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Double Chocolate Chickpea Brownies

Gooey, rich and delicious chickpea peanut butter brownies that are gluten free, refined sugar free, and easy! Packed with protein and healthy fats, these brownies make a great snack.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert


  • Food processor
  • 8 x 8 baking pan


  • 1 can Chickpeas (398 ml) drained and rinsed
  • ½ cup Maple syrup or honey
  • ½ cup Peanut butter or nut butter of choice
  • ¼ cup Coconut oil melted
  • 1 Egg
  • 1 tsp Vanilla extract
  • ½ cup Cocoa powder or raw cacao
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Himalayan pink salt
  • ½ cup Chocolate chips


  • Preheat oven to 350F.
  • In a food processor, blend chickpeas, maple syrup, peanut butter, coconut oil, egg, and vanilla extract until smooth and creamy.
  • Once blended, add the the cocoa powder, baking powder, baking soda, salt and blend until thoroughly combined.
  • Grease a 8 x 8 baking pan with coconut oil (optional: cut out a square of parchment paper to line the bottom to ensure that the brownies don't stick)
  • Pour the brownie batter into the baking pan and spread evenly. If you'd like, you can swirl some peanut butter into the top of the brownies for a pretty design. Then, add the chocolate chips, pressing some into the batter while leaving others on top.
  • Bake at 350ºF for 14 - 15 minutes. I like to take them out while the middle is still gooey, this way they are extra tasty! Enjoy!