Yep, you read it correctly. These brownies are made with chickpeas! Crazy, isn’t it? I saw the recipe and was curious enough to give it a try. I’m glad I did, because none of the kids who were hanging around here yesterday realized they were getting anything but a typical brownie. I love when I can sneak in the good stuff and no one is the wiser! In fact, Sam’s exact words were, “Mom, why haven’t you ever made these before?”
While these brownies tasted just fine, I can’t exactly rave about them. They were definitely chocolaty, but they were missing the chewy texture I crave in a brownie. The kids liked them so much, though, that I’m pretty sure I’ll be making them again.
Recipe: Chickpea Brownies
(adapted from recipe seen at More Than a Mountful)
1 stick unsalted butter
4 oz. unsweetened chocolate, cut into small chunks
1 15-oz. can of chickpeas, drained and rinsed
1/2 c. honey
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 Tbsp. vanilla
1/2 tsp. kosher salt
1/2 c. semisweet chocolate chips
Preheat the oven to 325 degrees. Line a 9×9″ baking pan with parchment paper and lightly mist with cooking spray.
In a glass bowl, melt butter with unsweetened chocolate pieces, in the microwave, for 1 minute. Remove and stir. If not completely melted, return to microwave and continue cooking at 10 second intervals until melted.
In a food processor, puree chickpeas, honey, sugar, cocoa powder, and salt until smooth. (This may take a few minutes. Be patient.) Add the eggs and pulse until they are incorporated into the mixture. Add the melted butter and chocolate and vanilla. Pulse to combine. Carefully stir in the semisweet chocolate chips with a wooden spoon, being careful of the blade.
Pour batter into prepared baking dish and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool on wire rack, then place in the freezer for 15 minutes. Remove brownies by lifting the parchment paper out of the pan and cut into squares.