Why I Love This Recipe
Reprinted from Celi-Yak News Summer 2011
Tester's notes: While chickpeas usually make me think of garlic and lemon and a big bowl of hummus, it turns out that they also get along with chocolate and coffee.
These brownies have a dense but tender texture and a very grown-up taste. Krista says the coffee powder is optional, but it really adds a deep, dark flavour, which was even better the next day.
Ingredients You'll Need
375 ml (1 1/2 cups) semi-sweet
1x 540 ml (19 oz) can chickpeas, rinsed well and drained
30 ml (2 tbsp) instant coffee powder (optional)
30 ml (2 tbsp) canola oil
5 ml (1 tsp) vanilla extract
125 ml (1/2 cup) brown sugar, lightly packed
2 ml (1/2 tsp) gluten-free baking powder
1 ml (1/4 tsp) salt
125 ml (1/2 cup) chopped walnuts or pecans (optional)
Preheat oven to 175C (350F).
Grease 22x22 cm (9x9 in) square pan or line with parchment paper and grease lightly.
Melt the chocolate at low power in the microwave, watching carefully, or in a double boiler over simmering water.
Set aside to cool.
Combine chickpeas, eggs and coffee powder in food processor and blend until very smooth
Add oil, vanilla, brown sugar, baking powder and salt and process until blended.
Add chocolate and process just until mixed.
Stir in nuts, if desired.
Pour batter into prepared pan.
Bake for 35-40 minutes.