Flourless Chocolate Chickpea Brownies

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!