Potent Round Brownies
makes 18 - 24 individual brownies
These brownies are flourless, therefore gluten free as well
10½ ounces (300 g) dark chocolate (70 percent cacao)
2 cans (15 ounces or 420 g each) chickpeas or black beans, drained and rinsed
2/3 cup (160 ml) maple syrup
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 pinch cayenne pepper
1 pinch salt
Preheat the oven to 400°F (200°C). Butter two pans for 12 standard-size muffins
Break the chocolate into pieces and melt by placing the pieces in a heat-resistant bowl inside a pot of boiling water, or use a double boiler.
Combine the beans and eggs in a blender or food processor.
Add the agave nectar, baking powder, vanilla, cayenne pepper and salt. Blend until smooth.
Transfer the mixture into a bowl. Stir in the melted chocolate.
Spoon the batter into muffin cups and bake for 15 minutes.
Allow to cool before serving.
For a special treat – on Valentine’s Day, for example – garnish individual brownies with whipped cream and a strawberry.
If you bake the brownies in a mini muffin tin, as shown on the picture – only bake for 11 minutes.