Ingredients
- 2 large eggs
- 64g cup honey
- 64g creamy peanut butter
- 64g RAMONA’S Original Houmous
- 64g sugar
- 2 Tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup chocolate callets 70%
Chocolate Houmous Brownie
15-30 Mins
Houmous
Method
1.Preheat oven to 180°. Prepare an 8×8 inch baking dish with coconut oil or non-stick cooking spray.
2.In a large bowl, whisk the egg. Add in honey, peanut butter, hummus, sugar and vanilla extract. Stir to combine.
3.Add in cocoa powder, baking powder and sea salt. Stir to combine.
4.Gently stir in chocolate callets.
5.Pour brownie mixture into the prepared baking dish.
6.Bake for 40-45 minutes until cooked through. The edges will get a little dark and crispy.
7.Allow the brownies to cool at least one hour before cutting. You can stick them in the fridge or freezer if needed.
8.Once cool, cut into 12-16 brownies and serve. Store left over brownies in an air-tight container in the fridge for up to 1 week.
9.
