Dessert - Double Chocolate Brownies

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8x8 pan cut into 9 servings
Calories 282.1
Total Fat 7.9 g
Saturated Fat 4.3 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 215.9 mg
Potassium 72.8 mg
Total Carbohydrate 41.5 g
Dietary Fiber 5.1 g
Sugars 14.5 g
Protein 5.3 g

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Ingredients

  • 1/2 cup Chickpeas
  • 1/2 cup Coconut Greek Yogurt
  • 1/2 cup Coconut Sugar
  • 5 tablespoons Cocoa Powder
  • 1 cup Almond Milk (or sub regular milk)
  • 1 teaspoon Vanilla
  • 2 Eggs
  • 2 cups Whole Wheat Pastry Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 cup Dark Chocolate chips
  • ~Substitutions/Add-ins~
  • Sub - Vanilla yogurt for Coconut
  • Sub - Flax eggs for regular eggs (2 Tbsp flax meal mixed with 6 Tbsp water, let sit until thickened about 10-15 minutes
  • 2 tsp Instant Espresso powder, enhances chocolate flavor
  • 1/2 tsp salt, enjances overall flavor
  • Rub baking pan with coconut oil instead of butter
  • Only had 8x8 pan cooked for 35 minutes

Preparation

Step 1

Preheat oven to 350 degrees.

Mix totgether the chickpeas and almond milk in a medium mixing bowl. Blend with an immersion blender so that the chickpeas are blended and not lumpy. Add in the remaining ingredients.

Rub butter on a 9 x 9 baking dish, then dust with cocoa powder. Pour in batter. Bake for 30 minutes. Serve with milk (optional).

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