I referenced making a lot of the “same old, same old” in my last post, and I literally think I have made these blonde brownies 5 million times. Don’t ask me why I’ve never posted til now!
I typically make them with regular peanut butter, but I recently got a shipment of this INSANE CBD chocolate almond butter from Broma, and in an effort to just stop eating it by the spoonful out of the jar (which I HIGHLY recommend doing), I decided to spice things up a little and use some in my favorite, easy brownie mix.
Before I get into the recipe, I HAVE to give a huge round of applause to Broma, for this addictive, luxurious, dark chocolate almond butter. I love a good CBD chocolate treat, but in addition to containing organic almonds and minimal coconut sugar, it also contains…lentils! Which is one food, I always want to eat more of, but never seem to. If you know anything about me, you know I will literally eat mountains of jars dipped in PB, and drenching them in Broma is just absolute HEAVEN! (see delicious example in below photo)
Onto the recipe! Highly recommend serving these with banana ice cream on top 🙂
1 can organic chickpeas, rinsed and drained
1/2 cup peanut butter (or for this version, I used half PB, half Broma)
1/3 cup maple syrup
1 tbsp vegan protein powder (optional)
1 tbsp ground flaxseed
2 tsp pure vanilla extract
1/2 tsp sea salt
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup dark chocolate chips
- Preheat oven to 350 degrees
- Put all ingredients except chocolates chips, into a high-speed blender, and blend until a smooth dough is formed
- Stir in chocolate chips and mix until well incorporated
- Let sit for 5 minutes
- Pour into a greased 8X8 baking dish (it’ll be thick, so it may take some work to smooth out)
- Bake at 350 degrees for 25 minutes
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