Chocolate chickpea brownies recipe
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- Dish type
- Chocolate traybakes
Rich and decadent brownies made with a secret ingredient (chickpeas) are quick and easy to make without any flour!
6 people made this
- 1 (400g) tin chickpeas, drained and rinsed
- 125g almond butter
- 80ml maple syrup
- 2 teaspoons almond extract
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 60g miniature chocolate chips
MethodPrep:10min ›Cook:20min ›Extra time:20min cooling › Ready in:50min
- Preheat oven to 180 C / Gas 4. Grease a 20cm square baking dish or tin.
- Blend chickpeas, almond butter, maple syrup, almond extract, bicarbonate of soda, baking powder and salt together in a blender or food processor until mixture is smooth; pour into a bowl. Fold chocolate chips into mixture and pour into the baking dish.
- Bake in the preheated oven until edges begin to pull away from sides and centre is set, 20 to 25 minutes. Cool brownies in the tin for 20 minutes before cutting into 16 squares.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
These were actually pretty good. I didn't have almond butter so I used peanut butter and I substituted vanilla extract for the almond extract. They were a bit soft but very chocolatey. Super easy to make and hard to believe there's garbanzo beans and no eggs or flour. Didn't tell anyone at home about the secret ingredient or they wouldn't eat them.-09 Jul 2016
by Philip Rismiller
The good news is that the texture of these brownies is amazing; it’s simply incredible that chickpeas make such good brownies. The bad news is that the person who created this recipe clearly likes almonds much more than they like chocolate.If you make these according to the recipe, you’re going to end up with blonde almond brownies with hardly any chocolate whatsoever. If that’s your thing, great; if not, you’re going to have to make some changes. Add a tablespoon of cocoa powder, more chocolate chips, and a packet of Splenda. Skip the almond extract entirely. I haven’t tried substituting peanut butter for the almond butter, but I expect it to be an improvement.-26 May 2018
Decadent Chickpea Brownies
Chickpea Brownies – A decadent flourless treat for those days when you just need some chocolate in your life! All you need is a good blender and these brownies will be yours in no time with minimal cleanup. Each brownie is under 200 calories with no processed sugars. A healthy alternative to traditional brownies with all the fudgy goodness you crave!
I finally won! I baked a batch of these gluten-free brownies and my kids loved them! This is huge because every time I bake something for them outside of Christmas and Thanksgiving they always think I am up to something…. hiding veggies in some form or other and well…
But not this time… nope this time it was BEANS!
Garbanzo beans or chickpeas. Whatever you like to call them but they ate them and went back for seconds. Mom victory!
This flourless brownie recipe is 21 Day Fix Approved and available in the Fixate Cookbook created by Autumn Calabrese a super trainer for Beachbody.
These brownies are super soft and spotted with some rich dark chocolate chips to make them even more decadent. Try and aim for 70% dark chocolate or higher. I used a dark chocolate bar I had in the house that had some sea salt and almonds and chopped them up instead of chips and it worked out great.
Ingredients used for these Fudgy Chickpea Brownies and Substitution options
- 1/2 cup chocolate chips melted with 1/3 cup non dairy milk and 3 tbsp maple syrup. This makes the chocolatey wet of the brownie mixture. It adds a chewyness to the otherwise easily crumbly or dense brownie. The melted chocolate is also a good binder. You can use more non dairy milk instead of maple.
- 15 oz can cooked chickpeas or 1.5 cups cooked chickpeas make the base of these brownies. You can also use white beans such as navy or northern.
- 3/4 cup nut butter such as peanut almond or cashew, or use sunbutter to make nut-free. This helps keep the brownie more brownie like and less cakey or beany.
- 5 tbsp Coconut sugar or other sugar, you can use less or more to preference.
- 3 tbsp cocoa powder, adds additional layer of chocolate.
- 1/4 cup almond flour To help offset some of the moisture. I use almond flour to keep these brownies grain-free.Feel free to use a different flour if you like(all purpose or gf flour like oat or rice).
- 2 tsp vanilla extract. You need extra vanilla in this recipe so the chickpeas can absorb the flavor and the chickpea flavor does not peak through.
- Some Baking powder to lighten the brownie up
Fudgy Chocolate Chickpea Brownies
Aside from the obvious nutrition benefits, substituting pureed chickpeas for flour in brownies is an amazing technique because of the texture.
Good brownies are gooey and fudgy (not cakey!), which garbanzos are great for.
These babies are dense, decadent, and satisfying. They’re the perfect conscious indulgence for a birthday, pot luck, or a Friday Netflix night (after a long week).
10 minutes prep, 40 minutes to bake
1 1/4 cups 70% cacao chocolate chips
1 19 oz can chickpeas/garbanzo beans, drained and rinsed
1/2 teaspoon baking powder
(2:1 ratio) Powdered sugar and cinnamon or cocoa powder for dusting
- Preheat your oven to 350 and grease a 9 inch round baking pan with cooking spray.
- Place the chocolate chips in an oven safe bowl and melt them as the oven preheats (stir them often!).
- Place chickpeas and eggs in a food processor and process them until smooth.
- Add the sugar and baking powder and combine well.
- Add the melted chocolate chips (use a spatula and not your finger to get it all in there).
- Mix well and then transfer to the baking pan.
- Bake for 40 minutes. A toothpick inserted in the middle should come out clean if it doesn’t, add a few minutes on to the baking time.
- Cool on a wire cookie sheet before placing on a serving plate.
- Dust with powdered sugar and cinnamon/cocoa mixture when the cake is completely cooled.
- Invite me over.
WHY WE LOVE THIS RECIPE
Plant protein, heart-health boosting cocoa flavanols…and gooey, gluten-free chocolate bliss served up in under an hour? Do we really need to say anything else?
Flourless Chocolate Chickpea Brownies
SO….The blog is three years old this Spring- how is that (even) possible? Have I been writing and sharing recipes for the last three birthdays? Apparently so. It feels way shorter than that because I LOVE what I do and sharing food makes me all sorts of happy.
You know what else makes me happy? BROWNIES! But you guys knew that already. There’s around 4 different brownie recipes floating around this space. Some with almond flour, some with buckwheat flour basically a brownie per every gluten free flour there is. I also talk about my penchant for brownies on my blog bio, and next to avocado they’re my favorite thing in the world. Now that’s PRE-TTY telling!)
My work colleagues know all too well that I’ve become obsessed with sweet potato brownies as of late. I haven’t been able to nail them though, I have a great recipe that’s ONLY good for same-day eats. AKA: stuff your face with brownies, because the next day these precious squares will go soggy on you. And so, I tried refrigerating them immediately (they hardened too much) and then gave up on them for a while and started exploring the chickpea frontier.
While you may initially be inclined to say chick, please! No vegetables in my brownies. Remember how well we were able to mask zucchini in chocolate cake and how MUCH it did for the fudgy interior?
Well friends, chickpeas are a Brownie’s BFF! Given the fact I consume chickpeas in salads, bowls, soups (and gulp down industrial amounts of hummus) it baffles me WHY i didn’t try them first over sweet potato.
They give these brownies a wonderful texture making them moist and fudgy and all you want a brownie to be. I tried the recipe with both salted and unsalted chickpeas. Kiddos loved the unsalted ones more- but I love the contrast of a pinch of a salt in a chocolate brownie. Entirely up to you where you land on the can of chickpeas you pick.
The next thing you should know: these brownies are flourless. Yes. You read that right. There’s absolutely no paleo or gluten-free flours of any kind in these. It’s like black magic, I swear! To be honest, so many of you shared that you love my brownies, but find almond flour or coconut flour a bit pricy. So guys, this one’s for you! ALL you need in lieu of flour is 1 can of chickpeas. I got organic, low-sodium chickpeas and they’re great with this recipe. They provide a nice “paste” that when mixed with cacao powder, baking powder, baking soda and your nut butter of choice turn into the most wonderful, fudgy little squares of goodness.. Give it a try and see for yourself how good these are!
Flourless Brownie Muffins
These Flourless Brownie Cupcakes feature pure maple syrup, unsweetened cocoa, and a decadent peanut butter frosting and still manage to be a healthy treat.
- 1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
- 3 large eggs, lightly beaten
- ⅓ cup + ¼ cup pure maple syrup, divided use
- ⅓ cup unsweetened cocoa powder
- 1 tsp. baking soda
- 3 tbsp. coconut oil, melted
- 1 tsp. pure vanilla extract
- ¼ cup all-natural peanut butter
- ¼ cup unsweetened almond milk
- ⅔ cup Vanilla Whey Shakeology
Cool completely and enjoy immediately or store in an airtight container in the refrigerator for up to 24 hours.
Gluten-Free, No Dairy, Ovo-Lacto Vegetarian
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it!
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.
Chocolate Frosted Vegan Brownies (oil-free)
My mouth has been watering while putting this blog together because OMG, chocolate frosted vegan brownies are finally here! Looking for a healthy vegan brownie that is absolutely delicious while still plant-based, gluten-free and oil-free, stop right here!
You are going to die for this recipe.
My frosting recipe is made without any refined sugar and is rich, chocolatey, smooth, decadent and beyond heavenly. Sweetened with dates, you won’t have to worry about added sugar in this frosting.
I use medjool dates to sweeten the frosting for that perfect sweetness without being an overpowering sugar-bomb.
Frost the brownies with the chocolate frosting after they’ve cooled for the richest vegan brownie you’ll ever have. The best party- you feel as though you are indulging in a sinful treat when in reality this brownie is filled with nutrients.
The brownies themselves are made with a base of chickpeas! Aka these brownies are #plantprotein and fiber packed.
I used natural sprinkles from Whole Foods that are actually colored with fruits + veggies. For example, the green sprinkles are dyed with spirulina! How cool?!
The sprinkles are just a fun touch and are totally optional.
Chocolate Frosted Vegan Brownies
Bring to these to a potluck, bake them for your kid’s bake sale, share with family, you name it! I bring these chocolate frosted vegan brownies to everything and they are a total crowd pleaser.
Everyone RAVES about how incredible the brownies are – side note: everyone is also shocked these have chickpeas as a main ingredient.
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To save, pin it on Pinterest, share the link with family + friends on Facebook and be sure to take a picture of your creation and post it to Instagram. Tag me always @CodeGreenWellness!
Do you want more free recipes, plant-based meal ideas and wellness advice?! Follow me on Instagram @CodeGreenWellness!
Chocolate Chip Chickpea Blondie Brownies
Also known as blondie brownies, these flourless chocolate chip chickpea blondies are a must-try! Don&rsquot let the chickpeas cause you to miss out on this flavorful dessert. Also, there&rsquos no need to stay clear of eating the dough raw because this recipe is vegan-friendly, gluten-free, and healthy. Three reasons to say yes, yes, YES!
The Chickpea Trend Continues
You may remember about ten years ago when the chickpea cookie dough craze began? Well, since about 2018, that trend started making its way back into kitchens with wonderful recipes like these chocolate chip chickpea blondies. Trust me&hellip once you make these and sink your teeth into them, you&rsquoll understand why I had to share it with you.
Most people have a love-hate relationship with these legumes, but I think they&rsquore quite nice. In fact, they&rsquore pretty versatile hence, why they can make their appearance in a brownie-like dessert. I&rsquom not pulling your leg when I tell you they taste just like chocolate chip peanut butter cookie dough.
These blondie brownies are made with chickpeas and other healthy ingredients. There are no added sugars and they are very low in sodium. The majority of the sodium will come from the peanut butter, but Smuckers Natural has the lowest and fewest ingredients (with 110 mg in 2 Tablespoons). The ½ tsp salt the recipe calls for has 1162 mg of sodium so feel free to cut this back to a ¼ teaspoon, if desired.
As for the &ldquoother&rdquo ingredients, all you&rsquoll need are a can of (no salt) chickpeas, maple syrup, vanilla extract, baking soda and powder, coconut flour, chia seeds, almond milk, and chocolate chips.
Two blends and one bake later, you&rsquoll have 9 delicious brownies that only come to approximately 158 mg of sodium.
Double Chocolate Chickpea Brownies (gf, ve)
These deliciously decadent brownies are so gooey and delicious that you definitely would not guess that the main ingredient was a can of chickpeas! They are gluten free, refined sugar free and vegan providing you use dairy free chocolate! I promise you cannot taste the chickpeas at all!
Personally I think white chocolate chunks work best in this recipe but you could use anything! In the images I have used for this recipe I used a mixture of white chocolate chunks and Miiro chocolate coated peanuts, (think vegan M&Ms), as I didn’t actually have enough white chocolate left – definitely didn’t think that one through! I used a flax egg instead of the real thing but substituting this for the same amount of chia instead would work too.
I have noted the bake time to be 25 minutes but you may want to leave them for up to 30 minutes depending on how hot your oven gets when you preheat it! Don’t worry if they are still a little soft in the middle when you take them out of the oven as they will firm up once cool. I use an 8 by 8 inch tray for this recipe.
Prep time: 10 minutes
Bake time: 25 minutes
Total time: 35 minutes
- 1 tin chickpeas
- 120g smooth peanut butter
- 75ml maple syrup
- 75g chocolate chips or chunks
- 50g chocolate bar
- 2 tsp cacao powder
- 10g flax seeds (or chia)
- 5 tbsp water
- 1 tsp baking powder
- Mix the water with the flax seeds in a glass or mug and set aside
- Drain and rinse the chickpeas well before adding to a food processor or blender. Blitz for a few minutes
- Add the peanut butter, maple syrup, cacao powder and baking powder to the blender and blitz until a smooth batter forms and no whole chickpeas remain. You may need to scrape the sides of the blender down a few times during this process
- Pour the flax egg into the blender and mix for another thirty seconds
- Put the chocolate bar into a bowl and place over a saucepan of water, melt the chocolate over a low heat
- Scrape the chickpea batter into a mixing bowl and, once cool, fold in the melted chocolate
- Next add the chocolate chips or chunks, stirring well to ensure the pieces are evenly distributed throughout. I like to hold 15g chocolate back to scatter across the top of the brownies just before I remove them from the oven
- Pour the mixture into a tray lined with parchment paper, tilt it slightly to ensure the batter reaches into all four corners and is smooth on top
- Bake in a preheated oven for 25 to 30 minutes at 180 degrees celsius
Let me know what you think to these chickpea brownies if you give them a go! x
Dark Chocolate Chickpea Brownies
Adjust oven rack to center position and preheat the oven to 350 degrees. Make foil sling for an 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in the pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push foil into corners and up sides of pan, smoothing foil flush to pan spray with vegetable oil spray.
Process chickpeas, eggs, cocoa powder, sugar, oil, instant coffee, baking powder, and salt in a food processor until very smooth, about 1 minutes. Transfer the mixture to the prepared pan (just plop it in the center of the pan). Add the chips and walnuts (if using) to the batter and stir them in to combine. Spread the batter evenly into the pan. Sprinkle a bit of flakey sea salt over the surface if desired.
Bake the brownies for 23-26 minutes or until a cake tester comes out clean. Let brownies cool completely in pan on a wire rack, about 2 hours. Using foil overhang, lift brownies out of the pan. Cut them into 16 squares and serve.