Do you ever go through food obsessions? I know I do, like right now I'm in a brownie phase, I've been craving this sweet treat for about three months now! In order to fulfill this desire without gaining 500 pounds I've been experimenting with adding different types of beans and whole grain flours into my desserts (you might remember my black bean brownies)
So I thought if I can add black beans to chocolate brownies, why not add a light bean (chick peas, in this case) to blonde brownies?
To my delight the chick peas were WAY less detectable than the black beans. These babies were moist and chewy but not overly sweet (I would maybe add some dark chocolate chips in them next time).
Now, if you're not exactly on board with by bean brownie obsession you can just make this recipe the regular way.
1 cup sifted AP flour
2 tsp baking powder
1/2 tsp salt
1/2 chopped pecans (optional)
1/3 butter, melted
1 cup brown sugar
1 egg (or 1/4 eggbeaters)
2 tsp vanilla extract
2/3 cup chocolate chips (optional)
1 can (15oz) of drained, rinsed, and pulverized chick peas (optional)
1/3 cup creamy peanut butter (optional)
1.Preheat oven to 350 degrees F
2.shift flour, baking powder, and salt. Add (flax seed if using) nuts and set aside
3.Stir in the brown sugar into the melted butter and cool slightly
4.Mix the beaten egg and vanilla (and chick peas and peanut butter if using) into the brown sugar mix. Add flour mixture to butter mix a little at a time until JUST combined (stir in chocolate chips now if using).
5.Spread batter into sprayed 9 X 9 inch pan and bake for 20-25 min.
How to make your brownies pretty
What you'll need: