Autumn Calabrese came out with her cookbook, Fixate, to compliment 21 Day Fix & 21 Day Fix Extreme. These recipes are AMAZING!! I haven't had one yet that wasn't a hit in our house.
I made these brownies this week and there were gone within hours. They're gluten free, vegetarian and DELICIOUS!
Flourless Chocolate Chickpea Brownies
Serves 16 (1 brownie each)
Prep Time: 20 min
Cooking time: 28 min
Container equivalent: 1 yellow
Ingredients
1 (15oz) can chickpeas (garbanzo beans), drained & rinsed
1/4 organic grass-fed butter, melted (or extra virgin organic coconut oil)
(I used regular butter)
2 large eggs
1/2 cup pure maple syrup (or raw honey)
2 tsp pure vanilla extract
1/3 cup organic unsweetened cocoa powder
(I used regular cocoa powder)
1/2 tsp gluten free baking powder
1 pinch sea salt (or Himalayan salt)
1/4 cup semi-sweet (or dark) chocolate chips
1. Preheat oven to 350 F (180 C or gas mark 4)
2. Line 9 x 9 inch baking pan with parchment paper. Lightly coat with cooking spray.
(I used an 8 x 8 inch pan so my brownies came out thicker)
3. Place chickpeas, butter, eggs, maple syrup, extract, cocoa powder, baking powder & salt in blender or food processor; cover. Blend until smooth.
4. Add chocolate chips; mix by hand until blended.
5. Evenly spread batter into prepared pan.
6. Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean
7. Cut into squares.
Variation:
You can substitute cannellini beans for garbanzo beans. They make a smoother brownie.
Here were our results:
Nutritional Info (per serving)
Calories: 106 Total Fat: 3g Cholesterol: 31mg Sodium: 95mg
Carbohydrates: 13g Fiber: 1g Sugars: 8g Protein: 2g
Want to see some more recipes? Ask me how to get Fixate for FREE!
