Fudgy High Protein Chocolate Chickpea Brownies (Vegan & Gluten-Free)
Indulge your sweet tooth with these Fudgy Chocolate Chickpea Brownies! Packed with protein, vegan, and gluten-free, flourless, and made with no eggs – a decadent and healthy alternative to classic brownies. Enjoy them as a satisfying dessert or snack!
Equipment
- Food processor or high-powered blender
- 8-inch square baking pan lined with parchment paper
- Spatula
Ingredients
- 1 + ½ cup cooked chickpeas
- ¼ cup natural peanut butter
- ½ cup aquafaba (liquid from cooked chickpeas) OR tap water (if using aquafaba, lightly whip it for 30 seconds until foamy)
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar or white/coconut sugar
- ¼ cup cocoa powder
- ¼ cup vegan protein powder or oat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Optional Melted Chocolate Topping
- ½ cup vegan chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper. In a food processor or high-powered blender, combine the cooked chickpeas, peanut butter, vanilla extract, and aquafaba (or water). Process until the mixture is completely smooth and creamy.1 + ½ cup cooked chickpeas, ¼ cup natural peanut butter, 1 teaspoon vanilla extract, ½ cup aquafaba (liquid from cooked chickpeas)
- Add cocoa powder, brown sugar, protein powder, baking powder, and salt. Process again until well combined scraping the sides as needed.⅓ cup brown sugar, ¼ cup cocoa powder, ¼ cup vegan protein powder, 1 teaspoon baking powder, ¼ teaspoon salt
- Pour the brownie batter into the baking pan, spread it evenly with a spatula, and bake for 22-25 minutes.
- Let the brownies cool for at least 30 minutes to set. This is important because they will be soft and crumbly when warm. Optional: Once the brownies are completely cool, you can melt some chocolate chips or chopped chocolate with a little coconut oil and spread it over the top for an extra decadent touch.½ cup vegan chocolate chips, 1 teaspoon coconut oil
Notes
- Store the brownies in an airtight container at room temperature for up to 2 days. For longer storage, keep the brownies in an airtight container in the refrigerator for up to 1 week.
- To freeze, wrap each brownie individually in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
- Process the chickpeas and wet ingredients together until completely smooth.
- Lining the baking dish with parchment paper makes it easier to lift the brownies out once they're baked and cooled.
- Save the chickpea water (aquafaba) and whisk it for 30 seconds until foamy. It acts as a binder and I highly recommend using it instead of water for better texture.
- These brownies are fudgy and may seem slightly underdone when you take them out of the oven. Don't over-bake them! They will continue to set as they cool.
- Letting the brownies cool completely in the pan for at least 30 minutes is essential. This allows them to firm up and prevents them from falling apart when you cut them.
- See the post above for more substitutions, variations, and serving suggestions.
Nutrition
Calories: 136kcalCarbohydrates: 19gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 148mgPotassium: 170mgFiber: 3gSugar: 10gVitamin A: 7IUVitamin C: 0.4mgCalcium: 59mgIron: 2mg
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