Double Chocolate Chickpea Brownies

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PREP: 5 minutes

COOK: 35 minutes

Vegan, Dairy-Free, Gluten-Free, Pescatarian, Egg-Free, Vegetarian


15-oz can chickpeas, drained and rinsed
2/3 cup
almond butter
1/2 cup
maple syrup
1/3 cup
cacao powder
1/4 cup
almond flour
1 tsp
vanilla extract
1/2 tsp
baking powder
1/2 tsp
baking soda
1/8 tsp
1/2 cup
chocolate chips


Preheat the oven to 350ºF. Grease and line an 8x8 baking tin with parchment paper. Set it aside.

In the bowl of a food processor, add the chickpeas, almond butter, maple syrup, cocao powder, almond flour, vanilla extract, baking powder, baking soda, and salt. Blend the ingredients until everything is smooth. Remove the blade of the food processor and fold in the chocolate chips. Transfer the mixture to the baking tin and smooth it out using the back of a spoon.

Bake the brownies until an inserted toothpick comes out clean, about 30 to 35 minutes. Allow the brownies to cool before removing them from the tin and slicing.

Serve immediately or store in the refrigerator for up to 5 days.

Nutritional Info
Per serving
Calories (kcal)300
Total Fat (g)16
Saturated fat (g)3
Sodium (mg)210
Total Carbohydrate (g)35
Dietary Fiber (g)6
Total Sugars (g)19
Added Sugars (g)16
Protein (g)8
Calcium (mg)141
Iron (mg)2
Potassium (mg)194