from Delicious Wisdom
1 1/2 cups dairy-free, grain-sweetened chocolate chips
4 large eggs
15 oz chickpeas, drained and rinsed
3/4 cup agave nectar or 1/2 cup real maple syrup
1/2 teaspoon baking powder
1. Preheat oven to 350.
2. Melt chocolate chips in a double boiler (improvise with a metal bowl over a pot of simmering water). Keep an eye on them--I was surprised how quickly they melted down!
3. Process beans and eggs in blender or food processor until smooth. Add melted chocolate, agave, and baking powder. Blend until smooth.
4. Pour batter into lightly greased 8x8 pan and bake 35-40 minutes.
I had too much batter to feel comfortable leaving it all in the 8x8 pan, so I took out 6 cupcakes' worth, and placed both on a large baking sheet just in case.
The cupcakes/brownie bites took about 30 minutes to cook, and I continued baking the rest of the brownies at least 15 minutes longer.
Perfect with a cup of coffee at my 10:00 snack break! Next time I will add nuts and/or more chocolate chips to the mixed batter, as I prefer my brownies with little extras like that.