Versatile brownie cake, ahoy.
Windy City Vegan tested this for me and became pretty much as obsessed with it as I’ve been since sinking my “teef” into a piece. We’ve tried it gluten free, with less pecans, doing pilates, dancing the jig, doing pilates while dancing the jig, all with great results. Especially with the latter option, because dancing the jig burns calories and that makes room for more brownie cake. Don’t say I didn’t think of everything!

Is it rich? You betcha. What about decadent? Pretty much. But…there’s fiber from the (unnoticeable) chickpeas, as a redeemer. So this stuff really is good for you: QED!

Chick-late Brownie Cake:

Non-stick cooking spray
9 ounces (255 g) baking chocolate chips
3 tablespoons (42 g) solid coconut oil
1/3 cup (64 g) raw sugar
1/3 cup (64 g) Sucanat
Pinch fine sea salt
2 teaspoons pure vanilla extract
1 cup (84 g) raw pecans, divided (can use only 2/3 cup (56 g), divided, or even only 1/3 cup (28 g) in all by nixing the pecans being left whole)
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
1 cup (125 g) all-purpose flour (can be replaced with 1 cup [160 g] Mochiko flour, combined with 1 teaspoon baking powder instead of only 1/2 teaspoon)
1/2 teaspoon baking powder

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square pan with spray.
Combine chocolate chips and oil in a small bowl. Microwave for 1 minute, stirring and microwaving again if needed until melted.
Stir in sugars, salt, and vanilla into the mixture. Set aside to cool.
Process 2/3 cup (56 g) pecans until ground, add flour and baking powder, pulse a few times until incorporated. Add chickpeas, process until puréed, scraping sides once.
Add chocolate mixture into the food processor and pulse until just combined, scraping sides once if needed.
Add remaining pecans, pulse a few times until just combined. The batter will be stiff.
Place evenly into prepared pan. Bake for 25 minutes, or until set and for the sides to pull away from the pan.
Let cool on a wire rack before removing from pan. Let cool completely before enjoying, lest the brownies be crumbly. Enjoy at room temperature or cold.

Yield: One 8-inch (20-cm) pan of brownie cake

  • Swarna says:

    YUM…doing it this Saturday my 3 year old son loves brownies and I don’t think it can get more healthier than this.

    • Celine says:

      it could. fat free, sugar free, gluten free, and…chocolate free would do it. (for the record, I’m not gonna try that.)

  • Melisser says:

    Whoa, crazy! I did have a Chocolate Tahini dessert at Pure Food & Wine, so I’ll believe any savory addition to sweets now.

    • Celine says:

      check out the chocolate tahini quick bread in the 500 book, then. it’s even better than the version I had posted here. self-promo, much? eh, I’ll survive.

  • Cassie says:

    Brownies always sound good :) With chickpeas, eh? That’s something. Did you make any versions with sugar alternatives? If so, I’d be interested in the results.

  • Michal says:

    Oh my those look so chocolaty and good. I have heard of using chickpeas in brownies, but never tried it myself.

  • Those are B-E-A-U-T-I-F-U-L! A friend of mine made gluten free brownies for my husband with the all mighty chickpea. We both thought they were really good. I will definitely try the gluten free version of these out! Thanks for the recipe!