Chocolate Chickpea Brownies Vegan (Print-Friendly Format)
Wholesome brownies with chickpeas and vegan chocolate. Quick, gluten- and dairy-free dessert everyone will enjoy.
# Ingredients You’ll Need:
→ Base Ingredients
01 -
400 g canned chickpeas, drained and rinsed
02 -
120 ml nut butter (such as almond or peanut)
03 -
120 ml pure maple syrup
04 -
15 ml coconut oil, melted
05 -
5 ml vanilla extract
→ Dry Ingredients
06 -
30 g almond flour
07 -
25 g unsweetened cocoa powder
08 -
1.25 ml baking soda
09 -
1.25 ml baking powder
10 -
1.25 ml fine sea salt
→ Add-Ins
11 -
90 g vegan chocolate chips, plus extra for topping
# How to Make It:
01 -
Preheat the oven to 175°C. Lightly grease a 20 x 20 cm baking pan.
02 -
Combine chickpeas, nut butter, maple syrup, melted coconut oil, and vanilla extract in a food processor. Blend until completely smooth.
03 -
Add almond flour, cocoa powder, baking soda, baking powder, and salt to the processed mixture. Blend again, scraping down the sides as necessary, until the batter is homogenous and creamy.
04 -
Remove the processor blade. Gently stir in the chocolate chips by hand to avoid crushing them.
05 -
Spread the batter evenly into the prepared baking pan. Sprinkle additional chocolate chips on top if desired.
06 -
Bake for 21 to 23 minutes, or until the edges are set and a toothpick inserted in the centre comes out with only a few moist crumbs.
07 -
Allow to cool in the pan before slicing into portions. Serve once cool for best texture.
# Extra Tips:
01 -
For thicker brownies, use a loaf pan and bake for 30-35 minutes.