ABOUT THIS VIDEO
Around this time I’ve been experimenting a little with using chickpea canned liquid (aquafaba) to make baked goods as it can substitute meringue. Obviously that leaves a lot of chickpeas. As much as I love hummus I don’t cook savoury stuff as much at home so I opt for trying out the chickpea based sweets that I have been curious about whether it tasted good or as good as the regular counterparts.
This brownie is surprisingly tasty with amazingly gooey texture and great cocoa flavour – and NO FLOUR! My only concern is to ensure you bake it through – it stays very moist so don’t worry, if you under bake it it tends to have an odd gritty texture towards the middle piece where the chickpea hasn’t been baked through.
It’s a great way to make a super fudgy brownie without as much of the extra calorie from the additional chocolate and butter, milk etc.
What have you baked with chickpeas before?
LINK TO RECIPE
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