These Dark Chocolate Chickpea Brownies are gluten-free, dairy-free, refined sugar-free, and grain-free. The recipe only requires a few pantry essentials you probably already have on-hand, and a blender! Read through the whole post and recipe to see a vegan option for these chickpea brownies.
Beans. They really are the magical fruit.
Except they aren’t a fruit, they’re a legume.
And they aren’t magical, they’re just very versatile.
I enjoy making succulent chocolate treats out of beans.
Please don’t slap me.
If you’ve been around The Roasted Root for a while, a bean-filled brownie is nothing new to you. Many moons ago, I posted Black Bean Brownies, and all the peeps went bonkers cah-ray-zee over them. Even more moons ago, I posted Garbanzo Bean Brownies, which are more like fudge, but that’s neither here nor there.
BT Dubs, “chickpea” is a fancy word for “garbanzo bean.”
Beans. Not just for burritos.
Real talk: Do these chocolate lumps of lovin’ have the flakey top and “the edge” (as I like to call it…you know, where the brownie meets the pan and makes a layer o’ crisp) the way a gluten brownie does? No they do not. But they are still everything you want in a brownie and more. Because they’re healthy + fudgy, rich, moist, and addicting.
Before I made these brownies, I told myself I wouldn’t eat the whole batch. Riiiiiiight.
These low-glycemic gluten free brownies include chickpeas, raw cacao powder, coconut sugar, and just the tiniest smidge of oil. I added in coffee grinds to give depth of flavor, but if you don’t have any on hand, you can leave them out. I also added dark chocolate chips, because: goo.
Are you wondering if these brownies taste like beans? I have the answer to that. They don’t. They taste like brownies.
Combining the health qualities of chickpeas, raw cacao powder and coconut sugar yields a brownie with benefits. They are full of fiber, antioxidants, vitamins, minerals, and are low on the glycemic index, which means they won’t spike your blood sugar the way a normal brownie does. Can we make brownies with benefits?
I’ve been asked quite a bit if you can use flax eggs to replace the regular eggs in order to make the recipe vegan. I truthfully haven’t had luck with flax eggs for this recipe, as the brownies turn out with an odd texture. I have tested this recipe replacing the eggs with Bob’s Red Mill’s vegan egg replacer, and they turned out great! Simply make two vegan “eggs” using the egg replacer and proceed as normal.
These should be called blender brownies because all you do is toss the ingredients in a blender, flip the switch, then bake your batter. You don’t even need a bowl. A no-bowl brownie is a good brownie!
Beans. They do a brownie good.
I used the following kitchen tools to prepare this recipe:
Dark Chocolate Chickpea Brownies
Preheat the oven to 350 degrees F and line a 9" x 9" pan with parchement paper (or lightly oil it).
Add all ingredients for the brownies to a blender and blend until completely smooth.
Pour the brownie batter into the prepared baking pan and bake for 24 to 26 minutes or until brownies test clean.
Allow brownies to cool at least 20 minutes before cutting and serving.
*To make recipe vegan, make two vegan "eggs" using Bob's Red Mill's Vegan Egg Replacer
**replace coconut sugar with cane sugar if desired
***You can use instant coffee or leave this ingredient out altogether