Serving Size: 1 8×8 pan
- 1 1/4 cups dark chocolate chips (Ghirardelli 60%)
- 1 can garbanzo beans, rinsed and drained
- 2 Flax Eggs (2 tbsp of flax meal, 5 tbsp water)
- ¼ tsp cinnamon
- 2 tbsp cacao powder
- 1 tbsp coconut oil
- 2 tsp vanilla extract
- 1/2 cup packed brown sugar
- 1/2 tsp of baking powder
- 1/2 tsp salt
- Confectioner’s sugar for garnish, optional (Or use Vegan Buttercream Frosting)
- Add the chocolate chips to a small sauce pan and heat over medium low. When the chips begin to melt on the bottom, slowly stir with a spoon until chips are completely melted. Although this may take a couple of minutes, I prefer melting chocolate over the stove as opposed to the microwave to ensure it does not overcook or get burned. Set melted chocolate aside.
- Preheat the oven to 325 degrees.
- Add all ingredients (except chocolate) to a blender and blend until completely smooth.
- Add the melted chocolate and blend until combined. The batter will be very thick – this is marvelous.
- Line an 8” x 8” baking dish with parchment paper (or lightly oil it with olive/grapeseed oil). Pour the brownie batter into the parchment-lined dish and smooth with a knife. The batter will not change form very much (it won’t rise much or spread out), so make sure it appears the way you want it to.
- Bake brownies for 28 to 30 minutes (28 was the magic number for me) and test the center with a toothpick to be sure they’re cooked all the way through.
- Allow brownies to cool a few minutes then pull the edges of the parchment paper to remove the whole brownie block and set it on a cutting board. Use a sharp knife to cut brownies and garnish with powdered sugar if desired.
- Let your Garbrownie Superbus for awhile. Then refrigerate, once you have iced them. They should be almost fudge-like in consistency.