Have I mentioned how much I think Autumn Calabrese rocks? These Flourless Chocolate Brownies has a secret ingredient in them that’s going to make you go “Hmmm”. I’m not going to lie when I first read the ingredients I wasn’t exactly excited to try these but I seriously was intrigued. I just had to try them.
I loved that it was super easy to make, the kids were happy to get involved. They love pouring the ingredients into the blender. We also reached a milestone with this recipe because it was the first time the kids actually wanted to press the buttons on the blender. Both of my babies hate loud noises, they cover the ears when they hear anything from a blender to a lawn mower. They were so happy to be helping Momma that when I said that was it all we have to do is blend, they kind of just looked at me. I used that opportunity to show them that their was nothing to be afraid of. I let them each hit the pulse button and they watched the food slowly blend. I said “seeeeee! that’s not so bad! It was a win win for me!
The parchment paper didn’t really sit well inside of my baking pan but once I poured the batter in I used a spoon to push it into the corners a bit more and was able to get a great shape out of them. Even if you can’t who cares! You don’t need shape. If you love love love brownies you may not like these because it is a different texture if you eat them a lot but I don’t so when I had one I was pleasantly surprised at how chocolatey and moist they were. I took a few bites put it down to finish typing something and I had to stop and go back to eat the rest of it!
Recipe from: Fixate: Autumn Calabrese
Containers: 1 yellow for 1 brownie
- 1 can of chickpeas, drained, rinsed
- ¼ cup of melted organic coconut oil
- 2 large eggs
- ½ cup of pure maple syrup (or raw honey)
- ⅓ cup of unsweetened cocoa powder
- ½ tsp of baking powder
- 2 tbsp of pure vanilla extract
- 1 pinch of sea salt
- ¼ cup of semi-sweet chocolate chips
- non-stick cooking spray
- Preheat oven to 350F.
- Line a 9x9 inch baking dish with parchment paper, lightly spray with non-stick cooking spray and set aside.
- Place all of the ingredients except the chocolate chip, in a food processor and blend until smooth.
- Pour in the chocolate chips and stir to combine with a spoon.
- Bake for 25-28 minutes until a toothpick can be inserted and it comes out clean.
- Cool, pull the parchment paper from the ban, cut and serve!
