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Chickpea Brownies
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 per square.
Ingredients
For the brownies:
- tin of chickpeas, drained + rinsed
- smooth peanut butter
- maple syrup
- olive oil
- vanilla extract
- plant-based milk, we use oat
- cocoa powder
- baking powder
- bicarbonate of soda
- ground almonds
- 70% dark chocolate, see tips
- salt, optional
For the ganache:
- plant-based milk, we use oat
- 70% dark chocolate, see tips
Method
- 1
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.
- 2
Add the chickpeas, peanut butter, maple syrup, olive oil, vanilla extract and the plant-based milk to a food processor, then process until smooth.
- 3
Next add the cocoa powder, baking powder, bicarbonate of soda and ground almonds to the food processor, then process again until combined.
- 4
Carefully remove the blade from the food processor. Then finely chop the chocolate and add it to the food processor, along with a pinch of salt. Stir to combine.
- 5
Pour the brownie batter into the lined tin and bake for 25-30 minutes.
- 6
Once the brownie has finished baking, remove it from the oven and leave to cool in the tin for 30 minutes.
- 7
Next, to make the ganache, roughly break up the chocolate in your hands and add it to a small saucepan with the plant-based milk. Stir regularly over a low heat until melted and silky smooth. Leave the ganache to one side to set a little.
- 8
Once the brownie has cooled, remove it from the tin. Then pour over the ganache and spread it out using a spoon. Note: if the ganache is too runny, leave it a little longer to go firm. You can either slice the brownie as it is or leave it for 30 minutes or so at room temperature until the ganache sets.
- 9
To serve, slice into 9 squares and sprinkle with salt, if you like.
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