These are probably the best brownies I’ve ever eaten. Fudge brownies are good but difficult to master when you’re making gluten-free and egg-free brownies. These are always moist, unless you really overcook them, as well as rich and oh so decadent while they are still so good for you! Unbelievably good. Instead of using a baking pan, I put some parchment paper on a cookie sheet, spray it with my olive oil spray and spread the batter on it. It makes a thinner brownie that bakes faster and I’m less likely to overcook it.
In your food process add:
- 1 drained 12 ounce can of garbanzo beans
- 2 teaspoons vanilla extract
- 1/3 cup tahini (or you can use any nut butter if you can have nuts)
- 1/2 cup protein powder
- 8-12 pitted dates OR 1 teaspoon monk fruit powder OR 1/4 cup honey
- 2 teaspoons baking powder
- 1/2 cup carob powder (or cocoa if you can have it)
- 1 cup of cold water, after adding 3/4 cup, add a little at a time (1 tablespoon) until you have a smooth, mashed potato like consistency — if you use the honey, you’ll have to use less water
Process until smooth and then process for a couple more minutes. I’ve found that even when I think all the garbanzo beans are processed, there are still some larger pieces in the mix; and if the garbanzo beans are reduced, the dates may still have some large pieces. So keep processing it even when you think its done for at least 2 more minutes. During these last couple of minutes add:
- 2 tablespoons chia seeds
- 2 tablespoons hemp hulls
- 2 tablespoons ground flax
Spread your batter in your prepared pan; either cookie sheet or large 9×12″ baking dish. I like to sprinkle carob chips on top but that’s optional. Bake 20-25 minutes if you’re using a cookie sheet and 35-40 minutes for a baking dish. Cool before cutting.
cookingwithoutallergens 