LUNCHBOX ALERT! They are awesome and easy and the kids will love them. My kids won't eat chickpeas on their own but were quite happy when I told them they were in these brownies - I made sure I told them only after they ate a piece and told me that they loved it.
I didn't add any additional sugar to this recipe as it has enough sweetness with the chocolate and maple syrup and I think it works well. The result is a light brownie that is delicious and will be perfect for lunch boxes, afternoon tea or snack. Yummo!!
Enjoy
Amanda
Chocolate and chickpea brownies
- 400g can chickpeas
- 200g dark chocolate
- 100g butter
- ¼ cup maple syrup
- 2 eggs, beaten
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup desiccated coconut
- ½ tsp bicarbonate of soda
1. Preheat oven to 160 degrees. Line a slice tin (18cm x 28cm) with baking
paper.
2. Process chickpeas in a food processor
or blender until it is pureed and smooth. You can also have it chunky if you
prefer.
3. In a large bowl, add butter and break
up the chocolate. Melt in the microwave
in 30 second bursts, stirring each time until melted together. Take care not to burn the chocolate. Once melted, stir together until combined.
4. Add chickpeas, maple syrup, eggs,
vanilla, salt, coconut & bicarb soda.
Stir together until combined.
Pour into slice tin.
5. Bake in preheated oven for 25 – 30 mins.
Place in fridge to harden, then slice into pieces.
