Chickpea brownies

Well, if you ever have an overabundance of chickpeas in your pantry, here’s an excellent use for them!

I made half the source recipe as I only had about 240g chickpeas but it still worked out very well. Let’s answer the obvious question – there is the merest hint of chickpeas in the final product, but when you also have chocolate, cinnamon and a moist pseudo-brownie, it’s hardly noticeable and what you do notice compliments the taste!

Based on the source recipe calorie calculations, I made a batch of eight where each one is 120 calories – basically cooked in a small bread loaf tin, if that gives an idea of brownie floorspace.

The other point to mention is I had limited chocolate sprinkles, so I added some posh chocolate powder so my final product was more brownie then blondie. I’m not an expert on the differences between the two so to me it’s all the same kind of delicious.


  • 250g chickpeas, drained
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 tbsp vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1 tsp cinnamon
  • sprinkling of salt
  • 1/2 cup old fashioned oats
  • 1/2 cup mix of chocolate chips and chocolate powder.

It’s worth noting the more chocolate powder you put in, the drier your mixture will be, so keep an eye on that. I only added a tbsp chocolate power and I wouldn’t’ve wanted the mix any drier really.

What to do:

  1. Preheat the oven to gas mark 4 and lightly grease your baking tray with coconut oil and set aside.
  2. Put the chickpeas in a bowl and process until creamy and/or mushy. Don’t worry if this doesn’t seem quite the right start to making a dessert recipe!
  3. Add the egg, sugar, oil, vanilla extract, baking powder, cinnamon and salt and process again until blended. This can be done by hand as well.
  4. Pour/spoon the batter into the baking tray and smooth the top (as much as you can!) with a spatula.
  5. Bake for 35 – 40 minutes or until a toothpick inserted into the centre comes out clean.
  6. Then (and this is important!) leave it in the tin to cool for at least 20 minutes – when I did this it then came out of the baking tin perfectly afterwards.

I’ve been keeping mine at room temperature, but the recipe says to keep it in the refrigerator.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s