This was my first attempt at baking gluten free brownies. I came across the recipe, and decided to try it out.
I was somewhat expecting a plain and uneventful brownie. I was pleasantly surprised. Even my husband, who is not into gluten free, liked them. He ate several of them after I told him it was made with chickpeas. "Chocolate Hummus Bars" he called it.
As you can see in the picture, they didn't last very long.
1 1/2 cups bittersweet chocolate chips
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
4 large eggs
3/4 cup sugar
1/3 cup canola oil
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
Preheat oven to 350-degrees. Spray a 9 x 9-inch pan with baking spray. Place chocolate chips in a double boiler and melt until smooth.
Combine beans and eggs in a food processor and blend until smooth. Add remaining ingredients to food processor until thoroughly combined. Pour the batter into the baking pan and sprinkle extra chocolate chips over the top.
Bake for 30 minutes or until a knife inserted into the center of the brownies comes out clean. Cool in pan. These are best if they've had time to sit overnight (if you can wait).
Yield: 16 squares
Source: Naturally Tasty author Gilda Mulero, Chef and Cooking Instructor