Our toddler is obsessed with these refined sugar free brownies, which we top with a gorgeous ganache!
They’re a healthy option when you still want something a little indulgent.
Chickpeas bring a fudgy texture to these brownies, which are also packed with 10g of protein.
Why chickpeas?
Chickpeas not only add protein and fibre to these brownies, they also help to create a gorgeous fudgy texture.
This recipe doesn’t require flour because the chickpeas provide the body of the brownies, giving them a chewy bite.
Notes:
- Store in an air-tight container at room temperature for 1-2 days or in the fridge for 3-4 days. You can also freeze these brownies for up to 3 months.
- We use 70% dark chocolate, which is best for making a ganache. Anything higher might cause your ganache to seize and anything lower might be too sweet. Most dark chocolate with a cocoa content of 70% is usually vegan but it’s always worth checking the label to be sure.
- It’s up to you when you pour the ganache over the brownies. If you top with the ganache while the brownies are still warm, the chocolate sauce will melt and be runny. If you wait until the brownie has completely cooled, then the ganache is more likely to set so you can get clean cuts.
- If you’re not baking these brownies for little ones you can add a sprinkle of salt at the end.
Chickpea Brownies
Ingredients
- 1 x 400 g tin of chickpeas, drained + rinsed
- 130 g smooth peanut butter
- 120 ml maple syrup
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 180 ml plant-based milk, we use oat
- 30 g cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 60 g ground almonds
- 180 g 70% dark chocolate, see notes
- salt, optional
Method
- Preheat the oven to 180°C / 356°F fan and line the base and sides of an approx. 19cm (7.5”) brownie tin with baking paper.
- Add the chickpeas, peanut butter, maple syrup, olive oil, vanilla extract and 120ml (1/2 cup) of the plant-based milk to a food processor, then process until smooth.
- Next add the cocoa powder, baking powder, bicarbonate of soda and ground almonds to the food processor, then process again until combined.
- Carefully remove the blade from the food processor. Then finely chop 80g (2.8oz) of the chocolate and add it to the food processor, along with a pinch of salt. Stir to combine.
- Pour the brownie batter into the lined tin and bake for 25-30 minutes.
- Once the brownie has finished baking, remove it from the oven and leave to cool in the tin for 30 minutes.
- Next, to make the ganache, roughly break up the remaining chocolate in your hands and add it to a small saucepan with the remaining plant-based milk. Stir regularly over a low heat until melted and silky smooth. Leave the ganache to one side to set a little.
- Once the brownie has cooled, remove it from the tin. Then pour over the ganache and spread it out using a spoon. Note: if the ganache is too runny, leave it a little longer to go firm. You can either slice the brownie as it is or leave it for 30 minutes or so at room temperature until the ganache sets.
- To serve, slice into 9 squares and sprinkle with salt, if you like.
5 Comments
Hi!
I love this recipe, can you please help me with the measurements in ml? 🙂
Thanks! What ingredients are you referring to exactly? The maple syrup and milk are already listed in ml, which you can also convert to cups 🙂
Ingredients calls for olive oil but not mentioned anywhere in instructions?
Sorry for the confusion! This has now been fixed.
Hey there, it’s in the oven right now, can’t wait to test it. One small thing: you forgot to mention when to put the olive oil in the written recipe. I just saw it now in the video, too late 🙁 Cheers from Portugal