Flourless Chickpea Brownies

Ingredients

• 15.5 oz chickpeas (or 1 ½ cups; drained)
• 0.5 cup almond butter (or any nut or seed butter)
• 0.5 cup maple syrup
• 1 tbsp vanilla extract
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp sea salt
• 0.3333 cup cocoa powder
• 0.75 cup mini chocolate chips (¾ cup total: mix ½ cup into the batter and sprinkle the remaining ¼ cup on top)
• cooking oil spray (optional, instead of lining the pan with parchment)
• parchment paper (for lining the pan as a sling)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Line an 8 × 8-inch glass pan with a parchment-paper sling, or spray the pan with cooking oil instead.

2. 2

   Place the chickpeas, almond butter, maple syrup, and vanilla extract in a food processor.

3. 3

   Blend for about 1 minute, until a smooth batter forms.

4. 4

   Add the cocoa powder, baking powder, baking soda, and sea salt to the food processor.

5. 5

   Blend until combined, scraping down the sides of the food processor as needed.

6. 6

   Add ½ cup of the mini chocolate chips and mix them into the batter with a spoon.

7. 7

   Spoon the batter into the prepared pan and use a spatula to spread it into an even layer.

8. 8

   Sprinkle the remaining ¼ cup mini chocolate chips over the top.

9. 9

   Bake at 375°F (190°C) for 22–26 minutes. The top should feel baked while the center remains a little soft; a toothpick inserted into the brownies will not come out completely clean.

10. 10

    Let the brownies cool in the pan for 30–35 minutes. They need at least 30 minutes to rest and set after baking.

11. 11

    Lift the brownies out using the parchment sling and slice into 9 pieces.

12. 12

    Once fully cooled, store in an airtight container. If stacking the brownies, place parchment paper between layers so they do not stick.

Notes

The brownies become fudgier and firmer as they rest; the author notes they taste even better as the day progresses. Storage: keep fully cooled brownies in an airtight container, with parchment between stacked layers. The source lists ¾ cup chocolate chips, while its instructions specify adding ½ cup to the batter and topping with the remaining ¼ cup.

Nutrition per serving

• dessert
• snack
• vegan
• gluten-free
• flourless
• baked
• chocolate