1 1/4 cup chickpea flour
6 tablespoons cocoa powder
1/2 teaspoon salt
2/3 cup honey or rice syrup ( I use rice syrup)
1/3 cup + 1 tablespoon cooking oil (I use oil)
Add dry ingredients together. Whisk the egg & add the honey or rice syrup and oil. Add wet ingredients to dry ingredients. Spoon into an 8×8 pan & cook for about 20 minutes. Mine took about 25 minutes, but keep checking. You will know it is done when the top looks dry like brownies should look. TIP: Add a little more oil if you like your brownies gooey – cooking time may take a little longer.
These brownies take the edge off of PMS cravings for me. They only take about 40 minutes to make & they satisfy a craving for a dense hit of sweet chocolate.
I prefer using rice syrup for cooking with chocolate since I find honey is a distinct flavour which comes through baking, so I save it for fruit loaves or cakes, and pies.
Chickpea flour is dense and may take getting used to for some people. You can substitute regular flour or another flour mix but use a little less oil (try 1 TBSP) as chickpea flour needs a little extra oil which is accounted for in the recipe.
Melted (cooled) butter can be used in place of cooking oil.