Vegan Chickpea Brownies Recipe

These Vegan Chickpea Brownies are a delicious and nutrient-dense treat! They are perfect for when you want something rich, fudgy, and chocolatey without the guilt. Packed with plant-based protein, fiber, and wholesome ingredients, these brownies are gluten-free, oil-free, and naturally sweetened, making them a great option for both adults and kids.

Ingredients

  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/2 cup unsweetened almond butter (or any nut/seed butter of your choice)
  • 1/4 cup cocoa powder
  • 1/3 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • A pinch of salt
  • 1/2 cup dairy-free chocolate chips (optional, for extra indulgence)

Instructions

Step 1: Prepare Your Baking Pan

  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8×8-inch square baking pan or line it with parchment paper for easy removal of the brownies after baking.

Step 2: Blend the Ingredients

  1. In a food processor, combine the drained and rinsed chickpeas, almond butter, cocoa powder, maple syrup, vanilla extract, baking powder, and a pinch of salt.
  2. Blend the ingredients together until the mixture becomes smooth and creamy. You may need to scrape down the sides of the food processor to make sure all the ingredients are fully incorporated.Tip: Chickpeas are a great base for these brownies because they add moisture and provide a boost of protein and fiber without affecting the taste.

Step 3: Optional—Add Chocolate Chips

  1. If you’re looking for an extra dose of indulgence, fold in dairy-free chocolate chips into the brownie batter. This will add extra richness and texture.

Step 4: Spread the Batter

  1. Pour the brownie batter into the prepared baking pan, and spread it evenly with a spatula or the back of a spoon. Smooth out the top so it bakes uniformly.

Step 5: Bake the Brownies

  1. Place the pan in the preheated oven and bake for 20-25 minutes.
  2. To check for doneness, insert a toothpick into the center of the brownies. It should come out mostly clean with a few moist crumbs. Avoid overbaking, as you want the brownies to stay moist and fudgy inside.

Step 6: Cool and Serve

  1. Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes.
  2. Carefully lift the brownies out of the pan using the parchment paper, and transfer them to a wire rack to cool completely before cutting into squares.Tip: Allowing the brownies to cool fully will help them firm up and make cutting easier.

Nutrition Facts (Per Serving – 1/9th of the batch):

  • Calories: 200 kcal
  • Total Fat: 10g
    • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Total Carbohydrates: 26g
    • Dietary Fiber: 5g
    • Total Sugars: 13g
  • Protein: 6g

Tips & Variations

  1. Make it Nut-Free: Substitute almond butter with sunflower seed butter or tahini to keep these brownies nut-free.
  2. Sugar Substitutes: If you prefer, you can substitute the maple syrup with agave nectar or date syrup for a different flavor profile.
  3. Chocolate Chips Alternative: For extra texture and flavor, you can mix in chopped walnuts, pecans, or dried fruits instead of chocolate chips.
  4. Storage: Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They also freeze well, so you can save them for a later treat!