- Recipe characteristics
- Notes on ingredients
- How to make it
- You may also like
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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: Use cooked chickpeas or canned chickpeas drained well. See How to cook chickpeas for guidance on soaking and simmering dried beans.
- Peanut butter: Either chunky or smooth works; chunky adds texture.
- Almond flour: Use blanched almond flour (not almond meal) for a lighter, finer crumb and a subtle nutty flavor.
- Date syrup: A thick, caramel-colored liquid sweetener made from dates — a natural alternative to other liquid sweeteners.
- Rice milk: Any plant milk will work — cashew, soy, oat or almond milk can be substituted. Bring to room temperature before using.
- Dark chocolate: Choose a high-cocoa dark chocolate (around 80–85% cocoa) for the best flavor.
- Flaxseeds: Use ground flaxseeds for the batter.
How to make it
Step 1
Preheat the oven to 180° C and line a 22 x 22 cm square pan with baking paper.
Step 2
In a large bowl, combine the dry ingredients: almond flour, baking powder, ground flaxseeds and a pinch of baking soda.
Step 3
Melt the dark chocolate gently over low heat until smooth. Set aside to cool slightly.
Step 4
Drain the chickpeas thoroughly. In a high-speed blender, place the chickpeas, 120 ml room-temperature rice milk, date syrup and peanut butter. Blend until fairly smooth, scraping down the sides as needed. Pour the blended mixture into the bowl with the dry ingredients and stir until incorporated.
Step 5
Add the melted chocolate and mix with a hand mixer until the batter is evenly combined. Taste and adjust sweetness if necessary. If the batter is too thick, add 2–3 tablespoons more rice milk; the exact consistency depends on the peanut butter used.
Step 6
Transfer the batter to the prepared pan and spread it evenly. Bake for approximately 35–40 minutes, until set.
Step 7
Remove the brownies from the oven and allow them to cool completely. Chilling in the refrigerator for about an hour makes slicing easier and helps preserve the fudgy texture. It is important to let the brownies cool fully before cutting.
Tips and how-tos
- Rinse dried chickpeas thoroughly, place them in a large bowl and cover with plenty of water — they will triple in size during soaking. Soak for at least 12 hours or overnight.
- Drain and rinse the soaked chickpeas, then put them in a large pot and cover with fresh water. Bring to a boil, reduce heat and simmer until tender, about 1½–2 hours.
- Keep the lid slightly ajar while simmering to allow steam to escape, and monitor the water level, adding hot water if necessary.
- Cooked chickpeas can be stored in the refrigerator for 3–4 days.
- Note: 1 cup dried chickpeas yields roughly 3 cups cooked chickpeas.
Store brownies in an airtight container in the refrigerator for 4–5 days. For firmer slices, chill before serving.
If you enjoyed this recipe, you might also like these favorites:
- Buckwheat Chocolate Hazelnut Brownies
- Sweet Potato Lemon Blondies
- Sweet Potato Chocolate Fudge Brownies
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
Nensi Beram
Equipment
-
Square cake pan (22 x 22 cm)
-
Electric hand mixer
-
Silicone spatula
-
Mixing bowl
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 and line a 22 x 22 cm pan with baking paper.
-
Combine almond flour, baking powder, ground flaxseeds and a pinch of baking soda in a large bowl.
-
Gently melt dark chocolate over low heat and set aside to cool slightly.
-
Drain chickpeas and blend with 120 ml room-temperature rice milk, date syrup and peanut butter until mostly smooth. Combine the blended wet mix with the dry ingredients.
-
Stir in the melted chocolate and mix with a hand mixer until uniform. If the batter is too dense, add 2–3 tablespoons more rice milk to reach desired consistency.
-
Pour batter into the prepared pan and bake for 35–40 minutes, until set.
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Let the brownies cool completely, then chill for about an hour if desired before slicing to maintain a fudgy texture.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.