Chocolate Chickpea Brownies

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www.theconsciousplantkitchen.com

These Chickpea Brownies are made with no oil, no dairy, and no eggs. It's a high-protein vegan brownie recipe very fulfilling and incredibly moist and fudgy.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chickpea-brownies/ or scan the QR code here ➡️

Prep Time10

Cook Time25

Cool Down Time15

Total Time50

Servings: squares

Calories: 161.9kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Canned Chickpeas or 1 can canned chickpea of 400 g (14 oz), drained, towel-dried
⅓ cup Peanut Butter (Unsalted) or sunflower seed butter if nut-free
½ cup Maple Syrup or any liquid sweetener like agave syrup or date syrup
½ tablespoon Vanilla Extract
¼ teaspoon Baking Powder
¼ teaspoon Baking Soda
½ teaspoon Sea Salt
¼ cup Almond Flour or oat flour
3 tablespoons Unsweetened Cocoa Powder scooped, packed, leveled
⅓ cup Dairy-Free Dark Chocolate Chips

To decorate - optional

3 tablespoons Dairy-Free Dark Chocolate Chips

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch or 8-inch x 8-inch brownie pan with parchment paper. Set it aside.
Open the can of chickpeas, rinse, drain, and dry/rub the chickpeas in a clean towel to remove all the water or moisture. This is very important, or the brownies will be fragile and too moist.
Place the chickpeas in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt.
Blend on high speed for 1 minute or until smooth, and no big lumps are left - it's normal if it looks gritty.
Add the almond flour and unsweetened cocoa powder and process again at high speed for 15-30 seconds to blend evenly.
Remove the food processor blade and stir in the dark chocolate chips.
Spread the brownie batter evenly onto the prepared baking dish and sprinkle the extra 3 tablespoons of chocolate chips.
Bake the brownies for 20 - 30 minutes or until the top is set, crusty, and crackles. Note that depending on the size of your pan, it can take less or more time to bake - it will cook faster in a wider pan.
Let them cool down for 10 minutes in the pan to firm up. Don't skip this step. The brownies are super soft and fudgy, so they would break if removed too early from the pan. Then, gently loosen the sides with a knife and lift the pieces of parchment paper hanging on the sides of the pan to easily release the brownie from the pan and transfer it onto a cooling rack.
These brownies are soft and fragile at first. They get all their texture after cooling down. If you feel they are too soft or moist to be removed from the pan, wait for 10 more minutes before transferring them onto the cooling rack.
Cool for at least 1 hour before slicing into 12 squares, or they can be fragile. After 1 hour, you can pop the brownies in the fridge for 1 hour. It will add an extra fudgy texture and make it easier to slice.

Notes

Nut-Free Option: Replace the peanut butter with sunflower seed butter and almond flour with oat flour.

Almond Flour Swap: Use the same amount of oat flour or all-purpose flour. Note that the blondies are fudgier with almond flour.

Maple Syrup Swap: Use the same amount of agave syrup, rice syrup, or date syrup.

Storage: Store for up to 5 days in the fridge in an airtight container or freeze and thaw at room temperature the day before.

Nutrition