Name: Chocolatey Chickpea Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/3 cup Milkadamia Unsweetened Macadamia Nut Milk (or almond milk); 6 Tbsp. maple syrup; 1/2 cup Hu Vegan Dark Chocolate Gems; 1 can (15 oz.) chickpeas (drained); 3 Tbsp. chickpea water; 3/4 cup SunButter Sunflower Butter; 2 Tbsp. Nutiva Buttery Coconut Oil (or vegan butter); 6 Tbsp. coconut sugar; 3 Tbsp. cacao powder; 2 BHU Foods Protein Bites - Double Dark Chocolate Chip Cookie Dough; 2 tsp. vanilla extract; 1 tsp. lemon juice; 1/8 tsp. salt (omit if nut butter and chickpeas contain salt); 3/4 tsp. baking soda; 1/4 cup Bob’s Red Mill Paleo Flour; 4 Tbsp. vegan chocolate chips (divided, for folding in and for topping)

Chickpeas in brownies? Don’t knock it ’til you try it. Made with wholesome, plant-based ingredients, these vegan brownies are as delicious and fudgy as they are nutrient-dense and unique. They’re loaded with four sources of chocolate to ensure maximum craveability and are easy to make because the batter comes together in a blender!

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Chocolatey Chickpea Brownies

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12

Calories 312 kcal

Author Liana Werner-Gray

Ingredients

1/3 cup Milkadamia Unsweetened Macadamia Nut Milk or almond milk
6 Tbsp. maple syrup
1/2 cup Hu Vegan Dark Chocolate Gems
1 can (15 oz.) chickpeas drained
3 Tbsp. chickpea water
3/4 cup SunButter Sunflower Butter
2 Tbsp. Nutiva Buttery Coconut Oil or vegan butter
6 Tbsp. coconut sugar
3 Tbsp. cacao powder
2 BHU Foods Protein Bites - Double Dark Chocolate Chip Cookie Dough
2 tsp. vanilla extract
1 tsp. lemon juice
1/8 tsp. salt omit if nut butter and chickpeas contain salt
3/4 tsp. baking soda
1/4 cup Bob’s Red Mill Paleo Flour
4 Tbsp. vegan chocolate chips divided, for folding in and for topping

Instructions

Preheat oven to 350 degrees F. Line 8x8-inch brownie pan with parchment paper.
In skillet, heat non-dairy milk and maple syrup until almost boiling. Remove from heat. Add chocolate chips and mix until melted and smooth. Set aside.
In food processor, combine chickpeas, nut butter, coconut oil, coconut sugar, cacao, vanilla, lemon juice, Bhu protein bites, salt, flour, baking soda and melted chocolate mix. Process until mixture is smooth.
Fold 2 Tbsp. chocolate chips into batter and transfer immediately to brownie pan. Use spatula to even out top.
Bake 25 minutes. Cool 10 minutes before slicing.
Serve with whipped coconut cream or vanilla nice cream and sprinkle with extra chocolate chips. Refrigerate up to 5 days.

Recipe Notes

Get the ingredients you need to bake these unique and tasty treats.

Nutrition Facts

Chocolatey Chickpea Brownies

Amount Per Serving

Calories 312 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g30%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 3mg1%

Sodium 60mg3%

Potassium 258mg7%

Carbohydrates 38g13%

Fiber 5g20%

Sugar 17g19%

Protein 10g20%

Vitamin A 32IU1%

Vitamin C 1mg1%

Calcium 106mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.