These luscious brownies are loaded with three kinds of chocolate, cocoa, and a unique blend of flours: all-purpose along with chickpea flour. These brownies will taste better after a day to chill in the fridge. Modified from February 2020 Bake from Scratch/Bob's Red Mill lesson.
Course: Dessert, Snack
Keyword: brownies, chickpeas, chocolate
Author: Beth Cato
9x13 baking pan
1 1/2cupssemisweet chocolate divided
1 1/4cupsmilk chocolate chips divided
1cupunsalted butter2 sticks, cubed
1cupbrown sugar packed
1 1/4cupsall-purpose flour
1/4cupDutch process cocoa powder sifted
4large eggs room temperature, lightly beaten
1/2cupwhite chocolate chips
Preheat oven at 325-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
Using a double boiler on the stove top or a microwave-safe bowl in the microwave, melt together 1 cup of dark chocolate/semi-sweet chocolate chips, 3/4 cup milk chocolate chips, and butter. Heat until it can be stirred smooth. Remove from heat and stir in all of the sugar. Set aside.
In a medium bowl, mix together both flours, cocoa powder, salt, and espresso powder. Set aside.
Return to the chocolate bowl. Mix in the eggs and vanilla. Gradually fold in the dry ingredients, and follow up with the rest of the three kinds of chocolate chips. Spread the batter evenly in the prepared pan.
Bake until the center passes the toothpick test, about 35 to 40 minutes. Cool completely at room temperature or speed the process in the fridge. Use the foil to lift the contents onto a cutting board. Slice into bars.
Store in an airtight container in the fridge up to a week. Like many chocolate baked goods, these brownies will actually taste better after the first day as the flavor intensifies.