Mini Chickpea Brownies

Melanie Lorick
by Melanie Lorick
24 brownies
25 min

I love a good brownie. What I love even MORE is a brownie that evokes a little less guilt. Enter chickpea brownie bites that might be mini in terms of size, but pack a big punch with their flavor. These little brownies have a ton to offer, including the fact they are:

  • Vegan
  • Gluten Free
  • Dairy Free
  • Oil Free (if your nut butter doesn't contain added oil)

In addition to being a friendly option for many diets, this particular recipe is fun for chocolate lovers - 3 different types of vegan chocolate really give these a delicious depth of flavor. Chickpeas (such a magical legume) are the foundation for the batter, but you can't taste them in the brownies at all. Cashew butter offers a delightful richness, and a combination of applesauce and pure maple syrup reduce the "guilt" associated with traditional sweeteners. Plus, you can bring the brownie batter together quickly in your food processor.

I'll be honest, it takes quite a bit of willpower to leave the batter for baking. I've spent more time than I'd like to admit trying to just eat the batter from the bowl of the food processor. No judgment.

I truly believe you're going to love these from the very first bite. Give this a try and let me know what you think! Find more tips and tricks for the recipe on the original chickpea brownie blog post and view a clip of that delicious batter!

Pro Tip: If you don’t use cupcake liners in a non-stick muffin tin, you can take a little coconut oil (if not on an oil-free diet) and “grease” the individual cups. I have not taken this step with my muffin tin, but each batch can be different, especially if baked in various atmospheric conditions. To remove, gently take a knife or thin utensil and check to see if the chickpea brownies are sticking. Then, gently grab the top of the brownies and slowly twist and lift.

Recipe details
  • 24  brownies
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 1 15 ounce can chickpeas, drained and rinsed
  • 3/4 cup vegan semi-sweet chocolate chips
  • 1/3 cup unsalted organic cashew butter (may substitute with nut butter of your choosing, choose an oil-free version if avoiding oil *see notes*)
  • 1/4 cup pure maple syrup
  • 1/8 cup vegan cacao nibs
  • 2 tablespoons unsweetened organic applesauce
  • 5 tablespoons unsweetened cacao powder
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 flax eggs (see below)
Flax Eggs
  • 2 tablespoons flax seed meal do not substitute with whole flax seeds
  • 6 tablespoons water
Flax Eggs
Combine flax seed meal and water in a small bowl and stir until evenly distributed. Allow to rest for a few minutes; preferably, while compiling the rest of your ingredients. The flax eggs will gel faster if refrigerated during this time. 6 tablespoons water, 2 tablespoons flax seed meal
Chocolate Chickpea Brownie Bites
Preheat oven to 350 degrees Fahrenheit.
In the bowl of a food processor, add the rinsed and drained chickpeas, cacao powder, pure maple syrup, unsweetened applesauce, flax eggs, baking powder, baking soda, and kosher salt. 1 15 ounce can chickpeas, 1/4 cup pure maple syrup, 2 tablespoons unsweetened organic applesauce, 5 tablespoons unsweetened cacao powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 flax eggs
Process the ingredients until well combined. The batter will look mostly smooth.
Add the cashew butter and pure vanilla extract. Process again until well combined, scraping down the sides of the bowl, if needed. Make sure the food processor is off when scraping the sides. 1/3 cup unsalted organic cashew butter, 2 teaspoons pure vanilla extract
Remove the blade of the processor, scraping off any batter clinging to the blade and set aside. Now, add gently fold in the chocolate chips. 3/4 cup vegan semi-sweet chocolate chips
Divide the batter evenly between the mini muffin cups, using a cookie scoop, spoon, or your clean hands. Sprinkle the cacao nibs over the top of the brownie bites. Gently press the nibs into the batter. 1/8 cup cacao nibs
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
After cooling for a few minutes in the tin, gently twist the brownie bites out and transfer them to a cooling rack.
Enjoy immediately, or store in an air-tight container for up to 5 days.
  • **If following a no-oil diet, be sure to use a nut butter that has no added oil. If the nut butter is dry, consider adding a little plant-based milk or extra maple syrup until the batter achieves a creamy consistency.
  • You are welcome to use an 8x8 pan for traditional brownies, instead of the muffin pan. Or, try making a thicker version in a bread loaf pan. Just pay close attention to cooking time and use a skewer to test doneness in the center.
  • Cacao nibs are optional, if you prefer a sweeter chocolate flavor.
Melanie Lorick
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