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 easy to make and hard to believe there's garbanzo beans and no eggs or flour. Didn't tell anyone at home about the secret ingredient or they wouldn't eat them. Read More
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 likes almonds much more than they like chocolate. If you make these according to the recipe you re going to end up with blonde almond brownies with hardly any chocolate whatsoever. If that s your thing great; if not you re going to have to make some changes. Add a tablespoon of cocoa powder more chocolate chips and a packet of Splenda. Skip the almond extract entirely. I haven t tried substituting peanut butter for the almond butter but I expect it to be an improvement. Read More
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 easy to make and hard to believe there's garbanzo beans and no eggs or flour. Didn't tell anyone at home about the secret ingredient or they wouldn't eat them. Read More
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 likes almonds much more than they like chocolate. If you make these according to the recipe you re going to end up with blonde almond brownies with hardly any chocolate whatsoever. If that s your thing great; if not you re going to have to make some changes. Add a tablespoon of cocoa powder more chocolate chips and a packet of Splenda. Skip the almond extract entirely. I haven t tried substituting peanut butter for the almond butter but I expect it to be an improvement. Read More
great recipe. I did make some substitutions and additions. I first subbed 1/2 cup of peanut butter and 1 tbsp vanilla extract, and added 1 tbsp of cocoa powder, granulated sugar to taste, and more mini chocolate chips. This version gave great peanut butter brownies with strong peanut butter flavor.
I tried a second variation where I subbed just 1/4 cup of peanut butter and 1 tbsp vanilla extract, and added 1 tbsp of cocoa powder, extra mini chocolate chips, and no additional sugar. This version made more chocolately tasting brownies.
One of my children preferred the peanut buttery version, and the other preferred the chocolatey version.
I'm excited to try different nut butters (and even Nutella) and extracts to see which combination yields the best brownies. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 easy to make and hard to believe there's garbanzo beans and no eggs or flour. Didn't tell anyone at home about the secret ingredient or they wouldn't eat them.
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 likes almonds much more than they like chocolate. If you make these according to the recipe you re going to end up with blonde almond brownies with hardly any chocolate whatsoever. If that s your thing great; if not you re going to have to make some changes. Add a tablespoon of cocoa powder more chocolate chips and a packet of Splenda. Skip the almond extract entirely. I haven t tried substituting peanut butter for the almond butter but I expect it to be an improvement.
great recipe. I did make some substitutions and additions. I first subbed 1/2 cup of peanut butter and 1 tbsp vanilla extract, and added 1 tbsp of cocoa powder, granulated sugar to taste, and more mini chocolate chips. This version gave great peanut butter brownies with strong peanut butter flavor.
I tried a second variation where I subbed just 1/4 cup of peanut butter and 1 tbsp vanilla extract, and added 1 tbsp of cocoa powder, extra mini chocolate chips, and no additional sugar. This version made more chocolately tasting brownies.
One of my children preferred the peanut buttery version, and the other preferred the chocolatey version.
I'm excited to try different nut butters (and even Nutella) and extracts to see which combination yields the best brownies.
