Fudgy Healthy Brownies
Quick and easy extra fudgy healthy brownies are gluten-free, vegan, and made with chickpeas, cocoa powder, almond flour, and maple syrup. They’re naturally dairy-free, super chocolatey, and a healthy alternative to regular brownies
Ingredients
- 15 oz can of chickpeas, drained and rinsed
- ⅓ cup creamy almond butter
- ½ cup real maple syrup
- 1 ½ tsp vanilla extract
- ⅓ cup coconut sugar
- ¼ cup almond flour
- ¼ cup cocoa powder
- ¼ - ½ tsp baking powder, (extra fudgy = ¼ tsp, little more cakey = ½ tsp)
- ¼ tsp salt
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line an 8” x 8” baking tin with parchment paper.
- Drain the chickpeas and rinse them under cold water for at least 30 seconds. Gently pat them dry.
- In a food processor, combine the chickpeas, almond butter, pure maple syrup, vanilla extract, coconut sugar, almond flour, cocoa powder, baking powder, and salt.
- Process the mixture for about 30 to 50 seconds, or until completely smooth and creamy. Ensure there are no visible chunks of chickpeas.
- Remove the blade from the food processor and gently fold in ½ cup of dairy-free chocolate chips by hand.
- Spread the batter evenly into the prepared baking pan. Sprinkle the remaining ½ cup of chocolate chips on top of the batter.
- Bake the brownies in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. This helps them set properly. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and slice into squares. Enjoy!
Notes
Use good quality cocoa powder. This is my #1 baking tip for brownies, especially these fudgy chickpea brownies. Use high-quality cocoa powder like Ghirardelli for the best-tasting, rich, chocolatey brownies. If you use a poor-quality brand like Trader Joe’s or Hersey’s, your brownies will lack the chocolate flavor and can be chalky.
Blend until smooth. When processing the chickpea mixture in the food processor, blend until completely smooth. This ensures a silky texture and eliminates any graininess from the chickpeas.
Chill for a firmer texture. If you prefer a firmer and fudgier brownie texture, you can refrigerate the brownies for a few hours before slicing and serving. This really enhances the fudgy consistency.
Almond Butter: Cashew butter is a good substitute for almond butter in this recipe since it has a similarly creamy texture and mild flavor. You can also use creamy peanut butter, but it will change the flavor of the brownies.
Coconut Sugar: You can substitute with light or dark brown sugar.
Unsweetened cocoa powder: if needed, you can substitute it with cacao powder, hot chocolate mix, dutch processed cocoa powder, sweetened cocoa powder, or carob powder.
Storing: For best results, store leftovers in an airtight container at room temperature for 3 days or in the refrigerator for up to 6 days.
Freezing: Place leftovers in a freezer-safe bag or container and store them in the freezer for up to 2- 3 months. When you’re ready to enjoy the frozen brownies, you can thaw them in the refrigerator overnight or on the countertop for a few hours. You can also heat them briefly in the microwave for a warm treat.
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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