Chickpea Brownies

These decadent chickpea brownies are rich, fudgy, and completely flourless! Made with wholesome ingredients like almond butter and melted chocolate, they’re a deliciously guilt-free treat that’s vegan and packed with protein.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 30

Resting Time 10

Total Time 55

Servings slices

Calories 164kcal

Author Marly McMillen

Equipment

Food Processor

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

Cups - Metric

Instructions

Prepare: Preheat oven to 350°F/175°C. Line an 8x8-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.
1 15 oz can chickpeas, ⅓ cup almond butter, ⅓ cup coconut oil,, ⅔ cup maple syrup, 1 teaspoon vanilla extract
Mix the Dry Ingredients: Add the granulated sugar, cocoa powder, baking powder, salt, and cornstarch to the blender. Blend until fully combined.
¼ cup granulated sugar, ⅓ cup natural cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cornstarch
Incorporate Chocolate: Pour in the melted dark chocolate chips and blend again until the batter is thick and glossy.
½ cup semi-sweet chocolate chips,
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.

Video

Notes

Use extra dark cocoa powder (Dutch-process) to make these brownies even richer.

You can make these gluten-free by using gluten-free baking flour.

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.

Nutrition