Moosewood Fudge Brownies

I love these. And I love that I can make them in a small portion that's a little more reasonable (since I have been known to eat a whole pan if the moon's right, if you know what I mean...) My substitutions in parentheses.

Ingredients:
1/4 c. coconut oil
1/4 c. peanut butter (could replace these two with 1/2 c. butter)
1/2 c. chocolate chips, darkest and best quality you can get.
1 c. brown sugar (I use 3/4c. sucanat)
1/2 tsp. vanilla
2 eggs
1/2 c. all-purp flour (I use whole wheat)

Preheat oven to 350'. Grease a 8 inch square pan (I like them thick and chewy so I use a bread pan, lower the heat to 325' after 10 minutes and bake a bit longer).

In a heavy-bottomed pot, melt butter and chocolate chips on low. (If using a nut butter, add after removing from heat).

In a bowl, add all remaining ingredients. Beat with a mixer til well blended. Add melted chocolate & mix. Pour batter into prepared pan and bake for 20 minutes.

Chickpea Chocolate Chip Cookies

I remembered Jenny making these so I googled them and changed them a little and they're delicious. I put my changes in ()

1 cup firmly packed light or dark brown sugar brown sugar (a little less)
¾ cup trans fat free soft tub margarine spread (used butter)
2 large egg whites (used one egg)
2 tsp vanilla extract
1 (15 oz) can chickpeas, drained and rinsed (aka garbanzo beans)
2 cups (12 ounces) semi-sweet chocolate chips
¾ cup chopped walnuts (optional)
¾ cup raisins (optional) (didn't use, gross)
2 cups all purpose flour (used a little more due to butter melting a little)
½ cup old fashioned oats
1 tsp baking soda
1/4 t salt

Preheat oven to 350. Coat a baking sheet with cooking spray.

In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips (put chips in after everything else). Add the flour, oats, baking soda and salt, and mix on low speed until a thick dough forms. (In retrospect, I should have mashed the chickpeas with a fork before putting them in the bowl, but it didn't matter that much. It was hard to taste even the intact chickpeas in the cookies.)

Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 to 13 minutes; do not overbake. Transfer to a rack to cool.

Store in an airtight container for up to 3 days.