Chocolate brownie recipe

April 22, 2012

This is a very easy, recipe for wheat free brownies.  I added the additional macadamia nuts, but they can be excluded and then it will be fat-free as well.

It is really quick and easy to prepare and there are no strange/hard to find ingredients in this recipe.

It tastes like fudge.  The trick is not to tell people what the ingredients are (until they have tried it).


  • 1 can of chickpeas, drained and rinsed (you can also use black beans, adzuki beans or black-eyed peas)
  • 2 whole bananas (ripe – spotty skin)
  • ⅓ cup agave nectar
  • ¼ cup unsweetened cocoa (I use raw organic cacao)
  • 1 tbsp cinnamon
  • 1 tsp vanilla extract
  • ¼ cup instant oats
  • ¼ tsp of Himalayan salt
  • ½ cup of macadamia nuts, chopped roughly


  1. Pre-heat oven to 180°C/350°F.
  2. Grease a bread pan and set aside.
  3. Combine all ingredients, except oats (and nuts), in a food processor or blender and blend until smooth, scrapping sides as needed.
  4. Stir in the oats (and nuts) and pour batter into the pan.
  5. Bake approximately 30 minutes or until a toothpick inserted in the centre comes out clean.
  6. Allow to cool before slicing.


  • If you find these brownies are too soft or too fudge-y, add another ¼ cup oats before baking.
  • Once you have the basic recipe, you can start experimenting by adding additional ingredients e.g. 2-3 teaspoons of instant coffee, or cacao nibs.

This recipe has been adjusted (to my liking) from this recipe.