Mother’s Day Chocolate Brownies

Surprise Mum on Sunday in typical British fashion with an afternoon of tea and delicious homemade brownies

  • Serves: 12
cal 337
Mother’s Day Chocolate Brownies
  • 400g tin salt-free chickpeas
  • 25g chia seeds
  • 85ml water
  • 100g cacao powder
  • 1 tsp green leaf stevia
  • 1 tsp baking powder
  • ½ tsp finely ground coffee
  • 1 tsp ground sea salt
  • 20ml vanilla extract
  • 100g coconut oil
  • 180g rapadura sugar
  • 125g unsweetened apple sauce
  • 180g gluten-free plain flour
  • 125g vegan milk chocolate, roughly chopped
  • dry-roasted unsalted hazelnuts, roughly chopped, to garnish

Nutrition: per serving

  • cal337
  • fat 15.5g
  • protein6.9g
  • sat fat 9.8g
  • salt0.58g
  • carbs 41.8g
  • sugar20.2g

Ingredients

  • 400g tin salt-free chickpeas
  • 25g chia seeds
  • 85ml water
  • 100g cacao powder
  • 1 tsp green leaf stevia
  • 1 tsp baking powder
  • ½ tsp finely ground coffee
  • 1 tsp ground sea salt
  • 20ml vanilla extract
  • 100g coconut oil
  • 180g rapadura sugar
  • 125g unsweetened apple sauce
  • 180g gluten-free plain flour
  • 125g vegan milk chocolate, roughly chopped
  • dry-roasted unsalted hazelnuts, roughly chopped, to garnish
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Method
  • Preheat the oven to 180C/250F/Gas 4. Line the base and sides of a 26cm x 16.5cm slice tin with baking paper, allowing the sides to overhang.
  • Drain the chickpeas, reserving 60ml of chickpea water in a bowl. Store the chickpeas for another use. In a small bowl, thoroughly mix the chia seeds and 85ml water. Set aside to become gelatinous.
  • In a large bowl, mix the chickpea water, chia mixture, cacao powder, stevia, baking powder, coffee, salt and vanilla until combined. Put the coconut oil, sugar and apple sauce in a saucepan over a medium heat. Cook, constantly stirring until melted and ingredients are barely bubbling.
  • Add the hot coconut oil mixture to the chocolate mixture and stir until well combined. Add the flour and mix to form a thick batter. Allow to rest for 20 minutes.
  • After resting, gently stir in the chocolate and pour the mixture into the prepared tin. Use a spatula to smooth the batter evenly into the corners of the pan. Bake for 30 minutes. Allow to cool completely in the pan on a wire rack before removing.
  • Slice and garnish with a sprinkling of chopped hazelnuts. Store in an airtight container in the fridge for up to a week.
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Mother’s Day Chocolate Brownies

Recipe taken from:

The Healthy Convert by Nicole Maree (Hardie Grant, £14.99) Photography by Elisa Watson, Jeremy Butler

Nutrition: per serving

  • cal337
  • fat 15.5g
  • protein6.9g
  • sat fat 9.8g
  • salt0.58g
  • carbs 41.8g
  • sugar20.2g

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