Brownies will remain my favorite dessert. Period. I just love them, especially when they are fudgy, super chocolatey, and rich.

Dry ingredients:

  • 3/4 cup coconut sugar or brown sugar (150 g)
  • 3/4 cup ground almonds (90 g) (*see recipe notes)
  • 1/2 cup + 2 tbsp cocoa powder (60 g)
  • 2 tbsp ground flax seeds or ground chia seeds
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/4 cup dairy-free chocolate chips(optional)

Wet ingredients:

  • Two 15 oz cans chickpeas drained and rinsed (about 500 g)
  • 1/2 cup plant-based milk (120 ml)
  • 1/3 cup nut butter or seed butter of choice (80 g) (*see recipe notes)
  • 1/2 banana or 1/4 cup applesauce (60 g)
  • 2 tsp vanilla extract


  • sweet potato frosting (optional)


  1. Blend the chickpeas with all wet ingredients in a food processor until smooth.
  2. Add all dry ingredients (except the chocolate chips) to the food processor and blend again until the mixture is combined.
  3. Line a pan with parchment paper or grease it with vegan butter or coconut oil and spoon the batter into it. My baking dish measures 9"x6" (23 x 15 cm).
  4. Read more please visit : elavegan.com

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