Chickpea Brownies with Tahini & Molasses Swirl
Ingredients
Scale
- 1 (19oz / 540 mL) can chickpeas, drained, rinsed and patted slightly dry
- ½ cup (125 mL) brown sugar
- ¼ cup (60 mL) granulated sugar
- ¼ cup (60 mL) softened butter
- 2 eggs
- ¾ cup (175 mL) tahini
- ½ cup (125 mL) cocoa powder
- ½ cup (125 mL) dark chocolate chips (or finely chopped dark chocolate – I like 70% but you can use semi-sweet or milk chocolate if you prefer.)
- 1 tsp (5 mL) vanilla extract
- 1/2 tsp (2 tsp) baking powder
- ¼ tsp (1 mL) salt
Swirl: ⅓ cup (75 mL) tahini + 2 tbsp (30 mL) molasses
Instructions
- Preheat oven to 350F (180 C). Line an 8 X 8-inch baking pan with parchment paper.
- Place chickpeas in the bowl of a food processor fitted with a metal blade. Pulse until roughly chopped, scraping down sides of bowl when needed.
- Add remaining ‘brownie’ ingredients and pulse until mixture is very well combined. Be sure to scrape down sides of the bowl when needed.
- Place mixture in prepared pan.
- To make swirl: stir together tahini and molasses. Dollop overtop of brownies (it will look a bit messy, that’s okay). Using a toothpick or tip of a knife, swirl tahini/molasses mixture throughout top of brownies.
- Bake in the center of a pre-heated oven for about 35 to 40 minutes, or until brownies have set.
- Remove from the oven and cool completely (ideally overnight. If you cut them too early, they may crumble slightly). Once cool, cut into 12 squares. Drizzle evenly with melted chocolate and sprinkle evenly with sesame seeds and flaky salt (if using).
- Store in an airtight container for up to 3 days (but they won’t last that long!), or pop them in the freezer for future indulging.