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Parve
Easy
12 Servings
Allergens 
1 Hour, 10 Minutes
Diets
When my friend Karen told me about a chocolate cake in which chickpeas replace the flour, I was intrigued. The only reason I even would attempt to try that kind of thing is because I trust her. We did make it, and it was good, but we found it a bit dry. It took three batches of tweaking, but then we finally got it right. They are chocolatey and decadent, with a great texture. These brownies are gluten-free, but hey, they’ll never know.
1 and 1/2 cups semi-sweet chocolate chips, such as Glicks
19 ounces garbanzo beans, such as Glicks Chickpeas, drained and rinsed
4 large eggs
3/4 cup granulated sugar
1/4 cup oil
3 tablespoons Dutch-processed unsweetened cocoa powder, sifted
1 teaspoon Gefen Vanilla
1/2 teaspoon baking powder
3 tablespoons walnut pieces
confectioners’ sugar, for dusting
Preheat the oven to 350 degrees Fahrenheit. Grease an eight-inch square pan.
Place the chocolate chips in a microwave-safe bowl. Microwave on high for about two minutes, stirring every 20 seconds after the first minute, until the chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
Combine the beans and eggs in the bowl of a food processor fitted with the metal “S” blade. Process until smooth. Add the sugar, oil, cocoa, vanilla, and baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure the chocolate is completely mixed.
Transfer the batter to the prepared cake pan. Sprinkle with walnuts, mixing gently to incorporate. Bake in the center of the preheated oven for 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the pan to a rack to cool for 10 to 15 minutes. Invert the pan onto a serving plate. Remove the pan. Dust with confectioners’ sugar just before serving.
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