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30-Minute Vegan Chickpea Brownies Recipe

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4.9 from 103 reviews

These 30-Minute Vegan Chickpea Brownies are a delicious and fudgy plant-based dessert that cleverly incorporates chickpeas for added protein and fiber without compromising on taste. Perfect for vegans, those with food allergies, or anyone looking for a healthier twist on classic brownies, they are quick to prepare, use simple pantry staples, and deliver a rich, chocolatey flavor that even kids love.

Ingredients

Scale

Dry Ingredients

  • 15 oz canned chickpeas, drained and rinsed well
  • 1/3 cup all-purpose flour
  • 3 tbsp cocoa powder
  • 3 tbsp Dutch-process cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp espresso powder
  • 2/3 cup sugar

Wet Ingredients

  • 4 tbsp plant-based milk (almond, oat, soy, or coconut milk)
  • 3 tbsp vegetable oil (vegetable, canola, or melted coconut oil)
  • 1 tsp vanilla essence

Additional Ingredients

  • 1/2 cup dairy-free chocolate chips (preferably Ghirardelli semi-sweet)

Instructions

  1. Prepare the Pan and Preheat the Oven: Preheat your oven to 330°F. Grease an 8×8 inch baking dish or line it with parchment paper for easier removal. This step ensures your baking dish is ready and the oven reaches the correct temperature while you prepare other ingredients.
  2. Prepare the Dry Ingredients and Chickpeas: Drain and rinse the chickpeas thoroughly under cold water until the water runs clear to remove excess starch and canned flavor. In a bowl, whisk together the flour, cocoa powder, Dutch-process cocoa powder, baking powder, baking soda, salt, espresso powder, and sugar to ensure even distribution of the leavening agents and cocoa for a rich taste.
  3. Blend the Batter Until Smooth: In a food processor, combine the rinsed chickpeas, plant-based milk, vegetable oil, and vanilla essence. Pulse and blend until completely smooth, scraping down the sides as needed to avoid chickpea chunks. Add the dry ingredient mixture and blend again until fully incorporated and the batter is uniform. Finally, fold in the dairy-free chocolate chips by hand to keep them whole and evenly distributed.
  4. Bake the Brownies: Pour the batter evenly into the prepared baking dish and smooth the top with a spatula. Bake at 330°F for 14 minutes. The brownies will look slightly underdone in the center but will continue to set as they cool, keeping them moist and fudgy.
  5. Cool and Chill Until Firm: Remove the brownies from the oven and cool completely in the pan on a wire rack to prevent cracking and help the crumb set. After cooling, refrigerate the brownies for 1-2 hours until firm. This chilling step is crucial to achieve a fudgy texture and allows for cleaner cutting into squares.

Notes

  • Rinse chickpeas thoroughly to prevent a bean-y flavor in the brownies.
  • Do not overbake to maintain a moist and fudgy texture; start checking at 12 minutes.
  • Chilling the brownies is important for texture development and easier cutting.
  • Use dairy-free chocolate chips to keep the brownies vegan.
  • Substitutions: Use oat or almond flour for gluten-free options, any plant-based milk or oil as preferred, and coconut or brown sugar instead of white sugar for flavor variations.
  • The batter benefits from blending for 2-3 minutes for smoothness and scraping sides frequently.
  • Store brownies at room temperature up to 3 days or refrigerate up to a week; freeze individually wrapped for up to 3 months.

Keywords: vegan brownies, chickpea brownies, healthy chocolate dessert, plant-based dessert, dairy-free brownies, gluten-free option brownies

Find it online: https://famdishes.com/30-minute-vegan-chickpea-brownies-recipe/