If you're on the hunt for a healthy dessert that satisfies your sweet tooth with minimal ingredients, this chickpea brownies recipe is it! These fudgy chickpea brownies come together using just a can of chickpeas (or garbanzo beans) and a packet of Simple Mills almond flour brownie mix. It's a great recipe for anyone craving sweet treats with a nourishing twist, especially if you love baking with healthy ingredients.
These delicious chickpea brownies are a great option for anyone looking to try something new in their dessert recipes lineup. Whether it's your first time baking with beans or you're already a fan of vegan brownies, this chickpea brownie recipe might just surprise your taste buds with its chewy, fudgy brownie goodness!
If you love this high fiber twist on traditional brownies, you will love my healthy cannoli dip, easy dubai chocolate dates, and healthy reese's eggs.
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Ingredients
This chickpea brownies recipe couldn't be simpler. With just two main ingredients, you get a fudgy brownie texture that rivals any regular brownies!
- Low Sodium Organic chickpeas (also labeled as garbanzo beans): A fiber- and protein-rich legume that acts as the nutrient-dense base in these brownies, adding moisture and a fudgy texture without the need for traditional flour or oil.
- Simple Mills Almond Flour Brownie Mix: A gluten-free baking mix made with almond flour that provides healthy fats, a naturally sweet flavor, and a soft, rich brownie base with minimal ingredients.
Optional Add-ins:
- Chocolate chips (highly recommended): Add extra richness and pockets of melted chocolate for a decadent bite-use dark chocolate chips for a healthier twist.
- Pinch of sea salt: Enhances the overall flavor profile by balancing sweetness and intensifying the chocolatey notes.
See recipe card for quantities.
Instructions
Step 1: Preheat oven to 350°F (175°C). Line an 8x8 prepared pan or loaf pan with parchment paper (optional) or grease with some coconut oil.
Step 2: Add ALL* the contents of your canned chickpeas (garbanzo beans) into a food processor or high-powered blender and blend until smooth. *Do not drain the liquid from the can.
Step 3:Transfer chickpea puree to a medium bowl and mix in the brownie batter from the Simple Mills mix. Stir until combined.
Step 4: Pour the mixture into your prepared baking dish, smoothing out the top. Sprinkle with chocolate chips and a pinch of sea salt if desired.
Step 5: Bake for 23-27 minutes or until a toothpick inserted comes out mostly clean with a few moist crumbs for that fudgy texture. If you are using a different brownie mix, follow the instructions on the packaging.
Step 6: Let the cooled brownies rest in the pan for at least 15 minutes before slicing. For thicker brownies, refrigerate before cutting.
Hint: I know it's hard to be patient but it's super important to listen to the last step and wait for the brownies to cool properly before cutting in to them so that they can maintain their shape!
Dietitian Tip:
I like to think of these as my homemade Fiber One brownies-but made with better-for-you ingredients and ready in no time! The fiber from the chickpeas helps support more stable blood sugar levels by slowing the digestion and absorption of sugars, which can help reduce spikes and crashes. For an extra boost, try adding a spoonful of natural peanut butter or your favorite nut butter-the healthy fats can further support blood sugar balance and make these brownies even more satisfying.
Substitutions
- Brownie Mix: If you can't find Simple Mills, any other brownie mix will work!
- Dairy-free: make sure to use dairy-free or vegan chocolate chips (like Enjoy Life or Hu) if you're including them to keep this recipe dairy-free.
This recipe is already gluten-free as long as you are using the Simple Mills brownie mix. This recipe is also vegetarian.
Variations
- Black beans: You can try black beans instead of chickpeas to make black bean brownies, which are equally as delicious!
- Peanut butter swirl: Drizzle peanut butter over the batter before baking and use a toothpick to swirl it in.
- Brownie bites: Scoop into muffin tins and reduce baking time for portable sweet treats.
This recipe is toddler and kid friendly on its own!
Equipment
To make this chickpea brownies recipe, you'll need:
- Food processor or high-powered blender
- Mixing bowl
- Spatula
- 8x8 baking pan or loaf pan
- Parchment paper (optional)
Storage
Store any leftover brownies in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. The next day, these brownies become even fudgier and more flavorful!
You can also freeze them in a single layer and thaw as needed for a quick snack.
FAQ
Not at all! Once blended and baked, the chickpeas (garbanzo beans) take on the flavor of the brownie batter and give a moist, fudgy texture without any bean aftertaste.
Chickpeas are rich in fiber and plant-based protein, which help balance blood sugar levels and keep you full longer.
Desserts
Looking for other healthy dessert recipes like this? Try these:
Pairing
These are my favorite drinks to serve with these brownies:
Jump to: Recipe
2 Ingredient Chickpea Brownies Recipe
Equipment
- Food processor or high-powered blender
- Mixing bowl
- Spatula
- 8x8 baking pan or loaf pan
- Parchment Paper (Optional)
Ingredients
- 1 Can (15 oz) Organic Low Sodium Chickpeas (Garbanzo Beans)
- 1 Box (12.9 oz) Simple Mills Almond Flour Brownie Mix
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line an 8x8 prepared pan or loaf pan with parchment paper (optional) or grease with some coconut oil.
- Step 2: Add ALL* the contents of your canned chickpeas (garbanzo beans) into a food processor or high-powered blender and blend until smooth. *Do not drain the liquid from the can.
- Step 3:Transfer chickpea puree to a medium bowl and mix in the brownie batter from the Simple Mills mix. Stir until combined.
- Step 4: Pour the mixture into your prepared baking dish, smoothing out the top. Sprinkle with chocolate chips and a pinch of sea salt if desired.
- Step 5: Bake for 23-27 minutes or until a toothpick inserted comes out mostly clean with a few moist crumbs for that fudgy texture. If you are using a different brownie mix, follow the instructions on the packaging.
- Step 6: Let the cooled brownies rest in the pan for at least 15 minutes before slicing. For thicker brownies, refrigerate before cutting.
Notes
Nutrition
Food Safety
- Never leave cooking food unattended
Katie says
I was skeptical to try this recipe but I am pleasantly surprised! They are SO good! I used one can of chickpeas and a box of Betty Crocker fudgy brownie mix (yes, I could have used a healthier brownie mix but didn’t 😜). Sprinkled some chocolate chips over the top and then baked in a 8 x 8 glass pan for 26 minutes. The texture reminds me of cosmic brownies. These will be my new go to brownies from now on!
christina.klapper says
I am so happy you loved it Katie!!
Melissa says
Great recipe! Instructions are easy to follow. Brownies were delicious and in my opinion, guilt free. My son who does not like anything healthy loved them!