Description
These Kid-Friendly Chickpea Chocolate Brownies are a delicious and easy treat perfect for picky eaters. They are quick to make, nutritious, and a great way to sneak in some extra goodness.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained well
- 1/2 cup unsweetened cocoa powder
- 1/2 cup nut butter (almond or peanut work well)
- 1/2 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, plus more for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan or line with parchment paper.
- Add the rinsed and drained chickpeas to a food processor. Process until completely smooth, scraping down the sides as needed. This is key to getting a super smooth brownie!
- Add the cocoa powder, nut butter, maple syrup (or honey), vanilla extract, baking soda, and salt to the food processor with the pureed chickpeas. Process again until everything is well combined and forms a thick batter.
- Stir in the 1/2 cup of chocolate chips by hand.
- Pour the batter into the prepared baking pan, spreading it evenly. If desired, sprinkle a few extra chocolate chips on top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let the brownies cool completely in the pan on a wire rack before cutting into squares. This helps them firm up and prevents them from being too gooey.
Notes
- Make sure the chickpeas are very well rinsed and drained to avoid any bean flavor.
- Cooling completely is crucial for the best texture.
- Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg