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Chocolate Chickpea Brownies

Megan Olson

"Need a chocolate fix? Sink your teeth into these decadent, gluten-free and healthy chocolate chickpea brownies guilt-free!"
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50 m servings 106 cals
Original recipe yields 16 servings (1 8-inch square baking dish)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking pan with cooking spray.
  2. 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.
  3. 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.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 106 calories; 5.9 g fat; 12.3 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 188 mg sodium. Full nutrition

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Read all reviews 3
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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 ...

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.

A great way to use chick peas; very tasty. Used peanut butter instead of almond butter.