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vegan chickpea brownies
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Gluten Free Brownies. Chickpea Brownies.

The best vegan chickpea brownie recipe.A super easy, healthy, vegan, gluten free brownie recipe.
Course Dessert, Vegan Dessert
Cuisine Vegan
Keyword Vegan Brownie, Vegan Chickpea Brownie, Vegan Gluten Free Brownie
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 149kcal
Author Georgia Papas

Equipment

  • Food Processor

Ingredients

  • 1½ cup canned chickpeas refer to blog post for bean alternatives
  • ½ cup peanut butter
  • ½ cup dark chocolate chips vegan
  • ⅓ cup maple syrup or agave syrup
  • ⅓ cup almond milk or plant milk of choice
  • ¼ cup cacao powder
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt I like to use pink himalayan

Instructions

  • Pre heat oven to 350F or 180°
  • Add all ingredients to a food processor. Blend until smooth (approx 1 minute). Stop the blender and scrape down the sides as needed.
  • Line a baking tray with baking paper.
  • Scoop the brownie batter from the food processor onto the lined baking tray. The batter will be quite thick. Evenly spread the batter with a spoon or spatula.
  • Bake for 25 to 30 minutes.
  • Transfer the brownie to a cooling rack and let it cool for 20 minutes before transferring back to the chopping board.
  • Slice the brownie once cool. You can slice the brownie whilst warm / still hot but be careful as the brownie will be quite crumbly and difficult to slice without breaking.
    gluten free brownies

Video

Notes

Check out my video to see the consistency of my brownie batter mix. If yours is too thick, you can add a dash plant milk as required

Nutrition

Calories: 149kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 253mg | Potassium: 166mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg