Gluten Free Chocolate Brownies
This recipe just HAS to be healthy… doesn’t it? ! These are cut into 12 healthy sized brownies. Cutting them smaller might be a great idea for making them last a little longer and reducing the caloric amount per serving, currently approximated at 12 servings.
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Gluten Free Brownies
15 oz can Garbonzo Beans (chickpeas)
- 2 TBS Tahini paste (or you can use Peanut Butter)
- 3/4 cup packed brown sugar
- 4 whole eggs
- 1 tsp baking powder
- 1 2/3 cups chocolate chips, melted
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp ginger
- 1/2 tsp ground cloves
Preheat oven to 350 F. Place all the ingredients in food processor and puree until really, smooth. Make sure the mix is smooth otherwise you will have little pcs. of garbonzos in the brownie. Pour into oiled 8″ or 9″ baking/cake pan, and bake for about 45 minutes.
Enjoy!
Approximate Nutrition: 280 cals. 8 g fat. 11 g protein. 40g carbohydrates. 8g fiber. 50 mg cholesterol. 40 mg sodium.
{ 5 comments… read them below or add one }
wow these sound great! thanks for the recipe
They did come out pretty good, Megan. My husband wouldn’t quit eating them because he thought, due to the chickpeas, they were good for you. They ARE high in fiber but be careful of the sugar. Take care.
i have been in a gluten free diet ever since last year because i have food allergy.
I have GOT to try this recipe! If for no other reason than the fact that you’re using GARBANZO BEANS in a dessert! I’m gluten intolerant, so I’m always looking for unique ways to re-make old favorites, but this one has to be the most creative I’ve seen yet.
It is similar to it.