These fudgy chickpea peanut butter chocolate brownies are so decadent you won't believe they're healthy! Packed with protein, vegan, GF and utterly divine!
Preheat the oven to 160°c fan/180°c/350°f and line an 8”x8” baking dish with parchment paper.
Add the oats into a food processor and whizz into a flour. Add the chickpeas, coconut oil, honey/maple syrup, peanut butter and milk and blend until completely smooth. Then add the cacao powder, baking powder and salt and blend again until just combined. Your mixture should be thick.
Pour the brownie batter into the lined baking dish, smooth out, then scatter the peanuts evenly over the top. Bake in the oven for 30-35 minutes until the edges are firm and the middle is just set.
Remove the brownies from the oven and allow them to cool completely in their dish before transferring them to a board. Cut the brownies into 12 squares before drizzling liberally with melted chocolate. Store in the fridge until ready to serve.
These brownies will keep for up to 5 days in an airtight container stored in the fridge.
For variations on this recipe, see within the post.
Vegan: Use a plant based milk and maple syrup rather than honey.
Gluten-free: Make sure you are using GF certified oats and a GF baking powder.
A few ingredient notes: