CHICKPEA FUDGE BROWNIE – (Gluten-free) Recipe

CHICKPEA FUDGE BROWNIE Ingredients

• 254g (14 Oz) Can of Chickpeas Drained & Rinsed
• 2 Large Eggs
• 40g (1/3 Cup) Dutch-Processed Cocoa Powder, Sifted
• 150g (2/3 Cup) Caster sugar
• 2 Tablespoons Full-Fat/Dairy-Free Milk
• 1 Teaspoon Instant Coffee Granule
• 2 Teaspoons Baking Powder
• 88g (1/2 Cup) Dark Chocolate Chips

METHOD:

1. Preheat the oven to 180C (350F) and line a 9″ x 9″ pan with baking paper (or lightly oil it).
2. Add all ingredients for the brownies to a processor and blend until completely smooth.
3. Stir in the chocolate chips.
4. Pour the brownie batter into the prepared baking pan – you can sprinkle additional chocolate chips at this point for a nicer presentation.
5. Bake for 24 to 26 minutes. Different to regular fudge brownies, you want the knife inserted to come out clean rather than with moist crumbs as the chickpea texture needs to bake off or you might get some odd texture.
6. Allow brownies to cool at least 20 minutes before cutting and serving. I let mine sit in the fridge till firmer before I sliced mine.