Description
*Turbino sugar contains more moisture than regular white or brown sugar. It is pretty easy to find on the baking isle of most grocery stores. I have even seen it my local Costco recently. It is a great topping for gingersnaps, snickerdoodles and many cooks prefer it when making graham cracker crusts **You can leave the coffee out of use Teeccino Mediterranean Herbal Coffee. I found it at my local health food store. It is naturally caffeine free and a great replacement for coffee.
Ingredients
Scale
- 1 1/2 cups semisweet chocolate chips, plus more for sprinkling on top
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 4 large eggs
- 3/4 cup Turbinado or Sucanat sugar (I used Turbinado)*
- 1/3 cup canola oil
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- 1 1/2 teaspoons instant coffee( I used Teeccino herbal coffee substitute)**
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350-degrees. Spray a 9 x 9-inch pan with baking spray. Place chocolate chips in a double boiler and melt until smooth.
- Combine beans and eggs in a food processor and blend until smooth. Add remaining ingredients to food processor until thoroughly combined. Pour the batter into the baking pan and sprinkle extra chocolate chips over the top.
- Bake for 30 minutes or until a knife inserted into the center of the brownies comes out clean. Cool in pan. These are best if they’ve had time to sit overnight (if you can wait).