Fudgy Healthy Brownies
User Reviews
5
Fudgy Healthy Brownies
Description
This recipe blends canned, rinsed chickpeas with almond butter, pure maple syrup, vanilla extract, coconut sugar, almond flour, cocoa powder, baking powder, and salt in a food processor until fully smooth for a creamy chocolate batter. Folding in chocolate chips adds bursts of melting chocolate both inside and atop the brownies.
Baked in a lined 8-inch pan at 350°F for about 20-25 minutes, the brownies develop a moist and dense crumb with fudgy qualities. Cooling in the pan before slicing helps the texture set evenly.
The brownies offer a healthier alternative by using natural sweeteners and legumes for moisture and structure. They are suitable for those seeking chocolate treats with alternative ingredients and can be enjoyed as an afternoon snack or dessert.
Options for variations include substituting nut butters or sugars as noted in the recipe notes. Proper storage in airtight containers at room temperature or refrigeration preserves freshness, and freezing is possible for longer storage.
Ingredients
- 15 oz chickpeas drained and rinsed, canned
- ⅓ cup almond butter creamy
- ½ cup maple syrup real
- 1 ½ teaspoon vanilla extract
- ⅓ cup coconut sugar
- ¼ cup almond flour
- ¼ cup cocoa powder
- ¼ - ½ teaspoon baking powder (extra fudgy = ¼ tsp, little more cakey = ½ tsp)
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line an 8” x 8” baking tin with parchment paper.
- Drain the chickpeas and rinse them under cold water for at least 30 seconds. Gently pat them dry.
- In a food processor, combine the chickpeas, almond butter, pure maple syrup, vanilla extract, coconut sugar, almond flour, cocoa powder, baking powder, and salt.
- Process the mixture for about 30 to 50 seconds, or until completely smooth and creamy. Ensure there are no visible chunks of chickpeas.
- Remove the blade from the food processor and gently fold in ½ cup of dairy-free chocolate chips by hand.
- Spread the batter evenly into the prepared baking pan. Sprinkle the remaining ½ cup of chocolate chips on top of the batter.
- Bake the brownies in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. This helps them set properly. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and slice into squares. Enjoy!
Notes
- Use good quality cocoa powder for the best chocolate flavor and smooth texture.
- Blend chickpeas thoroughly until smooth to avoid graininess in the batter.
- Chill the brownies before slicing to achieve a firmer, fudgier consistency.
- Almond butter can be substituted with cashew butter or creamy peanut butter, noting flavor changes.
- Light or dark brown sugar may replace coconut sugar if unavailable.
- Various cocoa powders like cacao or Dutch processed can be used as alternatives.
- Store leftovers airtight at room temperature for up to 3 days or refrigerate up to 6 days; freeze up to 2-3 months and thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 94mg | 4% |
| Potassium | 284mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
