Chickpea Brownies

When you think beans, your mind may not leap to dessert, but these chickpea brownies are every bit as good as the classic recipe. Rich, moist brownie batter is ideal for sneaking in extra healthy ingredients, and it doesn’t affect the texture or flavor. You’ve already made zucchini brownies and sweet potato brownies, so adding a hearty helping of protein via garbanzo beans is just another great way to get some added benefits from a delicious snack dessert.

If you’re worried about the taste, trust us: You won’t even know this chickpea brownies recipe is packed with legumes, thanks to two types of chocolate and a dash of nut butter. These extra ingredients transform the chocolate dessert into something more versatile. Serve these robust brownies for an afternoon snack that will sate appetites, not just deliver a sugar rush.

Chickpea Brownie Ingredients

• Garbanzo beans (aka chickpeas): We use canned garbanzo beans here, but you can use cooked dry beans too. Chickpeas are one of our favorite legumes. Mild tasting, with a slightly savory flavor, they’re super healthy and rich in protein, fiber, polyunsaturated fats, potassium, iron, folate, and vitamins A and C. While typically enjoyed in savory foods, chickpeas are no stranger to baking: You can use the liquid in a can of chickpeas, called aquafaba, as a vegan egg substitute.
• Sugar: Use plain granulated white sugar.
• Oat flour: In the spirit of wholesomeness, this recipe calls for whole grain oat flour. That also makes this a great gluten-free dessert.
• Baking cocoa: Cocoa imparts maximum chocolate flavor to these brownies.
• Leavening agents: This recipe calls for baking powder and baking soda to give the brownies a nice lift. You want them to be fudgy but not dense.
• Salt: A pinch of salt balances the flavors in this sweet.
• Creamy peanut butter or almond butter: Unlike most brownie recipes, these treats incorporate nut butter. It adds richness and another layer of flavor that complements the chocolate (and masks the chickpeas).
• Milk: Add a dash of milk to thin the batter so it’s not heavy or claggy—just that ideal fudgy texture. We call for 2%, but you can use whole, skim or nondairy milk.
• Canola oil or unsweetened applesauce: When baking brownies and other cakes, we often use canola oil rather than butter. Canola oil is flavorless, letting the chocolate flavor shine. Applesauce is a low-fat alternative.
• Vanilla extract: Use a good-quality vanilla brand for the best flavor.
• Semisweet chocolate chips: Sprinkle chocolate chips over the batter before baking to distribute them well throughout the pan.

Directions

Step 1: Prep the pan

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment. Grease the parchment.

Step 2: Make the batter

In a food processor, combine the garbanzo beans, sugar, flour, cocoa, baking powder, baking soda, salt, peanut or almond butter, milk, oil or applesauce, and vanilla extract. Cover and process until smooth.

Editor’s Tip: This batter is quite thick, so we make it in a food processor. The tool also smooths out the chickpeas, turning them into a puree.

Step 3: Bake the brownies

Scrape the batter into the prepared baking pan, smoothing the top with a spatula. Sprinkle with chocolate chips. Bake for 25 to 30 minutes or until just set. Remove to a wire rack to cool completely. Cut into squares to serve.

JONATHAN MELENDEZ FOR TASTE OF HOME

Chickpea Brownie Variations

• Add nuts: Stir walnuts or pecans into the batter before baking to increase the protein and highlight the nutty flavor.
• Change the mix-ins: Instead of chocolate chips, stir M&M’s, caramel chips or chopped candy bars (like Snickers or milk chocolate bars) into the batter.
• Top with salt: Love savory-sweet treats? Sprinkle flaky sea salt over the top of the pan before baking.

How to Store Chickpea Brownies

Cover leftover chickpea brownies tightly in storage wrap or aluminum foil. You want to protect their fudgy texture from drying out. Chickpea brownies last at room temperature for three to four days, but you can also refrigerate them for up to a week.

Can you freeze chickpea brownies?

Yes, brownies freeze well, including this chickpea brownies recipe. Allow the brownies to cool completely. You can freeze an entire pan of brownies or individual cut-up brownies. Either way, wrap them well in one layer of storage wrap and another of aluminum foil. Freeze for up to three months.

Chickpea Brownie Tips

JONATHAN MELENDEZ FOR TASTE OF HOME

Should you puree the chickpeas before adding the other ingredients?

Making the batter in a food processor means the chickpeas get blitzed while the batter comes together, so there’s no need to puree them first. If you don’t have a food processor, you should puree the chickpeas until completely smooth, then use a hand beater or mixer to stir the batter. It’s pretty thick, so you’ll need strong muscles and patience to blend it smoothly.

What should you serve with chickpea brownies?

As with any brownie, enjoy a chickpea brownie recipe alongside a tall glass of cold milk. A scoop of ice cream, vanilla or caramel, would be decadent. You can also serve the protein-rich snack alongside fresh fruit and nuts.