Chickpea Brownies

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Fudgy, flourless chickpea brownies made with peanut butter, dates, and maple syrup. Naturally gluten-free and vegan, with no flour and no eggs, just rich, indulgent chocolate flavor.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: pieces

Calories: 146kcal

Author: Janelle Hama

Ingredients

1 can Chickpeas drained, liquid reserved, not rinsed
½ cup Smooth peanut butter 100% peanuts only
4 jumbo Medjool dates pitted, ~100g
3 tablespoon Maple syrup
1 tablespoon Aquafaba reserved chickpea liquid
¼ cup Cocoa powder aka cacao powder
1 teaspoon Vanilla extract
½ teaspoon Baking powder
¼ teaspoon Baking soda aka bicarb soda
1 pinch Salt
½ cup Dark chocolate chips divided

Instructions

Preheat a fan-forced oven to 350°F (175°C). Line an 8x8 inch baking pan (20x20cm) with parchment paper.
Add chickpeas, peanut butter, dates, and maple syrup to a food processor. Blend until completely smooth, with no lumps. Scrape down the sides as needed.
Add cocoa powder, vanilla, aquafaba, baking powder, baking soda, and salt. Blend again until fully combined, scraping down the sides as needed.
Pulse in half the chocolate chips in short bursts.
1 can Chickpeas, ½ cup Smooth peanut butter, 4 jumbo Medjool dates, 3 tablespoon Maple syrup
Spread the batter evenly into the prepared pan using the back of a spatula. Scatter the remaining chocolate chips on top and press down gently.
1 tablespoon Aquafaba, ¼ cup Cocoa powder, 1 teaspoon Vanilla extract, ½ teaspoon Baking powder, ¼ teaspoon Baking soda, 1 pinch Salt, ½ cup Dark chocolate chips
Bake for 20 minutes in the middle of the oven, until the edges are set and the top has lost its glossy sheen. Do not overbake, they firm up as they cool.
Cool completely in the pan before slicing into 12 squares.

Video

Notes

Storage: Store in an airtight container in the pantry for up to 3 days, fridge for up to 7 days, or freeze for up to 3 months.

Nutrition