Chocolate Chickpea Brownies
These Chocolate Chickpea Brownies are incredibly rich, fudgy, and packed with deep chocolate flavor while being naturally gluten-free. Made with wholesome chickpeas, cocoa powder, almond butter, maple syrup, and chocolate chips, they're an easy one-bowl dessert that's perfect for satisfying chocolate cravings without using flour.
Equipment
- Food processor or high-speed blender
- 8x8-inch (20x20 cm) baking pan
- Parchment paper
- Measuring Cups
- Measuring spoons
- Rubber Spatula
- Mixing Bowl
- Cooling rack
- Knife (for slicing)
Ingredients
- 1 15-ounce/425 g can chickpeas, drained and rinsed
- ½ cup unsweetened cocoa powder
- ½ cup creamy almond butter
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Drain and rinse the chickpeas thoroughly, then pat them dry with paper towels.
- Add the chickpeas, cocoa powder, almond butter, maple syrup, vanilla extract, baking powder, and salt to a food processor.
- Blend for 2-3 minutes until the mixture is completely smooth and creamy, scraping down the sides as needed.
- Fold in ½ cup of the chocolate chips using a spatula.
- Spread the batter evenly into the prepared baking pan.
- Sprinkle the remaining ¼ cup chocolate chips over the top.
- Bake for 22-28 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the brownies from the oven and let them cool in the pan for 30 minutes.
- Lift the brownies out using the parchment paper and transfer to a cooling rack.
- Slice into 16 squares and serve, or refrigerate for 1-2 hours for an even fudgier texture.
Notes
Nutrition Information (Per Serving)
- Calories: 165 kcal
- Carbohydrates: 22 g
- Protein: 5 g
- Total Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Fiber: 4 g
- Sugar: 10 g
- Sodium: 145 mg
