If you are into brownies, then you should try these Chocolate Chickpea Brownies. Yes, I admit they are not exactly comparable in texture to a “real” brownie, but they are close and a healthier alternative as well.
Do you also wonder if the brownies taste like chickpeas? The answer is no, they don’t. They taste sweet and chocolatey. Compared to other brownies, these are very filling due to their high protein and fiber content.
To sum up, they are definitely a healthy treat, rich in plant-based proteins, fiber and besides, they are gluten-free, refined sugar-free, grain-free and dairy-free.
Tools & Equipment
- 23x23cm / 9×9-inch baking pan
- Fine-mesh strainer
- Food processor
- Liquid measuring cup
- Parchment paper
- Silicone spatula
- Teaspoon
- Wire rack
Recipe Tips
Coconut Sugar: if you do not have coconut sugar at home or cannot find it in the supermarket, simply replace it with the same amount of cane sugar.
Vegan Version: these healthy brownies are grain-free, refined sugar-free and dairy-free. To make them vegan, you can replace the eggs with vegan egg replacer.
Blender: use preferably a high-powered blender or food processor to properly blend all the ingredients. You can use a regular blender, just add a little more oil for this and stop the blender in between to scrape down the sides.
Ingredients for Chocolate Chickpea Brownies
Step by Step Guide – How to Make Chocolate Chickpea Brownies
Preheat the oven to 180°C / 350° F and line a 23x23cm / 9×9-inch pan with parchment paper. Put the chickpeas in a fine-mesh strainer, rinse them with water and drain them.
Place the chickpeas, eggs, cacao powder, coconut sugar, coconut oil, baking powder and chocolate chips in a food processor and puree until smooth.
Pour the brownie batter into the baking pan. Bake for 24-26 minutes. Let the brownies cool on a wire rack for about 30 minutes.
Melt the chocolate in the microwave until completely smooth, stirring in between. Drizzle the melted chocolate over the brownies and sprinkle puffed quinoa on top if desired.
Storage: place the brownies in an airtight container and store in the fridge for up to 5 days. To freeze, wrap the brownies in parchment or plastic wrap, then place them in a zip-lock bag. Freeze for up to 1 month. Thaw at room temperature.
My Summary for Chocolate Chickpea Brownies
Difficulty: simple.
Taste: these brownies taste chocolatey and are slightly sweet. You can’t taste the chickpeas and if you didn’t know, you wouldn’t guess they were made with chickpeas.
Texture: they do not have the very typical fudgy texture like a regular brownie, but they are still what you want a brownie to be – rich and moist, plus they are healthy.
Time: the batter for these brownies is prepared in no time and baking time is just about 25 minutes. In other words, you can make and enjoy them very quickly.
More “Chocolate” Recipes
- Caramelized Brown Sugar Cookies
- Chewy Fudgy Brownies
- Chocolate Pretzel Brownies
- Chocolate Truffles
- Mousse au Chocolat
