You’ll have to trust me when I tell you these are the easiest brownies to make (you put all the ingredients in a blender and whizz until smooth – that’s it!), and that they DO NOT TASTE OF CHICKPEAS. Really! They are chocolatey and moist (forgive me for using that word, ‘moist’ word haters), and I didn’t tell anyone the secret ingredient until after they tried them, and they all agreed (all three of them) that they taste only of chocolate brownie. They are much better for you than regular brownies as they don’t use any butter or oil – just a smidge of coconut milk. And they’re delicious! Did I mention that yet? Go ahead and make them. I dare you not to hoover the whole batch.

Dark Chocolate Chickpea Brownies
Yields 9
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 14-ounce can chickpeas (garbanzo beans), drained and rinsed
  2. 2 eggs
  3. 1/3 cup raw cacao powder
  4. 2/3 cup coconut sugar
  5. 2 tablespoons full-fat canned coconut milk
  6. 1 teaspoon coffee grinds*
  7. 2 teaspoons baking powder
  8. ½ cup dark chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F and line a 9" x 9" pan with parchement paper (or lightly oil it).
  2. Add all ingredients for the brownies to a blender and blend until completely smooth.
  3. Pour the brownie batter into the prepared baking pan and bake for 24 to 26 minutes or until brownies test clean.
  4. Allow brownies to cool at least 20 minutes before cutting and serving.
Notes
  1. *You can use instant coffee or leave this ingredient out altogether
  2. Here's where I fess up: I used regular granulated sugar, and regular cocoa powder as that's all I had. I'll try and source the raw cacao powder and coconut sugar and make them again, but I don't think they'll make a huge difference in the taste. I thought you should see the more virtuous ingredients in the recipe.
The Pescetonian http://pescetonian.co.uk/