Could this possibly be the finest use of beans in all of culinary history?  Why yes, it could.  This is a brownie that you could conceivably eat for breakfast and not feel like a terrible person because of it.  (They would nutritionally beat down almost any pancake, almost any day.) And they don't taste like chickpeas, people.  I have brought them to parties and revealed the ingredients like its all a big magic trick.

As for the ingredients, you may have to go to a health food store to get the grain-sweetened, dairy-free chocolate chips, but they do exist and are certainly healthier than your average grocery store option.  Alternatively, carob chips work in this recipe.  You can also try using combinations of chickpeas/black beans or just black beans.  Employ the sweetener of your choice, but I love agave nectar.  It's made from a cactus-like plant and has a number of good qualities:  very low glycemic index, honey-like texture, quick dissolve and mild taste.  Use it to sweeten your tea or in almost any recipe that calls for a sweetener.  If the ingredient list includes refined sugar granules on a recipe, substitute in agave nectar and reduce another liquid ingredient to make up for the added moisture. 

Prep Time:  5 Minutes
Cooking Time:  40 Minutes
Ingredients:
1 ½ Cups Grain-sweetened, Dairy-free Chocolate Chips
4 Organic Eggs
15 oz. Chickpeas (Garbanzo Beans), drained and rinsed
¾ Cup Agave Nectar OR ½ Cup Pure Maple Syrup
½ Tsp Baking Powder
Directions:
Preheat oven to 350 degrees.  Melt chocolate chips by heating water in a small pan, placing chips in a metal bowl (or smaller pan) and stacking bowl over the boiling water.  Stir until melted.  Blend eggs and chickpeas in a food processor or blender until smooth.  Add melted chocolate, sweetener and baking powder and blend until smooth.  Pour batter into a lightly oiled baking pan (8"x8" was used in the picture) and bake for 35 to 40 minutes.