chocolate chocolate chip brownie cake

... ah, all the above words are delicious and even more delicious slapped together and made to be lower in sugar than most sweets! Don't you agree?!

Ingredients:

1 can garbanzo beans (drained and rinsed)
1/2 oats
1/2 cup honey powder
1/4 sugar
1/2 Tbsp molasses (you could omit this by doing brown sugar instead of regular sugar if you don't have molasses)
3 Tbsp unsweetened applesauce
1 1/2 Tbsp coconut oil (melted.)  (or an oil of your choice)
1 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp sea salt
1/4 cup baking cocoa
1 1/2 tbsp almond meal (or about a small handful of almonds finely ground)
1/2 cup to 3/4 cup of chocolate chips (depends on your sweet tooth)


Directions:

> Pre-heat your oven to 350.
> In a food processor add all the ingredients except the chocolate chips and blend for at least 5 minutes to break up all the beans and oats as fine as possible. (If you're using coconut oil simply measure it into a small glass jar/cup/shot glass (my liquid tsp and tbsp measuring device is a shot glass with the printed measurements on it basically - it works very well for this.) put it in your smallest pot and fill the pot with hot tap water about half way up the shot glass. Then put it over high heat until the coconut oil is almost fully melted. You can remove the shot glass carefully with a pair of tongs.)
> Mix in the chocolate chips by hand.
> Grease a springform cake pan.
> Using a flexible spatula empty the batter into the pan. The spatula will be most helpful in getting (practically) every last bit of the batter out and since it's a thick batter you'll need it.
> Evenly spread the batter into the pan and place in the oven for 35 minutes.
> Remove from oven and let stand for at least 10 minutes before (carefully) removing from the pan.


This cake comes out fudgy and really sweet. It is absolutely at it's best when served warm and accompanied by a glass of milk, in my opinion...
The photos shown are from a bunt insert for my spring form pan but any cake pan should do the trick.
If you're not using a springform pan than make sure to grease the pan thoroughly and simply flip the pan over to allow the cake to fall out - since this cake is fragile.
The directions and time for baking is for a regular 9 - 10 inch spring form pan.
If you wanted it less fudgy you can reduce the applesauce to 2 Tbsp.


Inspiration for this recipe came from this recipe over at Chocolate Covered Katie