Vegan Chickpea Brownies: A Delicious and Guilt-Free Dessert

• 1 can (15 oz) chickpeas, rinsed and drained
• ½ cup nut butter (e.g., almond, peanut, or cashew butter)
• ⅓ cup maple syrup or agave syrup
• ¼ cup cocoa powder (unsweetened)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch of salt
• ½ cup dark chocolate chips (vegan-friendly)
• Optional toppings: Chopped nuts, shredded coconut, or extra chocolate chips

Instructions

1. Preheat Oven
   • Preheat your oven to 350°F (175°C).
   • Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. Blend the Chickpeas
   • In a food processor or blender, combine the chickpeas, nut butter, maple syrup, cocoa powder, vanilla extract, baking powder, and salt.
   • Blend until smooth and creamy. Scrape down the sides as needed.
3. Add Chocolate Chips
   • Stir in the chocolate chips using a spatula or spoon, reserving a few for sprinkling on top.
4. Pour and Spread
   • Pour the batter into the prepared baking pan and spread it evenly.
   • Sprinkle the reserved chocolate chips or any desired toppings over the batter.
5. Bake
   • Bake for 20–25 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean (a few crumbs are fine for a fudgy texture).
6. Cool Completely
   • Allow the brownies to cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely.
   • Once cooled, slice into squares and enjoy!

Storage Tips

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