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Tuesday, June 11, 2013

68

The Double-Dare You Hot Chickpea Brownies

Ever since I made those chickpea cookies, I’ve been yearning to brownie-ify them, and I finally have the recipe down. And, since it’s getting good and hot outside now over where I live, I added in some spice to heat things up even more. Like the I DARE YOU cookies, these are a high-protein, gluten-free, dairy-free treat, made with pureed chickpeas instead of flour, and lots of eggs. With the nuttiness of chickpeas, the warm, deep chocolate-y flavor of cocoa, melted chocolate, and dark chocolate chips, and the spicy mix of cayenne-ginger-cinnamon, they definitely have a complex, surprising flavor, and a nice kick at the end. For me, the spice isn’t overpowering (though it does linger, making me crave just one more). If you don’t like heat, scale back or just leave it out altogether. You will still love these. The texture is just right, too — fudge-y, chewy, soft — truly brownie-like.

I've been reading The Alice B. Toklas Cookbook lately; in it, she writes, “Food is far too pleasant to be combined with horror. All the same... crime is inevitable. That is why cooking is not an entirely agreeable pastime.” You get the gist: Cooking is full of horror and witchcraft. The crime—the chickpea in the brownie—is inevitable. These brownies just might prove that kitchen witchcraft is the best kind of witchcraft.

Ingredients

2 cups chickpeas
1 ½ cups chocolate chips, preferably semisweet or dark, divided
3 tablespoons olive oil
4 eggs
½ tablespoon vanilla extract
¾ cup raw sugar
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cayenne (less if you’re sensitive to heat)
½ teaspoon ginger (ground)
½ teaspoon cinnamon

Directions

1. Preheat the oven to 350°. Line a 9x9 brownie pan with parchment paper and spray the paper with more olive oil.

2. Measure out your chickpeas and then dry them off on a few layers of paper towels.

3. Puree the chickpeas in a food processor fitted with a steel blade. Scrape down the edges and puree until all of it is completely smooth.

4. Melt ¾ of the chocolate chips with the olive oil (I do this in the microwave). Add it to the chickpeas, and blend until it’s well mixed.

5. Then, add the eggs, vanilla and sugar and belnd. Add the cocoa and spices and blend some more.

6. Pour the brownie batter into a bowl, and mix in the remaining cup of chocolate chips.

7. And, pour into the prepared pan!

8. Bake for about 25 minutes. I like to eat these with creamy-sweet yogurt (-ghosts) or – even better — vanilla ice cream. Hot and cold! SO good. The heat develops and increases with time, so if you can bear the wait, these only get better.

 

Previously: The Roasted Chickpea Three-Way

Natalie Eve Garrett is an artist who likes surprises and loves olive oil. You can buy prints of her paintings here.

68 Comments / Post A Comment

aphrabean

I love your chickpea chocolates, Natalie - I was dubious before, but am now a convert. I actually took your cookie recipe and converted it to make a breakfast-bar type thing (fruit, no chocolate, eased up on the honey, topped with a nut crumble), and it offers just the right amount of morning sweetness/protein to help kick the day of right. This is to say, I am going to make the SHIT out of these brownies, ASAP.

Also have you ever lacto-fermented anything because I feel like you might really be into it. It is a fixation of my currently that is annoying everyone around me but FOR REALS it's so cool! You can make your own sodas out of honey & water & fruit! Your own probiotic soda!

Heat Signature

@aphrabean I love your breakfast bar idea! I, too, love those chickpea chocolate chip cookies (just made more over the weekend in fact) and cannot WAIT to make these brownies!! The only thing I love more than chocolate chip cookies is brownies. Or my children. It's a toss up, really.

zamboni

@aphrabean Can I ask what fruit you subbed in?

aphrabean

@zamboni I spread a thin layer of fruit-only strawberry jam over the top, and then pressed a combination of finely chopped cashews & almonds on top of it all. I've been thinking about incorporating some chopped dried cherries & apples, too, but I love the texture of the dough so much I don't really want to mess it up with chewy morsels. Oh! I also left out the olive oil from the original recipe, (because I forgot) and it was perfectly fine.

aphrabean

@aphrabean Please excuse my insane grammar; I just get so excited about recipes & fermentation. Too excited.

Hot Doom

@aphrabean what are you even talking about with this lacto-fermentation business and please point me in the right direction of how to do it pleeez!

aphrabean

@Hot Doom THESE ARE THE WORDS I HAVE BEEN WAITING FOR. The short version: you create a habitat that encourages the growth of lactobacillus & yeast, which creates lactic acid & carbon dioxide which will in turn both preserve your food & make your sodas fizz. To start out, you need to make a "ginger bug", which is a quart of water with a couple tsp of honey or sugar & a couple tsp of fresh grated ginger (skin on or off, it's up to you.) Every day, you feed it a little bit more honey/sugar and a little bit more ginger, and it'll start to get nice & bubbly after a couple of days. Then you have your starter! This will keep in the fridge for ages, as long as you feed it occasionally, and with it you can make, like. . . anything. I've fermented carrot sticks & brussels sprouts, I've made batches of soda, I've even started a gluten free sourdough bread culture. There are a ton of websites & recipes out there, and it can sound fairly complicated at first, but let me tell you: it really isn't. Also homemade ginger ale is the greatest.

ach_so

@aphrabean ...What!

Neve Garrett

@aphrabean Oh, I am SO making those breakfast bars! I would make some right now, in fact, but I had a bad day and am way in no mood to cook. (So instead I'm having a chickpea-pb *WAFFLE* from my freezer:) But omg, YUM. I love that you're a chickpea-convert! No I have never lacto-fermentented ahhhhhhhhhhh

Hot Doom

@aphrabean Whoa thanks for the tutorial! How on earth do fermented carrots and brussels sprouts turn out? Do they get sour or ...fizzy??? This sounds fun and wacky!

aphrabean

@Hot Doom Oh man, they're delicious - briney, and a little sour in a pickled kind of way, but still crunchy & somehow more alive tasting than vinegar-pickles, if that makes sense. They DO fizz during the initial ferment but it doesn't affect the flavor very much. They're so good with hummus, or in salad rolls, and I love to add lots and lots of garlic and then use the pickled garlic in recipes.

Chareth Cutestory

@aphrabean Wow!!! Lacto fermentation sounds so freakin' cool - especially the ginger bug thing. Do you have any favorite links or anything to share? I'm going to a fermented vegetable class this month and I am super excited. (Also, I'm dying to make my own ginger ale!)

aphrabean

@aphrabean Ugh, I edited & deleted my hyperlink. Here you go!

Chareth Cutestory

@aphrabean Yay, thank you! I have some ginger root hanging out in the fridge, I'm totally going to do this this weekend.

Amphora

Why do chickpeas have those gross little shell-hull things on them that you have to take off each individual one? Am I just buying old chickpeas or something?

Oh, squiggles

@Amphora That's just the skin/shell that comes on them. It is edible, but I take it off and it makes for smoother hummus. Although if you are crisping them up for crunchy chickpea snacks you can leave it on and it's fine.

beams!

@Amphora i was wondering about those. i mean i usually just eat them but if I was going to make brownies with them I don't think I'd want the shell...

formergr

@Amphora I remove a large majority of them much more easily by dumping the can into a big bowl of cold water and swishing around the chickpeas. Most of the hulls will float to the surface, and you can just scoop them off the top of the water. Do that three or four times, and about 90% of the hulls will be gone.

Neve Garrett

@beams! Fyi, I didn't shell them to make this and it was fine! It disappears when it all gets pureed. (But I'm sure it'd be great if you do shell them, plus it'd kind of fun, too, if you're not in a hurry!)

Oh, squiggles

I need to not eat sugar for a while, but oooooh I want to make these. The chick pea cookies are insanely good, and I don't know that I will ever bother to make non-chickpea chocolate chip cookies again. Chickpeas for life!!!

allendaniel

beautyfull this song!!!@a

Blushingflwr

Hooray, gluten and dairy-free recipes!

I have a question about your cookie recipe - can it be made without the peanut butter? Because I am a heretic and believe that peanut butter should never be in desserts or co-mingled with chocolate.

Oh, squiggles

@Blushingflwr Use cashew butter! I did, and you don't really taste the cashews or the chickpeas, it just tastes like yummy chocolate chip cookies. And yes, I am a fellow heretic about the peanut butter+chocolate.

I still want to try hazelnut butter with them but I can't find any plain hazelnut butter locally.

aphrabean

@Blushingflwr Having made that recipe like 14 times already, I think the peanut butter adds a delicious smoothness & richness that would be missed sorely if omitted & not replaced. You'd probably just get something that tasted like sweet falafel? But I could be very wrong - if you try it, I would love to hear how it goes. I was thinking about trying to make them for my gluten free, dairy free, nut free friend and subbing in sunbutter - what do you think of that? Still too nut-like?

stonefruit

@Blushingflwr @Absurd Bird I made them with hazelnut butter, and they were delicious. I had previously made the hazelnut butter, though, so I can't speak for the store-bought varieties.

missupright

@Blushingflwr My friend made them with almond butter and said they were ace- maybe you could try that? I'm going to :)

Blushingflwr

@missupright Yeah, I'm thinking of using a variety of nut butters. I can eat all the gluten and dairy I want, but my metamour can't, so I'm always looking for recipes that I can make for her (or send her to make herself, she loves to bake). So, you know, if the peanut butter is the best way, I could make it for her anyway and just not eat any myself.

geek_tragedy

@Blushingflwr

What if you tried sunflour seed butter, instead? It's not even technically nut butter, which is awesome.

oh! valencia

I'm going to make these because my niece is a carb & candy addict and doesn't eat anything healthy at all. Maybe I can trick her.

par_parenthese

Natalie Eve Garrett so help me God if we ever meet in person I am going to kiss you on the mouth. ON THE MOUTH.

oh! valencia

@par_parenthese Seriously! All her recipes I've tried have been KILLER. I loved the lemon/olive oil muffins.

Hot Doom

@par_parenthese I read 'in prison' and then my split-second thought was "what are you gonna do par_, what are you gonna DO!?", and I wondered what on earth the two of you had done to get in prison together, which is appropriate in light of @oh! valencia's comment.

oh! valencia

@Hot Doom bahahaha

par_parenthese

@Hot Doom LOOOOOOOOOOOOOOOOOOL

Neve Garrett

@par_parenthese hahaahaaaa

Neve Garrett

@Natalie Eve :-*

allofthecrafts

I JUUUUST made the chickpea cookies last night (at like midnight) and whooooops guess I have some more baking to do

Cat named Virtute

I just bought a copy of the Alice B Toklas cookbook myself, and I'm so excited for it--I had no idea it was back in print. Sadly this time without the hash brownies. I am also super into the idea of spicy brownies AND I just got my food processor back, so I will definitely try these this weekend. We'll see if they supplant Smitten Kitchen's as my go-to brownie of choice.

anodyna

I was going to ask this question but I googled it so instead I'll share the info: If you're a weirdo like me who has more chickpea flour than chickpeas on hand, 1 cup chickpea flour + 2/3 cup water is equal to 1.5 cups pureed chickpeas.

I guess I do still have a question: Do we know how much pureed chickpeas you get from 2 cups of whole chickpeas? I assume the space between peas means 2 cups whole yields less than 2 cups of puree. Just wondering if anyone's measured it. (Unlikely, I know, but baked goods! Proportions more important than in hummous.)

OhMyGoshYouGuys

@anodyna Good to know. I'd like to use up the bag of chickpea flour I have in the freezer.

par_parenthese

@OhMyGoshYouGuys Make socca! In fact, make a huge stack of socca and then use them for pizza crusts!!

OhMyGoshYouGuys

@par_parenthese Funny you say that. I used to make socca pizza alllll the time and then just stopped. It's going back into the rotation.

Neve Garrett

@anodyna I don't know but can measure it out for you next time! (Though I have this batch plus two earlier brownie-drafts to eat my way through first...)

anodyna

@Natalie Eve Aww, thanks! If I wing it and manage to figure it out in the meantime I'll update.

missupright

@par_parenthese I have never HEARD of socca, but frankly, if it uses up the Tupperwares of chickpea flour that have been colonising my cupboard for months, I'll take it.

anodyna

@missupright There's also Chickpea Fritatta, which is like a thick version of socca (socca are more crepe-like I think?). I'd never heard of it until I bought a mix for it at Whole Foods (the mix turned out to be just chickpea flour, salt and rosemary so it was easy to replicate). My recipe is just like the one in the link except I weigh the flour (250 grams) and use 750 ml of water. We have a convection oven so I don't bother with the step of leaving the door open to vent the steam. I add lots of turmeric and rosemary but the seasoning is up to you. Just don't undersalt it, is my advice.

I can't really compare the texture to another food--the edges get a little crispy while the center is soft. It's delicious on its own or with something piled on top of it. My favorite topping so far has been fennel and artichokes sauteed with garlic, lemon and parsley.

OhMyGoshYouGuys

@anodyna Oooh, the frittata looks fantastic. I usually make my socca on the thicker side (as opposed to crepe consistency) and then pretend it's pita and dip it in hummus.

whizz_dumb

Wait, eggs have been kicked out of the "dairy" food group? Why was I not informed of this immediately, and yet, Pluto's inconsequential reclassification was urgent breaking news?

Cat named Virtute

@whizz_dumb Dairy is milk-based!

zamboni

@whizz_dumb Was this ever a thing? Eggs are not a milk product. Is this why people keep thinking my dairy allergy means I can't eat eggs?

par_parenthese

@zamboni @whizz-dumb It's my understanding that eggs are classed as dairy for grocery store purposes, but yeah, dairy-free just means containing no milk products/components.

whizz_dumb

@Cat named Virtute I know that eggs are protein/delicious embryos but I'm pointing out that I'm not alone in the classification mistake, I was taught the wrong food pyramid because I am soooo old.

Cat named Virtute

@whizz_dumb Oh, funny, about the food pyramid! I also blame the vegans that conflate the two. Mm, delicious embryos.

Amphora

@whizz_dumb In my day, sonny, there were Four Food Groups! And one of them was definitely illustrated with milk, cheese, and eggs. I think now it's reclassified with meat and fish in a different geometric format.

Kira@twitter

Natalie, would it work with chickpea flour or does it need the moisture in the canned chickpeas?

par_parenthese

@Kira@twitter @anodyna answered your question upthread! :)

Neve Garrett

@Kira@twitter @anodyna -- @anodyna had thoughts on that up-thread! A straight substitution won't work, since the flour is dry and pureed chickpeas are wet. But it def. works -- you just need to mess around with it til you find the perfect balance. Or just buy a bag/can of chickpeas;)

Kira@twitter

@Natalie Eve @par_parenthese Gracias!

hahahaha, ja.

I am the laziest bastard ever when it comes to dinner, and I'm pretty sure that I have eaten chickpeas straight from a can before and called it a day. Just can't be bothered.

hahahaha, ja.

@hahahaha, ja.: ahh I just realized this makes it sound like I'm turning my nose up at this and can't be bothered to make these delicious-looking recipes, which is totally not true! I just meant that for everyday dinner I can't dredge up the energy. Dessert and sweet treats are a totally different matter. OK shutting up now.

angelinha

@hahahaha, ja. My favorite dinner recipe is chickpeas dumped from a can into a bowl, heated in the microwave, with cold shredded cheese stirred in after. Hot sauce to taste IF I can be bothered.

lora.bee

Ahh perfection! I rehydrated chickpeas for the first time this week and LOVE them, but also made a huuuuge batch. Mmm, but I could just eat them from the container, they are so fluffy and delicious.

swirrlygrrl

Make them last night and they are great! My foodie roomie called them "stupid good." Nice and moist, not too crumbly. The cookie recipe and I didn't get along (maybe it was my use of natural peanut butter? they were very crumbly) , but I will make this again!

Chuckleberry

So I just got done eating half these brownies to my face. They were a huge success and my three year old loved them. I am a brownie purist (complete with a secret family recipe that is not written down) and these were still yummy to me. I like that they are high in protein. I didn't add the spice mix. When the cookie recipe was posted, I made those as well, and they were super yummy. I brought them to a party for a gluten intolerant child, and the adults were eating them. This is a nice alternative to using all the standard ingredients, and it's nice to feel like I'm being sort of healthy when I'm eating double or triple portions of sweets!

Laura_lou

Chickpeas in brownies? What a good idea! I will really have to give them a go. I tried out a gluten free healthy brownie recipe at the weekend and the batch turned out really well, here is the recipe http://bit.ly/12Zks7Y :)

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