When I made these brownies, I was trying to create something similar to black bean brownies. Since I can’t stand black beans, I decided to try chickpeas because who doesn’t love chickpeas?

WOW, was it a good idea… very unexpected. I didn’t have any cocoa powder so I just melted chocolate chips with the coconut oil (did not mean for these to come out vegan). I also mixed in mini chocolate chips to give that rich, fudgy chocolate taste and these came out damn good. The texture is a little different and the brownies have a more crumbly texture, but who cares when they’re smothered in peanut butter and topped with ice cream.

Heres the recipe:

• 1 12oz can organic Chickpeas
• 1/2 c chocolate chips (I guesstimated this)
• 1 tbsp coconut oil
• 1/4 c flour (any kind will work)
• 1/2 c real maple syrup
• 1 tsp vanilla
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt

Melt the coconut oil and chocolate chips. Blend the melted chocolate/coconut with the chickpeas until smooth. Mix in the maple syrup and vanilla. Mix the flour, salt, baking powder, and baking soda. In a separate bowl combine the wet and dry ingredients. Once mixed, place in an 8×8 greased baking dish and bake at 350 degrees for 20-25 minutes.

I melted more chocolate chips and drizzled it on top. Enjoy!