Oh yes...you read correctly. Chickpeas. Brownies. Spice!
My friend sent me this recipe and I recently had a chance to make it for her. They were met with rave reviews.
I enjoyed this gluten free alternative brownie. The texture was very fudgy, which makes sense since they are made with liquidy/mushy chickpeas!
I had one friend say that he could tell that the brownies weren't made from normal ingredients but he would never have guessed chickpeas.
That surprise combined with the hint of cayenne pepper make these brownies a keeper for flavor filled gluten-free dessert recipes.The Hairpin)
2 cups chickpeas
12 ounces of dark/semi sweet organic/fair trade chocolate
3 tablespoons olive oil
½ tablespoon vanilla extract
¾ cup sugar
2 tablespoons cocoa powder (dark/semi-sweet)
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cayenne
½ teaspoon ginger (ground)
½+ teaspoon cinnamon
1. Preheat the oven to 350°. Line a 9x9 brownie pan with parchment paper and lightly spray the paper with olive oil.
2. Dry chickpeas on a couple of layers of paper towels.
3. Once excess liquid is gone, puree the chickpeas in a food processor fitted with a steel blade. Scrape down the edges and puree until all of it is completely smooth. (Erika's Extras: My puree was still a little chunky and it turned out fine.)
4. In a double boiler, melt chocolate with the olive oil. Add it to the chickpeas and blend until it’s well mixed.
5. Add eggs, vanilla, and sugar and blend. Add the cocoa and spices and blend some more.
6. Pour batter into prepared pan.
8. Bake for about 25 minutes. (Erika's Extras: I baked mine for ~40 minutes. These are hard to overcook.)