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5 from 3 votes

Chickpea Tahini Brownies

Prep Time10 minutes
Cook Time20 minutes
Course: Appetizer, Dessert, Snack
Keyword: brownies, chickpea, easy recipes, flourless, gluten-free, low sugar, plant-based, tahini, vegan
Servings: 16 bars
Calories: 131kcal

Equipment

  • Food processor/blender

Ingredients

  • 15 oz can garbanzo beans, drained (save this water) (about 250 g cooked beans)
  • 1/2 cup tahini (112 g) sub other nut/seed butter
  • 1/2 cup maple syrup (168 g)
  • 1/2 cup cocoa powder (48 g)
  • 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 8x8 baking dish with parchment.
  • Blend all but chocolate chips until smooth.
  • If the batter is too dry, add 1 tbsp bean water (aquafaba) at a time and blend again until you get a spreadable brownie batter.
  • Fold in chocolate, pour into pan.
  • Bake 20 mins.
  • Cool and refrigerate to set (ideally overnight). Enjoy!!

Nutrition

Serving: 1 bar | Calories: 131kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 147mg | Potassium: 139mg | Fiber: 3g | Sugar: 10g | Vitamin A: 22IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 1mg