Garbanzo Bean Brownies
Join me in the whole food movement. Move with me. Where are we going? Brownieville.
By Julia Mueller
Join me in the whole food movement. Move with me. Where are we going? Brownieville. Let’s make treats out of real food. Let’s take something that is meant to be eaten alongside a plate of tacos and turn it into a brownie. The bean you love to put in your chili makes a fantastic treat when blended up with chocolate. The main ingredient of hummus? Brownie it.
If you have resolved that today is the last day you will ever be eating sugar again, EVER, you may want to go out with this brownie. Or if like many, you are trying to find alternatives to wheat and prefer keeping treats on the nutritious side, this recipe may cater to your needs too. Garbanzo beans are very high in fiber (two cups of the bean give you all the fiber you need for the day) and the type of fiber fuels the cells in your intestinal wall and promotes colon health. Plus all the antioxidants from the dark chocolate chips and cacao powder? Smooooooth move!
The consistency of this treat comes out somewhere along the lines of fudge, brownie and holy mother of yum. It’s thick, smooth, and dense and you have no clue, not even a smidge of an idea that you’re eating mooshed up beans. Not a bean person, you say? That don’t matter none…blend the legume right out of them and dive in. Want to fool your friends? Put beans in their brownies and give yourself a round of applause for baking a brownie out of our friend, the garbanzo bean.
Garbanzo Bean Brownies
Author: Julia Mueller
Recipe Type: Dessert
Serves: 8-10 pieces
- 1-1/4 cups dark chocolate chips (Ghirardelli 60%)
- 1 can garbanzo beans, rinsed and drained
- 2 eggs
- ¼ teaspoon cinnamon
- 2 tablespoons cacao powder
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- ½ cup packed brown sugar
- ½ teaspoon of baking powder
- ½ teaspoon salt
- Confectioner’s sugar for garnish, optional
- Add the chocolate chips to a small sauce pan and heat over medium low. When the chips begin to melt on the bottom, slowly stir with a spoon until chips are completely melted. Although this may take a couple of minutes, I prefer melting chocolate over the stove as opposed to the microwave to ensure it doesn’t overcook or get burned. Set melted chocolate aside.
- Preheat the oven to 325 degrees.
- Add all ingredients (except chocolate) to a blender and blend until completely smooth.
- Add the melted chocolate and blend until combined. The batter will be very thick – this is marvelous.
- Line an 8” x 8” baking dish with parchment paper (or lightly oil it with olive/grapeseed oil). Pour the brownie batter into the parchment-lined dish and smooth with a knife. The batter will not change form very much (it won’t rise much or spread out), so make sure it appears the way you want it to.
- Bake brownies for 28 to 30 minutes (28 was the magic number for me) and test the center with a toothpick to be sure they’re cooked all the way through.
- Allow brownies to cool a few minutes then pull the edges of the parchment paper to remove the whole brownie block and set it on a cutting board. Use a sharp knife to cut brownies and garnish with powdered sugar if desired.
- Serve fresh out of the oven and refrigerate any leftovers.
For a fluffier brownie, use 1 whole egg and 3 egg whites instead of 2 whole eggs