Go Back
+ servings
A stack of brownies ready to enjoy
Print

Chickpea Brownies

Rich and fudgy Chickpea Brownies – a healthier take on traditional recipes – gluten free and vegan – no-one will guess the special ingredient!
Course Baking
Cuisine Gluten free, Plant-based, Vegan, Vegetarian
Keyword Chickpea Brownies, Healthy Brownies, Vegan Brownies
Prep Time 15 minutes
Cook Time 30 minutes
Servings 16 brownies
Calories 226kcal

Equipment

  • Blender
  • Food processor
  • 8 inch square baking pan

Ingredients

  • 1x 400g / 14 oz tin organic chick peas, no added salt BPA free tin
  • 100 g quality dark chocolate
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil
  • 1/4 cup raw cacao powder
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon baking soda
  • 1 cup coconut palm sugar
  • 2 cups almond meal
  • 1/2 cup oat flour

Optional, to decorate:

  • handful of dairy free chocolate chips

Instructions

  • Pre-heat the oven, 175˚C / 350˚F, fan bake. Line a square baking tin with baking paper.
  • Open the tin of chickpeas over a blender to save the liquid, using a sieve to catch the chickpeas. Transfer the chickpeas to a food processor.
  • Over a double boiler, melt the 100g dark chocolate together with the vanilla and coconut oil.
  • Pour the melted chocolate mixture over the chickpeas in the food processor, and add raw cacao powder, sea salt and baking soda. Blitz until the chickpeas are evenly processed. Set aside for the moment.
  • Blend the chickpea liquid on high until foamy, then add coconut sugar and blend again. Pour this over the mixture in the food processor, add almond meal and oat flour, and pulse until you have a medium-thickness brownie batter.
  • Pour batter into lined baking pan, scatter over a handful of chocolate chips if desired, place on the middle rack in the oven and bake for 30 minutes, allowing to cool completely before cutting.

Notes

  • You can substitute the oat flour for buckwheat or sorghum if you are celiac
  • No need to buy oat flour – use your blender to grind down whole oats
  • Source plain chickpeas if you can, no added salt, otherwise you may need to adjust the recipe, reducing the added sea salt
  • Most importantly – source a BPA free tin, as since we’re using the brine – which is in direct contact with the lining, we don’t want to be exposing ourselves to those potent endocrine disrupters
  • I’m sorry but I haven’t tested this recipe without the brine / aquafaba, there is no easy substitute as it is acting as a binder and providing the liquid needed to make the batter. Perhaps you could try a flax egg, and use a liquid sweetener like pure maple – I can’t promise anything! But report back if you tweak it with success
  • This brownie isn’t fussy, you don’t need to sift anything, and you don’t need to be overly militant about the cooking time
  • Truly – wait until it is entirely cool before cutting to avoid the brownie crumbling
  • Please follow the steps in the order written – the almond meal and oat flour need to be added last, otherwise you won’t be able to blend your batter
  • Nutrition panel is an estimate only, and is for 1 brownie. Recipe yields 16 brownies.

Nutrition

Serving: 1brownie | Calories: 226kcal | Carbohydrates: 27g | Protein: 6.3g | Fat: 11g | Saturated Fat: 3g | Sodium: 108mg | Fiber: 4.6g | Sugar: 15g | Iron: 1.9mg