There is truly nothing better than biting into a chewy, fudgy brownie. It’s a taste that is almost guaranteed to put a smile on your face! But what if that chewy, fudgy brownie was packed with protein and fiber, to not only satisfy your taste buds but to also leave you feeling full and ready to tackle your day? My Double Fudge Chickpea Brownies are the not-so-traditional brownies that you know and love. They are packed with chocolate chips to keep them sweet, and a secret ingredient to keep them full of protein: chickpeas! Don’t knock it until you try it, this recipe is truly one of my favorites and is even kid-approved, too!
If you’re looking for a way to satisfy your sweet tooth while maintaining a healthy diet, look no further than chickpea brownies. Yes, you read that right! Chickpeas, also known as garbanzo beans, are a versatile and nutritious legume that can be used in a variety of dishes, including desserts, to add protein, fiber, and keep you feeling fuller for longer. As someone who has always had a sweet tooth (I love a nice, bakery-style brownie)I love this recipe because it’s equal parts delicious and nutritious!
Chickpeas are a fantastic ingredient to use in baking because they are packed with nutrients like protein, fiber, and iron, making them an excellent alternative to refined flour and sugar. Plus, they have a mild flavor, so you won’t even know they’re in your brownies. They also have a low glycemic index, which means they won’t cause a sudden spike in blood sugar levels, making them a great option for those with diabetes or trying to manage their blood sugar levels.
But it doesn’t stop there- don’t forget to save the water form the can of chickpeas that you use in this recipe! That liquid gold can be whipped together to form aquafaba – a vegan-friendly alternative to egg whites that works wonderfully in recipes like my Homemade Vegan Mayonnaise!
Less Than 10 Ingredients Needed to Make These Brownies
- Chickpeas: Chickpeas are the star ingredient in this recipe. Not only are chickpeas full of fiber and protein, but they are truly a superfood ingredient. And before you ask, no you cannot taste the chickpeas in this recipe!
- Peanut Butter: I love using peanut butter in this recipe, but you could use any nut butter or even sunflower seed butter in this recipe!
- Maple Syrup: Maple syrup adds the perfect amount of sweetness to these brownies, without the refined sugars.
- Unsweetened Cocoa Powder: These brownies are perfectly sweet as-is, so they don’t need the extra sugar from sweetened cocoa powder.
- Vanilla Extract: A touch of vanilla extract makes these brownies taste like they’re straight from the bakery.
- Baking Powder & Baking Soda: The combination of baking powder and baking soda ensures that these brownies turn out light, fluffy, and chewy.
- Milk of Choice: You can use any type of milk that you’d like, in this recipe! I like using oat milk, but any dairy or non-dairy milk works well.
- Chocolate Chips: What better way to make these brownies even better than to load them with chocolate chips?! My favorite chocolate chips are by Hu, and you can use code KALEJUNKIE for 15% off your order!
How to Make These Chewy, Fudgy, Flourless Brownies
To make these brownies, start by preheating your oven to 350 F. Next, open your can of chickpeas and drain and rinse them well. Don’t forget to save the liquid – you can use it to make aquafaba!
Once your chickpeas are rinsed, add them to a food processor along with your peanut butter, maple syrup, cocoa powder, vanilla, baking powder and baking soda. Pulse well, until your ingredients form a thick batter, then add in the milk and pulse again, until the batter is as smooth as possible. Next, add in your chocolate chips.
Once your batter has formed, grease a 9×4 loaf pan (or a square 8×8 pan, for thinner brownies) and transfer your batter into it. Add your remaining chocolate chips on top, then bake your brownies for 30-35 minutes, until a toothpick comes out clean.
Once your brownies are done, let them cool for 10 minutes before slicing. Then slice, serve, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- 1 Food Processor I love this one by Cuisinart
Ingredients
- 1 15 Ounce Can Chickpeas, drained and rinsed well
- ¾ Cup Peanut Butter, or substitute any nut butter or sunflower seed butter
- ⅓ Cup Maple Syrup
- 3 Tablespoons Unsweetened Cocoa Powder
- 2 Teaspoons Vanilla Extract
- ¼ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 3 Tablespoons Milk of Choice
- ½ Cup Chocolate Chips, plus a few more to sprinkle on top
Instructions
- Start by preheating your oven to 350 F.
- Next, open your can of chickpeas and drain and rinse them well. Don't forget to save the liquid – you can use it to make aquafaba!
- Once your chickpeas are rinsed, add them to a food processor along with your peanut butter, maple syrup, cocoa powder, vanilla, baking powder and baking soda.
- Pulse well, until your ingredients form a thick batter, then add in the milk and pulse again, until the batter is as smooth as possible.
- Next, add in your chocolate chips.
- Once your batter has formed, grease a 9×4 loaf pan (or a square 8×8 pan, for thinner brownies) and transfer your batter into it.
- Add your remaining chocolate chips on top.
- Bake your brownies for 30-35 minutes, until a toothpick comes out clean.
- Once your brownies are done, let them cool for 10 minutes before slicing. Then slice, serve, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
I made these yesterday, and they are delish! Even my husband who has an extreme sweet tooth and hates “healthy desserts” was completely satisfied and actually enjoys these! I did add 1/8 of a tsp of salt, but that was my only addition. I love the super fudgey texture which is what I NEED in a brownie. I did use a 9 by 4 inch pan to make thicker brownies like you did and used regular creamy peanut butter. Thanks for the great recipe!
Woohoo! I am so glad that you loved this recipe, Amanda! Thank you so much for making it, and for leaving such a kind review!
They are delicious!! How long do they stay fresh for and do they freeze well?
Hi Nicole! They should stay good for one week in the fridge, or one month in the freezer!
These are soo good! You’d never know they are made with chickpeas. Your cookbook is arriving today and I can’t wait to try more recipes.
Woohoo! Thank you so much for making this recipe, and for supporting the cookbook, Lorna! It truly means the world!
These are amazing. I love them once they’ve cooled in the fridge for an extra fudge-y factor. They’re delicious!
I am so happy to hear that, Sam! Thank you so much for your review!