Peanut Butter Chickpea Brownies
Equipment
- 9" square baking tin
Ingredients
Ingredients:
- 200 g chickpea flour
- 30 g cocoa powder
- 2 tsp baking powder
- Pinch of salt
- 4 tbsp GROUND flax seeds not whole seeds
- 8 tbsp water
- 150 ml flavourless oil (e.g. sunflower)
- 120 g white granulated sugar
- 1 tsp vanilla
- 75 g of chopped chocolate/chocolate chunks
- 2-3 tbsp of your favourite peanut butter
- Handful of salted peanuts
Instructions
Method:
- Preheat oven to 160'C fan or 180'C conventional
- Mix your flax seeds and water and let it sit for about 5-10 minutes, it will start to become gelatinous and this will act as an egg replacer
- Whisk oil, sugar and vanilla together, add your flax eggs and keep whisking
- In a separate bowl mix together your chickpea flour, baking powder, salt and cocoa
- Sieve the dry mix into your wet mix
- Fold together, it will be quite a thick batter, and add in the chopped up chocolate/chunks and peanuts if using
- Pop into a greased 9" pan and use a spatula to help press this down.
- If your peanut butter is pretty firm, pop into a microwave in 10s increments to loosen it up, dollop on top of your brownie and swirl it around with a knife
- Bake for 16-17 minutes
- To check these are done, insert a toothpick and there SHOULD BE small bits of wet batter. Let this cool completely before cutting into.
Notes
A heads up, do NOT try the batter as raw chickpea flour is pretty unpleasant.