Dark Chocolate Chickpea Brownies

Makes 16 brownies 

Nutrition per brownie: calories: 126, fat: 6g (saturated: 2g), carbohydrates: 15g, protein: 3g, fiber: 3g, sugar: 10g, sodium: 80mg

• 1 (14-ounce can) of chickpeas, drained and rinsed

• 2 large eggs 

• ½ cup cocoa powder 

• ⅔ cup sugar

• 3 tablespoons extra-virgin olive or vegetable oil 

• 1 teaspoon instant espresso or coffee powder 

• 1 teaspoon baking powder

• ¼ teaspoon salt 

• ½ cup bittersweet chocolate chips 

• ½ cup walnuts, toasted and roughly chopped (optional) 

• Flakey sea salt (optional)

Adjust oven rack to center position and preheat the oven to 350 degrees. Make foil sling for an 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in the pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push foil into corners and up sides of pan, smoothing foil flush to pan; spray with vegetable oil spray.

Process chickpeas, eggs, cocoa powder, sugar, oil, instant coffee, baking powder, and salt in a food processor until very smooth, about 1 minutes. Transfer the mixture to the prepared pan (just plop it in the center of the pan). Add the chips and walnuts (if using) to the batter and stir them in to combine. Spread the batter evenly into the pan.  Sprinkle a bit of flakey sea salt over the surface if desired. 

Bake the brownies for 23-26 minutes or until a cake tester comes out clean. Let brownies cool completely in pan on a wire rack, about 2 hours. Using foil overhang, lift brownies out of the pan. Cut them into 16 squares and serve.