These brownies are vegan, gluten free and DELICIOUS!! Their main ingredient? Chickpeas. Yes, chickpeas. Garbanzo beans. Hummus's main ingredient. True story. I was skeptical at first, but ever since I've tried Chocolate Covered Kate's deep dish cookie, I will put garbanzo beans in my baked goods! Plus these guys are pretty amazingly easy! My only note is next time, I'd add MORE chocolate!
Gluten free vegan brownies {adapted from Taste and See}
- 1 can of chickpeas
- 4 eggs ( I used two types of substitutes- two flax eggs plus 1/2 cup of applesauce and 2 tsp of baking powder to replace the other two)
- 3/4 cups of brown sugar
- 1/3 cup oil (I wanted to use coconut oil but I was out so I used melted vegan butter)
- 1 tsp vanilla
- 1/2 tsp salt
- 1 1/2 cups chocolate chips (I used 6oz of TJ's pound plus bar- I would suggest adding 1/2 cup of chocolate chips in addition to this or three more oz).
On with the chocolate!!
Open, drain and rinse your chickpeas.
Flax eggs. Mix one tbsp of ground flax with 1 1/2 tbsp water for each egg. Let these sit and gel together for at least 5 minutes.
Make two more vegan eggs. 1/4 cup of applesauce plus 1 tsp of baking powder. You need two of these.
Here's what was left of my pound plus bar (about 6 oz). Use your full 9 oz.
You can melt the chocolate by double boiler or in the microwave. Double boilers scare me so I melt my chocolate in the microwave at 30-40 second intervals until it's smooth.
Add your 'eggs' and chickpeas to your food processor.
Pulse it up.
Add the rest of the ingredients. Pulse again.
If you're adding some chocolate chips mix them in now. Then add to a greased 9x9 pan.
Bake for about 30 minutes at 350 degrees or until a knife comes out clean. Don't worry if these guys deflate a bit. Let sit for a few minutes before serving (if you can!)
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