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4.80 from 10 votes

Vegan Chickpea Brookies

Turn one can of garbanzo beans into these two-colored treats.
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast, Dessert, Snack
Keyword: brookies, brownie, brownies, chickpea, chocolate, chocolate chip, cookies, easy recipes, gluten-free, low sugar, plant-based, tahini, vegan
Servings: 16 squares
Calories: 136kcal

Equipment

  • 8x8 baking dish or similar
  • food processor

Ingredients

  • 1 15 oz can garbanzo beans, drained (save this water)
  • 1/2 cup tahini (112 g) you can probably sub other nut/seed butters
  • 1/2 cup maple syrup (168 g)
  • 1/3 cup cocoa powder (30 g)
  • 1/4 cup flour (30 g) oat or gf all purpose if desired
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 cup chocolate chips (90 g)

Instructions

  • Preheat oven to 350F and line an 8×8 baking dish with parchment.
  • In a food processor, blend all but cocoa powder, flour and chocolate chips until smooth.
  • Transfer half the mixture into a bowl, stir in the flour until combined. This is your cookie dough. If it is too dry and crumbly, add 1 tbsp bean water (aquafaba) at a time until smooth.
  • Add the cocoa powder to the food processor and process until a smooth brownie batter is formed. If the batter is too dry, add 1 tbsp bean water (aquafaba) at a time and process again until smooth.
  • Fold in chocolate chips into both the brownie batter and the cookie dough.
  • First pour the brownie batter into the pan, then crumble the cookie bits on top. Press down gently.
  • Bake 20 mins.
  • Cool, refrigerate to set, slice and enjoy!

Nutrition

Calories: 136kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 147mg | Potassium: 127mg | Fiber: 2g | Sugar: 10g | Vitamin A: 22IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 1mg