Our toddler is obsessed with these refined sugar free brownies, which we top with a gorgeous ganache!
They’re a healthy option when you still want something a little indulgent.
Chickpeas bring a fudgy texture to these brownies, which are also packed with 10g of protein.
Why chickpeas?
Chickpeas not only add protein and fibre to these brownies, they also help to create a gorgeous fudgy texture.
This recipe doesn’t require flour because the chickpeas provide the body of the brownies, giving them a chewy bite.
Notes:
- We use 70% dark chocolate, which is best for making a ganache. Anything higher might cause your ganache to seize and anything lower might be too sweet. Most dark chocolate with a cocoa content of 70% is usually vegan but it’s always worth checking the label to be sure.
- It’s up to you when you pour the ganache over the brownies. If you top with the ganache while the brownies are still warm, the chocolate sauce will melt and be runny. If you wait until the brownie has completely cooled, then the ganache is more likely to set so you can get clean cuts.
- If you’re not baking these brownies for little ones you can add a sprinkle of salt at the end.
Chickpea Brownies
Ingredients
- 1 x 400 g tin of chickpeas, drained + rinsed
- 130 g smooth peanut butter
- 8 tbsp maple syrup
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 180 ml plant-based milk, we use oat
- 30 g cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 60 g ground almonds
- 180 g 70% dark chocolate, see notes
- salt, optional
Method
- Preheat the oven to 180°C / 356°F fan and line the base and sides of an approx. 19cm (7.5”) brownie tin with baking paper.
- Add the chickpeas, peanut butter, maple syrup, vanilla extract and 120ml (1/2 cup) of the plant-based milk to a food processor, then process until smooth.
- Next add the cocoa powder, baking powder, bicarbonate of soda and ground almonds to the food processor, then process again until combined.
- Carefully remove the blade from the food processor. Then finely chop 80g (2.8oz) of the chocolate and add it to the food processor, along with a pinch of salt. Stir to combine.
- Pour the brownie batter into the lined tin and bake for 25-30 minutes.
- Once the brownies have finished baking, remove them from the oven and leave them to cool.
- Next, to make the ganache, roughly break up the remaining chocolate in your hands and add it to a small saucepan with the remaining plant-based milk. Stir regularly over a low heat until melted and silky smooth. Leave the ganache to one side to set a little.
- Once the brownie has cooled, pour the ganache over the brownie and spread it out using a spoon. You can either slice the brownie as it is or leave it for 30 minutes or so at room temperature until the ganache sets.
- To serve, slice into 9 squares and sprinkle with salt, if you like.