Dark Chocolate Chickpea Brownies
Dark Chocolate Chickpea Brownies are a healthy grain-free brownie recipe that is refined sugar-free and dairy-free
Servings: 9 large servings
Calories: 291kcal
Ingredients
- 1 (14-ounce) can chickpeas (garbanzo beans) drained and rinsed
- 2 large eggs see note*
- 1 tsp pure vanilla extract
- 1/2 cup raw cacao powder or regular cocoa powder
- 2/3 cup coconut sugar see note**
- 3 Tbsp coconut oil softened or melted or olive oil
- 2 tsp instant coffee see note***
- 1 tsp baking powder
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a 8" x 8" pan with parchement paper (or lightly oil it).
- Open the can of garbanzo beans and drain it into a colander. Rinse the beans under cool water. Shake the garbanzo beans around to remove any excess water, then transfer them to a high-powered blender.
- Add the remaining ingredients for the brownies the blender and blend until a smooth brownie batter forms.
- 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 for at least 20 minutes before cutting and serving.
Video
Notes
*To make recipe vegan, make two vegan "eggs" using Bob's Red Mill's Vegan Egg Replacer
**replace coconut sugar with brown sugar, cane sugar, or sugar-free sweetener like allulose or Monk Fruit sweetener if desired.
***You can use coffee grinds, instant coffee, or espresso powder, or leave this ingredient out altogether.
Use 1 cup of chocolate chips to make fudgy brownies.
If you're using beans that you've cooked at home instead of canned beans, you will need 1 1/2 cups of cooked beans.
Nutrition
Serving: 1of 9 | Calories: 291kcal | Carbohydrates: 49g | Protein: 9g | Fat: 8g | Sugar: 24g