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Chocolate challenge brownies I call these chocolate challenge brownies for two reasons: one, I challenge anyone to try them and not love them and two, I’m always curious to see if people can guess what the main ingredient is. If you haven’t already looked at the recipe... it’s chickpeas. A bit weird I know but you honestly do not know they’re there and I’ve made these for many chickpea averse kids who loved them. And while they’re definitely a delicious treat, it makes me happy knowing they’re made with wholesome ingredients and have extra goodness from the chickpeas: protein, fibre, potassium, b-vitamins, antioxidants from the cacao and healthy fats, vitamins and minerals from the peanut butter. Give them a go. I’m sure you’ll love them as much as we do.
Ingredients
• 1 can chickpeas, rinsed and drained. • 1/2 cup unsweetened smooth peanut butter • 1/2 cup maple syrup • 1 tbsp olive oil • 1 tbsp vanilla extract • 1/3 cup ground almonds • 1/4 cup unsweetened cocoa powder • 1/2 tsp baking powder • 1/2 tsp salt • 1/2 cup chocolate chips of your choice
42 | Cherubs Magazine
Method
1. Preheat oven to 180C. Line a square brownie pan with non stick paper. I use a 7.5 inch square pan, 9 inch is also fine. 2. Put the chickpeas, nut butter, maple syrup, olive oil and vanilla in a blender and blend till smooth. Make sure you scrape down the sides and blend well. 3. Add the ground almonds, cacao, baking powder and salt and blend till smooth. 4. Add most of the the chocolate chips and fold through. You can save a few for the top. 5. Pour into your lined baking tray and gently press the mixture down. 6. Bake for 25 to 30 minutes depending on the size of your pan. The bigger the pan the less cooking time needed because it’s thinner. 7. Let it cool, cut into squares and enjoy!
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