Earnest Eats Cocoa Cashew Superfood Oats make these brownies so chewy, and keep the recipe gluten free! The oats are blended into oat flour, so the texture of the batter is still smooth and silky. Our magic ingredient, chickpeas, makes the brownies fudgy and buttery without adding extra oils!
This recipe is sure to be a family favorite. Everything is mixed in a food processor or blender for less mess in the kitchen. Also great for the holiday season! Gluten-free. Make it vegan by using flax eggs and vegan chocolate chips!
Serves: 12 Brownies
Active time: 20 minutes
Total time: 1 hour
1 can (15 oz.) chickpeas, drained and rinsed
½ cup nut butter
2 eggs (or sub flax egg)
1 tsp vanilla extract
1 tsp mint extract (optional)
¼ cup cocoa powder
½ cup coconut sugar
2 tbsp instant decaf coffee powder
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ cup dark chocolate chips (or try walnuts)
¼ cup peppermint chips or chocolate chips
Preheat oven to 350 degrees.
Prepare an 8x8 glass pan with parchment paper and cooking spray. To make a half batch, prepare a glass bread pan instead.
Blend oats in a food processor until they reach a flour-like consistency. If you don’t have a food processor, a high-speed blender will work too.
Add all other ingredients (besides chips) to the food processor and blend well.
Once combined, fold in chocolate chips. You can do this all in the food processor tub. No need for a bowl!
Pour batter into your prepared pan and spread evenly. Top with peppermint chips or more chocolate chips.
Bake at 350 degrees for 22-26 minutes. The gooier the better, so don’t be afraid to take them out on the early side.
Let cool 30 minutes before slicing.