Double Chocolate Chickpea Brownies

5 from 1 vote

Double 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! Gluten Free + Low Calorie

Prep Time10

Cook Time20

Cool Time10

Total Time40

Course: Dessert

Cuisine: American

Diet: Low Calorie

Servings: brownies

Calories: 212kcal

Author: Megan Olson

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 dairy free

US Customary - Metric

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.
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