Looking for a guilt-free dessert that satisfies your chocolate cravings without compromising your health goals? Look no further! These Vegan Chickpea Brownies are not only gluten-free and oil-free, but they also pack a protein punch thanks to the secret ingredient—chickpeas! In just 35 minutes, you can whip up a batch of fudgy, rich brownies that will have everyone asking for seconds. Perfect for a snack or a sweet treat after dinner, these brownies are sure to impress even the pickiest eaters. Dive into this recipe and discover how to indulge your sweet tooth the healthy way!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 16 brownies
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup almond butter
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- Thoroughly drain and rinse the chickpeas, then pat them completely dry using a clean kitchen towel or paper towels. This helps ensure a smooth texture in the brownies.
- Add the drained chickpeas, almond butter, cocoa powder, maple syrup, vanilla extract, baking powder, and salt to a food processor. Process until the mixture becomes completely smooth and uniform, scraping down the sides as needed.
- Continue processing for an additional 2-3 minutes to ensure the chickpeas are fully broken down and the batter is creamy and well-combined.
- Transfer the batter to the prepared baking pan, using a spatula to spread it evenly and smooth the top. Tap the pan gently on the counter to release any air bubbles.
- Optional: Sprinkle some additional cocoa powder or chopped nuts on top of the batter for extra texture and visual appeal.
- Bake in the preheated oven for 22-25 minutes. The brownies are done when the edges begin to pull away slightly from the sides and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for at least 30 minutes. The brownies will continue to set as they cool.
- Use the parchment paper overhang to lift the brownies out of the pan, then cut into 16 equal squares using a sharp knife.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Rinse and Dry Chickpeas: Make sure to thoroughly rinse and dry the chickpeas before blending. This step is crucial for achieving a smooth brownie texture and eliminating any bean flavor.
- Use a High-Powered Blender: For the best results, use a high-powered food processor or blender to ensure that the chickpeas are completely broken down, creating a creamy batter.
- Adjust Sweetness: Feel free to adjust the amount of maple syrup based on your sweetness preference. You can also substitute with agave syrup or another liquid sweetener if desired.
- Add Mix-Ins: Get creative by adding chocolate chips, nuts, or even a swirl of nut butter on top before baking for added flavor and texture.
- Check for Doneness: Keep an eye on the brownies as they bake. They’re done when the edges start to pull away from the pan and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Completely: Allow the brownies to cool completely in the pan before cutting them. This helps them set properly and makes them easier to slice.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness. Enjoy them as a quick snack or a delightful dessert!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
