Flourless Espresso Brownies

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Ingredients:

  • 1 Tbsp. instant coffee granules
  • 1 Tbsp. hot water
  • 1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
  • 3 large eggs
  • ½ cup pure maple syrup
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 3 Tbsp. coconut oil, melted
  • 1 tsp. pure vanilla extract
  • 1/3 cup dark chocolate chips

Directions:

  1. Preheat oven to 350° F.
  2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
  3. Dissolve coffee in water; mix until smooth. Set aside.
  4. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
  5. Place batter in a medium bowl. Add coffee and chocolate chips; mix until blended.
  6. Divide batter among 12 prepared muffin cups.
  7. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
  8. Cool completely and enjoy!

Nutritional Information:

(per serving, 1/12 recipe, 1 cupcake)

  • Calories: 160
  • Fat: 7 g
  • Saturated Fat: 5 g
  • Cholesterol: 47 mg
  • Sodium: 179 mg
  • Carbohydrate: 20 g
  • Fiber: 1 g
  • Sugar: 12 g
  • Protein: 4 g

Flourless Espresso Brownies

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