Chick Pea Brownies

I'm sure I've said this before as a good number of my recipe's are, at first glance... odd. Think: Quinoa Granola, Hot Chocolate Pancakes with zucchini, Avocado Alfredo. The list goes on and on. But trust me these are good. They are. Really.

I first came upon a recipe for black bean brownies a couple of years ago and was instantly intrigued. Ecstatic really. I have this strange disorder in which I impulsively add random fruits and vegetables to everything I make, including desserts, so a recipe in which black beans took the place of flour was enough to send my little health nerd heart a flutter. Imagine my disappointment when the end result was gummy and tasted awkwardly of beans. Not one to be easily deterred it took about 12 more hideously failed attempts before I threw in the towel.

Fast forward a couple years and what do I come upon whilst trolling one of my favorite food blogs, but a recipe for my mortal nemesis: The Black Bean Brownie. He was fudgy and chocolaty, and decadent looking, shamelessly mocking me from my computer screen. I could not let him win. So I strapped on my imaginary Super Vegan cape and chefs hat and it was off to the kitchen I went.

(Pictured in a sundae with my "Pumpkin" Pie Ice Cream(recipe coming soon) and cacao nibs)


Imagine my distress when I realized that black beans I had not. Enter Super Vegan inspiration! I HAD JUST MADE A BATCH OF CHICK PEAS!(Okay okay it was actually my mom who made them, but regardless). Maybe the mildness of chick peas(also called garbanzo beans) would help quell the unpleasant beany flavor I experienced in my previous encounters with these brownies. And it worked!... Well on my second try. The first I don't really want to talk about it. Let's just leave it at two words: hot mess.

These brownies are fudgy, chocolaty and decedent. They are "healthy brownies" though so don't expect them to taste like their oil and processed sugar filled cousins. My Chick Pea Brownies are their own thing, and I promise they're good. If you'd like, mix in some chocolate chips for extra chocolaty-ness.

Chick Pea Brownies

Ingredients:

-1 Tbs. Vanilla
-1 15 oz. Can Chick Peas
-1 Tbs. Nut Butter(I used almond, though if I had had peanut butter I probs would have used that)
-1/2 of a Small Avocado(Stop looking at me like that. It's good! Trust me on this.)
-1/3 cup Raisins soaked for 10 minutes or so and blended in food processor with 2 Tbs. Soaking Liquid
-1/2 tsp. Salt
-1/4 tsp. Baking Powder
-1/4 tsp. Baking Soda
-2/3 cup Cocoa
-1/4 cup Brown Rice Syrup
-Optional: 1 packet Stevia or more syrup if more sweetness is desired
-Optional: Chocolate chips

Method:

Pre heat oven to 350 degreed Fahrenheit. Blend all ingredients save for cocoa powder in a food processor until very smooth. Add cocoa powder and pulse until combined. You can try it at this point to see if you want it sweeter, but fair warning, it kind of tastes like sweet hummus at this point. Mix in chocolate chips if desired. Pour into a lined and greased 8x8 inch pan and bake for 15-20 minutes or until they feel firm. DO NOT TASTE UNTIL COMPLETELY COOL. The texture improves significantly and the flavor gets much better as they cool.