▢ 1 ½ cup Canned Chickpeas ▢ ⅓ cup Peanut Butter ▢ ½ cup Maple Syrup ▢ ½ tbsp Vanilla ▢ ¼ tsp Baking Powder ▢ ¼ tsp Baking Soda ▢ ½ tsp Sea Salt ▢ ¼ cup Almond Flour ▢ 3 tbsp Cocoa Powder ▢ ⅓ cup Chocolate Chips
Open the can of chickpea, rinse, drain and dry/rub the chickpeas in a clean towel to remove all the water or moisture.
Place the chickpeas in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt.
Blend at high speed for 1 minute and add in almond flour and unsweetened cocoa powder.
Blend again at high speed for 15-30 seconds to blend evenly until the batter is smooth and consistent.
Spread the brownie batter evenly onto the prepared 9-inch x 5-inch baking dish and sprinkle 3 tablespoons of chocolate chips on top.
Bake 20 - 30 minutes or until the top is set, crusty, and starts to crackle.
Cool 10 minutes in the pan to firm up the brownies. Don't skip this step. The brownies are super soft so they would break if removed too early.
Prep Time: 10 minutes Cooking Time: 25 minutes Makes: 12 Squares Calories: 141 kcal per Square