Chickpea Flour Brownies
These chickpea flour brownies are rich, chocolaty, and delicious. They're gluten-free, vegan, nut-free, and grain-free.
- 2 cups chickpea flour
- 1/2 cup dairy-free dark chocolate chips (or substitute finely chopped dark chocolate)
- 1/2 cup maple syrup
- 1/2 cup cold water
- 1/3 cup extra virgin olive oil
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Preheat the oven to 350 degrees Fahrenheit.
Add the maple syrup, extra virgin olive oil, unsweetened cocoa powder, vanilla extract, and salt to a large mixing bowl and use a whisk to mix well.
Add the chickpea flour and cold water and use the whisk to mix the batter until it looks smooth.
Add the dairy-free dark chocolate chips and mix again.
Transfer the batter to an 8x8 inch baking pan lined with parchment paper.
Bake at 350 degrees Fahrenheit for 42 minutes.
Let the brownies cool off a bit before slicing and serving.
Store any leftover chickpea flour brownies in an airtight container for up to three days or freeze them for up to six months.
Optional addition: add 1/2 cup of chopped walnuts or pecans to the batter. Stir them in at the same time as the chocolate chips.
Serving: 55g | Calories: 214kcal | Carbohydrates: 26g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 72mg | Potassium: 284mg | Fiber: 3g | Sugar: 13g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg