Healthy Delicious Brownies (Gluten Free/Dairy Free/Grain-Free/Refined Sugar-Free)

These brownies haven't lasted more than 24 hours in our house.  As you will see, they are quite appropriate for breakfast and snacks so they are never long for the world.  And in this house where my oldest kiddo won't eat protein, this is oh, so satisfying!  These are so fast to make and (I think this is a good thing) not too rich.  The recipe I adapted this from used just nuts and no garbs, but I think the texture benefits from the addition of the beans giving it a more moisturefull crumb.  They are a bit reminiscent of Chocolate Chip Blondies.  I Recommend getting enough ingredients to make two batches because they will go fast.

Killer Brownies

• 1cup raw walnuts or pecans (or try almonds and let me know!)
•  ⅓ cup cocoa powder 
• ½ teaspoon baking soda 
• ¼ teaspoon sea salt 
• 1cup garbanzo beans, rinsed and drained 
• 2 large eggs 
• ½ cup maple syrup 
• 1 tablespoon vanilla
• Optional (not optional)- 2-4 Tbls mini semi-sweet choc chips

Directions
 Preheat oven to 350 degrees F. Grease an 8 x 8-inch glass baking dish.

Place the nuts into a food processor fitted with the “s” blade. Process until very finely ground, stopping just before they turn into nut butter. Then add the remaining dry ingredients and pulse again to combine. Add the rest of the ingredients and process again until smooth. You will still have tiny bits of nuts visible- this is OK even if you are a nut-in-your-brownie type like me.

Pour batter into baking dish. Spread evenly into pan with a rubber spatula or spoon and sprinkle on and lightly swirls in the chips if using. Bake for 25 minutes. Cool for about 20 minutes before slicing.

Adapted from The Nourishing Meals Cookbook by Alissa Segersten and Tom Malterre, MS,  CN