Chocolate Chickpea Brownies with Raspberries

Name: Chocolate Chickpea Brownies with Raspberries
Total time: 40 min
Yield: 2
Ingredients: 240 g chickpeas, drained; 1 Stück banana, ripe; 60 ml maple syrup; 60 ml unsweetened rice drink; 2 EL sunflower oil; 2 EL unsweetened cocoa powder; 40 g cornstarch; 1 TL baking powder; 1 TL vanilla extract; 1 Prise salt; 100 g raspberries, frozen

Juicy chocolate brownies made from chickpeas, completely without egg and butter, topped with fruity raspberries. Thanks to the chickpeas they provide a surprising amount of protein, and they also work as a dessert for non-vegans.

By yumbelo · 2 servings · 40 minutes

Ingredients

240 g chickpeas, drained
1 Stück banana, ripe
60 ml maple syrup
60 ml unsweetened rice drink
2 EL sunflower oil
2 EL unsweetened cocoa powder
40 g cornstarch
1 TL baking powder
1 TL vanilla extract
1 Prise salt
100 g raspberries, frozen

Method

Preheat the oven to 180 °C top and bottom heat. Line a small tin (about 15 x 15 cm) with baking paper or lightly grease it.
Rinse the chickpeas and let them drain well. Put them into a tall beaker together with the banana, maple syrup, rice drink, oil and vanilla extract and blend with an immersion blender until smooth.
Add the cocoa powder, cornstarch, baking powder and salt and mix everything thoroughly again until a thick, smooth batter forms.
Spread the batter in the prepared tin. Distribute the raspberries evenly over it and press them lightly into the batter.
Bake the cake for 22 to 25 minutes. It is done when the edges are firm and the middle still looks slightly moist.
Let the brownie cool completely, ideally for 15 minutes, then cut it into two pieces.