Bready or Not: Triple-Chocolate Brownies
These Triple-Chocolate Brownies are loaded with three kinds of chocolate, cocoa, and a unique blend of flours: all-purpose along with chickpea flour.
What does the chickpea flour do for the recipe? Well, it handles moisture differently. That makes these dense, moist, in a texturally more complex way than the usual all-wheat-flour brownies.
The flavor is also more complex. Soon after baking, these brownies taste almost like they have breakfast cereal mixed in. You can tell something is different.
Like a lot of chocolate baked goods, though, these taste better after a day. In these brownies, that means the complicated flavors deepen. They taste more chocolaty, more delicious.
If you don’t want to fuss with a big bag of chickpea flour, check out your local grocery or natural goods stores that have flours in bins. In the Phoenix area, that includes Sprouts and WinCo.
Once you make these brownies, though, you may want to make them again soon, so maybe a larger amount of chickpea flour isn’t a bad thing.
Modified from February 2020 Bake from Scratch/Bob’s Red Mill lesson.
PrintBready or Not: Triple-Chocolate BrowniesThese 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, SnackCuisine AmericanKeyword brownies, chickpeas, chocolateAuthor Beth CatoEquipment9×13 baking panIngredients1 1/2 cups semisweet chocolate divided1 1/4 cups milk chocolate chips divided1 cup unsalted butter 2 sticks, cubed1 cup white sugar1 cup brown sugar packed1 1/4 cups all-purpose flour1/2 cup chickpea flour1/4 cup Dutch process cocoa powder sifted2 teaspoons kosher salt1 teaspoon espresso powder4 large eggs room temperature, lightly beaten2 teaspoons vanilla extract1/2 cup white chocolate chipsInstructionsPreheat oven at 325-degrees. Line a 13×9 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.OM NOM NOM!
