Name: Chocolate Lover Brownies
Yield: Makes 16 brownies
Ingredients: ⅓ cup unsweetened cocoa powder; Cacao nibs, chopped almonds; Almond milk as needed; 2 teaspoons pure vanilla extract; ⅛ teaspoon sea salt; 2 tablespoons chia seeds; 1½ cups cooked or canned chickpeas or black beans, drained and rinsed; ½ cup gluten-free oat flour; ½ cup + 2 tablespoons unsweetened cocoa powder; 1 teaspoon baking powder; ⅓ cup coconut sugar; ¼ teaspoon cinnamon; ¼ teaspoon sea salt; ¼ cup cacao nibs, optional; ¼ cup + 2 tablespoons maple syrup; ¼ cup unsweetened almond or organic soy milk; ⅓ cup maple syrup; ¼ cup well-stirred almond butter or preferred nut butter; 1 medium, ripe banana; 2 cups peeled and chopped sweet potato

Preparation info

Makes
16
brownies

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

Brownies—my weakness. I can barely be left alone with a freshly baked tray and no matter what, I always break my own baking rule and “accidentally” crumble off a corner as soon as they’re out of the oven. These lightly sweetened, dense brownies are made from protein and fiber-rich beans. Paired with a creamy icing made from sweet potato, this treat is perfectly sweet, ooey, gooey, and satisfying. Whole-food dessert at its finest!