Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Chickpea Brownies

BY Kevin Lee Jacobs | 39 Comments

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Chickpea BrowniesChickpea Brownies? Really? Oh, yes. And what scrumptious brownies they are! Sweet. Gooey. Addicting. They’re gluten-free too, if that matters to you. And nothing could be easier to make. Just toss canned chickpeas, chocolate chips, and a few other ingredients into a blender, pop the works into the oven, and you’re all set! My recipe for you:

Chickpea Brownies:

Preheat the oven the 350°F…

And either grease or line with parchment paper an 8×8-inch baking dish.

Now crack 4 large eggs…

And drop them into the jar of an electric blender. Splat!

Then grab a blurry 15.5 ounce can of chickpeas…

And drain and rinse the beans.

Tip the beans into the blender…

And 1 whole honking cup of sugar…

And whir at high speed until the mixture is smooth.

Then add 1 teaspoon homemade or store-bought pure vanilla extract…

1/2 teaspoon salt…

1 teaspoon baking powder…

And 1 1/2 cups chocolate chips. I used semi-sweet chips for the video recipe above, and bittersweet chips for this here step-by-step. Both produced superb brownies.

Blend at high speed until the batter turns thick and smooth and chocolaty — about 30 seconds.

Tip the batter into the prepared baking dish…

And shake the pan to level the batter.

Bake until a skewer inserted into the center of “cake” comes out clean or mostly clean — 30-35 minutes. Cool in the pan for at least 30 minutes.

Then unmold (if you used parchment paper), and cut into squares or rectangles. Enjoy without sharing!

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Here’s the printable:

Print Recipe
4.72 from 7 votes

Scrumptious Chickpea Brownies

This flourless treat is sweet, gooey, and absolutely scrumptious. The batter is made in a blender.
Prep Time3 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: chickpeas, chocolate, gluten free

Ingredients

  • 4 large eggs
  • 1 (15.5 oz) can chickpeas, drained and rinsed
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cups semi-sweet or bittersweet chocolate chips

Instructions

  • Preheat oven to 350°F; grease or line with parchment paper an 8x8-inch square baking dish.
  • Tip the eggs, chickpeas and sugar into the jar of an electric blender. Blend at high speed until smooth -- about 15 seconds. Add the vanilla, salt, baking powder and chocolate, and blend again at high speed until thick, smooth, and chocolaty -- about 30 seconds. Pour the batter into the prepared baking dish.
  • Bake in the preheated oven until a skewer inserted in the "cake" comes out clean or mostly clean -- 30-35 minutes. Cool in the pan for 30 minutes. Then unmold (if you lined the pan with parchment). Cut the cake into squares or rectangles and enjoy.

Comments

  1. 1

    Jeane says

    I am so going to try this. I have a few cups of dried chickpeas sitting around- made hummus with some and hadn’t thought what to do with the rest. I’ll just have to do a conversion and figure out how much dried chickpeas to use in order to get 15 oz cooked . . . but it looks yummy!

  2. 2

    Teri D says

    Do you think subbing in some of the sugar for Splenda would work? I realize that here the structure of the batter is the sugar and without it it would be a mess, but maybe some? If so, maybe it would even become keto minded?

  3. 3

    Elaine M says

    Thanks for the recipe – you might want to recommend ‘aluminum free’ baking powder.

  4. 4

    MARGARET KEARNEY says

    Kevin, this sounds fantastic! But, my blender is not as reliable as yours — it really needs a new set of blades. I’m going to try this in the food processor. I have a Breville, which is powerful. I hope the blades break up the chocolate
    M

  5. 5

    Lorraine Simoneau says

    Hello Kevin, who would hava thought? Chickpeas??? I have just made this recipe and they are terrific. Luscious, moist and unbelievably tasty. So easy to make, too. Thank you, Kevin, for another winner.

  7. 7

    Barbara says

    2 questions, Kevin: for the brownies: is there a substitute for that much sugar? monk fruit sugar, honey? or something not Splenda or equal. Otherwise, they look yummy!
    and can one add a drop or two of scented oil to the WHO formula hand sanitizer, like lavender, or lemon or almond? Just to “warm up” the experience a little bit?
    thank-you for your always delicious recipes with humor!

  9. 9

    Susan Iseman says

    In lieu of sugar, I used a combo of Wholesome Zero (erythritol) sweetener and Date Lady date syrup. I’m sure this can be done in a regular mixer or food processor as well. They were delicious- thanks Kevin!

  11. 11

    Margaret Black says

    5 stars
    Love it, but I just about did my blender in. I think I will try melting the chocolate next time. I have a small Vitamix that is mostly for smoothies, but has a regular blender container as well. Also, can’t wait to try it with bitter chocolate as you suggest! I think it will be just fine with the sugar already in the recipe.

  12. 12

    Kevin Lee Jacobs says

    Hi Margaret – When I made this for a dinner party the other night, I used bittersweet chocolate. ‘Twas awesome! So glad you made the brownies, and gave the recipe 5 stars!!!

  13. 13

    Alan says

    Made the brownies this morning. Used 1/2 cup sugar and 1/2 cup baking Stevia. Admittedly used a brand other then Goya, and used Dark Chocolate Chips.
    ABSOLUTELY DELICIOUS>>>>>>>>>>

  15. 15

    Lahilah Apia says

    5 stars
    Thank you so much for inspiration .I’ve just made and am cooling and will let you know how it tastes. I replaced the half a cup of sugar with 1/4 Stevia to sweeten as healing from cancer I try to keep my food intake Organic and as clean as possible.Im excited to try this as treats n puddings have been a no no for a year!Oh my……they are absolutely gorgeous

  16. 16

    Elizabeth Parson says

    4 stars
    I’m rating this already but I haven’t made the recipe but just want to say I so want to make these today! And than you, Kevin, for being a sane, friendly voice in the midst of all the global news. Getting into the kitchen and garden are well-known stress relievers in times like this! Thanks from your cookbook indexer!

  18. 18

    Chris Moore says

    5 stars
    Ok Kevin made this for my wife Clare who loves chocolate brownies, me I’ll eat a bar of chocolate in one sitting but chocolate cake or brownies I can take it or leave it usually leave it.
    Clare loved them best tasting brownies, now I’m also eating them.
    So well done with this receipe

  19. 19

    Karen Chickering says

    4 stars
    I made these immediately, Kevin, and my only tweak to suggest is that the tester should come out CLEAN. “Almost clean” yielded a center that was very gooey, which forced me to eat the center of the pan when I was trying to put them away. THEN I figured out the calorie count for those 4 brownies 🙁 Both texture and flavor are really good, and I can highly recommend this recipe. Just don’t eat 4 like I did!

  20. 20

    Nancy Bazemore says

    To clarify–you didn’t add the cup of sugar when you used the bittersweet chocolate?? That would be wonderful if it is so… These might be just what we need to soothe our stresses.

  21. 21

    Josh says

    Had to try this. Chickpeas? Another great recipe! Course, had to use cocoa powder and oil (12 Tbsp) – chocolate chips don’t stay uneaten in the house. And we’re in self imposed isolation with the rest of Portland, OR. Turned out like a flourless chocolate torte, though without the hard crust. A keeper 🙂

  22. 22

    Tammy says

    Kevin – OMG! I just made these and they are incredibly good. I’m an evil wife — I had my husband taste one before telling him what was in them. I knew he’d never take a bite if I told him about the chickpeas first. Several hours later he’s still shaking his head about how good chickpea brownies are 🙂

  23. 23

    Kevin Lee Jacobs says

    Hi Chris – So glad you and Claire enjoyed the brownies.

    Hi Karen – Don’t feel bad. I ATE THE WHOLE PAN.

    Hi Nancy – By “no extra sugar” I meant that I used the regular 1 cup of sugar.

    Hi Josh – Cocoa powder + oil = brilliant!

    Hi Evil-Wife Tammy – Great story with a happy ending!

  24. 24

    Mary m says

    hi Kevin…thanks for keeping in touch with us all, we need it now!!!..
    in Canada we are all staying home if we can…hubby and I are in the more vulnerable age group, so we have bought a small freezer .. and so for us and many others that means cooking up all that food we bought before we hunkered down for the duration.. …
    Kevin Can you please post some of your yummy (preferably) one pot meals that can be can be made and frozen ….thanks so much, keep well Kevin!
    mary m

  25. 25

    Gloria says

    Hi Kevin! They look so tummy!!!!
    Do you think that walnuts could added to the batter?

  26. 26

    Jeane says

    I just made them. Excellent! My family can’t believe this was made with chickpeas. Thanks for sharing this recipe we love it.

  27. 27

    Kathy says

    Thanks for your wonderful looking recipe. I can’t wait to try it! As someone who has to eat gluten free, it’s great to see a recipe that uses something healthier than white rice flour etc. I just found out about your blog today while looking for some advice on African violets and I’ve already started my own little clipping garden.

  29. 29

    Marg G says

    Hi Kevin. I enjoy reading your newsletters.
    I too would like to reduce the sugar content in this chick pea brownie recipe. It is a delicious sounding treat, but after reading similar comments, I am still left wondering if I can substitute the sugar. I use stevia powder and wonder if I could use it here. If so how much would you suggest?.
    I have reversed my type 2 diabetes through diet so like to keep things that way. I love that the recipe is gluten free so I can make it for one of my friends.

  31. 31

    Mary Laiuppa says

    I am such a failure at brownies from scratch. It is the one thing I can’ t manage to make well, not even using a box mix. I am all for trying this in a blender as I love the ease of clean up and not having to use my mixer.

  32. 32

    Margaret says

    5 stars
    I don’t know how or why this works but it is terrific!

    I melted the chocolate (because my blender isn’t high speed) and even cut back on the sugar but it takes like a lovely chocolate brownie treat.
    Also two thumbs up from the skeptical husband !
    This is alot of fun …. and delicious. Thank you Kevin

  34. 34

    m combs says

    5 stars
    I’m mostly vegan though hard core vegans are rolling their eyes and say there is no such thing. Black and white. Anyway chick peas are an amazing the big that substitutes for many things. Those who think this sounds weird just don’t know. Vegans drain chickpeas and keep the precious fluid called Aquafaba as an egg substitute in addition to other uses. So relax and enjoy this treat. Can’t wait!

  35. 35

    sonia Bezzina says

    good morning Kevin

    i saw the video of the chick peas recipe. It looks delicious and i am looking forward to do the recipe.

  36. 36

    Alicia says

    Hi Kevin!
    Can I use a stand mixer or food processor for this recipe, instead of a blender? I’m saving for a V-mix, but until then …
    Thank you!
    Alicia

  37. 37

    Maraya says

    Hi, Kevin!
    I just came across this recipe and I’m looking forward to trying it.
    Are you still sending out Sunday emails? I haven’t been receiving any. I hope you and Mr. Fox are doing well.

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