Flourless Chickpea Brownies
The best flourless chickpea brownies are fudgy and full of delicious chocolate flavor. These vegan gluten-free brownies are the perfect dessert or snack any time of day!
Servings: 9 brownies
Calories: 393kcal
Equipment
- food processor or blender
Ingredients
- 15.5 ounces chickpeas 1 can or 1 ½ cups
- ½ cup almond butter or any nut or seed butter
- ½ cup maple syrup
- 1 tablespoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ cup cocoa powder
- ¾ cup mini chocolate chocolate chips
Instructions
- Preheat your oven to 375°F and line an 8” x 8” glass pan with a parchment paper sling. Instead of parchment paper you could also spray the pan with cooking oil.
- Place 15.5 ounces chickpeas, ½ cup almond butter, ½ cup maple syrup, and 1 tablespoon vanilla extract in a food processor.
- Blend for about a minute until a smooth batter has formed.
- Add ⅓ cup cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon sea salt.
- Blend until combined. Scrape down the sides of the food processor as needed.
- Add 0.5 cup mini chocolate chocolate chips and mix with a spoon.
- Spoon the batter into the prepared pan. Use a spatula to spread the brownie batter into an even layer. Sprinkle the remaining 0.25 cup mini chocolate chocolate chips on top.
- Bake at 375°F for 22 to 26 minutes. The top of the brownies should feel baked but the inside will still be a bit soft. When you stick the brownie with a toothpick, it will not come out completely clean, which is okay.
- Let the brownies sit for 30 to 35 minutes to cool. Then, remove the brownie using the parchment paper sling and slice it into 9 pieces.
These gluten-free brownies need at least 30 minutes to rest and gel together after leaving the oven. Flourless chickpea brownies taste better as the day progresses because they just get fudgier and firmer.
Notes
Storage: Store fudgy chickpea brownies in an airtight container once they are fully cooled. If you're stacking the brownies within the container, place parchment paper between the layers to prevent the brownies from sticking together.
They will last for up to 3 days at room temperature or in the refrigerator for up to a week.
I have not tried freezing these brownies, but they should be able to be frozen for a couple of months. Let them thaw in the refrigerator before enjoying them.
Pan Size: I have not tried making these brownies in a baking dish larger than 8" x 8", but essentially for a 9" x 13" pan, you would just double the recipe. The recipe card has a tool to adjust the ingredient quantities. To make these brownies in a loaf pan I would half the recipe.
Nutrition
Serving: 1brownie | Calories: 393kcal | Carbohydrates: 57g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 236mg | Potassium: 426mg | Fiber: 11g | Sugar: 24g
