About the Recipe
Gooey on the inside, crunchy on the outside, you'd never know this brownie recipe was gluten-free, egg-free and dairy-free!
Ingredients
140g chickpeas (drained - if you buy 400g tin and drain the water, that is the perfect amount)
50g brown sugar
100g dairy-free dark /milk chocolate
100g margarine
90g chickpea flour
1/2tbsp baking powder
40g cocoa powder
1tbsp vanilla essence
50g chunks of dairy-free chocolate or nuts (optional)
Preparation
Step 1
You will need a 16cm / 6 inch square tray. Preheat oven for 160°C / 320°F. Line the tray with baking paper.
Step 2
Pour the drained chickpeas into a standing mixer (you can use a hand mixer or mix by hand) and beat for a few minutes until it forms soft peaks.
Step 3
Slowly add the sugar and leave to mix until it forms stiff peaks. Tip: This is great if you like summer desserts like meringue - it is the best replacement for egg whites.
Step 4
Meanwhile, melt the chocolate with butter in a microwave. Setting the mixer to a slow speed, add the melted chocolate to the beaten chickpea mix. Add the vanilla extract. Take off the mixer. In a separate bowl, mix the flour, cocoa powder and baking powder. Combine well. Fold the flour into the chickpea mix.
Step 5
Chop a bit of chocolate and add to the mix. If you like it crunchy you can add nuts and fruit. Pour into the prepared tray.
Step 6
Because this recipe requires a little longer baking, I cover the brownies with foil for the first 20 minutes then uncover and bake for another 20 minutes. This depends on the heat of your oven. Leave to cool down a little before cutting. I really love this recipe!