Chickpea Brownie Bites
Gluten free brownies made with a can of chickpeas. This recipe doesn't call for baking powder or baking soda, so the brownies are dense and soft. They work best in a mini muffin tin lined with paper liners.
Servings 28
Ingredients
- 2 oz chopped bittersweet chocolate (56 grams)
- 2 tablespoons refined coconut oil (24 grams)
- 1 tablespoon natural or Dutch process cocoa powder
- 15 oz can chickpeas (about 8.8 oz drained)
- ½ cup maple syrup
- ⅛ tsp salt
- 1 large egg
- ½ tbsp vanilla
- ½ cup semisweet chocolate chips plus more if needed (3 to 4 oz) (84 to 114 grams)
Instructions
- Preheat oven to 325 degrees. Line mini muffin cups with paper liners.
- Melt the chopped chocolate with the oil. If using a saucepan, melt over low heat. If using microwave, heat at 50% power and stir every 40 seconds. Add the cocoa powder and set aside to cool.
- In a food processor, puree the drained chickpeas, syrup, salt, egg and vanilla until smooth.
- Combine the chickpea mixture and melted chocolate. Let cool if still warm, then stir in the chocolate chips.
- Spoon heaping tablespoons of batter into mini muffin cups dividing equally. Bake at 325 F for 18-20 minutes or until brownies appear set and a toothpick inserted comes out with moist crumbs rather than batter. Let cool completely.
Notes
For regular size muffin tins, just double the amount of batter (about 1.4 oz) and use muffin tins with paper liners.