Eggless Flourless ChocoChip Brownies (GF and Vegan too)
Flourless Chocochip brownie is a protein rich, Gluten free, Vegan treat with no refined sugar too!
Equipment
- Oven (OTG)
- Wet Blender
- brownie tray
- Baking Pan
Ingredients
- 1 cup Black chickpeas 250 grams cooked chickpeas / Kala Channa
- 8 gram Flax egg 8 g flax seed meal whisked in 3 TBSP / 45 ml water
- 3 TBSP Olive Oil
- 2/3 cup Dutch Processed Cocoa Powder you may need 2 tsp less
- 1/8 tsp Sea salt
- 1/3 cup Coconut Sugar + 2 TBSP as we felt it needed a bit more
- 3/4 tsp Baking Powder
- 1/2 tsp Vanilla extract
- 2 TBSP Walnuts Crushed, skip for nut allergy
- 3 TBSP Choco chip vegan if particular
Instructions
- Soak the Channa / Chickpeas overnight or for minimum 8~10 hours
- I dont like using or buying canned chickpeas, so if you do canned stuff, please rinse and drain all the liquid out.
- If using raw chickpeas, pressure cook till soft but not mushy, drain and set aside.
- I used my bulk prepped (that I cook in bulk and freeze) chickpeas, thawed the desired quantity and set it to room temperature.
- Prepare the flax egg whisking the flax meal in warm water and set aside for 10-15 mins.
- Pre heat oven to 165C (the temp that worked for me depending on this quantity).
- Grease the mini muffin moulds or whatever pan you are using
- In a blender, add the cooked chickpeas and rest of the ingredients except the topping, scraping down as you stop for a few seconds.
- Slowly spoon the mixture into the greased moulds, topping with walnuts and / or chocochips as desired.
- Bake for 22~25 mins, mine were done in 18+4 = 22 mins (baking temperature varies from oven to oven)
- THis makes 12 medium sized brownies or 16-18 mini brownies
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