Chocolate Chickpea Brownies

Chocolate Chickpea Brownies

from theconsciousplantkitchen.com
50 min
12 servings

A healthy chickpea brownie recipe made with no oil, no dairy, and no eggs. A high-protein vegan brownie recipe very fulfilling and incredibly moist and fudgy.

Ingredients

  • 1 1/2 cup Canned Chickpeas (or 1 can canned chickpea of 400 g (14 oz), drained, towel-dried)
  • 1/3 cup Peanut Butter (Unsalted) (or sunflower seed butter if nut-free)
  • 1/2 cup Maple Syrup (or any liquid sweetener like agave syrup or date syrup)
  • 1/2 tablespoon Vanilla
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Sea Salt
  • 1/4 cup Almond Flour (or oat flour)
  • 3 tablespoons Unsweetened Cocoa Powder (scooped, packed, leveled)
  • 1/3 cup Vegan Dark Chocolate Chips
  • 3 tablespoons Vegan Dark Chocolate Chips

Directions

  1. 1

    Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch or 8-inch x 8-inch brownie pan with parchment paper. Set aside.

  2. 2

    Open the can of chickpea, 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 would be fragile and too moist.

  3. 3

    Place the chickpea in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt.

  4. 4

    Blend on high speed for 1 minute or until smooth, and no big lumps are left - it's normal if it looks gritty.

  5. 5

    Add in almond flour and unsweetened cocoa powder and process again at high speed for 15-30 seconds to blend evenly.

  6. 6

    Remove the food processor blade, stir in dark chocolate chips.

  7. 7

    Spread the brownie batter evenly onto the prepared baking dish and sprinkle the extra 3 tablespoons of chocolate chips on top.

  8. 8

    Bake 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.

  9. 9

    Cool 10 minutes in the pan to firm up the brownies. 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.

  10. 10

    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.

  11. 11

    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.

  12. 12

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