Let me start off by saying that these brownies are da bomb! My mom told me about the recipe several months ago, and I honestly turned my nose up when I heard what was in them. What? Chickpeas? You have to be kidding me.... I'm not making those! Well, then my curiosity got the best of me. I had to try them. So I made them.
I threw away the first batch since I forgot to add the vanilla to the batter. I also did not like the cinnamon that was in the original recipe. However, my second time was a charm. I remembered to add the vanilla, and I substituted Starbucks Via for the cinnamon.
The result:
These brownies are the fudgiest brownies I've ever put in my mouth, and I can't stop eating them. They are better when they've had a chance to sit overnight. The flavors get a chance to meld together. The extra protein from the chickpeas doesn't hurt either.... it makes me feel less guilty when eating one.
Fudgy Gluten Free Brownies
Ingredients:
1 1/2 cups semisweet chocolate chips, plus more for sprinkling on top
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
4 large eggs
3/4 cup Turbinado or Sucanat sugar (I used Turbinado)
1/3 cup canola oil
1/2 teaspoon baking powder
1 teaspoon vanilla
1 1/2 teaspoons Starbucks Via
1/2 teaspoon salt
Directions:
Preheat oven to 350-degrees. Spray a 9 x 9-inch pan with baking spray. Place chocolate chips in a double boiler and melt until smooth.
Combine beans and eggs in a food processor and blend until smooth. Add remaining ingredients to food processor until thoroughly combined. Pour the batter into the baking pan and sprinkle extra chocolate chips over the top.
Bake for 30 minutes or until a knife inserted into the center of the brownies comes out clean. Cool in pan. These are best if they've had time to sit overnight (if you can wait).
Yield: 16 squares
Source: Naturally Tasty author Gilda Mulero, Chef and Cooking Instructor
