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Molasses Cherry-Chip Skillet Brownie

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Molasses Cherry-Chip Skillet Brownie
A decadent and super easy vegan, gluten free brownie dessert with a secret ingredient of chickpeas!
Serves: 2
  • 1 can of chickpeas, rinsed and drained
  • ½ cup Maskal Teff® ivory flour
  • ¼ cup almond meal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 Tablespoon coconut oil
  • ½ almond milk (or other plant based milk)
  • ¼ cup blackstrap molasses
  • 1 teaspoon vanilla
  • pinch of salt
  • ¼ cup each of dried cherries and chocolate chips
  1. Preheat the oven to 375°F and grease two small cast iron skillets, or a small brownie tin.
  2. Blend all the ingredients except the cherries and chocolate chips in a high speed blender until super smooth.
  3. Stir in cherries and chocolate chips to incorporate.
  4. Pour into the prepared cast iron skillets and bake for 30 minutes.
  5. Let the brownies sit for 5 minutes before serving with berries and ice cream. Left over brownie can be reheated.

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