June 12, 2011
101Cookbooks featured a recipe for Black Bean Brownies. Initially, I was skeptical (though most of her recipes don't disappoint), but after this recent foray into the world of chickpea blondies, black bean brownies are definitely on my "must-bake" list.
Chocolate Chip Chickpea Blondies
If you don't have the two kinds of sweetener called for, I think these would work with 1/2 cup of either sucanat/ brown sugar or liquid sweetener. Also, feel free to add up to 3/4 cup sugar if you'd like them sweeter. Next time I make these, I'll probably use a smaller pan because I like my blondies/ brownies to be thicker.
Adapted from Chocolate Covered Katie and Have Cake, Will Travel
1 1/2 cups chickpeas (1 can, drained and rinsed)
3 tablespoons sucanat or brown sugar
3 tablespoons agave nectar or maple syrup
2 teaspoons vanilla extract
1/4 cup ground flaxseed
2 tablespoons coconut milk or almond milk
1/4 cup nut butter [I used 2 tbsps roasted almond butter and 2 tbsps roasted cashew]
1/2 teaspoon baking powder
1/3 cup chopped dark chocolate
Preheat your oven to 350 F. Blend all ingredients (except chocolate) in a food processor until very smooth. Mix in chocolate, and spread evenly into a greased 8×8 pan.
Bake for about 22 minutes. Blondies should be just starting to crack at the middles and turn golden at the edges. You want them to look a little undercooked when you take them out, because if over-baking will result in a dry, crumbly texture.
Once fully cooled, cut into 16 squares and serve.