Chickpea Brownies
Rich and fudgy Chickpea Brownies with hidden healthy ingredients! These naturally vegan, egg free, and gluten free treats are easy to make and ready in 30 minutes.
Servings: 9 brownies
Calories: 245kcal
Ingredients
- 1 can chickpeas drained and rinsed
- ½ cup milk of choice
- ½ cup maple syrup
- ¼ cup tahini
- 2 teaspoon vanilla extract
- 1 cup oat flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the icing:
- ¼ cup vegan butter
- ¼ cup milk of choice
- ½ cup chocolate chips
- chopped chocolate for garnish
Instructions
- Preheat oven to 350° and line an 8x8 baking dish with parchment paper, leaving a 1” overhang for easy removal.
- Add the chickpeas, milk, maple syrup, and tahini to a food processor and pulse for 30 seconds. Then, add the oat flour, cocoa powder, baking soda, and salt and pulse for 20 seconds.
- Scoop the batter out into the prepared baking dish, using the back of a spoon or rubber spatula to smooth it out. Bake the brownies for 15 minutes. Leave them in the pan for 5 minutes, then pull on the parchment to remove them. Wait for the brownies to cool completely before icing them.
For the icing:
- Add the butter, milk and chocolate chips to a saucepan and heat over medium-low heat, stirring frequently until smooth.
- Spread the icing over the cooled brownies and sprinkle with chopped chocolate. Slice and enjoy!
Video
Notes
*Calories are per one brownie and are an estimation.
*To make the brownies less rich, reduce cocoa to ⅓ cup and only drizzle melted chocolate overtop (don’t spread all over like icing).
Nutrition
Serving: 1g | Calories: 245kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 2mg | Sodium: 207mg | Potassium: 196mg | Fiber: 3g | Sugar: 17g | Vitamin A: 267IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 2mg