Chickpea Pecan Brownies
These tasty brownies are great for road trip snacks; with the added benefit of chickpeas for protein and no refined sugar, they are ideal treats for kids.
- Makes : 8 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 20 mins
2 cans chickpeas, drained and rinsed
1 C (250 ml) honey
3 Tbsp (45 ml) butter
2 large eggs
1 tsp (5 ml) vanilla extract
½ C (125 ml) rye flour
½ C (125 ml) cocoa powder
1 Tbsp (15 ml) baking powder
1 tsp (5 ml) salt
150 g pecan nuts, crushed and toasted (optional: reserve a few whole pecans for topping)
Preheat the oven to 180 ºC.
Spray a 20 cm x 32 cm brownie tin (with a divider) or a deeper rectangle baking tin with non-stick spray and line with baking paper.
In a food processor, blend the chickpeas for 2 minutes to break them down. Add the peanut butter, honey, butter, eggs and vanilla and blend until the mixture is as smooth as possible.
In a large bowl whisk the flour, cocoa powder, baking powder and salt together. Add the chickpea blend to the flour and add in the chopped nuts. Fold everything together until incorporated.
Spoon the batter into the brownie or a baking tin.
Top with whole (or crushed) pecans and bake for 20 minutes. The centre should still be slightly gooey when you stick a toothpick into the middle. Allow to cool before slicing.