Ingredients50 m servings 106
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking pan with cooking spray.
- Blend garbanzo beans, almond butter, maple syrup, almond extract, baking soda, baking powder, and salt together in a blender or food processor until batter is smooth; pour into a bowl. Fold chocolate chips into batter and pour into the baking dish.
- Bake in the preheated oven until edges begin to pull away from sides and center is set, 20 to 25 minutes. Cool brownies in the pan for 20 minutes before cutting into 16 squares using a plastic knife.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 106 calories; 5.9 12.3 2.2 0 188 Full nutrition
ReviewsRead all reviews 5
These were actually pretty good. I didn't have almond butter so I used peanut butter and I substituted vanilla extract for the almond extract. They were a bit soft but very chocolatey. Super ...
more of a blondie. Very gooey but the flavor is great. I also used peanut butter and vanilla because I didn't have Almond butter.
The good news is that the texture of these brownies is amazing; it’s simply incredible that chickpeas make such good brownies. The bad news is that the person who created this recipe clearly lik...