SO….The blog is three years old this Spring- how is that (even) possible? Have I been writing and sharing recipes for the last three birthdays? Apparently so. It feels way shorter than that because I LOVE what I do and sharing food makes me all sorts of happy.

You know what else makes me happy? BROWNIES! But you guys knew that already. There’s around 4 different brownie recipes floating around this space. Some with almond flour, some with buckwheat flour; basically a brownie per every gluten free flour there is. I also talk about my penchant for brownies on my blog bio, and next to avocado; they’re my favorite thing in the world. Now that’s PRE-TTY telling!;)

My work colleagues know all too well that I’ve become obsessed with sweet potato brownies as of late. I haven’t been able to nail them though, I have a great recipe that’s ONLY good for same-day eats. AKA: stuff your face with brownies, because the next day; these precious squares will go soggy on you. And so, I tried refrigerating them immediately (they hardened too much) and then gave up on them for a while and started exploring the chickpea frontier.

While you may initially be inclined to say chick, please! No vegetables in my brownies. Remember how well we were able to mask zucchini in chocolate cake and how MUCH it did for the fudgy interior?

Well friends, chickpeas are a Brownie’s BFF! Given the fact I consume chickpeas in salads, bowls, soups (and gulp down industrial amounts of hummus); it baffles me WHY i didn’t try them first over sweet potato.

They give these brownies a wonderful texture; making them moist and fudgy and all you want a brownie to be. I tried the recipe with both; salted and unsalted chickpeas. Kiddos loved the unsalted ones more- but I love the contrast of a pinch of a salt in a chocolate brownie.  Entirely up to you where you land on the can of chickpeas you pick.

The next thing you should know: these brownies are flourless. Yes. You read that right. There’s absolutely no paleo or gluten-free flours of any kind in these. It’s like black magic, I swear! To be honest, so many of you shared that you love my brownies, but find almond flour or coconut flour a bit pricy. So guys, this one’s for you! ALL you need in lieu of flour is 1 can of chickpeas. I got organic, low-sodium chickpeas and they’re great with this recipe. They provide a nice “paste” that when mixed with cacao powder, baking powder, baking soda and your nut butter of choice turn into the most wonderful, fudgy little squares of goodness.. Give it a try and see for yourself how good these are!