Happy Wednesday, Friends! If you follow my blog, you know I have a sweet tooth and brownies have always been a weakness. My kids would tell you that on more than one occasion, when they got up for breakfast, they caught me standing over a pan of brownies. True confession. While my love affair with brownies hasn't changed, I do try to make healthier choices now. Today's recipe will not only satisfy your sweet tooth, the surprising secret ingredient packs enough protein to qualify these scrumptious brownies as breakfast.
No...the secret ingredient is not avocado, but it does require an open mind. Since you know my affection for ooey gooey rich desserts, you can trust me. These yummy bars remind me of old fashioned blonde brownies. Are you curious? They're made with...wait for it...chickpeas! As much as I love hummus, which is also made from chickpeas, these breakfast brownies don't taste a bit like hummus. In fact, I can't taste the chickpeas at all, they are honest to goodness delicious. Have I convinced you to give them a try?
I can't take credit for the chickpea brownie concept. I'm always browsing Pinterest for healthier versions of my favorite recipes which is how I stumbled upon a variety of legume dessert recipes. Last year I tried black bean brownies--they were pretty much tasteless and needless to say, didn't make the cut! However, after seeing a variety of chickpea brownie recipes with glowing recommendations, I was intrigued. Most use peanut butter, but I prefer almond butter, so as is often the case, I experimented and come up with my own version. You'll notice there are no eggs, no flour and they are gluten free--but like I said, they don't skimp on taste! Here's the recipe:
This recipe makes just 8 brownies, which is another plus for me since I live alone and will eat every single one ;)
I bake them in a parchment paper lined loaf pan. Also, expect them to take longer to bake than usual. My oven runs hot and they still take 30-40 minutes. Once a toothpick comes out clean and the edges start to crisp slightly, remove them to cool. Then remove the parchment paper, cut into squares...
...and enjoy!
MY HEARTFELT THANKS TO THE FOLLOWING FOR FEATURING THIS POST:
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Ok, on bummed you didn't make these while I was there! Lol. They look delicious! Just might have to try them...I'll let you know what the hubby thinks. 😉
ReplyDeleteI could so fall in love with this recipe as could my middle daughter!
ReplyDeleteHappy Wednesday!
Jemma
Oh my! This sound and looks so good! I would have never in a million years thought about using chickpeas. Thanks so much lady for the recipe. Hugs and blessings, Cindy
ReplyDeleteOk, I will trust you and try these! But they will be MY brownies. I am not sharing with my husband and son!
ReplyDeleteSound delicious, Cecilia! Pinned--
ReplyDeleteI love chickpeas but never heard of putting them in baked goods. Will give it a try, but wondering if I could put sugar in instead of agava ?
ReplyDeleteSure look good Cecilia and am sure they are more healthy than the brownie I am used to.
ReplyDeleteI absolutely love brownies and have never eaten chick peas. I'll have to give this a try. I'm always looking for healthier ways to enjoy delicious treats.
ReplyDeleteHmm, those look delicious! Do you have nutritional content by any chance? Chickpeas are something I never would have thought one would use in brownies. Where do you get agave juice?
ReplyDeleteFlorence, you can purchase 23.5 oz of Domino Light Organic Agave Nectar for $6.78 at Walmart.
ReplyDeleteThese look wonderful. I plan to give them a try and not tell anyone the recipe. LOL
ReplyDeleteThank you for sharing at Snickerdoodle Create~Bake~Make link party!
DeleteThese look decadent! I'll bet they are super moist, too. Yum!
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