Chickpea Brownies
These rich and fudgy chickpea brownies are a chocolate lover’s dream—vegan, flourless, and packed with protein.
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Discover the magic of transforming humble chickpeas into decadent, fudgy brownies that are not only delicious but also oh-so-easy to make. This recipe combines the rich flavors of chocolate with the nutritional benefits of chickpeas, creating a treat that’s indulgent and nourishing.
Chickpeas Make Me Happy!
You know I’m a fan of using chickpeas in my recipes. But brownies? Let’s just say the first time I experimented with making chickpea brownies, I was skeptical. But you know what?
After one bite, I was hooked!
These brownies are incredibly moist and fudgy, which is exactly what I want from a brownie. They have a deep chocolate flavor that rivals traditional recipes.
Plus, knowing they’re packed with protein and fiber makes them a favorite guilt-free indulgence in my kitchen.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Chickpeas: Opt for a 15 oz can of chickpeas. They provide a neutral base and moist texture.
- Almond Butter: Choose almond butter for richness and a subtle nutty flavor. Peanut butter works as a substitute.
- Coconut Oil: Use the type that’s solid at room temperature to achieve a tender crumb. Vegan Butter is a good alternative.
- Maple syrup: Substitute your favorite syrup sweetener.
- Granulated Sugar: Contributes to a shiny crust. Regular white sugar is great, but coconut sugar can be used for a more caramel-like flavor.
- Cocoa Powder: Opt for natural cocoa powder. For a richer flavor, use Dutch-process cocoa powder.
- Baking Powder: Ensures the brownies rise slightly.
- Salt: Balances the sweetness and enhances the overall flavor.
- Cornstarch: Acts as a binding agent.
- Semi-Sweet Chocolate Chips: Melting them into the batter intensifies the chocolate flavor.
What Makes This Recipe Shine?
Chickpeas provide a creamy base that yields a moist and fudgy texture, eliminating the need for flour. The almond butter adds richness and a subtle nutty flavor, complementing the cocoa powder‘s deep chocolate notes. Melted semi-sweet chocolate chips intensify the chocolatey goodness, while a combination of maple syrup and granulated sugar ensures the perfect level of sweetness. A touch of coconut oil contributes to the brownies’ tender crumb, making each bite melt in your mouth.
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Chickpea Brownies
Ingredients
- 1 15 oz can chickpeas
- ⅓ cup almond butter (substitute peanut butter)
- ⅓ cup coconut oil, (the type that is solid at room temperature)
- ⅔ cup maple syrup (substitute your favorite syrup sweetener)
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- ⅓ cup natural cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cornstarch
- ½ cup semi-sweet chocolate chips, melted
Instructions
- Prepare: Preheat oven to 350°F/175°C. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Blend the Batter: In a food processor or blender, add the chickpeas, almond butter, coconut oil, syrup, and vanilla extract. Blend until smooth and creamy.
- Mix the Dry Ingredients: Add the cocoa powder, granulated sugar, baking powder, baking soda, and salt to the blender. Blend until fully combined.
- Incorporate Chocolate: Pour in the melted dark chocolate chips and blend again until the batter is thick and glossy.
- Bake: Spread the batter evenly into the prepared pan. Tap the pan gently on the counter to remove air bubbles. Bake for 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Cool Completely: Allow the brownies to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting.
- Storage: Store cooled brownies in an airtight container at room temperature for up to 3 days. For extended freshness, place them in the refrigerator for up to 2 weeks or in the freezer (in freezer-safe containers) for up to 2 months.
Recommended Equipment
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Notes
Tips for a Shiny Top
- Use granulated sugar in addition to liquid sweetener. This creates a shiny crust as it caramelizes during baking.
- Melted chocolate in the batter also contributes to the glossy finish.
Texture Variations
- For a cakier brownie, add an extra 1/4 teaspoon of baking powder.
- For an even fudgier texture, reduce the baking time by a couple of minutes.
Flavor Enhancements
Mix in a teaspoon of instant espresso powder to deepen the chocolate flavor without adding a coffee taste.The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Chickpea Desserts
If you love this chickpea brownie recipe, here are more chickpea dessert favorites to try:
Need your sweet tooth fix fast? Check out these 5-Minute Vegan Desserts!
How to Make Chickpea Brownies
Step One: Chickpea Brownie Batter
You’ll combine the drained chickpeas, almond butter, melted coconut oil, syrup, and vanilla extract in a food processor. Blend until the mixture is smooth and creamy.
Next, you’ll add the cocoa powder, granulated sugar, baking powder, salt, and cornstarch. Blend again until it’s all combined, and the batter is nice and thick.
Pour in the melted chocolate chips and blend again until the batter is glossy.
Step Two: Pour and Bake
Now it’s time to transfer the batter into a prepared baking pan.
Use a spatula to spread the batter evenly across the pan. You can also gently tap the pan on the countertop a few times to release any trapped air bubbles.
Bake the brownies for 25 to 30 minutes. Test for doneness by inserting a toothpick in the middle of the baked brownies. It should come out clean or with a few moist crumbs. The edges of the brownies should look set.
Be careful not to overbake, as this can lead to dry brownies.
Once done, You can remove the pan from the oven and allow the brownies to cool before slicing.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
2 Responses to Chickpea Brownies
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These chickpea brownies taste amazing. My kids never saw the extra bit of healthy protein coming. LOL
Yes, chickpeas in brownies work. These are great!