Description
Rich, fudgy Chickpea Brownies made with simple ingredients. This vegan and gluten-free dessert delivers deep chocolate flavor with a soft, satisfying texture.
Ingredients
Scale
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 1/2 cup almond butter
- 1/2 cup pure maple syrup
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup cocoa powder
- 3/4 cup mini chocolate chips, divided
Instructions
- Preheat oven to 375°F and line an 8-inch square pan with parchment paper.
- Rinse and drain chickpeas thoroughly.
- Add chickpeas, almond butter, maple syrup, and vanilla to a food processor.
- Blend until completely smooth.
- Add cocoa powder, baking powder, baking soda, and sea salt.
- Blend until fully combined.
- Stir in 1/2 cup chocolate chips.
- Spread batter in prepared pan and top with remaining chocolate chips.
- Bake for 22 to 26 minutes.
- Cool for at least 30 minutes.
- Slice into 9 brownies and serve.
Notes
- Rinse chickpeas well to remove any bean flavor.
- Do not overbake; the center should remain slightly moist.
- Cooling improves texture and flavor.
- Refrigeration creates extra-fudgy brownies.
- Freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 393
- Sugar: 24
- Sodium: 236
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 57
- Fiber: 11
- Protein: 13
- Cholesterol: 0