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    Home » Dairy Free Sweets

    Chickpea Brownies

    LAST UPDATED: August 7, 2021 | PUBLISHED: August 7, 2021 | BY: Kim | 1 Comment

    4.24 from 17 votes
    Jump to Recipe
    Chickpea Brownies - pin

    These Chocolate Chickpea Brownies are a rich, fudgy chocolate dessert treat.  They’re perfect if you love having a daily sweet treat as they are sugar free, quick to make and generously sized.  No more sugar highs with store bought brownies, these are the healthier alternative you’ve been looking for.

    a stack of 3 chickpea brownies

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    Why Make This Recipe

    • It’s a healthy brownie that’s sugar free and deliciously moist
    • It’s high in protein with each slice coming in a 12 grams of protein each
    • All you can taste is chocolate without a single hint of chickpea
    • They have the same taste and texture that you’d expect of a brownie
    • These healthy brownies are filling and generously sized and will easily satisfy those after dinner cravings
    • They freeze well, travel well and are ideal to take on picnics, pack in lunchboxes, and as with your morning coffee

    Ingredients

    Ingredients for chickpea brownies

    Chickpeas act as a substitute for flour and add additional fibre and protein.  I also think that making chickpea brownies results in a softer texture than using all flour.

    Ingredient Notes

    1. Chickpeas: I used canned chickpeas, drained under tap water to remove the brine.  Be sure to give them a shake to remove excess water.
    2. Cocoa Powder: Its best to use unsweetened cocoa powder, rather than drinking chocolate powder.  The unsweetened cocoa powder is usually in the health food aisle of the supermarket.
    3. Spelt Flour: Whilst I used spelt flour which is wheat free, you can substitute with regular all purpose flour, almond flour, plain flour, or even oat flour.  I wouldn’t recommend coconut flour as it uses a different ratio and I have not tested the recipe using that flour.
    4. Peanut Butter: A natural or sugar free peanut butter is ideal for this recipe.  I prefer smooth peanut butter, but crunchy would also work.  Alternatively you  could also any other nut butter such as almond butter, cashew nut butter or even sunflower butter.
    5. Granulated Sweetener: I use Monkfruit sweetener in my baking recipes.  Either the white or golden varieties will work equally well.  Alternatively, granulated stevia that measures will also work.
    6. Oil: Olive oil, vegetable oil, grapeseed oil, coconut oil will all work in the recipe.
    7. Baking soda/baking powder: Both these ingredients work to give lightness and rise to the brownie.
    8. Salt: helps to balance out the sweetness and to bring out the chocolate flavour
    9. Chocolate Chips: I used the brand “Noshu” sugar free chocolate chips (available from Coles and Woolworths in Australia).  Alternatively you could use a sugar free chocolate bar chopped up, or regular dark chocolate chips, or leave them out altogether.  However the chocolate does add to the moistness and flavour.
    10. Water: To loosen the mixture

    Check out these Healthy Chocolate Pumpkin Brownies for something different. Or if you love cheesecake and brownies, get the best of both worlds with this Fudgy Cheesecake Brownie with blueberry swirl.

    How To Make

    1. Blitz/Mash Chickpeas:  If you have a food processor, add drained chickpeas and blitz for 30 seconds until they resemble a rough paste.  If you don’t have a food processor, use a potato masher (or a fork as a last resort) to press and mash chickpeas to a rough paste.
    blitzed chickpeas and peanut butter in a mixing bowl
    1. Combine wet ingredients:  Add mashed chickpeas to a large mixing bowl, adding melted peanut butter, vanilla essence,  water, and oil.  Mix together until combined.
    mixing wet ingredients together in a bowl
    1. Add dry ingredients:  Add flour, cocoa powder, sweetener, baking soda, baking powder salt and chocolate chips.  Mix into wet ingredients until combined.
    mixing dry ingredients into wet ingredients in a bowl
    1. Pour batter into baking tin:  Line a square baking tin with baking/parchment paper on base and sides.  Spoon in filling and smooth the top with back of a spoon.
    brownie batter in tin ready for baking
    1. Bake:  Bake in the oven at 160 C (Fan)/320 F (Fan) for 30 minutes.
    2. Let brownies cool in tin for 10 minutes before turning out not a wire rack.  Let cool on Cool:  wire rack, covered.
    3. Slice:  Use a clean sharp knife to cut into 9 even pieces.  Optional:  Dust with cocoa powder and drizzle with melted sugar fee dark chocolate
    nine brownies on a board drizzled with chocolate

    Recipe Tips

    • No Food Processor:  If don’t have a food processor you can still make this recipe by mashing the chickpeas with a potato masher.  If doing this method, it pays to take the time to mash the chickpeas thoroughly as this will yield a better and more consistent brownie.
    • Brownie Tin:  I used a square silicone tin, however you could also use a metal pan.  Just make sure to line with parchment paper on bottom and sides with the paper sticking out the top so that you can pull the brownie out once it has cooled.
    • Brownie Tin Alternatives:  You could also use a couple of six hole muffin trays if you don’t have a square tin and make 12 smaller brownies.  Or you could also use a rectangle loaf tin and you’ll end up with taller brownies.  Number would be dependant on the size of your loaf tin.
    • Storage:  Store in an air tight container in the fridge for 5 days.
    • Freezing:  Cut into individual portions, wrap in plastic or put into zip lock bags and store in freezer for upto 2 months
    • Defrosting:  Remove from freezer and let brownie come to room temperature naturally, or microwave on low or 50% power to gently defrost.
    3 brownies stacked with paper separators

    Variations

    • Fruits:  Add one small mashed banana or five pitted medjool dates at room temperature into the batter for even more moisture and gooeyness.  (if adding fruit, reduce the amount of granulated sweetener as the brownie ill be too sweet otherwise). Or check out my Chocolate Banana Brownie recipe.
    • Spices:  Try adding half a teaspoon of ground ginger, ground cinnamon or even ground chili for a twist
    • Extracts:  Peppermint extract or orange extract would work to add a different flavour
    • Nuts:  Chopped walnuts, pacans, pistachios or macadamias would all work
    • Chocolate:  Melted chocolate drizzled on top.  I always opt for sugar free chocolate which is easy to melt in the microwave and drizzle with a spoon.

    Common Questions

    Can I use Blackbeans instead of chickpeas?

    Yes.  Just follow the same instructions using the blackbeans as you would for the chickpeas.  You’ll end up with a slightly darker brownie that tastes great.   Or, you might like to check out my  Blackbean Brownie directly which is a little different to this one.

    Can I use the liquid of the chickpeas in the recipe?

    No.  The chickpea brine (liquid from the tin) is not needed in this recipe.  I recommend using a strainer to put the chickpeas in and rinse them under tap water to remove all the brine and shake off any excess water.

    brownies scattered on a board ready to eat

    If you’re looking for healthy sugar free brownies that are loaded with fibre and protein that will keep you fuller for longer these are a great option.  Easy to make, they’re sweet but not too sweet and they are sure to satisfy your cravings at any time of the day.

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    a stack of 3 chickpea brownies

    Chocolate Chickpea Brownies

    Kim MorrisKimKim
    These Chocolate Chickpea Brownies are a rich, fudgy chocolate dessert treat.  They’re perfect if you love having a daily sweet treat as they are sugar free, quick to make and generously sized. 
    4.24 from 17 votes
    Print Save Saved!
    Course Dessert
    Servings 9 brownies
    Calories 328 kcal
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins

    Ingredients
     

    • 1 can 15 oz chickpeas drained and rinsed
    • ½ cup Peanut Butter - melted
    • ¼ cup Spelt flour
    • ¼ cup cacao powder
    • ½ cup granulated sweetener that measures like sugar
    • 2 tablespoons Olive Oil/Vegetable oil
    • 1 teaspoon vanilla essence
    • ¼ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup sugar free chocolate chips
    • 4 tablespoons water
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 160 C (Fan)/320 F (Fan)
    • Blitz/Mash Chickpeas: If you have a food processor, add drained chickpeas and blitz for 30 seconds until they resemble a rough paste. If you don’t have a food processor, use a potato masher (or a fork as a last resort) to press and mash chickpeas to a rough paste.
    • Add mashed chickpeas to a large mixing bowl, adding melted peanut butter, vanilla essence, water, and oil. Mix together until combined.
    • Add flour, cocoa powder, sweetener, baking soda, baking powder salt and chocolate chips. Mix into wet ingredients until combined.
    • Line a square baking tin with baking/parchment paper on base and sides. Spoon in filling and smooth the top with back of a spoon.
    • Bake in the oven at 160 C (Fan)/320 F (Fan) for 30 minutes.
    • Let brownies cool in tin for 10 minutes before turning out not a wire rack. Let cool on wire rack, covered.
    • Use a clean sharp knife to cut into 9 even pieces. Optional: Dust with cocoa powder and drizzle with melted sugar fee dark chocolate
    • Place into an air tight container and store in fridge for 5 days.

    Notes

    1. Chickpeas: I used canned chickpeas, drained under tap water to remove the brine.  Be sure to give them a shake to remove excess water.
    2. Cocoa Powder: Its best to use unsweetened cocoa powder, rather than drinking chocolate powder.  The unsweetened cocoa powder is usually in the health food aisle of the supermarket.
    3. Spelt Flour: Whilst I used spelt flour which is wheat free, you can substitute with regular all purpose flour, almond flour, plain flour, or even oat flour.  I wouldn’t recommend coconut flour as it uses a different ratio and I have not tested the recipe using that flour.
    4. Peanut Butter: A natural or sugar free peanut butter is ideal for this recipe.  I prefer smooth peanut butter, but crunchy would also work.
    5. Granulated Sweetener: I use Monkfruit sweetener in my baking recipes.  Either the white or golden varieties will work equally well.  Alternatively, granulated stevia that measures will also work.
    6. Oil: Olive oil, vegetable oil, grapeseed oil, coconut oil will all work in the recipe.
    7. Baking soda/baking powder: Both these ingredients work to give lightness and rise to the brownie.
    8. Salt: helps to balance out the sweetness and to bring out the chocolate flavour
    9. Chocolate Chips: I used the brand “Noshu” sugar free chocolate chips (available from Coles and Woolworths in Australia).  Alternatively you could use a sugar free chocolate bar chopped up, or regular dark chocolate chips, or leave them out altogether.  However the chocolate does add to the moistness and flavour.
    10. Water: To loosen the mixture

    Nutrition

    Calories: 328kcalCarbohydrates: 35gProtein: 12gFat: 17gSaturated Fat: 4gFiber: 9gSugar: 5g

    Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

    Wanna learn my secrets to maintaining a Sugar Free Lifestyle for the past 10 years?Get my FREE 5 Day email series where I'll show you how to master sensible snacking, how to create sugar free dessert truffles and how to make the perfect low calorie no sugar banana bread, plus more!

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    Comments

      4.24 from 17 votes (17 ratings without comment)

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      Recipe Rating




    1. Sheryl says

      July 12, 2024 at 4:16 pm

      This recipe was great. I made it following the recipe to the letter and the brownies tasted lovely. Just make sure to wit until they're quite cool before removing from the pan. otherwise they're a bit crumbly.

      Reply

    Hey I'm Kim

    I'm passionate about creating recipes that are lower in sugar and calories without compromising on taste or flavor! My areas of expertise are Dinners Under 500 Calories and Sugar Free Desserts!

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