For those people who crave a little bit of dark chocolate at night time, these brownies fit the bill. They’re so rich and satisfying, you really only need one square and you’re good to go (for realsies).
The original recipe called for black beans, but I’m on a chickpea kick (check out our Chickpea Revolution Cookbook!) , so I subbed for black chickpeas. These can be found in most major grocery stores, in the international section. I soaked mine over night and then simmered on low for about an hour and 45 mins. So there’s a bit of a time investment, but I normally cook a big batch at once and freeze in small zip lock bags (in about 1.5 cup portions, which is about the amount in a can of chick peas). I do the same for other beans and when I need some for a recipe, I grab a bag, run under warm water to thaw and I’m good to go. It’s a great way to up your protein in recipes avoid the BPA that’s found in most canned goods. It’s also a much cheaper way to use beans.
I wasn’t patient enough to allow these to cool, but I do recommend it. Otherwise, they’ll get a bit mushy and goopy (which doesn’t not compromise the taste, so if you’re into mushy and goopy, fill your boots!).
1.5 cups black chickpeas (canned or soaked over night and simmered for about 1hr 45mins until tender)
1/2 cup cocoa powder
1/4 cup coconut sugar
1/4 cup coconut oil
1/4 cup non-dairy milk
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
2 tbsp peanut butter
1/4 cup vegan chocolate chips
Pre heat oven to 350. Lightly oil a 8×8 inch baking pan. In a food processor, add chick peas, coco powder, sugar, oil, milk, vanilla, and salt and pulse until well combined (scraping down sides as necessary). Spread mixture into pan. Place small amount of the peanut butter on top and swirl with the top of a knife (no rules here – have fun!). Top with chocolate chips and bake for 22-24 minutes. Remove from oven and transfer to a cooling rack, allowing to cool before cutting. Cut into squares and enjoy!