While M’s away on a trip, it’s my chance to slip one under the radar. I made a pan of chickpea brownies. There’s no flour involved. Chickpeas make the base of this recipe.
Feel free to keep scrolling by if you’ve seen this on 1,252,093 different blogs already
M knew there was something different when he tried them….meaning they tasted homemade, not like a box mix. I never did reveal my secret. I didn’t want to ruin it for future use.
This just between me and you now. Shhh
1 16oz can chickpeas (garbanzo beans)
1 ½ c semi-sweet chocolate chips
½ tsp baking powder
1 cup sugar (or 1/2 c agave nectar, or ½ c maple syrup) I had neither
Puree the chickpeas and eggs together until smooth. Melt the chocolate then slowly blend it in. Add the sugar and baking powder. Bake in nonstick 8x8” pan at 350° for ~30 mins.
For extra disguise, I added a peanut butter ribbon to mine. Peanut butter really is the duct tape of cooking. Is there anything it can’t do?
I was so pleased with the results, I did some more experimentation. Using less egg, and baking soda instead of powder, I found you can achieve a texture very close to sponge cake.
I've made it my personal mission to concoct a Red (Bean) Velvet Cake. I was able to pass my test cake off on my co-workers as “normal”, but it wasn’t red velvelty enough to be distinguished from an ordinary chocolate cake. I need to tweak a few more things before I’m ready to share it with ya’ll. I don't know if the South is ready for this!
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