The perfect combination of sweet and salty, these brownies are an all-star dessert – with an extra punch of protein from chickpeas and almond flour.
1 tsp Baking powder
1/2 tsp Baking soda
1 pinch Salt
2/3 cup Almond flour
1/4 cup Cacao powder
1 425 g can Chickpeas, drained & rinsed
1/2 cup Maple syrup
3/4 cup Peanut butter, brought to room temperature and divided into ½ cup and ¼ cup measurements
1 tsp Vanilla extract
1/3 cup Coconut oil*, plus more for the pan
1/2 cup Brewed coffee, cooled
1/3 cup Semi-sweet chocolate chips
In a large bowl, gently whisk together all dry ingredients: baking powder, baking soda, salt, almond flour and cacao powder. Set aside.
In a food processor, blend together chickpeas, eggs, maple syrup, ½ cup of peanut butter, vanilla and coconut oil.
Fold wet ingredients into the dry ingredients until fully combined. Fold in coffee and chocolate chips.
Select the BAKE setting and adjust cook time to 25 minutes.
Brush a 20 x 20cm (or similarly sized) baking pan with coconut oil and pour mixture in, spreading with a spatula to form an even surface. Drizzle remaining ¼ cup of peanut butter on top of the batter and use a toothpick to create swirls. If your peanut butter isn’t the “drippy” kind, you can heat it in the microwave. 44 for 20-30 seconds to make it easier to drizzle.
Place the baking pan into the Cooking Basket and cook for remaining time. Brownies are done when an inserted toothpick comes out clean.
Recipe: Peanut Butter Swirled Brownie Bites
Calories: 220 Total Fat: 15 g Total Carbs: 18 g Dietary Fiber: 3 g Sugar: 11 g Protein: 6 g