Fudgy Chickpea Brownies
These fudgy chickpea brownies are vegan, gluten-free, and made with a can of chickpeas instead of oil or butter. Each square has 8g of protein and no refined sugar, and the chocolate flavor is rich enough that nobody ever guesses the secret ingredient.
Ingredients
- 15 oz can of chickpeas, drained and rinsed
- ⅓ cup creamy almond butter, runny, not stiff (I like all-natural without palm oil)
- ½ cup real maple syrup
- 1 ½ teaspoon vanilla extract
- ⅓ cup coconut sugar
- ¼ cup super-fine blanched almond flour, spooned and leveled
- ¼ cup cocoa powder
- ¼ teaspoon baking powder, (use ½ teaspoon for more cake-like brownies)
- ¼ teaspoon salt
- ½ cup chocolate chips, dairy-free if vegan
Instructions
- Preheat the oven. Heat to 350°F (175°C) and line an 8x8 baking pan with parchment paper, leaving an overhang on two sides.
- Rinse and dry the chickpeas. Drain and rinse under cold water for at least 30 seconds, until the water runs clear. Pat them dry with a paper towel.
- Blend the batter. Add the chickpeas, almond butter, maple syrup, vanilla, coconut sugar, almond flour, cocoa powder, baking powder, and salt to a food processor. Blend 30 to 50 seconds, scraping the sides once, until completely smooth with no visible chickpea pieces.
- Fold in the chocolate chips. Remove the blade and stir in ½ cup of chocolate chips by hand. Do not process them.
- Spread and top. Spread the batter evenly into the prepared pan and sprinkle the remaining ½ cup of chocolate chips over the top.
- Bake. Bake 20 to 25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs, not clean.
- Cool completely. Let the brownies cool in the pan on a wire rack for at least 1 hour. Use the parchment overhang to lift them out, then slice into 9 squares.
Notes
Cocoa powder: Use a good quality unsweetened cocoa. A cheap one will taste chalky and no other ingredient can fix it.
Almond flour: Spoon and level rather than scooping from the bag. Too much almond flour is the most common reason these turn out dry.
Texture: ¼ teaspoon baking powder gives you dense and fudgy. ½ teaspoon gives you lighter and more cake-like.
Substitutions: Cashew butter works in place of almond butter with no difference. Peanut butter works but you will taste it. Brown sugar can replace coconut sugar one for one.
Storing: Airtight container for 3 days at room temperature or 6 days in the fridge. Freeze sliced for up to 3 months.
Nutrition
Calories: 274kcal | Carbohydrates: 40g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 94mg | Potassium: 284mg | Fiber: 6g | Sugar: 16g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 3mg
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