The end texture of the mixed almond flour and chickpea flour is INCREDIBLE.
Soft, almost melt in your mouth but still a bit chewy and cakey at the same time. The idea was to make a worthy chocolate afternoon binge while using a minimum amount of ressources as we all know what’s happening in the world today. Since this new reality, my cooking has switched a bit and is focussing even more on managing waste and using limited produce to create delicious meals and snacks. Follow me on Instagram, if you’re not already, to see what I come out with almost every day.
When coming up with this recipe, I remember looking at the thin choice of chocolate snacks in the pantry. Truth to be told, I try not to have chocolate in the house because I’m too immature for that and ALWAYS end up eating almost all in one sitting. People that are close to be know that I still prefer a fruit tart over a chocolate cake but it’s hard to say no when it comes to brownies.
Also because eating too much high in gluten ingredients hurt my stomach a little, it’s been fun to experiment with gluten free baking. This recipe is a great success, hope you get to try it.
- Bowl 1:
- 100g of almond flour
- 50g of chickpea flour
- 1 pack of hot chocolate mix (63g - use the darkest chocolate content you can find or adjust the sugar content in bowl 2. The pack I used was from Juliette & Chocolat and was ay 72% cocoa.
- Bowl 2
- 1 large egg
- 70g of cane sugar
- 30g of salted butter, melted
- 150g of almond milk
- - Prepare the two mixing bowls by mixing the ingredients in each bowl. Pre-heat the oven at 350F.
- - Line a greased brownie pan with parchment paper
- - Mix the two bowls together and whisk well.
- - Transfer in the brownie pan and bake for 25mins.
- - Wait for it to cool down before cutting.