chickpea brownies

Step aside, boxed mix, because Chickpea Brownies are in town! These gluten- and dairy-free brownies are the perfect vegan treat. They're a healthy alternative to regular brownies and are so quick to make!

Chocolate Chickpea Brownies

nut butter (I like almond

cup maple syrup

Tbsp melted coconut oil

tsp. vanilla

almond flour

cocoa powder

tsp baking soda

tsp baking powder

tsp salt

chocolate chips

In a food processor, blend chickpeas, nut butter, maple syrup, coconut oil, and vanilla,

Once blended, add in almond flour, cocoa powder, baking soda, baking powder, and salt.

Continue to process, scraping down sides as necessary until smooth.

Once creamy and smooth, take off lid (I also remove blade) and stir in chocolate chips.

Pour into greased 8&#215;8 pan and sprinkle with extra chocolate chips if desired. ** see note for extra thickness

These are the actual best! My husband asked me to make some to bring to the guys at work! If that doesn’t tell ya something (: great recipe !

Hi! Made these brownies today....we absolutely love them! I didn’t have coconut oil or almond flour so I just used all purpose flour and vegetable oil. Best brownies I have ever made....super moist. Thanks for sharing this recipe!!

Best brownies I have ever had. I have brought these to multiple events and always get a ton of compliments.

I made this yesterday and the flavor and fudgyness were so good!! I was wondering though why mine was so crumbly and can I fix that? Shared this recipe with my brother and a friend because the taste was so good! Thank you for this yummy recipe!

These are terrible in the sense that I want to eat the whole pan!! I couldn't even wait for them to cool down before cutting them so mine look super messy now but holy...These are amazing.

I used coconut flour.  They were very thick.  This time I will only use 1 tablespoon and see if it's thinner.

The taste was good the mixtuur was very thick even tough i added andere egg and a little bit Almond Milk. What did i do wrong? 
Is it possible to make it in a muffintray? How long should i bake them?

I used oat flour and they were a massive fail. Binned the lot 😳

These were absolutely amazing.  Subbed applesauce for the oil and baked it in the loaf pan for thicker, gooier brownies.  I also added a couple of dates for added sweetness just in case.  Even my 3yo and 5yo sons loved them.  Much better than prior whole food brownies I’ve made!  ❤️❤️

I've tried so many healthier brownie recipes, but none of them have worked out for me or tasted anything like brownies. These however, are the best brownies I have ever made, and are such a great gluten free option. Would never guess there was chickpeas in them!
Thanks so much!

This is a great recipe. I used applesauce for substituting oil,  coconut flour for almond flour and added almond milk for consistency.  Fudgy fudgy fudgy.  Gotta try blondies next.

I wasn’t expecting these to be as good as they are! Delicious!

As I was making these, I thought no way would they actually taste like regular brownies but omg they do. These are SO good!!! New go to brownie recipe.

The BEST brownies recipe I’ve ever eaten! I’m so amazed how these turned out, I had to text the recipe to all of my friends ?

Ok so, I ate half the pan of brownies... they were SO good! Thank you for the delicious recipe! Never would’ve guessed they were made with chickpeas :p

Mine were not "creamy" at all. Had to add some almond milk to even get the batter to move....  in the oven now! So we'll see?

Thank you, These are sooooo yummy!! My son who doesn’t eat chickpeas ate a piece...still doesn’t know he ate chickpeas ;)

THANK YOU! I am a new vegan baker &amp; this is the PERFECT Recipie!  I was out of nut butter so I used Earth Balance and I used 2 tabl of vanilla flavor. I also made a delicious frosting 1/3c melted cho chips &amp; 2 tablespoons of Tofutti sour cream with a pinch of pink hymalan salt. YUMMY? Chick Peas never tasted soooool GOOD??

I'm on an anti-inflammatory diet so anything gluten and dairy free is mandatory. I tried this recipe and OMG. So good. It is rare that I don't need to adjust a recipe. I brought them to work and people went crazy over them! Thank you ?? it's nice to know I can still enjoy brownies in a healthy way.

At first, I was skeptical about this recipe because the brownies didn’t look like traditional brownies (I used coconut flour instead of almond flour). But they tasted DELICIOUS and my husband even ate them!

These are my favorite brownies!! I have made them at least 3 times now, and I don't care to try any other brownie recipe.

This is by far my fave brownie recipe... the chickpeas make it so fudgy, plus it's vegan (winning), plus with the nut flour &amp; nut butter it's full of protein and good fats, PLUS.... it's D E L I C I O U S. For realzies, thanks a billion.

These are SO good. So fudgy and soft. Such a good alternative to sugary unhealthy brownies!

Excellent recipe. Made these with Chickpeas cooked from scratch. Substituted 1 tablespoon of apple sauce for the oil. Plus used my remaining almond butter and a little Sun butter to get the correct amount. Softer then most brownies but very delicious!

These are amazing brownies! I made them for my dad, a diehard dessert lover, because he recently had his gallbladder removed but he still wanted some tasty treats. They were 100% approved. I have made them several times again since and they are consistently delicious every time ^^

These are absolutely delicious and so easy to make. They are my go-to treat and what I bring to every gathering, specially if I’ve been asked to bring salad. They contain chickpeas, basically a salad, right? 
The ingredients are easy to source, living in Singapore sometimes it can be hard to find stuff, but this recipe is 5 stars all round.
Thanks Erin!

I made this recipe last week and it’s amazing!! Will definitely be making it weekly to store in the freezer for a quick dessert!!

5 stars for taste!! 
I’ve really been wanting to try these and finally made them last night. Only modification I made was oat for almond flour... was so sad to see how thick the batter was. Tried adding more syrup and not much of a difference. Baking was a fail lol. 
Any tricks??

Hi, I made this tonight and used too big a pan so the brownies were flat. But they were oh sooooo good. The 4 of us polished off the lot, even my super fussy 11 year old who can sniff out any hidden ingredient. I halved the maple syrup and used olive oil instead of coconut oil. I will definitely make these again. My fussy 11 year old has already requested I make another batch!

Hands down - the best brownie recipe EVER!!!! Even my kids loved them! A million thanks!

These are AMAZING!! My 7 yr old loves them as well. Thanks for giving us such a great heathy alternative!

I don't even like chickpeas and found this recipe to be amazing!!

I almost didn't bake this. The batter tasted too good! But I love these brownies. Amazing!

The flavor was really good, but my brownies broke as I was cutting it. A little too mushy? I baked it for  30 minutes too and just kept it in for longer. I

Also, How do you heat them up again from the freezer?

Can you make this in a cookie form?  If so, how would you do it?

Super easy AND delicious! I had to make it 3 times this month (ya know, just to make sure lol) and it came out so good each time. My boyfriend and I killed the whole pan within 3 days each time I made it. Terrible and satisfying ? 
This will be my go to dessert from now on. I’m going to make it for my gluten and meat eating family for Memorial Day! I already know it’s going to be approved by them!

I am officially obsessed with using chickpeas for desserts. I was kind of expecting it to taste like hummus at first... but you don't taste the chickpea flavor at all. So good!!

Love this recipe!  I have a daughter with some crazy allergies so I had to make a few changes.  We swapped the almond flour for gluten free oat flour, used honey instead of maple syrup and I added more cocoa powder, a little cinnamon, coffee and cayenne for a richer flavor with a kick.  I nixed the chocolate chips (allergens). I had to add water to the batter so it would blend better in the food processor.  At 350 for 22min in a silicon mini muffin tray we have delicious treats that we can all have "just one more" without any negative reactions.  Thank you so much!

The BEST brownies I’ve ever had!! I made them last night and didn’t tell my husband until he finished eating that they were made out of chickpeas. He didn’t believe me!! He loved them so much, he went for a second one (and he usually doesn’t like sweets that much). Thank you Erin for sharing all those amazing recipes.

Great recipe! I had to add a bit of almond milk since it turned out a bit drier than I like, but I seriously cant stop eating them! So good..

I was skeptical at first because I have had chickpea desserts go really badly in the past, but these came out AMAZING! I made them for a potluck, but after I tried them I almost didn't want to bring them, because I wanted to keep them for myself. I did end up bringing them anyway, and they were a hit! The only downside: it's harder to restrain yourself from eating the whole pan when you can convince yourself they're healthy.

I've been using this recipe for months now. Made these brownies countless times and they always go down well with my sisters-- and they hate chickpeas. These brownies have become a household staple. Sometimes I grate dark chocolate on top or I add sliced almonds into the mix. Just wanted to say thank you for your recipe because now I'm known for making these!

I just made them, and they are to die for. So mouthwatering, and oh so fudge. Since I am vegan, I prefer carob powder to cocoa powder, and carob chips to chocolate chips. Needless to say, they turned out perfect, and I will definitely make them again. Thank you so much for the recipe.

Made this last night &amp; it was amazing! It was so yum that my fiance &amp; I finished half of the pan.. Oops! Will half the amount of sweetener next time so would be more guilt-free. ?

*didn't have enough almond butter so added a bit of butter
*didn't have maple syrup so used raw sugar
*used ground almond instead of almond flour

Wow what can I say , this is now my go to brownies.  The texture is great and so is the taste. Thanks Erin for this great recipe.

WOW, this recipe is absolutely perfect. Super moist and fudgy...tasted like a true brownie!!

Absolutely fantastic!  I used honey.  Halfway through making them I realized that I didn’t have almond flour so used quinoa flour instead.  I will make these again!

Substituted almond flour for oat flour (bc almond flour is more expensive) and they turned out great! Even my non-vegan mom and boyfriend loved them

Delish! I followed exactly except added a ton more chocolate chips. 😉 Batter was thick and it challenged my food processor a bit. They were soft out of the oven but firmed  up on the counter. Thanks for the recipe!!

I always Made this! Is delicious!! I just traied makin  IT Like  cacao  bars,I use rice or outmeal fluor  and today I used  dates,IT was excelent.  Thank You so much  Erin!
Greets  from  Uruguay ?

Made these for dessert to serve after dinner last night. I doubled the recipe and used a 9 x 13 pan. Added 4 or 5 minutes to the baking time. They were delicious and fudgy as promised. Only thing I would change is adding more chocolate chips next time. So good. Can’t stop eating them. I am storing them in the fridge. Thank you for a fantastic recipe.

One word... "Amazing!" I have to be honest I didn't really expect these to be that nice but I was sooo wrong, they are scrummy, just like the real thing if not better!!
Thank you Erin xxx

Thanks Erin for THE BEST allergy friendly, vegn, dairy free and gluten free chocolate brownie recipe I have EVER tasted!! I was soo bad, "tasting" the mixture as I was making it. I had to stop myself or there would have been nothing left to bake ??? I used Macadamia nut butter and my dairy free choc chips were marked "bittersweet" and worked perfectly. I was worried that because my chickpeas were not 100% smooth in the batter they would be a problem (texturally) once baked, but they were undetectable. You'd never know there was even a chickpea in it ?❤?❤???

Had to comment and say these are soooooo good! So impressed!! They taste like a real brownie. I used peanut butter and followed the recipe to the T b

I never leave feedback on recipes but HAD to on this one.  I was ready to bite into a brownie that would have that 'healthy' taste....like some brownies that I could not swallow years ago made by my mother in law....haha.  But these....OMGoodness!  Cannot taste the chickpeas...every so chocolatey!!!!  My only issue is they did not 'bake' right....they are still VERY soft/raw....which I am not complaining...I ate anyway....lol.  Will definately make again!

I doubled the recipe to fit a 9x13 pan. Instead of 1 cup maple syrup, I used 1/2 cup maple syrup, 1 cup dates and 1/2 cup boiling water.  I also found my batter too thick at the end, so I added 4 oz. of applesauce, along with 1 cup each of chocolate chips and chopped walnuts.  I baked this for 35 minutes. The result was spectacular!!

It's unbelievable how great these are.  I have this overwhelming feeling of turning this into an icecream by skipping some of the thickening ingredients like less chickpeas and instead of coconut oil use cocunut cream and more milk; however, if I want brownies then these are going to be my goto.  Thank you sooo much!!

These were soooooo good!!! And I love that you can eat the dough from the bowl and not have to worry about raw egg. I served with a big scoop of ice cream!

Either your satan's mistress or just a plain ole genius. Pretty sure I prayed to god to take my earthly body after the first bite. I don't know how you did it, but girlllll. Hallelujah!

Love to hear that Kate! Thanks for sharing!

These brownies are totally awesome!!!! Super fudgey!!! Thanks!!!!

I want to thank you for this recipe. My wife is currently pregnant and this recipe has been extremely helpful. I have already made it three times since she has become pregnant and will be making it again tomorrow. It satisfies her cravings while actually helping her feel full.

I’m addicted! I saw your tv clip where you mentioned this was one of your recipes that really built your following - and now I understand why. I have made them each week sense!

AMAZING. Mine turned out really gooey but I stuck them in the fridge and that worked :) I sprinkled melted peanut butter on top after they were baked and that added a fun touch! My boyfriend couldn't believe the ingredients when I told him what he was eating. Definitely making these all the time!

These are phenomenal. Made the recipe completely as written (except for subbing rum because we're out of vanilla) and this is one of the rare times I don't feel tempted to tweak things because it's just a fab recipe already. Oh, and this is a non-vegan household, but all 5 of us thin these hold their own against non-vegan brownies.

I hate rating a recipe when I alter the ingredients, but these were to good not to!!!!  Substituted coconut oil for unsweetened applesauce and almond flour for coconut flour...DELICIOUS!!!  Thank you for the recipe!

Made these today to surprise my daughter after school. They are so delicious!! I didn’t want to use that much of my maple syrup so I used coconut sugar for sweetener. Also added two tablespoons of milk as it was very thick.

I totally did not read the instructions clearly and these still turned out great. I had made some chickpeas from dried the day before and was looking for some recipes to use them in. I put everything in the processor at once- chickpeas, almond flour, even the chocolate chips, lol! Blended it until smooth, realized my mistake, but dumped it in the pan anyway! Turned out great!  I substituted the oil for 2 T applesauce, but that was the only sub I made. They are already gone, and while searching up black bean brownies this morning, my 14 year old son said, why are you using black beans? I replied,  yesterday they were chickpea brownies...He said, well, no wonder why so many people are eating vegan treats now!! I would call that a win.

WOW. Just, wow. These were a huge hit at work. The GF/V people were thrilled, and the junk food junkies swore if they didn’t know they were GF/V they’d never be able to tell. 
I did sub agave for maple syrup, and used mini “enjoy life” chocolate chips. And since they were for a crowd,  I doubled the recipe and baked them in a 9x13 pan for 35 mins. 
Flavor/texture were fantastic!

These are simply amazing I can't even believe how gooey and fudgey they are! I used honey instead of maple syrup (didn't have any on hand) and it didn't affect their delicousness at all! Thank you so so much for this recipe, I've been telling everyone I know about them !!!

Soooo amazingly good! Didn’t last long in my house. Thank you!

Sooo good! I had extra chickpeas that were soaked overnight so I decided to try this recipe. It took a bit longer to cook in my oven. This is absolutely delicious. Thank you!

Made these today with my two kids and they are delicious! Doubled the recipe so I can freeze a bunch. Followed the recipe except subbed oat flour for almond flour (buzzed thick cut oats in the food processor beforehand). I wasn’t sure if they were fully baked at 23 mins but I’m glad I took them out when I did. Once they cooled they firmed up and are yummy with a glass of cold almond milk. Thank you!!!

Amazing recipe! These blew my non-vegan family members away!

Made these today followed recipe exactly and they were absolutely amazing. Sooooo yummy.. thank you 😘

Holy smokes!! I was so surprised how these turned out. I had to adjust  this recipe bc I didn’t have a few things it called for. I added 1 tsp of baking soda instead of adding baking powder. I also added organic sugar instead of honey or maple syrup. And added flour instead of almond flour. My child is so picky and ate these thinking they were just regular brownies. These are delicious!! I will double this recipe next time for sure bc the entire pan is almost gone 😋

These were excellent!!! I’m always looking for a good dairy free recipe. You absolutely don’t taste the chickpeas. I used regular whole wheat flour instead of almond flour (I didn’t have any and we don’t have a gluten allergy here) and my mixture was a little on the thicker side - I’m thinking maybe I needed to reduce the amount of flour since not almond? The top of the brownies were a little crumbly but the inside was perfect. I also didn’t have any chocolate chips that were my dairy free ones so I omitted - maybe that was another reason it was dry on top. Either way, can’t wait to make these again once I get some more chocolate chips! Thanks for sharing!

I made your vegan banana bread yesterday morning and it turned out soooo well that I had to try these brownies too. I have never made chickpea brownies before so I was a bit skeptical about it but they taste absolutely AMAZING !! 🤩 Super chocolaty and fudgy! Thanks for sharing your truly amazing recipes with us!

I've tried some healthier versions of baked goods before that came out just... blah (not from Erin Lives Whole!!) so I was nervous I would still taste the chickpeas in these. But they are the most chocolatey delicious thing I've eaten in quarantine. Obsessed!!

Thank you so much for this recipe! It turned out fantastic. My kids loved these brownies, and they’re picky eaters! I’m so glad to have found this healthy and delicious alternative to regular brownies, so much better for their little bodies. We’ve already made them 2 days in a row 😁. This is now my go-to recipe. Can’t thank you enough ❤️

I had to simply thank you for this recipe; and others I have found on your site.  A month and a half ago I went in acute liver failure, I never believed that I would be able to enjoy some of the foods I did before again.  Thanks to you and people like yourself I am now able to do so without compromising my health or lack of flavor.  I couldn’t thank you enough really.  Btw my non vegetarian husband loved these as well.

We didn’t think this tasted that good. I cooked everything the way you mentioned it.

I can not believe how good these turned out. I hate chickpeas though I follow a very plant based diet, but I had all the ingredients and decided to give it a go. They taste SO indulgent. You don’t taste the chickpeas. You don’t even taste the almond butter. You taste a super fudgy brownie. Definitely let them cool completely before cutting - they will seem underdone when you take them out, but will firm up. I made these for game night, didn’t tell the neighbors what they were made of. They couldn’t believe it after they were digging into their second brownie. Thank you for such a great recipe. I am now converted.

I made these and they are AMAZING. I want to make them again - but didn’t know if I could substitute black beans? They are just what I have on hand. Didn’t know if you had been successful or ever tried it with black beans? Regardless, this was the first chickpea brownie recipe I ever made, and I am so glad I did. I just can’t believe how awesome they are..and SO much better for you. Thank you.

If it were possible to give 6 stars I would. Incredibly delicious. Wow!

We have made these twice and they are so good. My kids love them. I prefer them with almond butter but when we used the peanut butter they tasted like Reece’s. So yummy. Thanks for sharing.

Thank you for a lovely recipe! I made them with honey (only used about a 1/4 cup), almond butter, canola oil, and instead of almond flour I used ground up oats. They were delicious at room temp or warmed up with some ice cream!

Amazing! 
Me and my non-vegan family loooved these brownies! My sister-in-law said they are perfect!

I can’t remember if I’ve reviewed these before but I’ve made these a dozen times and they’re the best brownies ever! My family and I love them! 💖 After having these I can’t understand why someone would make traditional brownies! These are better 😊

I’ve made these twice now and I love them! I have a huge sweet tooth so having something chocolatey and satisfying on hand that doesn’t make me feel gross (or pack on the lbs!) is a good system lol. I like adding walnut and pecan pieces too

Made these last week and they were SO good.  My family had no idea and thought they were traditional brownies.  They were so moist and I love that they are grain and sugar free! No guilt eating these :)

I love fudge and I love brownies and this was the perfect recipe to satisfy those cravings. I think next time I may use a tablespoon or two of cashew milk so I don’t kill my wife’s blender. Thank you for the recipe!!

I love these!! I sub 3:1 almond:coconut flour (bc it’s cheaper) and tastes so delicious! I am too addicted!! I don’t even think it’s healthy anymore for how much I eat it haha

https://content.jwplatform.com/videos/Ppa5dztV.mp4

Chickpea Brownies are a healthy alternative to regular brownies and are fudgy, made with simple natural ingredients, and are easy to make. They are made gluten free, dairy free and vegan and no one will believe you when you tell them they are made from chickpeas!

Chickpea Brownies Cut 3

These chickpea brownies taste super rich and fudgy but are completely gluten free, vegan, and made with natural ingredients. If you're craving brownies but want something a bit more light, this recipe is for you. Don't worry, you cannot taste the chickpeas one bit!

Fudgy Chickpea Brownies

chickpeas

maple syrup

natural sunflower seed butter*

tsp vanilla extract

non dairy milk

oat flour

tsp kosher salt

dark chocolate

full fat coconut milk (from a can)

Cacao nibs,

Flaky sea salt,

Add the drained and rinsed chickpeas to a saucepan and fill with enough water to cover the chickpeas by 1/2 an inch. Sprinkle in the baking soda.

Bring to a boil, then reduce the heat to medium and simmer for about 15 minutes.

The chickpeas should turn really tender. Drain the chickpeas in a fine mesh strainer but do not rinse.

Transfer the hot chickpeas to a food processor and spread the chickpeas around so they can cool down a bit faster. Allow the chickpeas to cool for 10 minutes before continuing on.

In the meantime, preheat the oven to 350F and grease and line a 8&#215;8 square baking dish with parchment paper. Allow the paper to hang up and over the sides for easy removal later on.

Once the chickpeas have cooled, add the maple syrup, sunflower seed butter, vanilla, and milk to the food processor. Blend until smooth.

Add in the oat flour, cocoa powder, and salt and blend again until smooth. The mixture should turn thick, just like brownie batter.

Scoop the batter in the prepared pan and spread it as even as possible.

Bake for 15-17 minutes, then allow the brownies to cool at room temperature for about 30 minutes. Chill in the refrigerator for another hour or until completely cooled. If you&#8217;re storing for longer than an hour, cover the pan before chilling.

Chickpea Brownies

Add the chocolate to a heat-safe bowl and the coconut milk to a separate heat-safe measuring glass.

Microwave the milk for about 1 minute, or until bubbling and steaming.

Pour the hot milk over the chocolate and let it sit for 3 minutes.

Then whisk the two together until smooth. Allow the ganache to cool at room temperature for about 20-30 minutes to thicken. (Cooling is an optional step. Otherwise, feel free to pour the thin and warm ganache on top. Either way is fine!)

Once thickened, spread the ganache over the chilled brownies and top with cacao nibs and sea salt (optional). Now slice and enjoy!

Chocolate Ganache

Delicious.  We are not vegan, but I am always trying to get my truck driver husband to eat nutritiously, an almost impossible task.  I omitted the ganache (too difficult to eat while driving a truck) and sprinkled some chocolate chips on instead.  These came out fudgy and chocolaty and yummy.  Thank you for the recipe.

Was looking for a brownie recipe to make this weekend and these popped up on my insta feed. The chickpea and sunbutter combo is genius and the recipe was fairly easy to follow. The brownies are yummy and will make again when I want something a little healthier for a sweet treat. Next time I will use the coconut oil sub in the ganache because I don’t like only using 1/4 cup of coconut milk from a can and having an awkward amount leftover.

My friends absolutely loved it!  How would you adjust the bake time if I doubled the recipe but still used a 8x8 pan to achieve a thicker brownie?

These are amazing!! They taste exactly like a cosmic brownie! I love how fudgy they are in addition to the creamy ganache. Great recipe!

These are amazing! Made recipe as written and turned out perfectly. Will definitely make again.

This is my new favorite brownie recipe! These brownies actually have enough chocolate flavor to satisfy me. The relatively healthy ingredients are an added bonus. I removed most of the chickpea skins, used tahini for the nut butter and mini chocolate chips in the batter. We had some vegan vanilla cream cheese frosting to use up and it went surprising well. Not sure why these need to be refrigerated unless, like me, you used cream cheese frosting.

The BEST Flourless Chickpea Brownies are fudgy and full of delicious chocolate flavor. These protein-packed brownies are the perfect vegan, gluten-free dessert or snack for any time of the day!

Flourless Chickpea Brownies (Vegan & Gluten Free)

chickpeas (1 can)

almond butter

vanilla

baking powder

baking soda

sea salt

chocolate chocolate chips

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

Blend for about a minute until a smooth batter has formed.

Add cocoa powder, baking powder, baking soda, and sea salt.

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

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

Spoon the batter into an 8” x 8” brownie pan lined with a parchment paper sling.

Use a spatula to spread the brownie batter into an even layer. Sprinkle extra chocolate chips over the top.

Bake at 375°F for 22 to 26 minutes (please see notes about how to check when they are done!)

Let the brownies sit for 30 to 35 minutes to cool. Then, remove the brownie using the parchment paper sling and slice it into 9 pieces.

My new favorite go to brownie crave. Yummy 😋

These brownies are fabulous, but be sure you drain the chickpeas! The recipe does not state this. You don't want the liquid.

These are fantastic! Can you update the recipe to state that the chickpeas should be drained? It makes a big difference if you don't drain them.

Everything you would expect from a Brownie!

Chocolate Chickpea Brownies, a fudgy, healthy brownie, high in protein with both peanut butter and chickpeas. These chickpea brownies taste fudgy and rich with no bean flavor, and frosted with a 2-ingredient chocolate frosting. Egg-free, dairy free and gluten free.

Chocolate Chickpea Brownies with Peanut Butter

(15 ounces) chickpeas, canned, unsalted

peanut butter* (or almond butter)

lemon juice

mini chocolate chips

salt

milk

Preheat oven to 350F.

Open can of chickpeas, drain and rinse off with water.

Line a loaf pan with parchment paper.

Prep

In a food processor or blender, combine chickpeas, peanut butter, maple syrup, vanilla and salt. Process.

Put processed mixture in a bowl, and fold in flour, cocoa, baking soda, and salt.

Once creamy, fold in chocolate chips.

Pour the batter into the lined loaf pan. Smooth flat with a spoon.

Bake for 25 minutes or until brownie top is firm.

Make chickpea brownies

Melt chocolate chips and pour in hot milk. Stir the frosting with a spoon.

Spread on frosting, sprinkle if you wish, and put loaf pan in freezer for 15 minutes or until frosting is set.

Use a knife to separate the brownies from the sides of the pan, lift out and slice.

Make frosting

These chickpea brownies are fudgy and do not taste like beans!

https://videos.scriptwrapper.com/5192/jqlukdg7mxslur28rsyr/original/video.mp4

Chickpea Brownies, a fudgy, healthy brownie, high in protein, no bean flavor, and frosted with a 2-ingredient chocolate frosting. Egg-free, dairy free and gluten free.

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