I hate secrets, but I love dark chocolate hummus. Like, I LOVE IT. A few weeks ago, I ambitiously purchased a container of this stuff from a grocery store, imagining all the clever combinations I'd come with involving peanut butter and banana and sweet potatoes and, heck, maybe even smoothie bowls?
I mean I don't know, chocolate is practically code for "endless possibilities", am I right? However, brownies were not on my chocolate-hummus-To-Do list. Midterms and Chemistry labs and studying clouded my mind - not to say that I didn't eat or even think about food still - but these tasks thwarted any possibility of creative, mouth-wateringly tempting treats making love in my kitchen.
BUT LOVE PREVAILS. Last night, night #3 of my I'm-not-touching-any-homework-this-weekend roll, last night was brownie night. And we, my roommate/trusty taste-tester of all my recipes and I, didn't even plan on using this hummus in the recipe. But as I peered into the fridge to gather ingredients, this humbly, breath-takingly, stunningly unique container batted its neglected eyelashes at me, and I couldn't resist.
I'm sorry I've ignored you for so long, letting your expiration date creep so close, but I know that you're perfect for these brownies - no, these brownies are perfect for YOU. Let your shiny, rich, sweet-tooth-taunting light shine in this recipe, you crazy chocolate hummus, you.
Yes, it's even in the frosting. It's. That. Good.
Makes 9 brownies
2/3 cup Hope Foods Dark Chocolate Hummus
2 flax eggs (2 tbsp. flaxseed meal + 5 tbsp. water)
~1/2 cup almond milk (or other plant milk)
3/4 cup brown rice flour (or other whole grain flour)
1/4 cup turbinado sugar
1/4 tsp. sea salt
1/4 cup cacao powder (cocoa or carob works, too)
Optional add-ins/toppings: dairy-free chocolate chips, walnuts, shredded coconut, granola
For the PB Frosting:
1/3 cup Hope Foods Dark Chocolate Hummus
3 tbsp. PB2 powder
1/4-1/3 cup almond milk (or other plant milk)
- Preheat the oven to 375 F and line an 8x8 baking dish with oil or parchment paper.
- In a large mixing bowl, combine the dry ingredients - everything from brown rice flour to cacao powder. Set aside.
- In a separate bowl, stir together the 2/3 cup dark chocolate hummus, flax eggs, and milk. Slowly add to the dry ingredients, stirring until combined.
- Spread the batter into baking dish and bake for 20-22 minutes, or until a fork poked in the middle comes out mostly clean. Refrigerate to cool while you prep the frosting.
- Use the remainder of the hummus (which should be 1/3 cup if the container was unopened) for the frosting. Stir in the PB2 and almond milk until no lumps remain. Refrigerate until the brownies have cooled.
- Spread an even layer of frosting over the brownies, along with any additional toppings. Cut into 12 squares and serve. Store leftovers in an airtight container in the fridge, or devour all immediately.