Vegan Chickpea Brownies Recipe

by Nikhitha Nair

1. Heat the non-dairy milk and maple syrup in a skillet until just about boiling. Take off heat. Add the chocolate chips. Mix until melted and smooth, then set aside. Line a brownie pan with parchment. Preheat the oven to 350°F (180°C).

2. Add chickpeas, nut butter, coconut sugar, cocoa, vanilla, salt, and baking powder to a food processor. Process for half a minute.

3. Add the warm melted chocolate & milk mix (from Step 1), almond flour and process again until the mixture is smooth and even. Add a tbsp more milk if too thick. (Or add 2 tbsp oil for chewier result)

4. Fold in 2 tbsp chocolate chips into the batter. Transfer the batter immediately to the parchment lined brownie pan. Spread using a spatula to even out the top as much as possible. Sprinkle some chocolate chips on top.

5. Bake at 350°F for 35 to 40 minutes. Cool for 10 minutes, then slice and serve. Store on the counter for the day and refrigerate for up to 5 days.