Sneaky Peanut Butter & Cocoa Brownies

I don't usually gravitate towards recipes with "hidden" ingredients or call for hard-to-find flours or ingredients. But, when I found this recipe today for Lightened- Up Gluten Free Brownies I was intrigued because it doesn't call for ANY flour at all OR call for anything strange. Well, except for chickpeas...and I've had some lurking in my pantry for awhile...so awesome use for something that no one else in my house will eat!
Oh...but they did for dessert this evening. Heeheehee!
I tweaked this recipe a little and am pleased to say that these brownies received rave reviews from both my 2-yr old and my husband. 

Gluten-Free Peanut Butter & Cocoa Brownies
3/4 c. peanut butter (or nut butter of your choice)
15-oz. can chickpeas, drained and rinsed
1/4 c. milk
2 eggs
 1 T. vanilla
3/4 c. honey
3/4 c. dried mission figs
1/2 c. dark cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Preheat your oven to 350 and grease a 9x13-inch baking pan.
Combine nut butter, chickpeas, milk, eggs, vanilla & honey in the bowl of a food processor. Puree mixture together. Add figs and pulse until figs are chopped fine and mixed in well. In a separate large mixing bowl, combine cocoa, baking soda, salt & cinnamon. Pour nut/chickpea mixture into the bowl with the dry ingredients and mix well to combine.
Spread batter evenly in your prepared dish and bake for 30-35 minutes or until center is set.

Frost while still warm with Vegan Chocolate Ganache (like I did)!

Watch your loved ones devour these brownies and smile knowing you are sneaking in some extra protein into their diets. :)

Chocolate Velvet Dessert

Chocolate Velvet Dessert

1 1/2 cups chocolate wafer crumbs
2 Tbs  sugar
1/4 c butter, melted

2 c semisweet chocolate chips
6 egg yolks
1  3/4 c  whipping cream
1 tsp vanilla

Frosting:

1/2 c butter
3 c powedered sugar
3 Tbs  cocoa
3-4 Tbs milk


Combine first three ingredients until crumbly. Press onto bottom and 1/2 inch up the sides of a 9in springform pan.  Bake at 350 for 10 minutes. Cool on wire rack.

Melt chocolate chips in microwave or in saucepan on the stove, stirring until smooth. Set aside to cool. In mixing bowl combine egg yolks, whipping cream and vanilla. Beat well. Gradually stir 1/3 of the cream mixture into the melted chocolate. Continue adding remaining cream, beating well to combine. Pour into colled crust.

Place pan on baking sheet. Bake at 350 for 40-45 minutes or until center is almost set.  Cool on wire rack for 10 minutes. Carefully run a knife around the edge to loosen. Cool for an hoour before topping with frosting.

For frosting, beat first four ingredients until combined; Then add milk by tablespoonfuls, beating after each addition until smooth.

Refrigerate after completely assembled. (and we found this to be even richer on day #2...if you can make it last until then!)