Moosewood’s Sara Robbins’s brownies are yummy and as easy as can be. The flourless brownie batter is mixed together in a blender in under 5 minutes and then baked for 30 minutes. What holds it all together? Eggs and … chickpeas!
Yields one 9-inch pan of brownies
Prep time: 10 minutes
Baking time: 30 minutes
Butter, for the pan
4 large eggs
1 (15-ounce) can chickpeas, drained and rinsed
1 cup sugar
1 teaspoon pure vanilla extract
½ teaspoon salt
1 teaspoon baking powder
1½ cups semisweet chocolate chips or bits
Preheat the oven to 350°F. Butter an 8 inch square or 9 inch round baking pan.
Blend the eggs, chickpeas, and sugar in a blender until smooth. Add the vanilla, salt, baking powder, and chocolate chips. Blend everything together until smooth and thoroughly mixed. The batter should be chocolaty brown.
Pour the batter into the prepared pan and bake for about 30 minutes, or until a knife inserted into the center comes out clean. Do not overbake.