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Fudgy Healthy Brownies

These Fudgy Healthy Brownies are a delightful dessert made with nutritious ingredients like chickpeas and almond butter, allowing you to indulge your chocolate cravings without the guilt.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15 oz can of chickpeas Drained and rinsed
  • 1/2 cup Almond butter Adds creaminess and healthy fats
  • 1/2 cup Pure maple syrup Natural sweetener
  • 1 tsp Vanilla extract Infuses a rich aromatic flavor
  • 1/2 cup Coconut sugar Lower glycemic sweet option
  • 1/2 cup Almond flour Provides a gluten-free base
  • 1/2 cup Cocoa powder Delivers rich chocolate flavor
  • 1/4 tsp Baking powder Helps the brownies rise
  • 1/4 tsp Salt Balances the sweetness
  • 1 cup Dairy-free chocolate chips Adds extra chocolatey goodness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8” x 8” baking tin with parchment paper.
  2. Drain the chickpeas and rinse them under cold water for at least 30 seconds. Gently pat them dry.
Blending
  1. In a food processor, combine the chickpeas, almond butter, pure maple syrup, vanilla extract, coconut sugar, almond flour, cocoa powder, baking powder, and salt.
  2. Process the mixture for about 30 to 50 seconds, or until completely smooth and creamy.
Baking
  1. Remove the blade from the food processor and gently fold in ½ cup of dairy-free chocolate chips by hand.
  2. Spread the batter evenly into the prepared baking pan. Sprinkle the remaining ½ cup of chocolate chips on top.
  3. Bake the brownies for 20 to 25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  4. Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift using the parchment paper and slice into squares.

Notes

For extra fudginess, stick to ¼ tsp of baking powder; for a more cake-like texture, use ½ tsp. Store in an airtight container in the refrigerator for up to one week or freeze for up to three months.