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!
Hi, can I use honey instead of sugar?
Really really awesome recipe! I ran out of vanilla extract so I used almond extract and it turned out amazing! Katie, you are a treasure 💜 Thank you for these recipes that are simple, healthy and truly delicious!
Thank you so much for trying them 🙂
This is THE best recipe ever. I had my doubts about the brownies being better the next day, but it is absolutely true. They are rich, moist, and fudgy. You would never know they have beans in them unless someone told you. I used Trader Joe’s vegan chocolate chunks in them instead of chocolate chips, and they were divine.
Hi!!
I was wondering if it’s possible/anyone has tried this with dates instead of sugar!
Did it work? Which ratio did you use?
Thank you so much!
Yes, I did! This was my first attempt at chickpea and date substitution and they were really good. I think it made them softer (not too soft), and they were definitely sweet enough. I also used mini chocolate chips to better distribute the chocolate.
I’m ready to explore more really healthy recipes!
What sort of flour do I use, plain or self raising?
Made this to use up a batch of leftover cooked chickpeas. So good and very chocolatey and gooey!😋
Would this work from dried garbanzo beans, if I hydrated them overnight à la Ottolenghi?
Hi, you can use cooked garbanzo beans that you cook yourself. We have never tried soaking but not cooking them.
First time rating because of how moist and delicious these brownies are! Made them to try and help my diabetic friends be able to eat something sweet, but nutritious! Filling protein packed filled dessert. Can’t wait to make these again and again. I was very surprised with the texture!
Made the chickpea brownies, one batch using wholewheat and one with sorghum. Both taste amazing, sorghum a little bit crumbly but taste no change. thanks for the recipe. Going to save this.
Could you use honey or maple syrup in place of sugar?