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Chocolate Chickpea Brownies

No one ever believes the secret ingredient in these vegan chocolate chickpea brownies!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Cook Time 14 minutes
Total Time 14 minutes
Yield 8 - 12 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)

Instructions

  • 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

Notes

*Most flours will work in the recipe, including almond flour for a grain-free option. Readers also had success with coconut flour - use 2 tbsp instead of 1/3 cup, because coconut flour is so absorbent.
Also try these Chocolate Coconut Fudge Bars.
 

Nutrition Information

Calories: 122kcal