Would you believe me if I told you these brownies were made using chickpeas?? N…

Would you believe me if I told you these brownies were made using chickpeas?? πŸ‘€πŸ‘€ No eggs! No butter! Chickpeas!!
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I was skeptical at first, but then I tried one and WOAH 🀩. These staple-friendly brownies came out uber fudgey, soft, AND moist, all without being overly rich or sweet. Safe to say these are a must-try!!! I know I will definitely be making these again 😏
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βœ“ 1 – 15 oz can of chickpeas, drained
and rinsed
βœ“ 1/2 cup nut butter (I used peanut but
almond or cashew would work well
βœ“ 1/2 cup maple syrup
βœ“ 1 TBSP melted coconut oil
βœ“ 1 tsp vanilla extract
βœ“ 1/4 cup flour (I used GF all-purpose,
but almond, oat, or regular flour also
βœ“ 1/4 cup cocoa powder
βœ“ 1/4 tsp baking soda
βœ“ 1/4 tsp baking powder
βœ“ 1/4 tsp salt
βœ“ 1/2 cup chocolate chips plus more
for sprinkling on top!
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1.) Preheat oven to 375Β°F
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2.) In a food processor, blend chickpeas,
nut butter, maple syrup, coconut oil,
and vanilla.
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3.) Once blended, add in flour, cocoa
powder, baking soda, baking powder,
and salt.
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4.) Continue to process, scraping down
sides as necessary until smooth.
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5.) Once creamy and smooth, take off
lid (I also remove blade) and stir in
chocolate chips.
(Don’t process the chocolate chips!)
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6.) Pour into greased 8Γ—8 pan and
sprinkle with extra chocolate chips if
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7.) Bake for 21-23 minutes.
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