Chickpea Brownies

I know what you’re thinking. “This sounds gross. I’m not going to make this. Alli is stupid.”

Maybe you aren’t thinking that. But y’all, I have stumbled upon greatness (for once in my life) with this creation. My husband and I have such a major sweet tooth. We’re always reaching for ice cream or chocolate after dinner. And in quarantine… we gettin’ a lil thick. So this is a smarter dessert option for us – and it doesn’t even taste healthy. If you aren’t convinced yet, here are a few more reasons to make this:

  1. You get to throw it all in a blender.
  2. They are 150 calories per piece.
  3. It tastes like it’s gonna make you fat. But it won’t.

Ingredients – serves 9

  • 1 15oz can chickpeas (drained & rinsed!)
  • 3 tbsp almond milk
  • 1 tbsp nut butter (I used PB2)
  • 2 tbsp oil (any oil will work here, I used canola)
  • 1/4 cup cocoa powder
  • 1/2 cup sugar
  • 1/3 cup flour (I used all purpose, make it gluten free by using oat/almond flour)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp instant coffee
  • 1/4 tsp salt
  • 1/3 cup chocolate chips


  1. Preheat oven to 350 degrees. Line an 8×8 dish with parchment paper. Parchment works best, but you can grease it as well.
  2. Drain the chickpeas and rinse them well!
  3. Ready for this? Dump all the ingredients (including chocolate chips!) into a blender or food processor. Blend until it’s smooth.
  4. Pour and spread into 8×8 dish. Bake at 350 for 11 minutes. Let them cool & then put them in the fridge for at least 3 hours. Since they are very fudgy, they need to set up. Store these in the fridge!

One thought on “Chickpea Brownies

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