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Double Fudge Chickpea Brownies Recipe

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4.4 from 6 reviews

These Double Fudge Chickpea Brownies are a rich, fudgy treat made with wholesome ingredients like chickpeas and peanut butter, delivering a deliciously chocolatey dessert that’s gluten-free and packed with protein. Easy to prepare, these brownies combine the natural sweetness of maple syrup with creamy peanut butter and cacao powder, topped with melty chocolate chips for the ultimate indulgence.

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

Main Ingredients

  • 1 15 Ounce Can Chickpeas (drained and rinsed well)
  • 3/4 Cup Peanut Butter (or substitute any nut butter or sunflower seed butter)
  • 1/3 Cup Maple Syrup
  • 3 Tablespoons Unsweetened Cocoa Powder
  • 2 Teaspoons Vanilla Extract
  • 1/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 3 Tablespoons Milk of Choice
  • 1/2 Cup Chocolate Chips (plus a few more to sprinkle on top)

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the brownies.
  2. Drain and rinse: Open the can of chickpeas, drain the liquid (save for aquafaba if desired), and rinse the chickpeas thoroughly under cold water.
  3. Pulse ingredients: Add the rinsed chickpeas, peanut butter, maple syrup, cocoa powder, vanilla extract, baking powder, and baking soda to a food processor. Pulse to combine until a thick batter forms.
  4. Add milk: Pour in the milk of your choice and pulse again until the batter becomes smooth and well blended.
  5. Add chocolate chips: Stir in 1/2 cup of chocolate chips into the batter carefully for even distribution.
  6. Prepare pan: Grease a 9×4 inch loaf pan or an 8×8 inch square pan for thinner brownies, then transfer the batter evenly into the pan.
  7. Top with chocolate chips: Sprinkle additional chocolate chips on top of the batter to create a melty, chocolatey crust as it bakes.
  8. Bake brownies: Bake the brownies for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool and serve: Allow the brownies to cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature and enjoy your fudgy, chocolaty treat!

Notes

  • Use aquafaba (reserved chickpea liquid) as an egg substitute in other recipes for an egg-free alternative.
  • Substitute peanut butter with almond butter, sunflower seed butter, or other nut/seed butters for different flavors.
  • For a vegan version, ensure the chocolate chips are dairy-free and use plant-based milk.
  • Adjust baking time if using a different size or type of pan to avoid over/under baking.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/double-fudge-chickpea-brownies-recipe/