Garbanzo Bean Brownies

Gluten Free Garbanzo Bean Brownies

Join me in the whole food movement. Move with me. Where are we going? Brownieville. Let’s make treats out of real food. Let’s take something that is meant to be eaten alongside a plate of tacos and turn it into a brownie. The bean you love to put in your chili makes a fantastic treat when blended up with chocolate. The main ingredient of hummus? Brownie it.

If you have resolved that today is the last day you will ever be eating sugar again, EVER, you may want to go out with this brownie. Or if like many, you are trying to find alternatives to wheat and prefer keeping treats on the nutritious side, this recipe may cater to your needs too. Garbanzo beans are very high in fiber (two cups of the bean give you all the fiber you need for the day) and the type of fiber fuels the cells in your intestinal wall and promotes colon health.  Plus all the antioxidants from the dark chocolate chips and cocoa powder? Smooooooth move!

Garbanzo Bean Brownies (gluten free)

The consistency of this treat comes out somewhere along the lines of fudge, brownie and holy mother of yum. It’s thick, smooth, and dense and you have no clue, not even a smidge of an idea that you’re eating mooshed up beans. Not a bean person, you say? That don’t matter none…blend the legume right out of them and dive in. Want to fool your friends? Put beans in their brownies and give yourself a round of applause for baking a brownie out of our friend, the garbanzo bean.

Garbanzo Bean Brownies

Garbanzo Bean Brownies

Ingredients

  • 1-1/4 cups dark chocolate chips (Ghirardelli 60%)
  • 1 can garbanzo beans, rinsed and drained
  • 2 eggs
  • ¼ teaspoon cinnamon
  • 2 tablespoons cacao powder
  • 1 tablespoon coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon of baking powder
  • ½ teaspoon salt
  • Confectioner’s sugar for garnish, optional

Instructions

  1. Add the chocolate chips to a small sauce pan and heat over medium low. When the chips begin to melt on the bottom, slowly stir with a spoon until chips are completely melted. Although this may take a couple of minutes, I prefer melting chocolate over the stove as opposed to the microwave to ensure it does not overcook or get burned. Set melted chocolate aside.
  2. Preheat the oven to 325 degrees.
  3. Add all ingredients (except chocolate) to a blender and blend until completely smooth.
  4. Add the melted chocolate and blend until combined. The batter will be very thick – this is marvelous.
  5. Line an 8” x 8” baking dish with parchment paper (or lightly oil it with olive/grapeseed oil). Pour the brownie batter into the parchment-lined dish and smooth with a knife. The batter will not change form very much (it won’t rise much or spread out), so make sure it appears the way you want it to.
  6. Bake brownies for 28 to 30 minutes (28 was the magic number for me) and test the center with a toothpick to be sure they’re cooked all the way through.
  7. Allow brownies to cool a few minutes then pull the edges of the parchment paper to remove the whole brownie block and set it on a cutting board. Use a sharp knife to cut brownies and garnish with powdered sugar if desired.
  8. Serve fresh out of the oven and refrigerate any leftovers

Notes

For a fluffier brownie, use 1 whole egg and 3 egg whites instead of 2 whole eggs.

This recipe is adapted from I’m So Hungree http://imsohungree.blogspot.com.au/2012/11/gluten-free-chickpea-brownies.html?showComment=1353452348925

http://www.theroastedroot.net/garbanzo-bean-brownies/

Garbanzo Bean Brownies (gluten free)

 

Comments

  1. Just perfect. I can’t wait to give this updated brownie recipe a try. I’ve heard of this…but usually black beans. I prefer garbanzos, so I’m eager to enjoy these! Thank you for sharing!

    • My boyfriend’s mom makes a killer black bean brownie – hers turn out fluffier than mine, which I really like. This recipe is more fudge-like and dense, but it definitely hits the spot and I love that they’re wheat free! Let me know when you try the garbanzo kind!!

  2. I have also heard of black bean brownies. Mine never turn out. I am going to have to try these.. they look great!

    • Hmm…I wonder why they don’t turn out…If you want to compare your recipe for black bean brownies to this one: http://www.wholefoodsmarket.com/recipe/flourless-brownies from Whole Foods, it may give you an idea of what needs to change. My bf’s mom has prepared this recipe a handful of times and it’s always turned out great. Let me know if you make the garbanzo bean brownies, they’re pretty dern amazing! :)

  3. Dang these look fudgy and irresistible! I’m so impressed they are completely flourless, a must try.

  4. Genius!! I love garbanzo beans and buy them in bulk. I might make this for Friday night, we have company.

    • Thanks, Yosef! The flavor and texture turn out wonderfully, so as long as you and your company like chocolate, they’ll definitely please!!

  5. Ooh, I’ve heard about black bean brownies, but never garbanzo bean! I’m intrigued. It’s definitely the time of year for making treats healthier!

  6. Yum! I’m a bean person for sure! I love a dessert with beans :)

  7. I’m going gluten-free starting tomorrow…definitely going to keep this recipe around. Thank you!

    • You’ll love this recipe, then! Black bean brownies are also delicious and I also enjoy making treats out of almond flour and coconut flour. Good luck on your GF quest – it’s not as hard as it may sound and it’s actually really fun to try new recipes! :)

  8. Ashley - baker by nature says:

    Beans in brownies?! I have to try this. Happy new year, love!

  9. Soooooo….I tried the whole black bean brownie route a long time ago and it was a major fail. I NEED to try it with the garbanzo bean. These look so good!!

  10. I have heard of this but have never tried it. I love beans, and I love brownies. How bad can it be? Thanks for the recipe!

    • Definitely give them a go! You’d never be able to tell they are made with beans – they really come out tasting similar to fudge! Let me know if you try them!

  11. Alexander says:

    Hey! How effectively would these turn out with egg white substitutes? I looooove this idea and I can’t find a vegan version.

    • Hey there Alexander, thanks for asking. I’ve never used egg white substitutes but if you have ever used it in regular brownies, I’m very confident it would work with garbanzo bean brownies. I read that using 1/2 a banana can replace one egg, so maybe try mushing up a banana or use whatever substitute you are accustomed to using. You can probably also use applesauce to replace the eggs. Try 1/2 cup of applesauce and an additional 1/2 teaspoon of baking powder. Let me know if you end up trying it with the substitute and if it works out.

  12. I ALWAYS keep garbanzo beans on hand. They are sort of like the cashew of beans, you can use them in just about any recipe!

    • We’re the same way! We always have an assortment of beans, which makes throwing bean brownies together a cinch! :) Let me know if you try the recipe!

  13. I made brownies today! THese look yummy, and I love that they’re made with beans!

  14. I’ve never heard of this! But if they taste as good as they look, this recipe is a winner! Adding this to my list of things to try in the near future.

    • Glad to hear you’re interested in trying the recipe! As long as you like chocolate, you’ll love the brownies ;)

  15. I’m loving these recipes for brownies with beans instead of standard ingredients, spiking the nutritional value but no sacrifice in the taste whatsoever! Pretty genius

  16. Perfect! I really love these. I had some black bean brownies a few years ago and loved them, but had never thought to use garbanzo beans! Thanks so much for this recipe.

  17. The texture of those bars looks incredible! I’m all for fudge brownies. I love that you created them with beans! They look delicious!

    • Oh Annie, you’ve got to try them! I know you’d be able to naturally sweeten the crap out of them and make them the healthiest brownie on the planet! Let me know if you try them!

  18. Yes yes! I want to go to brownieville with you! I’ve tried many variations but garbanzo bean brownies?!?! I am dying to try this! I’ll let you know how it turns out ;). Thank you for sharing! I’m so excited about this

    • Min, I’m so excited that you’re anxious to try the recipe! I adore using black beans and garbanzo beans in brownies and I think you’ll love them. It’s pretty amazing what you can do without wheat! I look forward to hearing how they turn out!

  19. What a great recipe – so easy, too. I just cooked up a pot of dried garbanzo beans (better than canned) and am adding them to the cheesy sauce for mac’s and cheese. I should have enough leftover to make your brownies. Thanks for sharing!!

  20. These sound awesome! (And congrats on making the DailyBuzz Food Top 9 with them!) I just soaked and boiled a pot of chickpeas this past weekend, so I have more than a can’s worth in my fridge…

  21. Thanks for posting this recipe.

  22. You’re funny–your writing voice reminds me a little of Joy the Baker! Except I love how your recipes have a more nutrition-packed focus to them :) These look gorgeous!

  23. Jill Hueckel says:

    Do you suppose egg substitute would work with these.
    I’m competing in our church eat different food festival
    in the category of gluten free/vegan brownies.
    We have several awesome bakers, and I’ve tried a bunch,
    but this looks like it could be a show stopper if it goes vegan.
    What size can of chick peas do I use?
    Love your statement about brownieville.
    Can I quote that?
    Nice blog. Jill

    • Hi Jill, I’ve never used egg substitute before, so I couldn’t say if it would work or how much to use. My assumption would be that an egg substitute would work just fine as long as it works in other baked goods (which I hear it does). Use a 15-ounce can of chick peas :) Thanks for your interest and best of luck!!

  24. Is there a substitute for coconut oil? Can I use any oil? Please help!

    • Hi Kadee! You can absolutely use a different oil. Canola, olive, or grapeseed oil would work wonderfully. Thanks and hope you enjoy! :)

  25. What is the calorie amount of one of these brownies?

  26. light or dark brown sugar? :)

  27. Just found your blog; it’s great! I’m new to baking and wondering if the garbanzo beans could be replaced with garbanzo flour? Either way I’m definitely trying this recipe!

    • Hi Suzanne! So glad you like the idea of the brownies. I’m sure it’s possible to make brownies using garbanzo flour instead of beans, but the portion of the wet mixture would need to change based on the amount of flour used, so you would need to do some experimenting. Let me know if you try the brownies!

      • I did bake the brownies and they came out delicious! Even my husband was surprised that a garbanzo bean brownie could be so tasty. I cooked up a batch of garbanzos; I didn’t use canned. I eat these beans a lot so I always have dried ones available. The only thing I found was my bake time was longer; 48 minutes to be exact. No big deal, they were still yummy!

        • Yaaaaaaaay! I’m so glad! When I make bean-filled brownies, I never alert the people who are eating them what they’re made out of…always wait until after they’ve tried a bite, because I love to see the shock and amazement. Thanks so much for your feedback – I’ll have to make another batch and test the cook time (i.e. gorge myself on brownies and use the cook time change as an excuse ;)

  28. When you put “1 can garbanzo beans”, is this a large can, a medium can, or a small can? My local green grocer has several different sizes.
    Or would it be possible for you to give the drained weight/amount? That would be so very helpful, since I can just soak and cook dried chickpeas as usual.

    • Hi Camilla, my apologies. I used a 14-ounce can of chickpeas, which is just under 2 cups. I wish I had a scale, but I don’t :( This is a perfect investment for my kitchen. Hope you try them and let me know how they turn out :)

Trackbacks

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