Home » Recipes » Desserts » Brownies » Chickpea Dark Chocolate Brownies

Chickpea Dark Chocolate Brownies

by Nensi Beram
2 comments

This post may contain affiliate links. Please read our disclaimer.

Jump to Recipe
Chickpea Dark Chocolate Brownies

Recipe characteristics

  • Quick and easy to make
  • Rich, fudge-like texture
  • Full of delicious chocolate flavor
  • Protein-packed
  • High in fiber
  • Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free.

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Chickpeas: Chickpeas need to be cooked in advance but you can also use canned chickpeas. Check How to cook chickpeas for instructions.
  • Peanut butter: You can use chunky (my personal favorite) or smooth peanut butter.
  • Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor. 
  • Date syrup: Date syrup is a thick, caramel-colored sweetener made from dates. It is a great natural plant-based sugar alternative when a recipe calls for a liquid sweetener.
  • Rice milk: Substitute it with cashew milk, soy milk, oat milk or almond milk. 
  • Dark chocolate: Use dark chocolate with 80-85 percent cocoa solids.
  • Flaxseeds: You’ll need ground flaxseeds for this recipe.

Chickpea Dark Chocolate Brownies

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Step 1

Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.

Step 2

In a large bowl, mix together the dry ingredients: almond flour, baking powder, ground flaxseeds, and a pinch of baking soda.

Step 3

Melt chocolate over low heat in a small pot.

Step 4

Drain chickpeas well. Place chickpeas, 120 ml rice milk ( Tip: Don’t use milk straight from the fridge, it should to be at room temperature), date syrup, and peanut butter into a high-speed blender and blend until you get a relatively smooth texture. Transfer the mixture to a bowl with dry ingredients and mix until it all comes together. 

Step 5

Add melted chocolate and mix everything together with a hand mixer until all is well combined. Adjust sweetness if needed. Add 2-3 extra tablespoons of rice milk if the batter is too thick (the thickness of the batter will depend on the thickness of peanut butter). 

Step 6

Pour the batter into the prepared pan and bake for approx. 35-40 minutes. 

Step 7

Remove from the oven and let it cool fully.  I usually put the brownies in the fridge for another hour before slicing. Note: It’s important that the brownies are fully cooled before slicing. 

Chickpea Dark Chocolate Brownies

Tips and how-tos

How to cook chickpeas
  • Wash chickpeas really well, add them to a large bowl and cover with water. The chickpeas will triple in size so it’s important to add plenty of water. Soak the chickpeas for at least 12 hours, best overnight.
  • Drain and rinse soaked chickpeas and place them in a large pot. Cover the chickpeas with water and bring everything to a boil. Reduce the heat and simmer until they are tender, 1 and 1/2 to 2 hours.
  • It’s best if you keep the lid on but slightly ajar allowing some steam to escape while cooking. Keep an eye on the water level during cooking and top up with fresh hot water from time to time if needed.
  • Keep cooked chickpeas in the fridge for 3-4 days.
  • And remember, dried chickpeas triple in size when cooked so 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.
How to store brownies

Brownies can be stored in an air tight container in the refrigerator for about 4-5 days.

If you like this image, click below to Pin and follow us on Pinterest

Chickpea Dark Chocolate Brownies

You may also like

If you enjoyed this recipe, here are a few more favorites:

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us!  Also, if you post it on Instagram,  please tag us with @alltheworldisgreen because we love to see your remakes.

Chickpea Dark Chocolate Brownies

Chickpea Dark Chocolate Brownies

Nensi Beram
Chickpea Dark Chocolate Brownies have a rich, fudge-like texture and a delicious chocolate flavor. They are gluten-free, plant-based, high in protein, and have no added oils.
Prep Time 20 mins
Cook Time 40 mins
Cuisine Gluten-free, Vegan
Servings 16
Calories 163 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.
  • In a large bowl, mix together the dry ingredients: almond flour, baking powder, ground flaxseeds, and a pinch of baking soda.
  • Melt chocolate over low heat in a small pot.
  • Drain chickpeas well. Place chickpeas, 120 ml rice milk ( Tip: Don't use milk straight from the fridge, it should to be at room temperature), date syrup, and peanut butter into a high-speed blender and blend until you get a relatively smooth texture. Transfer the mixture to a bowl with dry ingredients and mix until it all comes together. 
  • Add melted chocolate and mix everything together with a hand mixer until all is well combined. Adjust sweetness if needed. Add 2-3 extra tablespoons of rice milk if the batter is too thick (the thickness of the batter will depend on the thickness of peanut butter). 
  • Pour the batter into the prepared pan and bake for approx. 35-40 minutes. 
  • Remove from the oven and let it cool fully.  I usually put the brownies in the fridge for another hour before slicing. Note: It’s important that the brownies are fully cooled before slicing. 
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Chickpea Dark Chocolate Brownies
Serving Size
 
16
Amount per Serving
Calories
163
% Daily Value*
Fat
 
10
g
15
%
Sodium
 
142
mg
6
%
Carbohydrates
 
15
g
5
%
Fiber
 
3
g
13
%
Sugar
 
8
g
9
%
Protein
 
5
g
10
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword chickpea brownies, flourless gluten-free brownies

You may also like

2 comments

Mary Maurer June 22, 2022 - 1:22 am

Can you please give option for conversion measurements I’m not familiar with the ml recipe measurements option for cups in ounces would be great thank you I was looking for the option but I didn’t see it in the recipe to convert to that!? Thank you

Reply
Nensi Beram June 22, 2022 - 7:00 pm

Hi, Mary! I use grams because it is the most accurate way of measuring, especially in gluten-free baking where even the slightest difference in grams can mess up the recipe. The problem occurs when measuring a dry ingredient, like flour or sugar by volume, it usually results in a variety of different weights. For example, 50 grams of rice flour is equivalent to 0.211 ( ~ 1/4) US cup. So, when measuring 1/4 of a cup, someone might end up with 55, 60, or even 65 grams of flour which could make a big impact on the end result.

A kitchen scale is very inexpensive and will really take your baking to the next level! And most if not all measuring cups have mL on the opposite side from the cups/fl ounces.

I do have a plugin that automatically does the conversion to US measurements but it is disabled at the moment as it doesn’t seem to be very accurate and I simply cannot guarantee the results.

Reply

Leave a Comment