Instructions

• Preheat the oven to 330°F. Grease or line an 8-inch square pan (parchment with an overhang works well).
• Drain and rinse the can of chickpeas (or white beans) very well. Pat the beans dry with a paper towel or let sit briefly to remove excess water.
• Add the drained beans to a food processor. Add the remaining ingredients exactly as listed: 2 tbsp cocoa powder, 2 tbsp Dutch-process cocoa (or an additional 2 tbsp regular cocoa), 1/3 cup flour, 3 tbsp milk of choice or applesauce, 3 tbsp oil or nut butter of choice, 1 tsp pure vanilla extract, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1/2 cup sugar, and 1/2 cup chocolate chips. (If you want chocolate chips on top, reserve a small handful to sprinkle before baking.)
• Process the mixture until completely smooth, stopping to scrape down the sides of the bowl as needed. A blender can be used, but a food processor gives better texture and flavor.
• Transfer the smooth batter into the prepared 8-inch pan and spread it into an even layer. Sprinkle reserved chocolate chips on top if you set any aside.
• Bake on the center oven rack for 14 minutes.
• Remove the pan from the oven and let the brownies cool in the pan on a wire rack until they are no longer hot. Then chill the pan in the refrigerator until the brownies are firm (they set better when chilled; chilling overnight is recommended).
• Once firm, lift the brownies from the pan (using the parchment overhang if used), slice, and serve. Optional: frost with melted chocolate chips or your preferred frosting after chilling.