COCOA HAZELNUT RASPBERRY BROWNIES To be honest — not sure if words can even do justice to describe how good these are 🤤 These cocoa hazelnut raspberry brownies are ridiculously fudgy, gooey, and packed full of @gooeysnacks cocoa hazelnut spread + raspberries in every bite 🤌 ALSO, they’re made with chickpeas and you’d never be able to tell🤫 You’re going to love this one — happy baking 🤍 #Recipe Details: Ingredients: - 1 cup rolled oats - 1 (15oz) can of chickpeas, liquid included - 1/2 cup almond milk - 2 tbsp coconut oil, melted - 1 tsp white wine or apple cider vinegar - 1 tsp vanilla extract - 1/2 cup cocoa powder - 1/4 cup cornstarch - 1/4 cup + 1 tbsp granulated sweetener of choice - 3/4 tsp baking powder - 3/4 tsp baking soda - 1/4 tsp salt - 1/3 cup @gooeysnacks cocoa hazelnut spread - 1/2 cup frozen or fresh raspberry crumbles Instructions: Preheat oven to 325F. Line an 8” square baking pan with parchment paper; set aside. In a blender, add the oats and whole can of chickpeas. Blend until smooth. Add in the milk, coconut oil, vinegar, and vanilla extract. Blend again until just combined. In a large bowl, add the cocoa powder, cornstarch, sugar, baking powder, baking soda, and salt. Whisk to combine. Add the wet chickpea mixture into the dry ingredients, and stir to completely combine. Pour the batter into the prepared baking pan. Dollop spoonfuls of the cocoa hazelnut spread on top of the batter, and use a toothpick to swirl it around. Then, sprinkle the top with the raspberry crumbles. Bake for 28-33 minutes. Enjoy!