This fudgy deep dish chocolate brownie pie is seriously epic…
Brownie Deep Dish Cookie Pie
Perfect For Birthdays
Holidays
Potlucks
Barbecues
Girls Night
Sleepover Parties
It’s super quick and easy to make, and it tastes like a giant chocolate fudge brownie!
Also try these Black Bean Brownies – NO Flour Required
This is the perfect dessert for a crowd
The recipe was adapted from the famous Deep Dish Cookie Pie.
If you haven’t tried that one yet, be sure to check out the above linked recipe, because it gets some of the best reviews of any recipe on my blog, even from people who are usually skeptical of healthy desserts.
It’s one of the first things I recommend to people who are new to healthy or vegan baking and don’t know where to start.
The only real question I have right now is:
Can I eat this deep dish chocolate pie for breakfast, lunch, and dinner, every day for the rest of the year???
Optional Topping Ideas:
Fresh Berries
Okay so I just realized that only one of those things on the list isn’t ice cream. Apparently I really like ice cream.
(View The Recipe Video Above)
Tips For Baking Success
1. Check off all of the ingredients as you add them, to ensure you don’t accidentally skip over one that’s easy to miss.
2. This pie tastes even better the day after it’s made, so I recommend not even tasting it until the next day, if you can wait!
3. If you’re new to bean-based desserts, I know the concept sounds like something only health nuts would love, but I promise that if you rinse the beans very well and follow the recipe to the letter (i.e. not making substitutions or cutting back on ingredients such as the chocolate chips or even the salt), people who don’t know it isn’t a traditional butter-and-flour dessert will absolutely not be able to tell.
I hadn’t originally planned to post the recipe this week, but it was such a hit when I brought it to a Halloween party on Saturday that I wanted to get it up on the blog as soon as possible. How I waited more than seven years before posting a chocolate version of my most popular non-chocolate recipe, I’m not really sure, but this fudgy chocolate pie was definitely worth the wait.
I love Halloween because it covers three of my favorite things: puns, dressing up, and consuming as much chocolate as you can.
Every year, my goal is to think of a pun-themed costume that doesn’t already exist on the internet (challenging because pretty much everything exists on the internet by now!). All this costume took was buying a pair of cat ears from Target. Cat ears + camera + repeating what everyone around you says = Photocopy Cat.
Alternative ideas I brainstormed included avocad-ghost, zom-babe, pho-tiger-apher, and Iron Mermaiden. If only Halloween were more than once a year.
(Here are some behind-the-scenes photos from the party)
Deep Dish Chocolate Brownie Pie
Ingredients
- 2 cans chickpeas or white beans
- 1/3 cup cocoa powder
- 2 tbsp dutch cocoa (can replace with regular if not available)
- loosely packed 2/3 cup flour (white, oat, spelt, almond, sorghum, etc.)
- 1/4 cup applesauce, or yogurt such as coconutmilk yogurt
- 1 1/3 cup sugar (For keto, try this Keto Cake)
- 3 tbsp oil or 1/4 cup nut butter of choice
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 1/2 tsp each: salt and baking soda
- 2/3 cup to 1 cup chocolate chips not optional (omit at own risk)
Instructions
- *I recommend using a food processor if you can – This is the food processor I use for my recipes. Many commenters have had success using a blender, so you can try that at your own risk, keeping in mind that both the taste and texture are better if using a food processor.To make the pie: Drain and rinse beans very well. Preheat oven to 350 F. Grease a 9-inch springform, and set aside. Process all ingredients in a food processor until completely smooth – chocolate chips can go in before or after blending. Spread into the pan, and bake 35 minutes (or 20 minutes for super fudgy). Let cool, then refrigerate a few hours for it to firm up (refrigerate fudgy version overnight). As mentioned earlier, the pie has better texture and tastes ten times better the day after it’s made, so I highly recommend not even tasting it until then if you can wait! The pie is great for parties because it can be made the night before, is easy to transport, and can be served without needing refrigeration. For freshness, I do like to refrigerate leftovers.View Nutrition Facts
Notes
Have you made this recipe?
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Whitney says
I absolutely must make this! I am in love with your brownie/cookie pies made with beans, and I MUST make this!!! I’m curious: how does it differ from your other deep dish brownie pie recipe? Does it differ in taste much?
Absolutely adorable pic of you! Love your hair & makeup!
Jason Sanford says
This one is more brownie-like, thanks to the dutch cocoa!
Jason
Tessa says
Looks great! I assume you can also use black beans?
Jason Sanford says
We haven’t ever tried so don’t know how the results would taste, but please be sure to report back if you try!
Jason
Karin Little says
I made it with black beans and it was so yum.
Nina says
It’s in the oven and smells wonderful.
Brittany Audra @ Audra's Appetite says
Love how rich and fudgy this looks!!! Cannot wait to try. YUM 🙂
Maria says
Can you please specify the size of the can that you used for the chickpeas?
Jason Sanford says
Standard size cans as sold in stores (well, in the US at least), so about 15 oz 🙂
Cassie Thuvan Tran says
YES, a chocolate brownie made from beans and wholesome ingredients! I wouldn’t ask anything more for Halloween. I am far more of a fan of brownies, cakes, cookies, donuts, ice cream, breakfast pastries, and even cereals or granola as treats for Halloween rather than candy. This is PERFECT!
Your costume is adorable–I’m going to be Rosie the Riveter for Halloween, which is great because I can wear my costume every single day, yet no one would know that I AM dressed up as a different character! Too bad I’d have to explain it more to people who wouldn’t know who I am! LOL!
Jason Sanford says
Ha that is so awesome!
Elise says
Thank you Katie! I found your blog several months ago, and was so exited! It was like a dream come true to find a healthy dessert blog, with food that actually tastes good! Even my dad, who used to be a very traditional eater, loves your desserts! I can’t wait to try it! I don’t eat choclate, so I will use carob powder instead. I will let you know how it turns out!
For all of you out there who use carob instead of choclate, if you don’t use it already, try the Australian carob! Most carob tastes bitter and burnt, and not like choclate at all! I never liked carob, until I tried the Australian carob products! It is more expensive than other carob, but it’s so worth it! Whenever a recipe calls for choclate, I use the roasted powder. And I have used the carob syrup ( the only ingredients are carob and water!) as a substitute for sugar! Also, my dogs LOVE the carob kibble! I like it too! A lot of people think the carob kibble is like a choclate chip, but it’s not. It’s carob pod chopped up into pieces. Also, they sell carob bars made with the Australian carob powder called the Assie Shark Bar. It’s vegan, non gmo, and gluten free!
Jason Sanford says
Definitely let us know how it goes. We’ve recently been getting into carob too!
Elise says
I am sorry, I haven’t been able to make it because I don’t have any yogurt or apple sauce, and I don’t live anywhere near a store, so I can’t go get it. I will be making apple sauce soon though, and as soon as I do, I will make It!
Saskia says
Hi, i would also like to know the size of the cans or weight of the beans? I dont eat refined sugar anymore and wil remplace it with honey, hope it turns out ok??
Jason Sanford says
There’s a refined sugar free version linked in the post – I would go with that one if you want vouched-for results. Or be sure to report back if you experiment with this one instead. Cans are the standard size sold in stores. I think that’s around 15oz or so.
Beth says
I’ve replaced the sugar with an extra 1/4 cup applesauce and 5 dates on the original recipe and it was the best!!!!!
CCK Media Team says
Thank you for trying it 🙂
Angie says
Love this recipe, it’s just about a perfect match for a dessert I need to make with limited ingredients. Except what can be subbed for the oil/nut butter? This person cannot have any oil, nuts or avocado. Thanks in advance for any suggestions.
Jason Sanford says
Sunflower seed butter works!
Beth says
I’ve heard you can sub mashed banana?
Alex R says
Please please please could you give the ingredients in grams as well as in cups?
I really want to try this but I’m so uncomfortable with the imprecision of cups and spoons. Nothing’s ever the same twice.
Jason Sanford says
Just look on the labels of the ingredients and they should always (or at least almost always) list the grams in parenthesis on the nutrition label. Hope that helps!
Natasha says
Looks terrific. You have a serious talent for these bean desserts, and I look forward to trying this. I hope you both have a wonderful Wednesday (I’m late, sorry!) And happy Halloween, too!
Anna says
I usually don’t comment on this blog but I have to becuase this recipe is so good! The result turned out even better than I expected, I used both chickpeas and white beans and I also topped the cake with a batch of “coconut tosca” batter in the last 10 minutes of baking(kokostosca, a typical Swedish baked treat)
I really recommend this recipe over a regular fudgy brownie! Sorry for my english, it’s not my native language:)
Gina says
Hi Katie! Is there a reason you should not use black beans in this recipe? Just wondering if I could substitute. Thank you!
Jason Sanford says
We haven’t tried it here so can’t vouch for it. Doesn’t mean you shouldn’t; just that we don’t know the results. But feel free to experiment, and be sure to report back if you do.
Megan DeLorbe says
What kind of chocolate chips did you use? Of the ingredients you gave options for what do you like better? Thanks!!!
Jason Sanford says
The chocolate chips she uses are linked in the ingredients: https://amzn.to/2Sc9kB1
If you don’t want a chocolate peanut butter flavored pie, I’d recommend going for either oil (coconut oil is good) or almond butter also is really good here.
Megan says
I followed the recipe to the t and it did not turn out like yours at all. It was super dry and much lighter brown. I had to use my fingers to ouch it in the pan. It came out of the oven exactly the way it looked going in. I wish I could show you a picture. I’ll wait till tomorrow to taste it but do you have any idea why this happened?? I triple checked ingredients.
John says
I am having the same problem with this recipe, it’s very dry. No matter how much you process it, it doesn’t become smooth like brownie batter. I’m going to try adding some water to see what happens.
Megan says
Just saw you can share a picture!!
Léonore says
I’ve made several of your recipes, and always liked them a lot. But this one is just SO perfect. I told my roommate she could have as much as she wants when it was in the oven, and now I regret it :-P. Thanks for this amazing recipe!
Elise says
I made it with carob, and it tastes great!
Caroline says
Do you know the amount of dry chickpeas to measure out if I’m cooking my own instead of using canned?
Jason Sanford says
I think one can of chickpeas is the same as 1 1/2 cups cooked, so cook your own and then use 1 1/2 cups cooked for every can of chickpeas called for in a recipe.
Jason
Elemnestra says
It was AMAZING, made the pie using white beans and substituted 1/3 cup of sugar by the appropriate amount of stevia (following the ratio on the stevia box). I couldn’t resist and tried it right out of the oven, and it was already great, 2 slices didn’t make it to the fridge. It was a trial run and I’ll be making another one for Mother’s Day this Sunday. Thanks, Katie!
Jason Sanford says
Thanks for reporting what you did to make it with stevia. I definitely want to try that!
Jason
Megan says
Could I use coconut sugar in this?
Jason Sanford says
You can 🙂
Darlene Begovich says
What happened to the original deep dish black bean brownie pie recipe that was on here? I had made it several times in the past and this is not the same recipe. I loved that recipe!
Jason Sanford says
Hi is it this one? 🙂 https://chocolatecoveredkatie.com/2015/02/02/flourless-chocolate-chip-brownie-pie/
Darlene says
Yes! Thank you ?
Rosemary Clare says
Hi! I just want to share my experience making this delicious recipe. I only had half a can of chickpeas to work with but really wanted a deep dish brownie pie, so I decided to just take a chance and go for it, halving the recipe (which I usually do anyway with the deep dish chocolate chip cookie pie) and hoping for magical results. For my variation, I used rolled oats to make oat flour, added plain whole milk yogurt, coconut sugar, a slice of Miyoko’s butter, almond butter, and cacao powder, and then went crazy tossing in a bit of maca powder, chicory powder, plus of course the vanilla, baking powder, baking soda, and salt. At the very end I decided to pulse in some chocolate chips, coconut shreds, and hemp hearts for good measure. I used more Miyoko’s butter to grease a small Le Creuset casserole dish, spread in the batter, and then baked it for about 25 minutes. Oh my goodness, it looks and smells heavenly, and I can hardly wait to dig on in! Yummy!
Rosemary Clare says
Update: It is excellent! It blew our socks off!
Richa says
when we eat it the next day is it better served warm or cold from the fridge?
Jason Sanford says
Honestly either works!
Mindy says
Can I half it and put in a 8×8 pan? If so, how long do I bake it for?
CCK Media Team says
Maybe just try the black bean brownies? https://chocolatecoveredkatie.com/no-flour-black-bean-brownies/
Elsie says
Definitely a winner for me! I halved the recipe as I don’t often have much self-control around chocolate. Made a sugar-free version with artificial sweeteners and cacao nibs instead of chocolate chips. I optioned for pressure-cooked chickpeas, ghee and white AP flour. Omitted the yogurt but put 1/4 tsp citric acid and 50 g water to obtain a thick batter consistency. Baked for 25 minutes, at which it was still molten at the center. Served after refrigerated overnight.
No crackly crust but that’s too much to ask of. You need way more sugar and fat to achieve that. Flavor and texture are spot on! Thick, rich and fudgy. Next time I might put some toasted walnuts for added texture. Thank you for the amazing recipe 🙂
Natalie says
Thank you so much for great recipe. It was came out delicious. I can’t have almond flour BC of the surgery coming up. I use Bobs mill 1:1 gluten free flour and use less than 2/3 cup BC most of the time 1:1 flour absorb the oil. My husband love it and he doesn’t even know it’s make from chickpeas. I do not tell him lol.
Kim says
Absolutely delicious cake!
I made it yesterday for a picnic and i’m making it again today for a lunch do.
I love that the cake contains chick peas. It adds some healthy protein and gives a richness that is super yum.
Thanks Katie
Shinta Oetama says
Would this work if I bake it inside a pie crust?
Tiffany says
Love ALL your bean “flour” recipes. Would you suggest baking this on an upper oven rack or middle? After it cools, I plan on topping it with the peanut butter and chocolate from your pb chocolate brownies. So much yumm.
CCK Media Team says
Hi! Middle rack for all of Katie’s recipes 🙂