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!
In pairing this recipe with the healthy chocolate frosting, do you recommend doubling the frosting recipe or is a single batch sufficient?
All I can is that these are ridiculously good.
Note: I am not vegan, nor do I follow a special diet – I just love healthier options and these are BOMB!
For reference, I did use coconut oil and white flour. I would typically go for oat flour but I felt like being extra decadent tonight.
These are great! Highly recommend.
Just made these and they are sooooooo good!!! You can tell that they are a healthier brownie but they are still fudgy and delicious and you definitely cannot tell they’re made of beans!!!!!! Will definitely make again thanks so much for the recipe. Keeping this in the recipe rotation!
Is tahini ok instead of nut butter?(I wanna make it healthy but I don’t have nut butter at the moment)
We haven’t tried that particular one so don’t know about the flavor, but we’d love to know if you do try!
Jason (media relations)
these are SO good. best brownies ever, will be making again.
Turned out yummy! I forgot to add salt and baking soda ?, but still yummy. I used date paste instead of sugar and chunky almond butter. I’ll try again with all of the ingredients haha!
Can I use grad a maple syrup instead of sugar?
Just to let you know, that in Canada, we can also buy beans in 19 oz. cans, so that’s why it’s nice to know the size can you’re using.
Cheers
I’m excited to make these! I’m making the chickpeas from scratch with my instant pot, so I’m assuming I would need about 1 and 1/2 cups to equal one 15oz can? Also, is it recommended to de-shell the chickpeas to get a smoother consistency or are the shells needed for the fibre and structural integrity of the brownies?
Correct amount! I never peel my chickpeas when making dessert hummus or even regular hummus (I do use canned chickpeas though), and it’s not required here, but you definitely can!
Jason
These are really good and went together easily and quickly. I actually love the raw batter as well and plan on using that as a dip sometime. Super yummy! 🙂