Chickpea Brownies Recipe
Chickpea brownies are a healthier, fudgy, and protein-packed twist on the classic dessert. Made with chickpeas, hazelnut spread, and unsweetened cocoa powder, these brownies are gluten-free, high in fiber, and easily customizable for different diets.
Ingredients
For the Batter:
- 1/2 cup maple syrup
- 1 15 oz can of chickpeas
- 1 teaspoon vanilla extract
- 1/2 cup hazelnut spread
- 1 tablespoon coconut oil
- 1/4 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- Extra chocolate chips
Instructions
- Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Prepare an 8x8-inch baking pan by spraying it with non-stick cooking spray or lining it with parchment paper.
- Blend Wet Ingredients: In a food processor, blend chickpeas, hazelnut spread, maple syrup, coconut oil, and vanilla extract until smooth, scraping the sides as needed.
- Incorporate Dry Ingredients: Add almond flour, cocoa powder, baking soda, baking powder, and salt to the processor. Pulse until well combined, creating a thick, rich batter.
- Fold in Chocolate Chips: Remove the blade and gently fold in dark chocolate chips with a spatula for even distribution.
- Prepare for Baking: Transfer the batter to the prepared pan and smooth it out. Sprinkle extra chocolate chips on top for added indulgence.
- Bake: Bake for 30 to 35 minutes. Check for doneness by inserting a toothpick; it should come out slightly moist but not wet.
- Cool and Serve: Allow the brownies to cool completely before slicing into squares. For an extra fudgy texture, refrigerate for an hour before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!