Description
Deliciously rich and fudgy Chocolate Chickpea Brownies made with wholesome ingredients like chickpeas, almond flour, and natural sweeteners. These brownies are a healthier twist on the classic treat, combining the nutty flavor of almond butter with cocoa and chocolate chips for a satisfying dessert that’s both vegan and gluten-free.
Ingredients
Brownie Batter
- 1 – 15oz can chickpeas, drained and rinsed
- 1/2 cup nut butter (almond or peanut)
- 1/2 cup maple syrup
- 1 Tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips, plus more for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the brownies.
- Blend Wet Ingredients: In a food processor, combine the drained chickpeas, nut butter, maple syrup, melted coconut oil, and vanilla extract. Blend until the mixture is smooth and creamy.
- Add Dry Ingredients: Add almond flour, cocoa powder, baking soda, baking powder, and salt to the food processor. Continue processing, scraping down the sides as needed, until the batter is uniformly smooth.
- Mix in Chocolate Chips: Remove the lid and blade from the processor, then gently fold in the chocolate chips without further blending to preserve their texture.
- Prepare Baking Pan: Grease an 8×8-inch baking pan or line it with parchment paper. Pour the brownie batter evenly into the pan.
- Top with Extra Chips: Sprinkle additional chocolate chips on top of the batter for a decorative and melty finish.
- Bake: Bake in the preheated oven for 21-23 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing and serving. This helps them set for a fudgy texture.
Notes
- For thicker brownies, use a smaller baking pan such as 7×7 inches to increase height.
- Ensure chickpeas are well rinsed to avoid any canned taste in the brownies.
- Substitute maple syrup with agave nectar or honey if preferred (not vegan).
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies are naturally gluten-free and vegan, suitable for those dietary preferences.
