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Flourless Brownies

Indulge in the dense and velvety texture of these flourless brownies, made with chickpeas, cocoa, and nut butter for a rich chocolate experience.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 15 oz cans canned chickpeas, drained and rinsed
  • 1/2 cup plant-based milk
  • 1/3 cup nut butter or seed butter of choice
  • 1/2 medium banana or 1/4 cup applesauce Choose a gently ripe banana for sweetness.
  • 2 tsp vanilla extract
Dry Ingredients
  • 3/4 cup coconut sugar or brown sugar
  • 3/4 cup ground almonds
  • 1/2 cup + 2 tbsp cocoa powder Measure carefully for flavor.
  • 2 tbsp ground flax seeds or ground chia seeds
  • 1 tsp baking powder Ensure it's gluten-free if needed.
  • 1/4 tsp baking soda
  • pinch salt
  • 1/4 cup dairy-free chocolate chips (optional) Stir in by hand to preserve pockets of molten chocolate.

Method
 

Preparation
  1. Blend the chickpeas with all wet ingredients in a food processor until smooth.
  2. Add all dry ingredients (except the chocolate chips) to the food processor and blend again until combined.
  3. Line a pan with parchment paper or grease with vegan butter or coconut oil, then spoon the batter into it.
Baking
  1. Bake at 355 degrees F (180 degrees C) for about 40 minutes or until a toothpick comes out almost clean.
  2. Let the brownies cool completely before cutting.
  3. They firm up once cooled. Optionally top with sweet potato frosting and chocolate chips before serving.

Notes

Serve at room temperature for best texture. A smear of sweet potato frosting adds silkiness, and a sprinkling of flaky salt enhances the chocolate flavor.