As you can tell, I'm always trying a chocolate recipe. The trick is making it free of dairy, flour, egg and sugar. And if I can make it low-fat, that's good too.
I've always wondered if I could make brownies with whole garbanzo beans that filled all my requirements so I decided to give it a try. They were tasty but kind of flat compared to regular brownies. I call them my flat, not fat, brownies.
Garbanzo bean brownies
2 cups canned garbanzo beans, drained and rinsed
Egg replacer for 4 eggs (follow directions on box but mix with hemp milk instead of water)
1/4 cup dark baking cocoa powder
3 T. olive oil or canola oil
1/8 cup powdered stevia
10 drops vanilla-flavored liquid stevia
3/4 tsp. baking powder (gluten-free)
Optional: 2 T. cacao nibs for sprinkling on top
Preheat oven to 350 degrees. Place all ingredients (except for cacao nibs) in a food processor and blend to a dough-like consistency. Add additional hemp milk if needed. Pour batter into a 8-inch square baking pan. Sprinkle with cacao nibs. Place in oven and bake for about 20-30 minutes. Check frequently for doneness. Makes eight servings.