Need a chocolate fix? Sink your teeth into these decadent, gluten-free and healthy chocolate chickpea brownies guilt-free!

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
20 mins
total:
50 mins
Servings:
16
Yield:
1 8-inch square baking dish
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking pan with cooking spray.

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  • Blend garbanzo beans, almond butter, maple syrup, almond extract, baking soda, baking powder, and salt together in a blender or food processor until batter is smooth; pour into a bowl. Fold chocolate chips into batter and pour into the baking dish.

  • Bake in the preheated oven until edges begin to pull away from sides and center is set, 20 to 25 minutes. Cool brownies in the pan for 20 minutes before cutting into 16 squares using a plastic knife.

Nutrition Facts

106 calories; protein 2.2g; carbohydrates 12.3g; fat 5.9g; sodium 188.4mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
07/10/2016
These were actually pretty good. I didn't have almond butter so I used peanut butter and I substituted vanilla extract for the almond extract. They were a bit soft but very chocolatey. Super easy to make and hard to believe there's garbanzo beans and no eggs or flour. Didn't tell anyone at home about the secret ingredient or they wouldn't eat them. Read More
(7)

Most helpful critical review

Rating: 3 stars
05/27/2018
The good news is that the texture of these brownies is amazing; it s simply incredible that chickpeas make such good brownies. The bad news is that the person who created this recipe clearly likes almonds much more than they like chocolate. If you make these according to the recipe you re going to end up with blonde almond brownies with hardly any chocolate whatsoever. If that s your thing great; if not you re going to have to make some changes. Add a tablespoon of cocoa powder more chocolate chips and a packet of Splenda. Skip the almond extract entirely. I haven t tried substituting peanut butter for the almond butter but I expect it to be an improvement. Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/10/2016
These were actually pretty good. I didn't have almond butter so I used peanut butter and I substituted vanilla extract for the almond extract. They were a bit soft but very chocolatey. Super easy to make and hard to believe there's garbanzo beans and no eggs or flour. Didn't tell anyone at home about the secret ingredient or they wouldn't eat them. Read More
(7)
Rating: 4 stars
01/17/2017
more of a blondie. Very gooey but the flavor is great. I also used peanut butter and vanilla because I didn't have Almond butter. Read More
(2)
Rating: 5 stars
06/11/2018
Loved these Read More
(1)
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Rating: 3 stars
05/27/2018
The good news is that the texture of these brownies is amazing; it s simply incredible that chickpeas make such good brownies. The bad news is that the person who created this recipe clearly likes almonds much more than they like chocolate. If you make these according to the recipe you re going to end up with blonde almond brownies with hardly any chocolate whatsoever. If that s your thing great; if not you re going to have to make some changes. Add a tablespoon of cocoa powder more chocolate chips and a packet of Splenda. Skip the almond extract entirely. I haven t tried substituting peanut butter for the almond butter but I expect it to be an improvement. Read More
Rating: 5 stars
09/04/2017
A great way to use chick peas; very tasty. Used peanut butter instead of almond butter. Read More
Rating: 4 stars
04/10/2020
easy fast . . . will try w/vanilla next time and maybe toss some coconunt in too Read More
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Rating: 5 stars
04/27/2021
great recipe. I did make some substitutions and additions. I first subbed 1/2 cup of peanut butter and 1 tbsp vanilla extract, and added 1 tbsp of cocoa powder, granulated sugar to taste, and more mini chocolate chips. This version gave great peanut butter brownies with strong peanut butter flavor. I tried a second variation where I subbed just 1/4 cup of peanut butter and 1 tbsp vanilla extract, and added 1 tbsp of cocoa powder, extra mini chocolate chips, and no additional sugar. This version made more chocolately tasting brownies. One of my children preferred the peanut buttery version, and the other preferred the chocolatey version. I'm excited to try different nut butters (and even Nutella) and extracts to see which combination yields the best brownies. Read More