SERVES: 16 (1 brownie each) Prep Time: 20 min. Cooking Time: 28 min. 21 Day Fix CONTAINER EQUIVALENTS (per serving): 1 Yellow
1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
¼ cup unsalted organic grass-fed butter
2 large eggs
½ cup pure maple syrup
2 tsp. pure vanilla extract
1⁄3 cup unsweetened cocoa powder
½ tsp. baking powder, gluten-free
1 pinch sea salt (or Himalayan salt)
¼ cup semisweet (or dark) chocolate chips
Preheat oven to 350° F.
Line 9 x 9-inch baking pan with parchment paper. Lightly coat with spray. Set aside.
Place chickpeas, butter, eggs, maple syrup, extract, cocoa powder, baking powder, and salt in blender (or food processor); cover. Blend until smooth.
Add chocolate chips; mix by hand until blended.
Evenly spread batter into prepared pan.
Bake for 25 to 28 minutes, or until a toothpick inserted into the center of brownies comes out clean.
Cut into squares.
RECIPE NOTES: • You can substitute cannellini beans for garbanzo beans. They make a little smoother brownie. • If you don’t like to use butter, you can substitute extra-virgin organic coconut oil.