GOLD in the CLOUDS : Healthy Chippy Blond Brownies

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We have two daughters. One loves junk food....but she also loves healthy food. She moved out to her own apartment last summer leaving us with our youngest who graduated from college last spring and has been a pure vegan since she was 17 yrs old. During these last 5 years, we have learned alot about what should not be going into our bodies. (Dairy is the big one, followed by pork and beef...all you need to do to be convinced is watch the documentary, What the Health. YIKES. SO glad I watched it). Dave and I are not pure vegans but we are adapting to a more plant-based diet. He still eats beef occasionally along with chicken, salmon and some other fish. I still eat chicken about once a week (Sometimes less), grilled salmon in the summer months, and sometimes cheddar and mozzarella cheese. I only buy nut based milks (Creamy oat for claire and for baking; unsweetened almond for cereal and for coffee). We only eat oat milk ice cream. If I'm out at an ice cream stand and they don't have a nut based option, I will take a probiotic and a lactaid. My body feels more energized and stronger than when I was 20 years younger. We no longer get bloated really and we just feel overall better. None of us have had any major illnesses in the last 5 years. (Claire did have a mild case of covid this past winter that lasted 3 days and I had my yearly sinus infection). All that to say: we embrace healthier desserts and meals. It's true that you are what you eat!

This dessert was actually given to me by the physical therapist at the school where I teach. I made it today for my small group for our Dessert Night. It's truly one of the best brownie recipes I have ever had...they're so moist and the ingredients are all real ingredients. Healthy and flavorful. A win!!

Healthy Chippy Blond Brownies

1 can (15 oz) low sodium chickpeas (garbanzo beans) rinsed, drained

1/2 c. all natural creamy peanut or almond butter

1/3 c. agave nectar or maple syrup

(if you aren't pure vegan, you can substitute raw honey)

2 tsp vanilla extract

1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/3 c. vegan dark or semi-sweet chocolate chips

plus 2 Tbl of the chocolate chips

(we use the Equal Exchange brand)

Sea Salt for sprinkling

Preheat oven to 350 degrees. Spray an 8x8 baking pan with coconut oil spray.
In a blender or food processor, add all the ingredients minus the chocolate chips and sea salt. Process until batter is smooth.
Fold in 1/3 c. of the chocolate chips. (semi or dark have less sugar!)
Spread evenly in the pan and sprinkle the 2 Tbls of chips over the top.
Bake for 20-25 min or until edges turn golden brown. The batter might look underdone, but you don't want them to dry out!
Cool pan for about 20 min and then sprinkle with the sea salt.
Cut into squares. Makes about 16 bars.
ENJOY!

NOTE: you can add in an egg but then they aren't as healthy...adding an egg will make them more cake-like. You can also add in chopped walnuts.