Sunday, March 1, 2015

Gluten Free Peanut Butter Brownies

Gluten Free Peanut Butter Brownies
(Chewy, gooey, delicious!)

These brownies are truly super good for you!  They are not overly sweet, but that can be changed by adding in more honey, I purposely wanted to keep the carbs / sweetness down being that I’m diabetic.  A friend of mine has a gluten free brownie recipe that uses black beans as the main ingredient and I thought why not use chickpeas in a brownie recipe instead?  Since, black beans have a stronger taste compared to chickpeas, I figured it would be an even sweeter base and I was right.  These can easily be vegan if you sub the chocolate chips for cocoa nibs.


15 oz can chickpeas, rinsed

⅓ cup honey (You can also use 100% pure maple syrup)

½ cup peanut butter (I used crunchy, but smooth would be yummy too.)

2 tsp vanilla extract

1 tsp salt

¼ tsp each baking powder and baking soda

½ cup dark chocolate chips or cocoa nibs

Plus, ¼ cup peanuts and ⅛ cup cocoa nibs or dark chocolate chips for topping.

Directions:  Preheat oven to 350 degrees.  Put the chickpeas in a food processor or blender and process until smooth.  In a medium bowl combine the honey, peab butter, vanilla, salt, baking soda and baking powder and stir to combine.  Add in the chickpeas and stir to combine.  Then add the chocolate chips and fold those in.  Spray a 8 inch square dish (I used a glass one) and pour the batter into the pan.  Sprinkle on top the peanuts and chocolate chips and press into the batter with the back of a spoon.  Bake in the middle rack for 23-27 minutes.  Makes 16 brownies.

Nutrition Facts:  Cals. 132  Fat 6.5g  Carbs. 14.25g Fiber 2.25g Protein 3.75g

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