Terrys Chocolate Brownies - Gluten Free
From jo_jo_ba 11 years ago
- 1 1/4 hours to make
- Serves 16
Eggs do double duty as leavening and binding in this bean-based, dairy free cake. Orange juice as well as a stevia baking blend add a touch of sweetness to counter the bitter cocoa. Don't skimp on the processor time though - those eggs need a little workout!
Ingredients
- 1 19 oz can chickpeas, drained shopping list
- 4 eggs, beaten shopping list
- ½ cup sugar shopping list
- ½ cup stevia baking blend (or more sugar) shopping list
- 1 tsp baking powder shopping list
- ½ cup cocoa powder shopping list
- 3 tbsp tapioca starch or cornstarch shopping list
- juice of one orange (about ⅓ cup) shopping list
- 2 tbsp canola oil shopping list
How to make it
- Preheat oven to 350 degrees. Grease and line an 8” square cake pan.
- In a food processor, puree chickpeas, eggs, sugar, stevia, baking powder, cocoa powder, tapioca starch, orange juice and zest, water and oil together for 3 minutes.
- Pour into the pan and rap it on the counter to remove any large air bubbles.
- Bake for 50 minutes, until a toothpick inserted in the centre comes out clean.
- Cool before removing from the pan and cutting into squares.
Note: These make fabulous ice cream sandwiches!
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