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chickpea brownie recipe
- Total Time: 173 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This incredible chickpea brownie recipe delivers a fudgy texture and rich chocolate aroma, perfect for a healthier family dessert or a pick-me-up. It transforms skeptics into fans by proving wholesome ingredients can create an indulgent treat.
Ingredients
Scale
- 425 g (15 oz) canned chickpeas, drained and rinsed very well
- 120 g (0.5 cup) smooth cashew butter (or almond butter)
- 180 ml (0.75 cup) maple syrup (or agave nectar)
- 60 ml (0.25 cup) melted coconut oil
- 60 g (0.5 cup) unsweetened cocoa powder
- 10 ml (2 teaspoons) alcohol-free vanilla extract
- 5 g (1 teaspoon) baking powder
- 2 g (0.5 teaspoon) fine sea salt
- 100 g (0.67 cup) dark chocolate chips (dairy-free if preferred)
- Granulated sugar (for salted caramel swirl)
- Water (for salted caramel swirl)
- Unsalted butter (dairy, for salted caramel swirl)
- Heavy cream (dairy, for salted caramel swirl)
- 5 ml (1 teaspoon) alcohol-free vanilla extract (for salted caramel swirl)
- 2 g (0.5 teaspoon) flaky sea salt (for salted caramel swirl)
Instructions
- Prepare for Baking: Preheat your oven to 175°C (350°F). Line a 20×20 cm (8×8 inch) square baking pan with parchment paper, leaving an overhang for easy removal once cooled.
- Make Salted Caramel Swirl: In a small saucepan, combine granulated sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and allow it to boil for 8-10 minutes until it turns a rich amber color. Remove from heat; carefully add butter, stirring until melted. Slowly pour in heavy cream while stirring constantly (the mixture will bubble vigorously). Stir in vanilla extract and flaky sea salt, then set aside to cool slightly. Reserve about 30 ml (2 tablespoons) for garnish later.
- Blend Wet Ingredients: In a food processor, combine the well-drained and rinsed chickpeas, cashew butter, maple syrup, melted coconut oil, and vanilla extract. Process until completely smooth, scraping down the sides as needed (this usually takes 2-3 minutes and ensures a silky batter).
- Add Dry Ingredients: To the food processor, add the cocoa powder, baking powder, and fine sea salt. Pulse until just combined, ensuring no dry spots remain visible.
- Fold in Chocolate Chips: Transfer the brownie batter to a large bowl. Fold in the dark chocolate chips until they are evenly distributed throughout the rich, thick mixture.
- Layer and Swirl Batter: Pour about half of the brownie batter into the prepared 8×8 inch baking pan, spreading evenly. Dollop half of the caramel sauce (not the reserved garnish portion) randomly over the batter. Carefully spoon the remaining brownie batter over the caramel dollops, spreading gently to cover, then dollop the rest of the caramel sauce on top.
- Create Caramel Patterns: Using a knife or skewer, gently swirl the caramel into the brownie batter to create beautiful ribbons and patterns. (If the caramel has thickened too much to swirl easily, warm it slightly in the microwave for 10-15 seconds.)
- Bake to Perfection: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. The edges should look set and slightly firm.
- Cool Completely Before Slicing: Let the brownies cool completely in the pan on a wire rack for at least 2 hours before lifting them out. This is crucial for achieving that desired fudginess and for easy, clean slicing.
Notes
Patience is key for superior texture; ensure brownies cool completely for at least 2 hours before slicing. If caramel thickens too much to swirl, warm it slightly in the microwave for 10-15 seconds. For a fully vegan version, use dairy-free butter and cream in the caramel swirl (or omit it).
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (60 g)
- Calories: 220 calories
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg