Gluten free chickpea brownies

 From Pinterest.  See if these are like the ones Melinda made for the weekend of the baby naming.  Try using less maple syrup.  Cut them into smaller pieces than recommended.

The BEST Flourless Chickpea Brownies are fudgy and full of delicious chocolate flavor. These protein-packed brownies are the perfect vegan, gluten-free dessert or snack for any time of the day!

Prep Time10minutes mins

Cook Time25minutes mins

Resting Time30minutes mins

Total Time1hour hr 5minutes mins

Course: Dessert

Cuisine: American

 

Servings: 9 brownies

 

Calories: 393kcal

Author: Sarah Pilley

Equipment

• Food Processor or blender

Ingredients

• 15.5 ounces chickpeas 1 can
• ½ cup almond butter or any nut or seed butter
• ½ cup pure maple syrup
• 1 tablespoon vanilla
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ⅓ cup cocoa powder
• ¾ cup mini chocolate chocolate chips

Instructions

• Place chickpeas, almond butter, maple syrup, and vanilla in a food processor.
• Blend for about a minute until a smooth batter has formed.
• Add cocoa powder, baking powder, baking soda, and sea salt.
• Blend until combined. Scrape down the sides of the food processor as needed.
• Add ½ cup of the chocolate chips and mix with a spoon into the batter.
• Spoon the batter into an 8” x 8” brownie pan lined with a parchment paper sling.
• Use a spatula to spread the brownie batter into an even layer. Sprinkle extra chocolate chips over the top.
• Bake at 375°F for 22 to 26 minutes (please see notes about how to check when they are done!)
• Let the brownies sit for 30 to 35 minutes to cool. Then, remove the brownie using the parchment paper sling and slice it into 9 pieces.

Notes

See more expert tips, pictures, and variations above for making the best flourless chickpea brownies!

Yield: 9 brownies

Serving Size: 1 brownie

Top Tips:

• Wash your Chickpeas! Give your can of chickpeas a thorough rinse and remove some of the skins that fall off in the process. This is key to removing any chickpea flavor from the brownies. 
• Don’t Overbake the Brownies! Like regular brownies, overbaking will lead to a dry and crumbly brownie instead of fudgy. Test to see if they are done by touching the top of the brownie. It should be fully cooked but still feel moist instead of completely dried out. When you stick the brownie with a toothpick, it will not come out completely clean, which is okay. What’s most important is that it isn’t completely runny inside.
• Let the Brownies Set! These gluten-free brownies need at least 30 minutes to rest and gel together after leaving the oven. Flourless chickpea brownies taste better as the day progresses because they just get fudgier and firmer.

Storage: 

• Store fudgy chickpea brownies in an airtight container once they are fully cooled. If you're stacking the brownies within the container, place parchment paper between the layers to prevent the brownies from sticking together. 
• Store in a cool, dry space at room temperature for up to 3 days or in the refrigerator for up to a week. Mine have never lasted more than a day, though.
• I have not tried freezing these brownies, but they should be able to be frozen for a couple of months. Let them thaw in the refrigerator before enjoying them.

 

Nutrition

Calories: 393kcal | Carbohydrates: 57g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 236mg | Potassium: 426mg | Fiber: 11g | Sugar: 24g