And so summer comes to an end and with it the final guest post. I’m excited to bring back Dana of Killing Thyme this week for another delicious addition to the archives! You all remember her spectacular Toasted Coconut and Lemongrass Ice Cream from March? You bet your sweet fanny you do! This time she’s handing over the recipe for these decadent Dark Chocolate Chickpea Cake Brownies. You may commence drooling now. Thanks again, Dana!
One of my favorite things about guest posting for The Cinnamon Scrolls is that it forces me to challenge myself. For one, when it comes to recipe development for my own blog (Killing Thyme), baked goods just aren’t at the top of my list. I’m definitely much more of a savory gal rather than sweet. Second, using only natural ingredients puts another fun spin on things. I’d never even heard of, let alone purchased, coconut palm sugar before this recipe. I guess it’s just too easy to use what you know rather than explore other (and healthier) options sometimes. The Cinnamon Scrolls has definitely broken me out of that cycle.
These cake brownies, though.