Peanut Butter Chickpea Brownies
These Peanut Butter Chickpea Brownies are soft, gooey, and a low sugar sweet treat for the whole family! They're vegan and gluten-free and use no flour.
Ingredients
- Avocado oil spray
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- ½ cup peanut butter* (see notes), (creamy and salted - if not using salted peanut butter, add ¼ teaspoon salt to the brownie batter)
- ¼ cup cacao powder, or cocoa powder
- ½ cup 100% pure maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ cup chocolate chips , plus more for topping if desired
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray an 8x8 baking dish with avocado spray (or any vegetable oil spray) and set aside.
- Add all of the brownie ingredients, except for the chocolate chips, to a food processor or high-speed blender, and blend until smooth, approximately 20 seconds. You may have to stop after about 10 seconds and scrape down the brownie batter on the sides of the food processor and blend again.
- Add the chocolate chips and pulse the food processor a few times to mix them in.
- Transfer brownie batter to the greased baking dish. Top with more chocolate chips, if desired.
- Bake in the oven for approximately 17-20 minutes. The edges should look dry and firm, while the middle should still look slightly underbaked. If you want more of a cake-like consistency, cook a few minutes longer.
Notes
Peanut Butter*: I recommend using a runny peanut butter (a new unopened container or unrefrigerated container) to help with the consistency of the batter. If using a refrigerated peanut butter, you can add a splash of plant-based milk to the batter to compensate if it just seems too thick (know that the batter is supposed to be somewhat thick though).
How to Store: Store in an air-tight container on the counter for 1-2 days or store in the refrigerator for up to 4 days. If eating leftovers that have been refrigerated, I like heating the brownies up slightly before enjoying them!
Calories: 176kcal, Carbohydrates: 22g, Protein: 5g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 185mg, Potassium: 193mg, Fiber: 3g, Sugar: 14g, Vitamin A: 5IU, Vitamin C: 0.04mg, Calcium: 60mg, Iron: 1mg
Did you make this recipe?Leave a COMMENT and STAR RATING below to help others find it, too! Thank you so much!
