Flourless Brownies with Superfood Chocolate Espresso Frosting
Course: UncategorizedServings
16
servingsPrep time
10
minutesCooking time
25
minutesCalories
106
kcalIngredients For brownies
1 (15-oz.) can chickpeas (garbanzo beans),
drained and rinsed¼ cup butter
2 eggs
½ cup pure maple syrup
2 tsp. vanilla extract
1⁄3 cup unsweetened cocoa powder
½ tsp. baking powder
1 pinch salt
¼ cup semisweet chocolate chips
- INGREDIENTS FOR OPTIONAL FROSTING
1 scoop chocolate superfood powder (Shakeology tastes best)
2 TB pure maple syrup
1 TB melted coconut oil
1/2 tsp instant espresso (1 tsp if you like a stronger coffee flavor)
1 1/2 TB warm water
Directions
- Preheat oven to 350° F
- Lightly spray 9 x 9-inch baking pan
- Place chickpeas, butter, eggs, maple syrup, extract, cocoa powder, baking
powder, and salt in blender or food processor. Blend until smooth. - Add chocolate chips and mix by hand
- Pour batter into pan and spread out evenly
- Bake for 25 to 28 minutes, or until a toothpick inserted into the center of
brownies comes out clean - Cut into sixteen squares and either frost with superfood frosting (optional) or keep in fridge
- DIRECTIONS FOR FROSTING
- Combine all ingredients in a bowl and mix. It will be more of a glaze consistency than a thick frosting, but when you keep the brownies in the freezer, it will harden up a bit more.
Use it either as a drizzle or coat the top of the brownies with it.
Notes
- NUTRITIONAL INFORMATION for brownies without frosting (per 1 out of 16 bars): Calories: 106 Total Fat: 5g Carbohydrates: 13g Fiber: 1g Sugars: 8g Protein: 2g
