Peanut butter swirled brownie bites

The perfect combination of sweet and salty, these brownies are an all-star dessert that get an extra punch of protein in the form of chickpeas.

Ingredients

Dry Ingredients:

1 tsp Baking Powder
1/2 tsp Baking Soda
Pinch Salt
80g Almond Flour
25g Cacao Powder

Wet Ingredients:

1x 425g Can Chickpeas, Drained and Rinsed
2 Eggs
120g Maple Syrup
180g Peanut Butter
- brought to room temperature and divided into 125g and 60g
1 tsp Vanilla Extract
72g Coconut Oil
120ml Brewed Coffee, Cooled
53g Semi-Sweet Chocolate Chips
Cooking Spray
Parchment Paper

Directions

In a large bowl, gently whisk together all dry ingredients.

In a food processor, blend chickpeas, eggs, maple syrup, 1/2 cup of peanut butter, vanilla, and coconut oil.

Fold wet ingredients into the dry ingredients until fully combined. Mix in coffee and fold in chocolate chips.

Brush two loaf pans with coconut oil and divide the mixture between each, spreading with a spatula to form an even surface. Drizzle the remaining 1/4 cup of peanut butter over the surface of the batter, then use a toothpick to create swirls. If your peanut butter isn't "drippy" enough, you can heat it in the microwave to get it thin and melty.

* If your coconut oil is in a solid
state, gently warm in the microwave
or stovetop until it is just melted.
You don’t want it to be too hot,
or you’ll risk curdling the egg
when you blend the ingredients
together in your food processor.

Place one loaf pan in each Cooking Drawer then press SYNC and select the BAKE setting, adjusting cook time to 25 minutes. Press START to begin baking. To test for doneness, insert a toothpick into the centre of the brownies. If it comes out clean, the brownies are ready. If there is batter residue on the toothpick, bake for 3-5 more minutes and test again.