Double Chocolate Chickpea Brownies

"This brownie with a base of chickpeas, is a delight. You will never know you’re eating chickpeas unless someone spoils the surprise. It is totally gluten free, so it is perfect for intolerant people and a great way to introduce children to legumes in quite a discreet and tasty way."
-- @tictacyummy

Recipe Intro From tictacyummy

If ever someone told you that you cannot make a brownie with legumes, think again! This is recipe is the bomb!
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  • Recipe Card
Prep time 35mins
Cook time 25mins
Serves or Makes: 9

Recipe Card

For Brownie


  • 1 3/4 cups cooked chickpeas
  • 2 large eggs
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup raw cane sugar
  • 1/2 cup canned coconut cream
  • 1/4 cup nuts, of choice
  • 1 tablespoon baking powder
  • 1 pinch salt

For Chocolate Topping


  • 1 cup plus 3 tablespoons milk
  • 2 1/2 tablespoons cornstarch
  • 1/2 cup chopped dark chocolate
  • 2 tablespoons raw cane sugar


  • Step 1

    Preheat oven to 350ºF. Line a 7x7-inch pan with parchment paper.

  • Step 2

    To make the brownies, combine all ingredients in a food processor. Process until smooth. Spread into prepared pan. Bake for about 25 minutes. Let cool.

  • Step 3

    To make the chocolate coating: Dissolve cornstarch in milk. Pour into a saucepan over low heat. Add the chocolate and sugar and stir until melts and thickens. Spread immediately over the brownies.

  • Step 4

    Refrigerate for 3 hours to set. Serve cold or at room temperature.

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