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
- 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.
How to make it
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.
Tips and how-tos
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
Ingredients
- 300 g cooked chickpeas
- 120 g peanut butter
- 120-150 ml rice milk at room temperature
- 120 ml date syrup
- 100 g dark chocolate (85% cacao)
- 100 g almond flour
- 2 teaspoons baking powder approx. 10 g
- a pinch of baking soda
- 10 g ground flaxseeds
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.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
6 comments
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
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.
This vegan Brownies recipe is so good! Adding date syrup instead of sugar gives a unique flavour! Great for a treat at the office. Thank you!
Thank you so much for your great feedback. I’m so happy you liked it. Wishing you a wonderful day!
It would be nice if you could put the ingredient measurements in us, not everyone can convert
Hi, Debra! 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. 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. A good kitchen scale is inexpensive and easy to use, and it will ensure that you have a correct measurement of the ingredients.