Chickpea Brownies
Prep: 15 minutes plus cooling
Bake: 35 minutes • Serves: 9
1 can (15.5 ounces) chickpeas, drained and rinsed
1/2 cup almond butter
1/2 cup maple syrup
1 tablespoon vanilla extract
1/2 cup Hershey’s unsweetened cocoa powder
1/4 cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup Hershey’s special dark chocolate chips
1. Preheat oven to 350°; spray 9-inch square baking dish with cooking spray.
2. In food processor, pulse chickpeas, almond butter, syrup and vanilla extract until smooth. Add cocoa powder, flour, baking powder and baking soda; pulse until combined. Transfer chickpea mixture to large bowl; fold in 1/2 cup chocolate chips and spread in prepared dish. Sprinkle brownie with remaining 1/2 cup chocolate chips. Bake brownie 35 minutes or until toothpick inserted in center comes out with a few crumbs; cool completely in dish on wire rack. Cut into 9 brownies.
Approximate nutritional values per serving (1 brownie):
316 Calories, 19g Fat (7g Saturated), 0mg Cholesterol, 308mg Sodium,
38g Carbohydrates, 7g Fiber, 26g Sugars, 25g Added Sugars, 8g Protein
Chef Tip:
Serve brownies topped with dairy-free whipped topping.
Dietitian’s Dish Tip(s):
> Packed with plant-based protein, iron, fiber, vitamins and minerals, chickpeas can help control blood sugar, keep you full and aid digestion. Add them to salads, soups or desserts for a tasty, nutritious boost.
