I fancied baking a sweet treat last night and decided on a new brownie recipe! I normally make sweet potato brownies as they’re my go-to healthy treat but wanted to shake things up a bit.
This recipe's key ingredient is.... *drum roll* ... CHICKPEAS!
Interestingly my friends have all loved these and preferred these ones over my sweet potato brownies! I think it is the fabulous tahini fudge icing :)
These recipe is from the amazing Annie Clarke (click HERE to visit her website). I altered the recipe slightly as I wanted to use cashew nut butter instead of peanut, and also used organic vanilla bean essence instead of powder as I couldn’t find any in the shop!
These brownies were easy to make and have a much lighter consistency than sweet potato brownies. The mixture was lovely and mousse-like before baking! Definitely going to be making these again.
- 45g of tahini
- a pinch of salt
- 1/4 teaspoon of vanilla bean powder or vanilla essence
- 1.5 tablespoon maple syrup
- 1 teaspoon oat/almond milk
- 1 can chickpeas
- 5 tablespoon maple syrup
- 2 tablespoon of cashew nut butter (or nutter butter of choice)
- 3 tablespoon raw cacao
- 1 1/2 teaspoons vanilla bean powder or vanilla essence
- 1/4 teaspoon of bicarbonate soda
- 1/4 teaspoon of baking powder
- a pinch of salt
- Preheat the oven to 180 degrees.
- Drain the chickpeas and add to a food processor. Then add in the remaining brownie ingredients and blend until smooth. No worries if you don’t have a food processor though, I don’t have one myself so started off blending in my NutriBullet (unsuccessfully!) before then placing the ingredients in a bowl and blending with my handheld blender (very successfully!).
- Line a small oven proof dish with baking paper and pour in the mix, using a spatula to smooth out the top.
- Bake for about 25 minutes then remove from the oven. The brownies are ready when you can remove them for the tray and they hold their shape. Place the brownie on a cooling rack, removing the baking paper (it should peel off easily). The brownie will set a little more as it cools.
- Leave the brownies to cool completely before making the icing. Once the brownies have cooled, combine all of the icing ingredients in a small mixing bowl and stir well. Then spread on top of the brownie before cutting into squares.