Chickpea Brownies

Ingredients

• 250 g chickpeas, canned or fresh and drained well
• 125 g peanut butter, or nut butter of choice
• 45 g plain flour (sub for oat flour)
• 170 g simple syrup or maple syrup
• 2 teaspoons vanilla extract
• 2 teaspoons cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 85 g chocolate chips
• 20 g flaked almonds if using

Steps

1. Preheat your oven to 180°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper.
2. Add all the ingredients except the chocolate chips to a food processor or blender Blend until the mixture is as smooth as possible. It should be slightly runny.
3. Remove the blade of your food processor. Add the chocolate chips and mix with a spoon or spatula. Make sure your brownie batter isn't warm when you add the chocolate otherwise the chocolate will melt.
4. Pour the batter into your prepared baking pan. Smooth the surface with a spoon or spatula. If desired, sprinkle additional chocolate chips on top of the batter and press them in. Sprinkle over the flaked almonds if using.
5. Bake the chickpea brownies for 23-28 minutes. The brownies are ready when they have puffed up and the surface is golden brown. If you insert a toothpick in the middle, it should come out clean (a few moist crumbs are fine but there shouldn't be any wet batter).
6. Place the square baking pan on a wire rack. Allow the brownies to cool completely in the baking pan for at least 1 hour. The brownies are very soft when they're warm.
7. When the brownies have completely cooled, remove them from the baking pan and cut them with a sharp knife.
8. Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.