So these brownies sort of started as an accident.
I wanted to try my hand at making blondie brownies, but while gathering all the necessary ingredients I realized I was all out of chocolate chips.
Determined to still make some tasty brownies, I altered the recipe so now they are no longer blondie brownies, but just regular old chocolate brownies.
Still absolutely delicious! So all is good! 🙂
Chocolate Chickpea Brownies
Adapted from Healthy High
- 1 can (540mL) chickpeas, drained and rinsed
- 2 tbsp coconut oil
- 1/3 cup agave nectar
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup smooth peanut butter
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 tbsp cocoa powder
First, grease an oven safe baking dish with some vegan butter or cooking spray. I used a 9.5 x 7.5 baking dish, so anything with similar dimensions should work just fine!
Preheat the oven to 325 degrees.
Add all the ingredients into a food processor and blend until smooth.
Spoon the batter into the baking dish and smooth out.
Bake for 30-35 minutes or until a toothpick inserted into the brownie comes out clean.
Remove from the oven and allow to cool. These brownies are super moist, so make sure they are completely cooled before you try cutting them and/or removing them from the dish.
This recipe makes about 12-14 pieces.
Nutrition information per brownie square (in a 14 piece serving):
- Calories: 144
- Fat: 7.1g
- Sodium: 272mg
- Carbohydrates: 17.7g
- Fiber: 2.7g
- Sugar: 6.3g
- Protein: 3.9g
I love how healthy this dessert is. I feel much less guilty about eating several of these… 😉