Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Tahini-Swirled Chocolate-Chickpea Bars
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- Level: Easy
- Total: 40 min (plus cooling)
- Active: 15 min
- Yield: about 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 155
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 31 mg
- Sodium
- 98 mg
Chickpeas are the secret ingredient in these brownies. They add moisture and body, allowing you to cut back on the fat, and provide a subtle nuttiness that pairs well with the chocolate. A pretty swirl of tahini and honey on top adds complexity and ties well with the flavor of the chickpeas. We recommend serving these chocolate chickpea bars chilled.
- Level: Easy
- Total: 40 min (plus cooling)
- Active: 15 min
- Yield: about 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 155
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 31 mg
- Sodium
- 98 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Lightly coat an 8-inch square baking dish with cooking spray. Line with foil, leaving a 2-inch overhang on two sides; spray the foil.
- Combine the chickpeas and eggs in a food processor and puree for 30 seconds. Scrape the sides and bottom with a rubber spatula and puree again until smooth, another 30 seconds.
- Combine the chocolate chips and butter in a large saucepan and melt over low heat, stirring frequently. Remove from the heat and stir in the sugar and 2 tablespoons of the honey. Add the chickpea mixture and stir until combined. Add the flour, baking powder and 1/2 teaspoon kosher salt; switch to a whisk and mix in the dry ingredients until just combined. Scrape the batter into the prepared baking dish.
- Stir the tahini with the remaining 1 tablespoon honey and a pinch of kosher salt in a small bowl. Dollop on top of the batter, then drag a skewer or butter knife through the tahini mixture to create a swirl pattern. Sprinkle with flaky salt.
- Bake until slightly puffed and a toothpick inserted into the middle comes out with a few crumbs, 23 to 25 minutes. Let cool about 20 minutes in the pan, then remove using the foil overhang and let cool completely on a rack. Cut into squares.
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