Vegan Double Chocolate Brownies
Servings 21
Ingredients
- 2 cans chickpeas drained
- 2/3 cup cocoa powder
- 2 cups semi sweet chocolate chips- 1 cup to be processed 1 cup reserved for ganache
- 3/4 cup coconut milk or soy creamer
- 2/3 cup maple syrup - see note above to make refined sugar free
- 1/2 cup brown sugar
- 2 tbsp coconut oil
- 1/2 cup gluten free flour
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup peanut butter OPTIONAL
Instructions
For the Brownies
- Preheat oven to 350*F and grease a 9 x 13" pan.
- In a food processor blend all ingredients EXCEPT 1 cup of chocolate chips and the coconut milk/soy creamer.
- Blend for about 3-5 minutes until mixture is as smooth as possible.
- Pour batter into greased pan and spread until even. Bake for 20-25 mins.
For the Ganache
- In a microwave safe bowl, add remaining chocolate chips and the coconut milk/soy creamer. Microwave for 30 seconds at a time until chocolate is fully melted. Using a whisk or fork, blend ingredients together until a smooth mixture is reached.
- Pour ganache directly onto brownies as soon as they come out of the oven. Spread evenly with a spatula.
- Allow to cool for 20-30 mins to allow ganache to set before cutting.
