Chocolate Chickpea Brownies with Choc Buttercream
Incase you haven’t realised, chickpeas are literally one of my fave foods.
Savoury or sweet this legume seriously has my heart!
Chocolate + Chickpeas is a delicious flavour combo you’re gonna wanna try!
Plus this sweet is rich in plant protein, even more the reason to enjoy!
Servings: 9
Ingredients
1 x 400g can Chickpeas, drained & rinsed
1 Free-Range Egg
1¼ cup Milk (I used Unsweetened Plant Based Milk)
3 tbsp Grass-Fed Butter, melted
1 tsp Vanilla Extract
1 ½ cups Oat Flour (or oats blitzed into flour)
2 tbsp Cacao Powder
¾ cup Granulated Sugar (I used rapadura)
1 tsp Baking Powder
1/8 tsp Salt
1/3 cup Dark Chocolate, roughly chopped
Chocolate Buttercream
1 cup Grass-Fed Butter, softened
1 cup Powdered Sugar (I used rapadura)
1 tbsp Unsweetened Plant Based Milk (I used coconut)
2 tsp Cacao Powder
1 tsp Vanilla Extract
Method
1. Preheat oven to 180 degrees.
2. Blitz chickpeas, egg and milk in a blender until smooth.
3. Stir through butter and vanilla.
4. In a bowl, combine flour, cacao powder, coconut sugar, baking powder and salt.
5. Add wet ingredients to dry mixture and stir through until combined.
6. Fold through chocolate.
7. Pour mixture evenly into a lined brownie tin.
8. Bake for 15-18 minutes or until cooked through.
9. Leave in tin for 10 minutes to cool before removing.
10. Meanwhile, beat all buttercream ingredients until light and fluffy.
11. Spread chocolate buttercream on top of the cooled brownie.
12. Place in fridge to set or cut and serve immediately. Keep refrigerated.