Description
These Flourless Brownies are a rich, fudgy, and gluten-free treat made with wholesome ingredients like chickpeas, almond flour, and cocoa powder. Sweetened naturally with coconut sugar and flavored with vanilla bean paste, these brownies are dairy-free and can be topped with optional dairy-free chocolate chips or a luscious sweet potato frosting for added indulgence. Perfectly baked to achieve a moist and tender texture, they are a healthier twist on a classic dessert ideal for vegan and allergy-conscious diets.
Ingredients
Dry Ingredients
- 3/4 cup coconut sugar (or brown sugar)
- 3/4 cup ground almonds
- 1/2 cup + 2 tbsp cocoa powder
- 2 tbsp ground flax seeds (or ground chia seeds)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch of salt
- 1/4 cup dairy-free chocolate chips (optional)
Wet Ingredients
- 2 (15 oz) cans chickpeas (drained and rinsed)
- 1/2 cup plant-based milk
- 1/3 cup nut butter (or seed butter of choice)
- 1/2 banana (or 1/4 cup applesauce)
- 2 tsp vanilla bean paste
Optional Topping
- Sweet potato frosting (optional)
Instructions
- Weigh ingredients: For accuracy and best results, use a kitchen scale to measure your ingredients precisely as this will help achieve the perfect texture in your brownies.
- Blend wet ingredients: In a food processor, combine the drained and rinsed chickpeas with all the wet ingredients — the plant-based milk, nut butter, banana (or applesauce), and vanilla bean paste. Blend until the mixture is completely smooth and creamy, ensuring there are no chickpea lumps left.
- Add dry ingredients: To the food processor, add the coconut sugar, ground almonds, cocoa powder, ground flax seeds, baking powder, baking soda, and salt. Blend again until all the ingredients are fully combined into a uniform batter. Avoid overmixing to keep the batter light.
- Prepare the baking pan: Line a 9″ x 6″ (23 x 15 cm) baking dish with parchment paper or grease it lightly with vegan butter or coconut oil to prevent sticking. Spoon the brownie batter evenly into the pan, smoothing the surface gently.
- Bake the brownies: Place the baking dish into a preheated oven at 355°F (180°C). Bake for approximately 35 to 40 minutes or until a toothpick inserted near the center comes out mostly clean – it can have some moist crumbs but should not be wet. Start testing at 35 minutes to avoid overbaking. Once done, remove from the oven and let cool completely. The brownies will be soft initially but will firm up as they cool.
- Serve and enjoy: Optionally, top the cooled brownies with dairy-free chocolate chips or a sweet potato frosting for extra flavor and moisture. These brownies taste best after resting for 2 to 3 days, allowing the flavors to deepen and the texture to improve.
Notes
- Using a kitchen scale is highly recommended for accurate measurement to ensure consistent results.
- Ground flax seeds can be substituted with ground chia seeds without changing the outcome significantly.
- Nut butter can be almond, peanut, or any seed butter like sunflower seed butter, depending on dietary preferences or allergies.
- The bananas or applesauce add natural sweetness and moisture; do not skip this component.
- Do not overbake, as the brownies should remain fudgy rather than dry or cakey.
- Brownies keep best when stored in an airtight container and improve in flavor and texture after 1-2 days.
- Sweet potato frosting is optional but adds a creamy, nutritious topping; consider making it for a special twist.
