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.  Continue reading “VEGAN DARK CHOCOLATE PEANUT BUTTER BROWNIES”