Prepare to fall head-over-heels in love with these ooey gooey rich dark chocolate chickpea brownies.
Brownies… made from chickpeas???!
I know the concept sounds completely crazy.
But if you’ve tried any of my bean-based dessert recipes (especially the deep dish cookie pie!), you probably already know that the results can not only taste just as good as traditional butter-and-flour desserts, they’re often even better.
The beans add a softness and moisture to the texture that you just can’t get from flour, and people who don’t already know the secret ingredient ahead of time are seriously never able to guess!
Currently Trending: Banana Recipes – 30 Healthy Ideas
Flourless Chocolate Chickpea Brownies
These brownies are a combination of two reader favorites:
In other words, it’s the perfect recipe for anyone who hates making decisions.
They’re also great if you’re following a whole food plant based diet, because you can easily make the brownies oil-free without sacrificing any of the rich texture or decadent chocolate flavor.
Try frosting them with my Healthy Chocolate Frosting.
Or, the brownies are so deeply fudgy they honestly don’t even need any frosting at all.
I decided to add some because it makes them look much prettier, and also because I will never pass up an excuse to add an obscene amount of chocolate to a recipe any time the opportunity presents itself.
I’m Chocolate Covered Katie for a reason.
(Above – Watch the video of making the chickpea brownies)
Have leftover chickpeas?
Make up a batch of Flourless Blender Muffins, or use them in my favorite Veggie Burger Recipe.
Or, you know, just make more brownies…
Chocolate Chickpea Brownies
Ingredients
- 1 can chickpeas or white beans
- 2 tbsp cocoa powder
- 2 tbsp dutch cocoa or additional regular
- 1/3 cup flour (white, oat, spelt, almond, sorghum, etc.)
- 3 tbsp milk of choice or applesauce
- 3 tbsp oil or nut butter of choice
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/4 tsp each: salt and baking soda
- 1/2 cup sugar (for refined-sugar-free, try these Black Bean Brownies)
- 1/2 cup chocolate chips – not optional (omit at own risk)
InstructionsÂ
- To make the brownies: Drain and rinse beans very well. Preheat oven to 330 F. Grease or line an 8-inch pan. Combine all ingredients in a food processor until completely smooth. A blender can technically work, but both taste and texture will be better in a food processor. Spread into pan. If desired, sprinkle extra chocolate chips on top. Bake on the center rack 14 minutes, then chill the still-underbaked brownies until firm. They taste better the next day, so I highly recommend not sneaking a taste until then! If desired, frost with melted chocolate chips or my healthy chocolate frosting recipe linked above in this post.View Nutrition Facts
Video
Notes
More Healthy Brownie Recipes
(No crazy ingredients!)
You know, I can remember a time when there were zero brownie recipes on my blog? How things have changed!
very cool recipe.thank you so much for sharing.
Would coconut sugar work for this recipe?
Yes!
Hi there, any sense of if this would work with butter beans or light kidney?
This was amazing and the frosting to die for!
Baking a double batch of these riiight now for my Grade 8 students! They’ll never be able to tell the main ingredient 😀 we’ve spoken a fair amount about what each individual can do for our planet and veganism came up. They challenged themselves to a vegan week. I was so impressed that I promised them a vegan treat if they managed – and they did!
This is so awesome!
You need help. While this recipe sounds great you should not push the vegan cult on kids. Bad teacher.
Lions eat animals you should try to feed them some kale chips
The flavor is great but the consistency is more like fudge. I was disappointed as I was looking for more of a brownie.
Lol well they are described as super fudgy 😉
Try her tinder brownie recipe for more of a traditional-tasting brownie!
Hi,
You know what i like the most about your articles on recipe is the photo illustration that is so amazing. my mouth filled with water. this is so amazing and tasty. I can’t resist my self to have it.
I will definitely be making these again! The mouthfeel was like fudge and the chocolate pieces really add to the texture. They’re delicious and they don’t feel heavy at all, unlike most brownies. This is great if you’re having a chocolate craving but don’t want to suffer the consequences. Also, they really are better the next day (and the day after).
Hi I leave in England so different cans… Can you let me know how much in grams is 1 can chickpeas or white beans?
Also, could I substitute the granola with something else? perhaps almond flour or anything else? Thanks so much
Tamar
Hi, sorry, what granola?
Chickpeas in the US are in 15-oz cans. It’s about 250g after draining the can.
Is it ok to freeze the brownies?
You can!
This recipe is AMAZING!! I’ve had gluten allergies for a while now, and found lots of ways to work around that, but then when I discovered I have an egg allergy too, eating became SO much harder!! Most all gluten free recipes call for extra eggs! So I started giving up on baking. Yesterday I was determined though, to find and test a recipe. This was the only one I had all the ingredients for, and it was perfect. It’s been so long since I’ve eaten a proper brownie, that I was totally tricked into feeling like it was the real deal. These do not disappoint! I used coconut flour as well. It adds a little extra grittiness you come to expect with coconut flour, so next time I’ll try something else, but still amazing no less! Thank you for sharing your amazing recipes!!!