, this recipe is no different but the featured ingredient being chickpeas. Yes, folks chickpeas which make these brownies lovely and fudgey and deliciously gluten free. You can't detect the chickpeas at all in the bake, these brownies keep well for a few days in an airtight tin but I assure you they won't last that long !
The added bonus is you also get the must have ingredient of the moment - aquafaba or the humble juice from the bean can, which can be whipped up in many different delights and is a useful vegan egg substitute. More of this in the next post.
What you need
- 1 can of chickpeas - drained and rinsed, save the bean juice
- 2 free range eggs
- 1/3 cup cocoa powder - I used Green and Blacks
- 2/3 cup caster sugar
- 2 tbsp coconut milk
- 1 tsp coffee extract
- 2 tsp baking powder
- 1 pack of dark chocolate chips
- Pre heat oven to 180c
- Oil spray and line square approx 9"by 9" cake tin
- Place all ingredients in food processor and blend until smooth
- Pour the mixture into the prepared tin and bake for approximately 25 - 30mins until cooked thoroughly, test with a cocktail stick
- Cool in the tin and cut into pieces after 20 minutes or so
- Serve alone or with creme fraiche or Greek yogurt
We are linking up to Bake of the Week over on Casa Costello
And Recipe of the Week over on A Mummy Too
