Brownies for all the chocolate lovers
Lets face it, if you’re a chocolate over, brownies are the ultimate comfort dessert, aren’t they?
I mean they are gooey, soft, delicious and full of that intense chocolate flavor.
Therefore I made a brownie version that is super easy to make, vegan and on top of that it’s super high in protein due to chickpeas being the main ingredient. You might think “chickpeas in a brownies? Really?”. But trust me. You cannot taste the flavor at all. ON the contrary, it adds such a nice and creamy texture that we even had our neighbors who are not vegan, taste test it and no one guessed that ingredient right. Well, I tihink you simply have to make them for yourself 🙂
- 100 g oat flour or oats - for the batter
- 2 cans Chickpeas (440 g in total) - for the batter
- 270 g dates, pitted - for the batter
- 200 ml oat milk - for the batter
- pinch of salt - for the batter
- 160 g maple syrup - for the batter
- 100 g coconut oil, melted - for the batter
- 75 g cacao powder - for the batter
- pinch of vanilla - for the batter
- 1 bar dark chocolate - for the batter + decoration
- 4 tbsp almond butter - for the frosting
- 2 tbsp coconut oil, melted - for the frosting
- 2 tbsp maple syrup - for the frosting
The flavor of these brownies really is the best when you bake it, let it cool and let them set in the fridge overnight. This way they can be a great snack, whenever you want one. You can also eat them fresh but I really prefer the chilled version.
Note: If you don't have out flour you can simply blend oats in your blender at high speen for about 10 seconds and proceed from there.
Preheat the oven to 350℉/180℃
Add oat flour, drained & washed chickpeas and dates to your blender and pulse.
Add the remaining ingredients for the abtter - except for the chocolate bar - to the blender and mix until not smooth but well combined.
Chop 3/4 of the dark chocolate and fold into the batter.
Line a 8 x 8 inch cake pan (or similar dimensions) with parchment baber and fill in the batter. Set aside.
Bake for about 40 minutes. The brownies will not look like they are done but they will - like regular brwonies - look half-baked when coming out of the oven. Leave to set and to cool at room temperature.
Store in the frige overnight.
Gently melt the coconut oil for the frosting. Add almond butter and maple syrup.
Spread over the brownies.
Chop the rest of the chocolate bar and sprinkle over the frosting.
Cut in to pieces and enjoy.
The rest of the brownies can be stored in the fridge in an air tight container for about a week.
You've made this recipe? YAY 🎉
Don't forget to tag me @therawberry over on instagram if you remake this one. I'd love to see your recreations. 🎉
Pure Chocolate Love
So here it is. The recipe for my super easy and delicious vegan and high protein chocolate chickpea brownies. If you make them, tell me if you can taste the chickpeas or not. I’d be so happy to heat your feedback. Either in the comment section below on over on instagram.
Have a wonderful day &
Happy Baking 😃