Why You’ll Love This Recipe
- Healthier Choice: Using chickpeas instead of flour makes these brownies high in protein and fiber while keeping them gluten-free.
- Rich and Fudgy: Despite being made with chickpeas, these brownies have a soft, moist texture that rivals traditional recipes.
- Easy to Make: With just a few simple ingredients and a blender, you can whip up this batter in minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 can (16 oz) chickpeas, drained and rinsed
- 2 tbsp cocoa powder
- ⅓ cup milk (or plant-based milk for a vegan option)
- ¾ cup peanut butter
- Pinch of salt
- 2 tsp vanilla extract
- ¼ cup agave syrup
- ½ cup dark chocolate, chopped (or dark chocolate chips)
Directions
- Preheat the oven to 350°F (180°C).
- In a blender or food processor, combine the chickpeas, cocoa powder, milk, peanut butter, salt, vanilla extract, and agave syrup. Blend until smooth.
- Stir in the chopped dark chocolate.
- Pour the batter into an 8×8-inch brownie pan lined with parchment paper.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the brownies cool for about 10 minutes before cutting into squares.
- Serve warm or chilled and enjoy!
Servings and Timing
- Servings: Makes 16 brownies.
- Time: Prep time: 10 minutes, Cook time: 35 minutes, Total time: 45 minutes.
Variations
- Nut-Free Option: Swap peanut butter for sunflower seed butter or tahini.
- Extra Chocolatey: Mix in additional dark chocolate chips or drizzle melted chocolate on top.
- Sweetener Substitutes: Replace agave syrup with maple syrup or honey for a slightly different sweetness profile.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Freezing: Wrap individual brownies in plastic wrap and freeze for up to 2 months.
- Reheating: Warm in the microwave for 10-15 seconds for a gooey texture.
FAQs
Can I freeze chickpea brownies?
Yes! Wrap each brownie individually and store them in an airtight container in the freezer for up to 2 months.
How should I store these brownies?
Store them in an airtight container at room temperature for 3 days or refrigerate them for up to a week.
What can I serve with these brownies?
Enjoy them on their own or pair them with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I use canned chickpeas for this recipe?
Yes, canned chickpeas work perfectly—just be sure to drain and rinse them well before blending.
Do these brownies taste like chickpeas?
Not at all! The cocoa powder and peanut butter mask the chickpea flavor, making them taste like regular fudgy brownies.
Can I make these brownies nut-free?
Yes! Swap peanut butter for tahini or sunflower seed butter.
Are these brownies vegan?
Yes, if you use plant-based milk and ensure your chocolate is dairy-free.
Can I add extra mix-ins?
Absolutely! Try adding chopped nuts, shredded coconut, or extra chocolate chips.
How do I make these brownies fudgier?
Chilling them in the fridge for a few hours enhances their fudgy texture.
Can I replace the cocoa powder with melted chocolate?
No, cocoa powder helps absorb moisture and provides structure to the brownies.
Conclusion
These Decadent Chickpea Brownies prove that indulgence and nutrition can go hand in hand. With a rich chocolate flavor, a fudgy texture, and wholesome ingredients, they make for a guilt-free treat that everyone will love. Whether you’re baking for yourself or sharing with friends, this recipe is a must-try for any chocolate lover!
Print
Decadent Chickpea Brownies
- Total Time: 45 minutes
- Yield: 16 servings
- Diet: Gluten Free
Description
These Decadent Chickpea Brownies are the perfect guilt-free chocolate treat! Made with chickpeas instead of flour, they are high in protein and fiber while remaining gluten-free, eggless, and optionally vegan. With a rich, fudgy texture and deep chocolate flavor, these brownies are a healthy indulgence that satisfies any sweet craving. Easy to make in a blender, they’re perfect for dessert or a nutritious snack.
Ingredients
- 1 can (16 oz) chickpeas, drained and rinsed
- 2 tbsp cocoa powder
- ⅓ cup milk (or plant-based milk for a vegan option)
- ¾ cup peanut butter
- Pinch of salt
- 2 tsp vanilla extract
- ¼ cup agave syrup
- ½ cup dark chocolate, chopped (or dark chocolate chips)
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper.
- In a blender or food processor, combine the chickpeas, cocoa powder, milk, peanut butter, salt, vanilla extract, and agave syrup. Blend until smooth.
- Stir in the chopped dark chocolate.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the brownies cool for about 10 minutes before cutting into squares.
- Serve warm or chilled and enjoy!
Notes
- Nut-Free Option: Swap peanut butter for sunflower seed butter or tahini.
- Extra Chocolatey: Mix in more dark chocolate chips or drizzle melted chocolate on top.
- Sweetener Substitutes: Replace agave syrup with maple syrup or honey for a different sweetness profile.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
