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Chocolate Chickpea Brownies! Decadent, chewy brownies made flourless with chickpeas and simple ingredients. These rich, chocolatey flourless brownies are easy to make, but even better to eat!
When the chocolate craving strikes, I say give into it. Here’s why…when you restrict and avoid foods that you love, you make them more attractive.
Studies show people who restrict will eventually binge on whatever it is they’re avoiding. It’s just a matter of time. That’s why willpower can only take you so far.
So how do you eat chocolate, stay healthy and each your goals? Ahh….that’s the million dollar question. Eating balanced meals with enough protein and fiber, having a good relationship with food and getting rid of food noise.
Eating balanced meals at regular intervals throughout the day to fuel the body is key. Many women are chronically dieting and trying to eat as little as possible which backfires into overeating. We’ve forgotten in our busy go-go-go society how to feed ourselves real meals, but it’s so important to our health.
And guess what? You can start making real food by baking these chocolate brownies with garbanzo beans! Ever since I made my healthy chickpea blondies recipe, I’ve been dying to make a chocolate version of those brownies. Have you tried them? Well, if you haven’t then you need to make both!
Super decadent and creamy, melt-in-your-mouth good! And there’s double chocolate and it’s made with real foods. See? That’s how you eat chocolate!
More Chickpea Recipes
Chocolate Chip Chickpea Blondies
Chocolate Chip Chickpea Muffins
Blueberry Chickpea Donuts
Double Chocolate Chickpea Brownies
Ingredients
- 3 eggs, room temperature
- 15 oz chickpeas, drained
- 1/4 cup maple syrup
- 3 tablespoons coconut oil, melted
- 1/2 teaspoon almond extract, or vanilla
- 1/3 cup cacao powder, unsweetend
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons mini chocolate chips, or dairy free chocolate chips
Instructions
- Preheat oven to 350 F. Prepare a 9-inch x 5-inch baking dish by lining with parchment paper or greasing.
- Place all ingredients except chocolate chips in a food processor. Process on high until smooth. Scrape down the sides and process again.
- Transfer the batter to the prepared baking dish and smooth into an even layer.
- Bake 20-22 minutes or until a toothpick can be inserted clean. Let the brownies sit in the pan 10 minutes to cool.
- Sprinkle chocolate chips over the top then slice into 8 brownies and serve. Store brownies in the refrigerator up to 10 days.
Notes
- These brownies are made lower in sugar. I recommend you test the batter before baking to ensure they are to your taste buds. I do not like a lot of sugar, but you can add up to 1/2 up of maple syrup in this recipe.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What can I use instead of maple syrup? We don’t use much of that in the UK, x
Honey would be a good alternative.
You can sometimes find maple syrup in the ice cream topping aisle in the UK. It’s not always 100% pure though. I lived there for 5 years and had to search long and hard to find maple syrup in the UK. Good luck
What oil can I use other then coconut oil?
Extra virgin olive oil or avocado oil.
I am cooking some fresh chickpeas, how much should I measure out for this recipe?
I’m not sure what you mean by cooking fresh chickpeas? The recipe does not use cooked chickpeas. They should be canned and uncooked.