Chickpea Brownies

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.

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

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.

2. Combine wet ingredients:  Add mashed chickpeas to a large mixing bowl, adding melted peanut butter, vanilla essence,  water, and oil.  Mix together until combined.

3. Add dry ingredients:  Add flour, cocoa powder, sweetener, baking soda, baking powder salt and chocolate chips.  Mix into wet ingredients until combined.

4. 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.

4. Bake:  Bake in the oven at 160 C (Fan)/320 F (Fan) for 30 minutes.
5. Let brownies cool in tin for 10 minutes before turning out not a wire rack.  Let cool on Cool:  wire rack, covered.
6. 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

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.

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

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.

More Sugar Free Chocolate Sweets

Chocolate Chickpea Brownies

Kim MorrisKim

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

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Course Dessert

Servings 9 brownies

Calories 328 kcal

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Ingredients

 

½x1x2x3x

• ▢ 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

Cook ModePrevent 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.

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