I think by now you’ve all managed to figure out that I haven’t always been the poster child of health, and up until about 9 years ago I hated (actually hate may be too strong of a word) I disliked beans. Now that being said, there are a few instances where beans belong: in my burrito, pureed into a tasty hummus, heck I even don’t mind when beans make an appearance in chili. But if someone 9 years ago had approached me and said, “hey, want a bite of my black bean brownie?!? I probably would have sucker punched them in the throat.
Fast-forward to a few years later where I became a little more experimental with baking… EPIC FAIL and you can read all about it HERE
But just recently for my birthday a good friend of mine made me an edible birthday gift, which in my eyes is the best kind of gift to receive, only she said this; it’s a chickpea brownie. Obviously skeptical at first seeing as my one and only attempt to master the bean + baked good ended in a disgusting disaster, I closed my eyes took a big bite and hoped for the best.
Kelly, you are the bomb ass bean brownie making Queen!!!
So this blog is my gift to all of you, two recipes for the price of one.
Chickpea Brownies (Kelly I adore you and your edible birthday bliss) + my spin on a chocolate brownie that I have been eating non stop since I ran out of my edible birthday present.
Chocolate Chip Brownies
2 Tbsp ground flaxseed + 5 Tbsp water
1/2 cup coconut oil melted
1/3 cup coconut sugar
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp baking soda
1/2 cup unsweetened cocoa powder
3/4 cup gluten free flour (sifted)
1/4 cup hazelnut flour (gives them a nutella flavour kick)
1/3 cup chocolate chips
1/3 cup walnuts
Sprinkle of sea salt
Preheat oven to 350 degrees then lightly grease a square baking dish with a little coconut oil, then line with parchment paper. I’ve found this is genius because it makes the parchment paper stick.
Next prepare your flax mixture in a small bowl then set aside.
In a large mixing bowl sift all of your dry ingredients, then in a smaller bowl toss together your melted coconut oil, coconut sugar, maple syrup and vanilla extract. You want the the coconut sugar to start to dissolve.
Now combine your wet and dry ingredients into the same bowl and stir until fully combined. Now add in your flax mix and toss in your chocolate chips and walnuts and continue to stir until your brownie brownie batter is ready to rock and roll.
I love this batter because it super easy going and not sticky and hard to manage like most gluten free baked goods.
Pop in the oven for 18-20 minutes, or until set. You’ll know they’re done if you stick a knife into the centre and it comes out clean.
You’ll want to let these bad boys cool completely before you try and cut them, and like I do with the majority of my baked goods, store them in the freezer so when you’re craving something tasty you have a stockpile of treats ready to go.
Kelly’s Chickpea Brownies
1 ½ cup chickpeas, drained and rinsed
4 tbsp. cocoa powder
4 egg whites
1 tsp baking powder
1 tsp baking soda
1/3 cup melted coconut oil
1/3 cup of honey
½ cup dark chocolate chips
Mix all of the above (except chocolate chips) into your food processor until smooth. Stir in chocolate chips and then pour into an 8×8 greased baking dish.
Bake at 350 for 40-45 minutes