These super fudgy chocolate chunk brownies are the best healthy brownie recipe ever! So fudgy and gooey! Made using chickpeas and almond flour, this delicious dessert is vegan, dairy-free, refined sugar-free, and gluten-free! They are a fan favorite, a recipe you have got to try!
The BEST healthy, gooey brownie recipe EVER!!
These are the BEST brownies ever!! I am not even kidding around. They are so fudgy and chocolatey. And the best part? They are HEALTHY!! But you can’t even tell. Want to know why I know? Well they passed the infamous brother and dad test. To all my healthy bakers out there, I think you know what I am talking about. Getting praise from those two means one thing: they must be really REALLY good and tasty! Because they do not like eating “healthy” desserts. Trust me on this one.
These fudgy chickpea brownies taste as good as they look. Promise. Every bite is heaven. The soft and gooey inside with the crunch from the chocolate chips is out of this world. This is my favorite brownie recipe.
So what’s the big hype around baking with chickpeas these days?
I love baking with chickpeas. You’ll see very soon. They create a very soft, fudgy texture. And, best of all, you CANNOT even taste them. I promise. I refuse to eat desserts that taste like vegetables or have no sweetness to them. If you are going to enjoy a sweet treat, do it right!
Ingredients you’ll need to make these amazing brownies
You’ll need a few ingredients to get this recipe going! But you know me, I am all about simplicity and ease, so don’t worry, you won’t need to go to the supermarket and buy a lot of expensive baking ingredients. This lists is really simple:
- Canned chickpeas
- Almond butter
- Maple syrup
- Vanilla extract
- Coconut sugar
- Coconut flour – you can easily substitute this with almond flour as well!
- Almond flour
- Cocoa powder
- Baking powder
- Chocolate chips
How to store this delicious vegan treat?
These super fudgy brownies are a family favorite! They only last a few hours in my kitchen before being devoured. But, for best results, store in a covered container for 3 -5 days at room temperature. You may freeze up to 2 months as well.
Did you make these protein brownies?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Super Fudgy Chocolate Chunk Brownies
- 1 15oz can of chickpeas
- 6 Tbsp almond butter
- 1/2 cup maple syrup
- 2 1/2 tsp vanilla extract
- 1/3 cup coconut sugar *
- 1 Tbsp coconut flour **
- 4 Tbsp almond flour
- 4 Tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup chocolate chips
- Preheat your oven to 350F and lightly grease or line an 8” x 8” tin with parchment paper.
- Drain and rinse chickpeas under COLD water for at least 30 seconds. Gently pat dry.
- Add all ingredients - except the chocolate chips - into a food processor. Blend until completely smooth (somewhere between 30-45 seconds).
- Remove blade and hand fold in a 1/2 cup of chocolate chips.
- Evenly spread the batter into the greased tin. Sprinkle the rest of the chocolate chips on top.
- Bake for 20-25 mins.
- Let cool before serving, and enjoy!
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