Chocolate Chickpea Brownies

Indulge in a rich and fudgy treat with these Chocolate Chickpea Brownies—a delicious twist on a classic dessert! Packed with wholesome ingredients like chickpeas, peanut butter, and almond flour, these brownies are naturally gluten-free and loaded with protein and fiber. The combination of maple syrup and dark chocolate chips ensures the perfect balance of sweetness, while cocoa powder brings deep, chocolatey goodness. Best of all, they’re easy to make in a food processor with just a few simple steps. Whether you’re looking for a healthier dessert option or just love experimenting with new flavors, these brownies are sure to satisfy your sweet tooth!

Print Recipe

Prep Time: 5 minutes  Cook Time: 23 minutes

Yield: 12 brownies  Serving Size: 1 brownie

Ingredients:

  • 1 can of chickpeas
  • 1/2 cup peanut butter
  • 1/2 cup maple syrup
  • 1 tbsp. melted coconut oil
  • 1 tsp. vanilla essence
  • 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 dark chocolate chips

Directions:

  1. Preheat the oven to 350ºF.
  2. In a food processor, blend the chickpeas, peanut butter, maple syrup, coconut oil, and vanilla until well combined.
  3. Next, add in the almond flour, cocoa powder, baking soda, baking powder, and salt.
  4. Continue to process, scraping down the sides as necessary until smooth.
  5. Once blended, take off the lid and blade from the food processor and stir in the dark chocolate chips.
  6. Pour into a greased 8 x 8-inch pan and bake for 21-23 minutes.

Tips and Tricks:

    • The brownies may look slightly underdone when removed from the oven, but will firm up as they cool. Overbaking can lead to dryness.
    • These brownies can be fragile when hot, so allow them to cool before slicing for cleaner cuts.
    • Keep in an airtight container at room temperature for up to 3 days, or refrigerate for a fudgier texture. You can also freeze them for more extended storage!

Nutrition Facts: