Dark Chocolate Chickpea Brownies
User Reviews
4.4
Dark Chocolate Chickpea Brownies
Description
Dark Chocolate Chickpea Brownies rely on pureed chickpeas for a dense, moist brownie base combined with dark cocoa powder and coconut sugar for bitter-sweet richness. Eggs bind the mixture while coconut oil adds fat for tenderness. Instant coffee intensifies the chocolate notes without imparting a distinct coffee flavor.
The batter is baked in a parchment-lined pan until set, yielding a brownie that is chewy and rich but also carries a subtle earthiness from the chickpeas. Dark chocolate chips folded in provide bursts of melted chocolate in each bite. The recipe allows for replacing eggs with vegan alternatives and swapping coconut sugar for other sweeteners for flexibility.
Allowing the brownies to cool before cutting ensures clean slices and optimal texture. These brownies can serve as a treat that incorporates legumes without compromising on chocolate satisfaction. The method is straightforward, blending all ingredients in a high-powered blender for efficiency.
Notes include adjusting for vegan needs by replacing eggs, substituting sugar types, and options to omit coffee. Using home-cooked chickpeas requires measuring volume differences. Increasing chocolate chips yields a fudgier texture. These details provide guidance for adapting and perfecting the recipe.
Ingredients
- 1 (14-ounce) can chickpeas drained and rinsed, aka garbanzo beans
- 2 large egg see note
- 1 tsp vanilla extract pure
- 1/2 cup raw cacao powder or regular cocoa powder
- 2/3 cup coconut sugar see note**
- 3 Tbsp coconut oil softened or melted or olive oil
- 2 tsp instant coffee see note***
- 1 tsp baking powder
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a 8" x 8" pan with parchement paper (or lightly oil it).
- Open the can of garbanzo beans and drain it into a colander. Rinse the beans under cool water. Shake the garbanzo beans around to remove any excess water, then transfer them to a high-powered blender.
- Add the remaining ingredients for the brownies the blender and blend until a smooth brownie batter forms.
- Pour the brownie batter into the prepared baking pan and bake for 24 to 26 minutes or until brownies test clean.
- Allow brownies to cool for at least 20 minutes before cutting and serving.
Notes
- To make vegan, replace eggs with suitable vegan egg replacers such as Bob's Red Mill Vegan Egg Replacer.
- Coconut sugar can be swapped with brown sugar, cane sugar, or allulose/Monk Fruit sweeteners depending on preference.
- Instant coffee enhances chocolate flavor but can be omitted if desired; coffee grinds or espresso powder work as alternatives.
- Using one cup of chocolate chips provides a fudgier texture; adjust chocolate chip quantity to preference.
- If using home-cooked chickpeas instead of canned, measure 1 1/2 cups cooked beans to match canned quantity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9large servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1of 9 | |
| Calories | 291kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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