Chickpea Brownies Recipe

Introduction

These chickpea brownies are a surprisingly delicious and healthier twist on a classic treat. Made with simple ingredients and naturally sweetened, they offer a fudgy and rich texture that even chocolate lovers will enjoy.

Ingredients

• 1 (15.5 oz) can chickpeas, drained and rinsed
• 1/2 cup almond butter or any nut or seed butter
• 1/2 cup pure maple syrup
• 1 tablespoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/3 cup cocoa powder
• 3/4 cup mini chocolate chips

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line an 8×8 inch pan with parchment paper.
2. Step 2: Add the chickpeas, almond butter, maple syrup, and vanilla extract to a food processor.
3. Step 3: Blend until the mixture is completely smooth and creamy.
4. Step 4: Add cocoa powder, baking powder, baking soda, and sea salt to the processor.
5. Step 5: Blend again until fully combined, stopping to scrape down the sides as needed.
6. Step 6: Stir in half of the mini chocolate chips using a spoon.
7. Step 7: Transfer the batter to the prepared pan and spread evenly.
8. Step 8: Sprinkle the remaining chocolate chips on top of the batter.
9. Step 9: Bake for 22 to 26 minutes, until the center is set.
10. Step 10: Let the brownies cool for 30 to 35 minutes before lifting them out and slicing into squares.

Tips & Variations

• For added texture, try mixing in chopped nuts or shredded coconut with the chocolate chips.
• If you prefer a sweeter brownie, add a little extra maple syrup or use semi-sweet chocolate chips.
• Swap almond butter with peanut butter or sunflower seed butter for different flavor profiles.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm individual squares in the microwave for 10-15 seconds or enjoy them chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do these brownies taste like chickpeas?

No, the rich cocoa and chocolate chips mask the chickpea flavor, resulting in a classic chocolate brownie taste with a fudgy texture.

Can I make these brownies gluten-free?

Yes, this recipe is naturally gluten-free since it uses chickpeas and no flour. Just be sure to use gluten-free baking powder and check that your chocolate chips are also gluten-free.

Chickpea Brownies Recipe

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★★★★★

4.9 from 61 reviews

Deliciously fudgy and protein-packed chickpea brownies made with wholesome ingredients like chickpeas, almond butter, and cocoa powder. These brownies are naturally sweetened with pure maple syrup and studded with mini chocolate chips, making them a perfect guilt-free treat for dessert or snack time.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 (15.5 oz) can chickpeas, drained and rinsed
• 1/2 cup almond butter or any nut or seed butter
• 1/2 cup pure maple syrup
• 1 tablespoon vanilla extract
• 1/3 cup cocoa powder
• 3/4 cup mini chocolate chips

Leavening and Seasoning

• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and ensure easy removal.
2. Prepare Batter Base: Add the drained and rinsed chickpeas, almond butter, pure maple syrup, and vanilla extract to a food processor for blending.
3. Blend Smooth: Blend the mixture until it becomes completely smooth and creamy, ensuring no chickpea chunks remain.
4. Add Dry Ingredients: Add cocoa powder, baking powder, baking soda, and sea salt into the food processor with the blended chickpea mixture.
5. Combine Fully: Blend again until all dry ingredients are fully incorporated, scraping down the sides of the processor bowl as needed for an even consistency.
6. Mix in Chocolate Chips: Transfer the batter to a mixing bowl and stir in 1/2 cup of mini chocolate chips evenly using a spoon.
7. Transfer to Pan: Pour the batter into the prepared baking pan and spread it out evenly to ensure uniform baking.
8. Add Topping: Sprinkle the remaining 1/4 cup of mini chocolate chips over the top of the batter for an extra chocolaty crust.
9. Bake: Bake the brownies in the preheated oven for 22 to 26 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
10. Cool and Slice: Allow the brownies to cool for 30 to 35 minutes before lifting them out of the pan using the parchment paper. Slice into 9 squares and serve.

Notes

• Make sure to rinse the chickpeas well to remove excess salt and canned flavor.
• Almond butter can be substituted with any nut or seed butter like peanut or sunflower seed butter.
• For a vegan option, ensure your chocolate chips are dairy-free.
• Don’t overbake; the brownies should be fudgy in the center.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: chickpea brownies, gluten free brownies, healthy brownies, vegan brownies, chocolate brownies, almond butter brownies