Wednesday, August 21, 2013

Flourless Peanut Butter Brownies

I’ve been in a mood lately.  A chocolate mood.  My coworkers really like chocolate too and there always seems to be some around the office.  I try not to stare, but the chocolate keeps calling my name.  So far, I’ve been able to resist, but today was really difficult.  Really. Really. Difficult.  There was no getting around it, today, I needed chocolate.

I was completely over the moon with how well the Flourless Chocolate Chip Chickpea Blondies turned out.  I decided to see if I could adjust the recipe to make the blondies into brownies and it worked out fabulously!  I even shamelessly licked the mixing bowl clean!

This recipe makes a 9x13 pan of brownies.  To make an 8x8 pan, half all the ingredient amounts.

Flourless Peanut Butter Brownies
2 cans (15 oz) chickpeas, rinsed and drained
1/2 cup milk (any kind, I used soy)
1 1/2 cup all natural peanut butter, or another nut butter of your choice
1/2 cup of sugar + 2 tablespoons of sugar
1/2 cup of cocoa powder
2 tablespoons vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup chocolate chips, vegan or regular (optional)

Preheat oven to 350 degrees

1. Use a food processor or blender to blend the chickpeas and milk into a smooth paste.  Transfer this paste into a mixing bowl.

2. Stir the peanut butter, sugar, cocoa powder, vanilla, baking powder and baking soda into the chickpea paste.  Taste the batter and if it’s not sweet enough for you, add the extra sugar to taste.

3. If desired, fold in some chocolate chips.  The batter will be rather thick and sticky.   

4. Spread the batter into a greased 9x13 pan.  Bake at 350 degrees for 20-25 minutes or until the edges start to pull away from the pan.   (The batter may look a bit underdone, but you don’t want the bars to dry out.)

As with the blondies, I’m very well pleased with how these turned out!   The chickpeas are full of protein and iron, so these brownies are filling and you don’t have to feel totally guilty!   The chocolate chips are not necessary, but I really enjoyed them.  I also prefer to err on the under baked side rather than over baking these brownies.  There's nothing in the batter that can't be eaten raw (in fact the batter would make a good dip) and leaving them a bit underdone makes them deliciously moist and fudgy!  

These brownies would be excellent in addition to a bowl vanilla ice cream or topped with some frosting. But they wonderful on their own, as I ate half a pan in one day.  Needless to say, my chocolate cravings have been satisfied!

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