Secretly Healthy Chickpea Brownies
User Reviews
5
Secretly Healthy Chickpea Brownies
Description
Secretly Healthy Chickpea Brownies blend pitted dates and water into a smooth paste, then combine chickpeas, aquafaba, peanut butter, and cocoa powder for a thick batter baked until just set. The optional vegan chocolate chips and walnuts add texture and richness. The brownies become dense with a fudgy interior, retaining moisture without added refined sugar beyond dates.
The batter is pressed into a parchment-lined pan before baking, and the brownies need to cool thoroughly to hold their shape when sliced. Wetting the knife between cuts helps achieve clean edges. The recipe allows substitutions like nut-free butters and dried fruits and suggests adjusting sweetness with maple syrup or chocolate chips.
These brownies keep well at room temperature for several days in an airtight container, making them convenient for make-ahead treats or sharing. Avoid overbaking to maintain fudgy texture.
Ingredients
- 1 cup dates packed, pitted
- ¼ cup water
- 15 ounce chickpeas drained but liquid reserved, canned
- 3 tablespoons aquafaba from the chickpea liquid reserved above
- ½ cup peanut butter smooth or chunky, natural
- ⅓ cup cocoa powder raw unsweetened
Optional Fill Ins
- ⅓ cup chocolate chips vegan
- ½ cup walnut pieces
Instructions
- Preheat your oven to 350℉/176℃ and line a square 8 inch baking pan with parchment paper.
- Add the dates and water to your food processor and process until you have a smooth paste. Then add the chickpeas, aquafaba, peanut butter, cocoa, and process until well combined.
- Next, add the optional fill-ins, if using, and pulse a few times to mix them through without overprocessing.
- Scoop the brownie batter into your dish and smooth out the top with a silicone spatula. The batter will be very thick, so press it down to ensure there are no gaps. Sprinkle more chocolate chips and walnuts on top if you'd like and bake for 25-30 minutes.
- Let it cool in the pan for 5 minutes, and then lift the brownies out, using the parchment paper, and transfer to a cutting board. Let cool for AT LEAST 20 minutes before slicing.
Notes
- Substitute peanut butter with nut-free options like wow butter or sun butter, and omit walnuts for nut allergies.
- Add 1-2 tablespoons maple syrup and up to ½ cup chocolate chips for a sweeter brownie.
- Use parchment paper to line the pan for easier removal after baking.
- Watch baking closely to avoid overbaking; brownies may seem underdone but will firm as they cool.
- Wet your knife when slicing to get smoother edges and prevent sticking.
- Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9squares
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180cal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 339mg | 14% |
| Potassium | 304mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 9IU | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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