Ingredients

The following ingredients have 4 Servings
  • 3/4 cup coconut sugar (or brown sugar)
  • 3/4 cup ground almonds ((*see recipe notes))
  • 1/2 cup + 2 tbsp cocoa powder
  • 2 tbsp ground flax seeds (or ground chia seeds)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 Pinch of salt
  • 1/4 cup dairy-free chocolate chips ((optional))
  • 2 (15 oz) cans chickpeas (drained and rinsed)
  • 1/2 cup plant-based milk
  • 1/3 cup nut butter (or seed butter of choice (*see recipe notes))
  • 1/2 banana (or 1/4 cup applesauce)
  • 2 tsp vanilla extract
  • sweet potato frosting ((optional))

Instruction

  • I recommend using a kitchen scale for this recipe.
  • Blend the chickpeas with all wet ingredients in a food processor until smooth (check the video).
  • Add all dry ingredients (except the chocolate chips) to the food processor and blend again until the mixture is combined.
  • Line a pan with parchment paper or grease it with vegan butter or coconut oil and spoon the batter into it. My baking dish measures 9"x6" (23 x 15 cm).
  • Bake in the oven at 355 degrees F (180 degrees C) for about 40 minutes (it can take longer or shorter, depending on your oven and the size of your baking dish) or until a toothpick comes out almost clean (can still be sticky but not wet). Test after 35 minutes with a toothpick. Don't overcook the brownies! Let them cool completely. They'll still be soft at first but firm up once cooled down. They taste best on the 2nd or 3rd day!
  • Check out this recipe to make the sweet potato frosting! Top with chocolate chips an enjoy!