KYN, 4th Floor,
192 Sloane Street, London SW1X 9QX
192 Sloane Street, London SW1X 9QX
Chickpea and Hemp Brownie
Tristan Welch, KYN's Executive Chef, has crafted a delectable recipe for you, thoughtfully emphasising fresh, seasonal ingredients, satisfying flavours, and a harmonious nutritional balance.
Our Chickpea and Hemp Chocolate Brownies recipe is crafted to offer a delightful combination of nutrition and indulgence in every delicious bite. Chef Tristan Welch's exploration into high-protein desserts resulted in this culinary innovation, featuring chickpeas as the main ingredient. These brownies achieve the ideal fudgy texture when baked to perfection and are sure to satisfy your cravings, leaving you wanting more.
INGREDIENTS:
- 2 tins drained chickpeas
- 300g butter
- 300g Nutella
- 200g maple syrup
- 180g cocoa powder
- 200g ground almonds
- 170g hemp seeds
- 1 teaspoon vanilla paste
- 1 teaspoon baking powder
METHOD:
- Preheat your oven to 200°C. Melt the butter. Drain and rinse the chickpeas.
- In a food processor, combine the chickpeas, Nutella, melted butter, maple syrup, and vanilla paste. Blend until smooth.
- To the smooth mixture, add ground almonds, hemp seeds, cocoa powder, baking powder, and salt. Blend again until creamy and smooth.
- Line a baking tray with parchment paper. Pour the blended batter into the lined tray, spreading it evenly. If desired, sprinkle extra chocolate chips on top.
- Bake in the preheated oven for 12 minutes.
- Allow the brownies to cool in the tray before cutting to help them set properly. Once cooled, cut into desired portions and serve.
Enjoy!
