Chickpea Brownies

1. Preheat the oven to 350 F and grease or line a loaf pan with parchment paper.
2. Bring ¼ cup hot water (60ml) to a boil and mix it with the ¼ cup cocoa powder (21g), whisking until you have a smooth chocolate sauce. Set aside.
3. To a high speed blender or food processor add: 400g chickpeas, ⅓ cup tahini (80g), ⅓ cup maple syrup (107g), 1 tsp vanilla extract (4g), and the cocoa/hot water chocolate sauce mix.
4. Blend on high until everything is smooth like a hummus.
5. Add the dry ingredients to a mixing bowl: ⅓ cup almond flour (32g), ¼ tsp baking powder (1g), ¼ tsp baking soda (1g), and ½ tsp salt (3g). Whisk.
6. Pour the blender mixture into the dry ingredients and fold everything together until combined.
7. Then pour the thick brownie batter into the prepared loaf pan (a loaf pan makes for thicker/denser slices!) and using the back of a spoon, smooth the top of the batter from edge to edge. I like to also slam the loaf pan on the counter to even out the top 🙂
8. Bake brownies for 15 minutes or until cracking on top.
9. Allow brownies to cool completely before removing from the pan.