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Chickpea Brownies

This gluten and dairy-free dessert is absolutely delicious! This brownie does not disappoint. For a an indulgent touch, spread your favorite nut butter to the finished product just before serving.
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Cook Time 30 minutes
Course Dessert
Servings 6 Squares

Equipment

  • Mixer
  • 8x8 Pie Dish or Casserole Dish
  • Parchment Paper
  • Oven

Ingredients
  

  • 1 Can Chickpeas, Drained and Rinsed
  • 1/2 Cup Coconut Sugar
  • 2 TSP Vanilla Extract
  • 1/3 Cup Coconut Oil, Room Temperature Solid and soft but not Runny or Melted
  • 1 Heavy Pinch Salt
  • 1/2 TSP Baking Powder
  • 1/2 TSP Baking Soda
  • 1/4 cup + 1 TBSP Raw Cacao Powder

Instructions
 

  • Preheat the oven to 350F.
  • Mix together all ingredients but the eggs in a stand mixer or use a hand mixer.
  • Make sure the chickpeas are broken up and incorporated well until a batter begins to form.
  • Break-in 3 eggs and incorporate on low until the batter is fairly smooth.
  • Spray the parchment paper with oil and put it in the 8x8 dish.
  • Pour in the batter on top of the parchment paper within the dish and allow the batter to make the parchment paper settle into the pan.
  • Place it in the oven for 25-35 minutes.
  • Give it a giggle test. If the center is still a bit wiggly, leave it in until it's firm.
  • Once it has risen a touch and is cooked through, pull the parchment paper from the dish and place it (with the brownie still contained) on top of a cooling rack.
  • Allow the brownie to cool down until warm to the touch, flip onto the cooling rack, and allow it to cool fully. This can take an additional 15-20 minutes until you can enjoy your treat.
  • Once fully cooled, cut into squares and spread a tiny bit of nut butter on the top. You're welcome!

Notes

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@The.HopewellHomestead