I don’t have much to say other than HOLY YUMMY BROWNIES! Guys, these are delicious – rich, moist, chocolatey … they’re pretty perfect and the ingredients are awesome. Sometimes when you bake “healthier” treats, the end result is just OK, but these taste like real deal brownies. The texture isn’t super fudgy or super cakey – it kind of holds a sweet spot right in the middle.
Recipe and instructions below! I do recommend using the ingredients I list below (no subs) to get that deep, dark, chocolately taste that’s not overly sweet and fairly healthy. I also recommend using CRUNCHY peanut butter so you get those nice chunky peanut bites. I’ve also made with creamy though and they’re just as delicious!
One last thing .. these are made with HUMMUS instead of butter or oil, which is kind of amazing! I hope you enjoy. Please let me know if you make them!
Chocolate Hummus Brownies
- 1 egg
- 1/2 cup Boars Head dark chocolate hummus - I really like this specific brand and can't recommend others!
- 1/2 cup peanut butter Be sure to use a PB with peanuts and salt only, so that it's nice and drippy! I used Ted Peanut Butter Chunky. You can also use creamy, but you won't get those little peanut pieces.
- 1/4 cup maple syrup
- 1/4 cup coconut sugar You can probably sup light brown sugar.
- 1 tsp vanilla
- 1/4 cup cacao powder I used Navita's Organics. Feel free to use unsweetened cocoa powder here too.
- 1/4 cup almond flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt + flaky sea salt to top! If your peanut butter is unsalted, amp up the salt to 1/2 tsp.
- 3/4 cup dark chocolate chips I used Lily's Sweets to keep this recipe low sugar and dairy-free, but use what you got!
- Preheat your oven to 350 degrees and line your brownie pan (8x8) with parchment AND grease well (otherwise the brownies may stick). I like to cut two sheets of parchment and layer them with a little coconut oil in between so they stay put, plus a little oil on top, and the brownies are really easy to remove.
- In one large bowl, mix the wet ingredients. Stir until fully incorporated.
- Add in the cacao powder to the wet ingredients. Be careful; it can be a little dusty.
- Once mixed in fully, add the almond flour, baking soda, baking powder, and salt. Mix very will until fully combined. I like to use a rubber or silicone spatula for all my mixing needs!
- Fold in most of the chocolate chips.
- Pour the brownie batter into your pan and really scrape the bowl with the spatula to get every last bit. It's amazing how well the spatula works! Top the batter with remaining chocolate chips (or extra!) and sprinkle flaky sea salt on top.
- Bake for 22-25 minutes .. pull them out like 1 minute before you think they're actually done to ensure maximum moistness. Brownies continue to cook after removing from the oven so err on the side of under-baking! You want a few wet crumbs on your toothpick.
- Then let cool, slice, serve, and enjoy.
- NOTE: Brownies really need to properly cool or they'll be difficult cut. I like to pull my brownies and let them cool on the counter (not on top of the oven!) for at least 30 minutes. To expedite, you could probably let them cool on the counter for a few and then pop into the fridge 🙂 Enjoy!