I love Brownies, but my problem is I can never stop eating them. And a friend of mine who is an amazing chef gave me the other day a brownie to try. And I did not know that there were chickpeas inside-seriously I did not taste it at all. Those Chickpea Brownies were so good!
They were tasty, creamy and full of chocolate flavor. Obviously I asked for the recipe straight away and I have been playing around with it ever since. And now I can finally reveal this beauty of a recipe. And I love recipes where you are not aware that they are vegan por super healthy.
For this recipe, I use Tahini with cocoa. If you cannot find Tahini with Cocoa-which is by the way super awesome-, you can most certainly use normal tahini for these Brownies. Or even creamy peanut butter, but because the Brownie has no real butter, you do need some fats there to get it tasty. Otherwise, it will only taste after chickpeas. And when I feel really cheeky, I use peanut butter and tahini with chocolate… But then add a Tablespoon or two with cocoa powder. As otherwise you will not get the chocolate taste.
And you do not want to miss a chocolate taste when you make chickpea brownies, do you? 🙂
But do you know what Tahini actually is?
Tahini is a paste made from toasted and ground sesame seeds. It’s versatile and highly nutritious. And absolutely delicious. It is a staple item in the middle eastern cuisine.
If you would like to have this already gluten-free brownie even vegan, then you only need to exchange the chocolate chips with vegan chocolate chips or cacao nibs, that’s it. How cool is that?
love
sabrina x
Chickpea Brownies with Tahini
Ingredients
- 800 g chickpeas – best works in a can
- 40 ml auqafaba – the chickpea water
- 150 g Tahini with cacao or normal tahini or peanut butter
- 3 Tbsp peanut butter smooth
- 100 ml agave sugar sirup
- 3 drops vanilla essence
- 1 pinch of salt
- 1 tsp baking powder
- 1 tsp baking soda
- 150 g chocolate chips – if you want to keep this recipe vegan, then please use vegan chocolate drops
Instructions
- Strain chickpeas and catch 40ml of the chickpea water
- Preheat the oven to 180° C
- In a big food processor, add all the ingredients except the chocolate chips and blend until smooth. Add a bit more of the aquafaba if you need.
- Place baking paper in your ovenproof dish.
- Fold in the chocolate chips and pour the mixture in an ovenproof dish. If you want, add some more chocolate chips.
- And sprinkle with some salt if you like
- Bake in the oven for 25-30 minutes.
- Let it cool down completely and enjoy.
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
