This recipe is called the impossible brownie because it shouldn’t work. It really shouldn’t! Brownies are traditionally made with butter, eggs, flour, and refined sugar but these brownies have none of this stuff and instead are packed full of fibre and vegetable protein.
The beetroot and chickpeas give the brownies a fudgy texture even after they’ve been baked, and because there is no dairy or eggs, they will keep for up to 5 days in a dry sealed container. Let’s not fool ourselves here though, they’re not going to last that long!
1. Preheat a fan oven to 190 degrees Celsius.
2. Put the beetroot into a food processor and blitz until it is in small pieces. Add the contents of the entire tin of chickpeas including the water and blitz again. Finally, add all the other ingredients and blitz until you have a smooth batter.
3. Spray a large cupcake tin with cake release spray. Divide the mixture between the 12 cupcakes spaces in the tin.
4. Bake in the preheated oven for 15 minutes.
5. After 15 minutes remove and allow to cool completely before lifting gently out of the cupcake tin.
6. Can be eaten on their own but if you like frosting, drizzle with melted chocolate or smear with Proteinella.
Grain Free, Dairy Free, Egg Free, Refined Sugar Free
Contains nuts (ground almonds) and legumes (chickpeas)