Okay so here's a brownie recipe that will knock your socks off AND keep you feelin' fine. It is from our friend Lynn Heisel, Certified Holistic Nutrition Counselor, AADP who can be reached for more info at http://bodysoulandbowl.com/. Chickpeas are the secret ingredient in these rich, delicious brownies. I've served them to many rave reviews and no one can even guess! They are easy to make completely sugar-free, but my favorite recipe uses brown rice syrup and semisweet chocolate chips. These brownies will deeply satisfy a sweet craving without guilt.
Note: These brownies are crumbly. It helps to line the pan with parchment paper that goes over the sides, so that you may lift the brownies out after they cool. That way you can cut them straight down with a chef's knife. Freeze a batch so that you have a healthy sweet snack at hand any time.
1 1/2 c. semisweet chocolate chips OR carob chips
2 c. canned chickpeas, drained and rinsed
4 eggs
1/2 tsp. baking powder
pick your sweetener: 3/4 c. brown rice syrup OR
2/3 c. agave nectar OR
1 1/4 c. date sugar OR
1 c. sugar
1. Place chips in a heat resistant bowl on top of a boiling pot of water until melted.
2. In a blender or food processor, combine beans and eggs.
3. Add sweetener, baking powder, and melted chips. Process until smooth.
4. Pour batter into an 8" or " square non-stick pan.
5. Bake at 350 degrees for 45 minutes.
6. Allow to cool, cut, and serve.
