YOUR SOLIN GENERATED RECIPE
High-Protein Chickpea Chocolate Fudge Brownies
Blended chickpeas and chocolate protein powder baked into a dense, fudgy treat with a velvety texture that satisfies cravings while fueling your morning.
INGREDIENTS
0.75 cup chickpeas
1 scoop chocolate protein powder
0.25 cup liquid egg whites
1 tbsp unsweetened cocoa powder
1 tbsp creamy almond butter
0.5 tsp baking powder
0.25 tsp sea salt
1 tsp vanilla extract
1 tbsp water
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish or line it with parchment paper.
Drain and rinse the canned chickpeas thoroughly under cold water to remove any excess sodium and ensure a clean flavor profile.
Place the chickpeas, chocolate protein powder, liquid egg whites, cocoa powder, almond butter, baking powder, sea salt, vanilla extract, and water into a high-speed blender.
Process the mixture until the batter is completely smooth, glossy, and free of any chickpea fragments.
Transfer the batter into the prepared baking dish and use a spatula to smooth the top into an even layer.
Bake for 18 to 22 minutes, or until the edges are firm and the center is set but still slightly soft to the touch.
Remove from the oven and allow the brownies to cool in the dish for at least 10 minutes to let the fudgy texture fully develop before slicing.