In a previous post, I tried making brownies with pumpkin puree..yum! Now the the second experiment....brownies made with garbanzo beans, eggs and agave nectar...no butter, flour, or sugar!
These were actually quite good! I took them out after 40 minutes to maintain fudginess (good idea!). Next time I would add 1/2 cup of chocolate chips or nuts to the batter for some interest. The brownies could not have been easier to make, they rose beautifully, and were a breeze to cut. I cut mine into small squares and stored them in the fridge (they taste more chocolatey this way). If you don't have agave nectar or are having trouble finding it you could use brown rice syrup or raw sugar.
Garbanzo Bean Brownies
1 1/2 c. dark chocolate chips
2 c. garbanzo beans, drained and rinsed
¾ cup brown rice syrup
1/2 tsp baking powder
Heat oven to 350 degrees.
In a small bowl melt chocolate chips in microwave for 2 minutes.
In a blender or food processor, combine beans and eggs.
Add brown rice syrup, baking powder, and chocolate, process until smooth.
Pour batter into a 9” or 8X8” non-stick pan. (or spray a glass one with cooking spray)
Bake for 45 minutes.