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Rich, fudgy brownies made with chickpeas, nut butter, and maple syrup; naturally gluten-free and packed with protein and fiber. These brownies use almond flour, cocoa powder, and chocolate chips for deep chocolate flavor, with a hint of espresso powder enhancing the taste. A healthier alternative to traditional brownies, free from eggs and butter, making them suitable for various dietary preferences.

Ingredients

Scale
  • 15 oz canned chickpeas (drained, rinsed, and patted dry)
  • 1/2 cup nut butter (almond butter recommended, or cashew/peanut/sunflower seed butter)
  • 1/2 cup maple syrup (or honey/agave nectar as substitutes)
  • 1 tbsp coconut oil (melted and cooled to room temperature)
  • 1 tsp vanilla extract
  • 1/3 cup almond flour (can substitute oat flour or all-purpose flour with extra liquid)
  • 6 tbsp cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp espresso powder
  • 3/4 cup chocolate chips (dark chocolate recommended)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease an 8×8-inch baking dish with coconut oil or cooking spray.
  3. Drain and rinse 15 oz canned chickpeas thoroughly, then pat dry with a paper towel.
  4. Melt 1 tablespoon coconut oil and let it cool to room temperature.
  5. Add chickpeas, 1/2 cup nut butter, 1/2 cup maple syrup, melted coconut oil, and 1 tsp vanilla extract to a food processor or blender.
  6. Blend until completely smooth with no chickpea pieces.
  7. Add 1/3 cup almond flour, 6 tbsp cocoa powder, 1/4 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, and 1/4 tsp espresso powder to the processor.
  8. Pulse and blend until a glossy, thick batter forms with no dry flour streaks; add water 1 tbsp at a time if batter is too thick.
  9. Transfer batter to a bowl and gently fold in 3/4 cup chocolate chips.
  10. Pour batter into the prepared baking dish and spread evenly with a spatula.
  11. Bake for 21–23 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  12. Cool brownies in the pan for at least 15 minutes or until completely set before cutting into squares.

Notes

Ensure chickpeas are thoroughly rinsed and patted dry to avoid a beany flavor., Do not overbake to maintain fudgy texture; the center should be slightly underdone when removed from oven., If batter is too thick, add water 1 tablespoon at a time to achieve classic brownie batter consistency., Let brownies cool completely before cutting to prevent crumbling., Can substitute nut butter with sunflower seed butter for nut-free version., Maple syrup can be replaced with honey (not vegan) or agave nectar in equal amount., Chocolate chips can be dark, milk, chunks, or chopped chocolate bars per preference., Optional additions: chopped nuts (walnuts, pecans), cinnamon, or chili powder for extra flavor depth., Suitable for vegan diets if using dairy-free chocolate chips and alternatives.

Nutrition

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