GOOEY CHICKPEA BROWNIES

November 18, 2012

Um, yes. Absolutely, I will eat the whole pan of these. Brownies made from chickpeas. No flour. Pretty neat.

There are oats in them. And almond butter. And healthy stuff like that. Okay, and hear me out on this. They are obviously desserts. But. I also ate it for breakfast one day. Is that too crazy?

No, it is not.

GOOEY CHICKPEA BROWNIES from Rachel SchultzGOOEY CHICKPEA BROWNIES
Serves 5-6

16 ounces chickpeas
2 teaspoons vanilla
1/4 cup almond or peanut butter
1 egg
1/4 cup oats
1 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar
1/2 cup chocolate chips

Preheat oven to 350 degrees. Pulse chickpeas and vanilla in a food processor, until mostly smooth. Add almond butter and egg and pulse for another 30 seconds. Transfer to bowl and combine with oats, baking soda, baking powder, salt, and brown sugar. Fold in chocolate chips and transfer to a 9×9 baking dish. Bake for 45-55 minutes. Allow to cool thoroughly and serve.

4.0 from 1 reviews
GOOEY CHICKPEA BROWNIES
 
Author:
Ingredients
  • 16 ounces chickpeas
  • 2 teaspoons vanilla
  • ¼ cup almond or peanut butter
  • 1 egg
  • ¼ cup oats
  • 1 teaspoon baking soda
  • ⅛ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup brown sugar
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Pulse chickpeas and vanilla in a food processor, until mostly smooth. Add almond butter and egg and pulse for another 30 seconds.
  3. Transfer to bowl and combine with oats, baking soda, baking powder, salt, and brown sugar. Fold in chocolate chips and transfer to a 9x9 baking dish.
  4. Bake for 45-55 minutes. Allow to cool thoroughly and serve.

Adapted from The Natos.

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Comments

  • julia

    Instant oats? Old fashioned oats? Which should I use?

  • Claire

    U would think that the type of peanut or almond butter that you use would make a difference in how moist these turn out. Nut butters with added oil probably give these their moist texture. Some nut butters are very dry and I would think that supplementing with coconut oil would help. Haven’t made these yet but plan to! They look delish!

    • Rachel Schultz

      Thanks Claire!

  • I’ve just made these and I must admit I’m not very impressed with the result. Instead of being gooey and soft mine have turned out very dry and exceedingly unchocolaty despite adding more the the required out of chocolate chips and very pale, not at all like the image on the recipe that seems as tho cocoa powder and a lot more liquid was added to the mix but not called for
    In the ingredients list. Perhaps using apple sauce instead of eggs would be a good replacement to stop the mix becoming dry as well as cocoa powder instead of chocolate chips as they remain solid in the baking.

  • Elizabeth

    I love baking and learning about new ideas to try out. Chickpeas-good idea!
    Did you know that brown sugar is made from from white sugar and molasses?
    Thank you for the recipe!

  • […] Chickpea brownies (not sugar-free) […]

  • This is probably my new favorite chickpea recipe. However, I made some adjustments that may help. I also found it a tad dry even though I added an extra yolk and apple sauce. I think, like my other chickpea recipes, the cook time should be reduced to 30-35min. Also, next time I would probably add a bit of banana or pumpkin for moisture. Flavor wise, these were fantastic. I only used 1/2 cup brown sugar and they were perfect. Will make again!

  • Laurie

    Did you include the juice that was in the can with the chickpeas?

    My brownies turned out dry and not delicious-looking like yours. I would like to try again but need to know what I did wrong.

    • Rachel Schultz

      I didn’t!

  • Beth

    Delicious! I reduced the amount of brown sugar to 1/2 cup, and could probably even cut it back more as the brownies were perfectly sweet. Mine were very moist, but weren’t as gooey as the picture. One egg is perfect – gives cohesion and texture that is perfect for brownies. Other recipes I saw called for 4 eggs – to me this is cake. Great job Rachel! Thanks for sharing this recipe!

    • Rachel Schultz

      You’re welcome! Thanks

  • Hi there, I desire to subscribe for this website to obtain most recent updates, so where
    can i do it please help out.

    • Rachel Schultz

      You can sign up for email updates in the sidebar on the right side of the page.

  • Kimberly

    Any nutrition info for this recipe?

  • Is two cups of chickpeas the same as 16 ounces in this recipe?

  • cindy

    Getting ready to make these, they look so good! Should they be refrigerated if not consumed right away, or will they keep a day or two at room temp and covered?

    • Rachel Schultz

      Room temperature is fine!

  • Veronica

    DId you use canned chickpeas or cooked from dried chickpeas? If canned, was that 16oz can, or 16 oz weighed after draining?

    • Rachel Schultz

      A 16 oz can

  • Si

    I just made these added a tiny bit of cocoa and they are amazing. I will never make ‘normal’ brownies again! Thank you!!!!

    • Rachel Schultz

      Great! That sounds yummy.

    • Lillian Bristol

      What’s a tiny bit of cocoa?

  • […] Chickpea Brownies via Rachel Schultz.com Pin […]

  • Roxana

    Made these last night…unfortunately mine turned out dry and dull for some reason – def not as gooey and moist looking as yours :( Any recommendations? The only adjustments I made was adding less sugar and a bit of cocoa powder to the mix.

    • Rachel Schultz

      Perhaps more chocolate!

  • ellen

    These are awesome! I’ve made them three times already and my kids keep asking for more. Definitely one of my favorite recipes. Thanks!

    • Rachel Schultz

      That’s wonderful to hear. Thanks Ellen.

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