Print

Print Recipe

Vegan Chocolate Chickpea Brownies are rich, fudgy, and moist brownies made using canned chickpeas as a secret ingredient for a dense texture without butter or regular flour. They are quick to prepare, baked in about 14 minutes, and chilled to set, yielding 8 to 12 delicious brownies suitable for vegan, oil-free, or gluten-free diets.

Ingredients

Scale
  • 1 can (15 oz) chickpeas or white beans, drained, rinsed, and patted dry
  • 2 tbsp cocoa powder
  • 2 tbsp Dutch-process cocoa powder (or 4 tbsp regular cocoa powder if Dutch-process is unavailable)
  • 1/3 cup flour of choice (such as white, oat, spelt, almond, sorghum; 2 tbsp if using coconut flour)
  • 3 tbsp milk or applesauce (for moisture)
  • 3 tbsp oil or nut butter of choice (optional for oil-free version; nut butter adds richness)
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/2 cup chocolate chips (recommended for melty chocolate pockets)

Instructions

  1. Preheat oven to 330°F (165°C). Grease an 8-inch square pan or line it with parchment paper with overhang for easy removal.
  2. Drain, rinse, and pat dry the chickpeas or white beans thoroughly to remove excess moisture.
  3. Place all ingredients into a food processor and blend until smooth and silky, scraping down the sides as needed to eliminate any lumps.
  4. Spread the batter evenly into the prepared pan. Optionally, press extra chocolate chips on top for decoration.
  5. Bake on the middle rack for about 14 minutes. Remove when the edges are set, but the center looks slightly underbaked for a fudgy texture.
  6. Allow the pan to cool, then refrigerate the brownies for several hours or overnight to set the center.
  7. Optional: Frost with melted chocolate or your favorite chocolate frosting after chilling, then cut into squares and serve.

Notes

Thoroughly rinsing and drying beans prevents watery batter., A food processor yields the smoothest batter; blenders require scraping and may leave texture., Pull brownies when slightly underbaked to maintain fudginess; longer baking causes cakey, dry brownies., Parchment paper with overhang helps remove and slice brownies cleanly., When using coconut flour, reduce it to 2 tablespoons due to high absorbency., Use applesauce instead of oil for an oil-free version, though texture may be softer., Nut butters can replace oil and add richness; swirl some on top before baking for a nutty twist., Mix in chopped nuts, dried fruit, or 1 tsp instant espresso powder to enhance flavor., Brownies store well in an airtight container in the fridge for 4 to 7 days, maintaining moistness., Freeze whole slab or individual slices wrapped tightly up to 3 months; thaw in fridge or at room temperature before serving., Make ahead by baking and chilling brownies, freezing uncut, and slicing after thawing., Serve with vegan vanilla ice cream, caramel sauce, coffee, or hot cocoa for an enhanced experience.

Nutrition

Find it online: https://cozyovenkitchen.com/chocolate-chickpea-brownies/