I’ll be honest with you: I wasn’t too impressed when these brownies came out of the oven. I felt they were a bit… beh. I put it down to having used chickpeas as opposed to the regular canned black beans I use to make brownies (check out this recipe for gooey black bean brownies). But you know what? They were delicious after having spent the night in the fridge! Some cakes/cheesecakes/brownies are like that – give them time to cool and POW! They turn from beh to WOOPA! I’ve had two of these brownies with my mid-afternoon cup of tea the past three and they hit the spot beautifully. So, without further ado, the recipe:
1/2 cup (40g) Pea Protein Powder
1 can (250g) Chickpeas (Drained)
1 cup (232g) Almond Milk
1/2 cup (116g) Peanut Butter
3/4 cup (40g) Cocoa Powder
1/8 cup (21g) Coconut Oil
3/8 cup (65g) Ground Almonds
1/4 cup (48g) Coconut Sugar
Stevia Drops (to taste) (Or your sweetener of choice)
1. Set your oven to 160 C (320F)
2. Using a handheld blender (or a standing blender), blend all ingredients together
3. Bake in a medium sized brownie pan for around an hour or until when poked with a fork, the fork comes out clean
4. Leave to cool overnight in the fridge
I have been using these drops lately; they’re great! (This would be a decent US equivalent). Not as bitter as other brands I’ve tried. You can get them here in the US. Pretty mild in flavor, as long as you add them in moderation of course! If you don’t want to use stevia drops, feel free to use your sweetener of choice instead.
PS: I’m still going to make a black bean vegan version of these brownies and share with you THAT recipe. I’m thinking to keep the ingredients almost exactly the same as the ones for the brownies here but obviously using black beans instead of chickpeas. My thoughts are that they’ll come out softer and more… chocolate. Let’s see, shall we? Stay tuned!