Chickpea Brownies

Fudgy, flourless chickpea brownies that taste like classic chocolate brownies but are secretly packed with protein and fiber. Made with simple pantry ingredients, these brownies are rich, dense, and perfectly sweet — no one will believe they're made with beans!

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Banana chickpea brownies, Chickpea Brownies, Chickpea brownies 3 ingredients, Chickpea brownies with eggs, Chickpea brownies with honey, Flourless chickpea brownies, Protein chickpea brownies, Simple chickpea brownies

Prep Time: 10

Cook Time: 30

Cooling Time: 1

Total Time: 1 40

Servings: brownies

Calories: 180kcal

Cost: $6

Equipment

1 Food processor or high-speed blender (For blending chickpeas smooth)
1 8x8-inch baking pan (Line with parchment paper)
1 Spatula (For scraping sides and smoothing batter)
1 Measuring cup set
1 Measuring spoon set

Ingredients

1 can (15 oz) Chickpeas (garbanzo beans) - Drained, rinsed, and patted dry
3 tablespoon Cocoa powder - Unsweetened
2 large Eggs - Room temperature
⅓ cup Maple syrup or honey - Adjust to taste
1 teaspoon Vanilla extract
1 teaspoon Baking powder
¼ teaspoon Salt
½ cup Chocolate chips - Divide for mixing and topping
optional Peanut butter or almond butter - For swirl or flavor boost
optional Instant coffee powder - For mocha flavor
optional Sea salt - Sprinkle on top

Instructions

Drain and rinse canned chickpeas well under cold water. Pat dry with paper towels and remove any loose skins.
Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
Add chickpeas to a food processor and blend until completely smooth. Scrape sides, then add eggs, maple syrup, and vanilla. Blend again. Add cocoa powder, baking powder, and salt; pulse until combined and smooth.
Fold in most of the chocolate chips by hand. Pour batter into prepared pan and smooth the top. Sprinkle remaining chocolate chips on top.
Bake for 25–30 minutes, until edges are set but center still looks slightly underdone. Do not overbake.
Let brownies cool completely in the pan for at least 1 hour before cutting. This helps them firm up and stay fudgy.
Store at room temperature for 2–3 days, in the fridge up to 1 week, or freeze up to 3 months.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition