Extra Fudgy Chickpea Brownies with Chocolate Espresso Buttercream


Ooey Gooey extra fudgy brownies - so not necessarily something you should eat every day, but once in a while is ok right? So, while these brownies are seriously so decadent they contain chickpeas and very little flour, so while I am not claiming these brownies are healthy, they certainly could be a whole lot unhealthier.

Now, the only challenge about these brownies is that you need to be organized because they need 24 hours to set up, that is unless you want extra fudgy brownies which then, by all means, enjoy right away.

So I don’t know about you but I think that any dessert you can make in a blender is my kind of dessert! No mess, no fuss and the easiest clean up ever.

So now let’s talk icing - do you feel like brownies need icing? Most of the time I would absolutely say yes, but these are so fudgy that you can get away without it, but, when you can layer on Chocolate Expresso buttercream I mean, why not right? This is the chocolate icing my mom always made when I was a kid and it is my absolute favourite.

So if you need a good hit of chocolate your in luck with this one - it meets any chocolate craving you could ever have!


prep time 20 minutes

cook time 14 minutes

total time 34 minutes + 24 hours to set

servings 12


1 can chickpeas

4 tbsp cocoa powder

1/3 cup flour

3 tbsp milk

3 tbsp olive oil

1 tsp vanilla

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup white sugar

1/2 cup chocolate chips

1/2 cup walnuts


Preheat oven to 330. Prepare and 8x8 baking dish with butter or cooking spray. In a blender or food processor combine all ingredients except the chocolate chips and walnuts. Blend until smooth and the chickpeas are fully broken down.

Carefully stir in the walnuts and chocolate chips then spread into the baking dish. Bake for 14 minutes then allow to set of 24 hours to reach desired consistency.


1/2 cup butter

2 cups icing sugar

1/4 cup cocoa powder

1 tsp vanilla

2 tbsp espresso or strong coffee

1 1/2 tbsp cream

Cream together butter, cocoa powder, vanilla and espresso using a hand mixer - add in icing sugar 1/2 a cup at a time blending until smooth. Once fully combined add in 1/2 of the cream and blend until desired consistency - adding more if needed. Spread over cooled brownies and garnish with additional walnuts if desired.


Salted Caramel Peanut Butter Cups


Who can resist a Recess Peanut Butter Cup - I mean seriously, it might be the best “chocolate bar” ever invented! Lately, my favourite treat has actually been the dark chocolate peanut butter cups from Trader Joes - they are mini, delicious, and the perfect little after-dinner treat! I keep them in the fridge because 1 - it’s always warm here and I don’t want them to melt, and 2 - nothing beats really cold chocolate. Anybody with me on the cold chocolate front?

So while it is way to easy to pick up a pack of super yummy peanut butter cups it’s also kinda special to make your own now and then. Plus, if you're going to go to the trouble of making peanut butter cups you might as well up your game and add in a few extra ingredients right! Peanut and chocolate are basically the perfect canvas for adding in extra flavours. I have done a layer of raspberry jam, making them peanut butter and jelly cups, or how about adding in some marshmallow fluff, bananas, or go really crazy and toss in a little bacon - seriously, your options are endless

Today I was feeling the salted caramel and crunchy peanuts, and it honestly brings these peanut butter cups to the next level - plus the sea salt makes them so addictive, which is why storing them in the fridge is another solid plan because out of sight out of mind. It may actually help stop you from eating the entire batch in one sitting!

So next time you have a craving for your favourite peanut butter treat whip up a batch, though be careful, because you may find yourself making these more often than you will want to admit!


prep time 40 minutes

total time 40 minutes

servings 12


2 cups good quality chocolate

1/2 cup peanut butter

1 tbsp icing sugar

1/4 cup caramel + more to drizzle over the top

1/4 cup salted peanuts

coarse sea salt


Line a muffin tin with 12 paper liners. In a small bowl place 1 cup of the chocolate and melt in the microwave for 1 minute - stopping every 20 seconds to stir.

Scoop a teaspoon of the chocolate into the bottom of each paper lines and spread around the entire bottom and 1/2 an inch up the sides.

While the chocolate is setting combine peanut butter and icing sugar in a small bowl and whip to combine - microwaving for 20 seconds if the peanut butter is too thick. Divide the peanut butter evenly between each of the chocolate cups - spreading so it fully covers the bottom.

Divide caramel over the peanut butter then sprinkle with the salted peanuts. Let sit for 10 minutes in the refrigerator to allow to harden.

Microwave remaining chocolate for 1 minute stirring every 20 seconds. Pour chocolate over each of the cups then tap the pan so that the tops become smooth. Allow to set for 10 minutes on the counter then drizzle with a small amount of caramel and sprinkle with coarse sea salt. Allow peanut butter cups to fully set before serving.


Caramel Ice Cream Sundaes with Almond Crumble


So today I am sharing one of my favourite recipes. This is a take on a classic summertime dessert at my house growing up - though back then it was more of an ice cream square than a sundae. We called it Butter Brickle (I have no idea why) and it is still to this day one of my greatest food memories. The caramel, ice cream and crunchy almond crumble make for the perfect summertime combination.

So, while I do really love this in square form I felt like this was begging to be made into a sundae. It gives you the option to whip this up way in advance - I mean weeks if you need too, and throw it on a buffet table in a big bowl of ice and allow your guests to serve themselves. I mean seriously, if you are in charge of dessert at a group picnic and you show up with these you will be the star of the show!

For me I love to use mason jars, you know the ones that you would be gifted jam in. But, if you don’t have mason jars you could serve this in just about anything. The one great thing about the mason jar is that it seals nice and tight which allows you to keep them even longer. Imagine having a nice little supply of pre-made ice cream sundaes in your freezer for any time you want a little treat - you can’t get much better than that!

So I highly recommend that you run, don’t walk to your kitchen and whip these up. I promise you will thank me!


prep time 20 minutes

cook time 15 minutes

total time 35 minutes

servings 12


1 cups flour

1/2 cup oatmeal

1/2 cup brown sugar

1/2 cup butter

1 cup sliced almonds

2 - 10 oz jar caramel

2 quarts vanilla ice cream


Preheat oven to 400. In a medium bowl combine flour, oatmeal, brown sugar, melted butter and sliced almonds. Stir until fully combined then press onto a cookie sheet and bake for 15 minutes or until light golden brown. Remove from oven and use a spatula to crumble while still warm. Set aside and allow to cool.

While the crumble is cooling remove ice cream from the freezer to allow it to warm slightly.

Divide crumble into 3 parts then take the first third and divide it between 12 small mason jars. Drizzle with 2 tsp of caramel then 2 small scoops of ice cream. Repeat with the crumble and ice cream layers then top with crumble and a small drizzle of caramel. Place lid on each jar and store in the freezer for up to 2 weeks.