Description
These Double Fudge Chickpea Brownies are a deliciously fudgy, protein-packed treat made with chickpeas, nut butter, and rich cocoa powder. Perfect for a healthier twist on classic brownies, they are naturally sweetened with maple syrup and feature melty chocolate chips both inside and on top. Baked to perfection, these brownies are moist, dense, and ideal for sharing or meal prepping.
Ingredients
Brownie Batter
- 1 15-ounce can chickpeas, drained and rinsed well
- 3/4 cup peanut butter (or any nut butter or sunflower seed butter)
- 1/3 cup maple syrup
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla paste
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons milk of choice
- 1/2 cup chocolate chips
- Additional chocolate chips for topping
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the brownies evenly.
- Drain and rinse chickpeas: Open the can of chickpeas and drain them thoroughly. Rinse well under cold water to remove the canned taste. Save the leftover liquid (aquafaba) if desired for other uses.
- Blend the batter: Place the rinsed chickpeas, peanut butter, maple syrup, cocoa powder, vanilla paste, baking powder, and baking soda into a food processor.
- Add milk and blend until smooth: Pulse the mixture until it forms a thick batter. Then add the milk of your choice and pulse again until the batter is smooth and creamy.
- Incorporate chocolate chips: Add 1/2 cup chocolate chips to the batter and pulse briefly just to mix them in evenly.
- Prepare the baking pan: Grease a 9×4 inch loaf pan or an 8×8 inch square pan (for thinner brownies) to prevent sticking.
- Transfer batter and top with chocolate chips: Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining chocolate chips on top for a melty chocolate finish.
- Bake: Bake the brownies for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and serve: Let the brownies cool in the pan for about 10 minutes before slicing. Slice into 12 servings and enjoy this fudgy, guilt-free dessert.
Notes
- Use aquafaba (chickpea liquid) as an egg substitute in other recipes to reduce waste.
- For a nut-free option, substitute peanut butter with sunflower seed butter.
- For thicker brownies, use the loaf pan; for thinner brownies, use the square pan.
- If you prefer sweeter brownies, add a bit more maple syrup or sprinkle with sugar on top before baking.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
