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The healtier way of eating brownies! Don’t be scared, you won’t taste the chickpeas at all, I promise! Topped with the cheesecake swirl these brownies are simply unbeatable!
Preheat your oven to 350°F. Spray an 8-inch square brownie baking pan with cooking spray.
For the brownies:
Combine chickpeas and eggs in a blender and blend until smooth. Transfer mixture to a large bowl. Stir in sugar, baking powder, lemon juice, cinnamon, salt, vanilla extract and melted chocolate until well combined. Pour the batter into your brownie pan.
For the cheesecake swirl:
Mix all of the cheesecake ingredients together in a medium-sized bowl, until very well combined (about 3 minutes with an electric mixer). Pour the cheesecake mixture over the brownie batter.
With a fork swirl in the cheesecake mix into the brownie mixture, just enough to create a swirl effect. Bake for 35-40 minutes (until a stick inserted into the brownies comes out clean). Remove it from the oven and let brownies cool completely before serving.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!