Ok y'all, my sweet tooth has been out of control this week (ladies, I know you feel me on this one) so I finally got the urge to bake from my Fixate cookbook!
These brownies are DELICIOUS, because, let's be real, you know I had to take one for the team and test them out!! I have made black bean brownies before but they don't hold a candle to this flourless chickpea version. My kids will be lucky if there are any left when they get home! :) And I can bet, if you make them without telling your friends or family what is in them, they won't even notice they are "different."
What you need:
Nonstick Cooking Spray (I used Coconut Oil Spray)
15 oz can Chickpeas (drained & rinsed)
1/4 cup extra virgin coconut oil
2 large eggs
1/2 cup pure maple syrup
2 tsp pure vanilla extract
1/3 cup organic unsweetened cocoa powder
1/2 tsp baking powder, gluten free
1 pinch sea salt
1/4 cup semi-sweet chocolate chips (dark is ok too)
Instructions:
1. Preheat oven to 350° F.
2. Line an 8x8 or 9x9 baking pan with parchment paper, spray with nonstick spray & set aside.
3. Put all ingredients except the chocolate chips into a blender or food processor. Cover. Blend until smooth.
4. Add chocolate chips and stir by hand until mixed.
5. Spread batter in baking pan, even it out.
6. Bake for 25-28 minutes or until a toothpick comes out clean (insert in middle).
7. Cut into 16 squares.
For my Fix family, this is 1 yellow treat! So what will it be wine or chocolate? Or 2 glasse of wine + 1 brownie (since you do get 3 treats a week, right)!
Source: Fixate Cookbook