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Potent Round Brownies

Potent Round Brownies

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
4 eggs
2/3 cup (160 ml) maple syrup
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 pinch cayenne pepper
1 pinch salt
 
1 Preheat the oven to 400°F (200°C). Butter two pans for 12 standard-size muffins
 
2 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.
 
3 Combine the beans and eggs in a blender or food processor.
 
4 Add the agave nectar, baking powder, vanilla, cayenne pepper and salt. Blend until smooth.
 
5 Transfer the mixture into a bowl. Stir in the melted chocolate.
 
6 Spoon the batter into muffin cups and bake for 15 minutes.
 
7 Allow to cool before serving.
 
Notes:
 
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.
 
ENJOY!
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