snowy mountain

Pea Brownies

This is my favorite brownie recipe, but fair warning it’s quite dark chocolatey. If you want a slightly sweeter brownie, I’d try using milk chocolate for the melted chocolate chips or adding some granulated sugar (or trying Cheesecake Marble Brownies or Almond Yogurt Chocolate Brownies). These are definitely a bake-ahead brownie too–they’re better the next day.

Total time (buttering through baking): 45 min. Makes one 8×8″ square pan.

Materials: 1 mixing bowl; processor; measuring vessels; 8×8″ brownie pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 2 tbsp tahini or ½ small avocado
  • 6 tbsp (4 oz) apple sauce
  • 1 ¼ cup frozen peas (or 1 cup cooked)
  • 10 Deglet Noor (or 5 Medjool) dates
  • 3 eggs
  • ½ cup milk
  • ½ cup (3 oz) chocolate chips
  • ¾ cup cocoa powder
  • Dash salt
  • Dash espresso, optional
  • Additional chocolate chips
pea brownies


  1. Preheat oven to 350˚F, and butter a brownie pan.
  2. Microwave 1 ¼ cup frozen peas for 3-4 minutes (should shrink to about 1 cup of peas) and chop 10 Deglet Noor (or 5 Medjool) dates.
  3. Microwave ½ cup (3 oz) chocolate chips with ½ cup milk until chips are melted.
  4. In a processor, combine: 2 tbsp tahini (or avocado), 6 tbsp (3.5 oz) apple sauce, the peas, and the dates. Transfer to mixing bowl.
  5. Add 3 eggs and mix well combine. Add the slightly cooled chocolate mixture, dash of salt and/or espresso, and ¾ cup cocoa powder. Mix in additional chocolate chips, if desired, and pour into buttered pan.
  6. Bake at 350˚F for 30-35 minutes until the edges crack (but a knife might not come out clean). I recommend storing these in the fridge, and they taste best re-warmed the next day.

Greetings from our kitchen!

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