Chocolate Cranberry Brownies
Beautiful, bright red cranberries add a wonderful tart contrast to these rich, fudgy brownies. It is a combination you may not have tried before but one that you definitely should. Gluten-free, oil-free and completely decadent.
Servings Prep Time
10 10
Cook Time
25
Servings Prep Time
10 10
Cook Time
25
Ingredients
Instructions
  1. Preheat oven to 350F. Line a 10″ springform pan with parchment paper or grease lightly. You can also use a pie dish. Or a 8×8 brownie pan but you will get thicker brownies and will need to bake them a bit longer.
  2. In a large bowl, sift the chickpea flour and then the cocoa powder. This is very important as the chickpea flour tends to lump and clump.
  3. Add the sugar, baking powder, baking soda and salt to the chickpea flour/cocoa mix and stir together.
  4. In a separate bowl, combine the pumpkin, coffee and aquafaba. Whisk together.
  5. Add the wet ingredients to the dry ingredients and stir until completely combined.
  6. Fold in the Cape Cod Select Premium Frozen Cranberries and chocolate chips.
  7. Spread evenly in prepared pan.
  8. Bake for 25 minutes and then remove from oven. It will still be a little soft in the middle – this is good, you don’t want overcooked brownies!
  9. Let cool 8 minutes and then run a knife gently around the edges and remove it from the pan.
  10. Serve them warm with a big scoop of ice cream or cool with a dollop of coconut whipped cream and some fresh cranberries on top.
  11. Enjoy!
Recipe Notes

** Aquafaba is the brine from a can of chickpeas, or other beans, that usually gets drained down the sink.  Stop throwing it away! It makes an excellent egg replacement. I put it in ice cube trays and freeze it if I’m not going to be using it straight away. You can also use the cooking liquid from homemade beans. The liquid is used as is, you don’t need to do anything to it.

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