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Fudgy Chocolate Chickpea Brownies

Aside from the obvious nutrition benefits, substituting pureed chickpeas for flour in brownies is an amazing technique because of the texture. Good brownies are gooey and fudgy (not cakey!), which garbanzos are great for. These babies are dense, decadent, and satisfying. They’re the perfect conscious indulgence for a birthday, pot luck, or a Friday Netflix night (after a long week).


  • 1 1/4 cups 70% cacao chocolate chips
  • 1 19 oz can chickpeas/garbanzo beans, drained and rinsed
  • 4 eggs, beaten
  • 3/4 cup sugar in the raw
  • 1/2 teaspoon baking powder
  • (2:1 ratio) Powdered sugar and cinnamon or cocoa powder for dusting


  • Preheat your oven to 350 and grease a 9 inch round baking pan with cooking spray.
  • Place the chocolate chips in an oven safe bowl and melt them as the oven preheats (stir them often!).
  • Place chickpeas and eggs in a food processor and process them until smooth.
  • Add the sugar and baking powder and combine well.
  • Add the melted chocolate chips (use a spatula and not your finger to get it all in there).
  • Mix well and then transfer to the baking pan.
  • Bake for 40 minutes. A toothpick inserted in the middle should come out clean; if it doesn’t, add a few minutes on to the baking time.
  • Cool on a wire cookie sheet before placing on a serving plate.
  • Dust with powdered sugar and cinnamon/cocoa mixture when the cake is completely cooled.
  • Invite me over.


Plant protein, heart-health boosting cocoa flavanols…and gooey, gluten-free chocolate bliss served up in under an hour? Do we really need to say anything else?

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