I’m tired of eating hummus ~ Chickpea Brownies

Welcome to my recipe for “I’m tired of eating hummus chickpea brownies”

Yep it’s true while I love me some hummus, there’s only so much I can eat!

And with an abundance of chickpeas in my house I had to come up with another way to use them up!

Originally I named these the Healthy Horsey Brownies because well…. they sort of remind me of horse food!

Despite my first few sentences, if you are still here and willing to try this amazing recipe ~ You will be glad you stayed!

Gluten Free~ Refined Sugar Free~ Nut Free ~ Oil Free ~ Soy Free

But trust me! These are delicious!

WATCH THE QUICK VIDEO FOR HOW TO MAKE THESE CHICKPEA BROWNIES

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Substitutions:

If you do not have dates you can sub in raisins or similar dried fruits, or one half cup of peanut butter instead

I used sugar free chocolate chunks on top but this is an optional ingredient and you can leave that part off * not sponsored

This entire recipe was baked in a 9″ X 13″ cake pan for 15 minutes exactly
But if you prefer to make thicker brownies bake for 25 minutes in a 9″ X 9″ cake pan 

*get 10% off Caraway Bakeware by clicking through to this link!

Learn more about sugar free baking here!

Nutritional facts are done using canned chickpeas
(which I did not, I boiled mine from dry beans so the sodium on this breakdown is reflecting canned beans)

I also used Sugar Free Syrup so be aware if you use real maple syrup the sugar will be much higher.
Additionally I used monk fruit sugar which is why my sugar is so low (most of the sugar in this recipe comes from the chickpeas)
The serving size is a 9″ x 13″ pan cut into 15 portions

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Yield: serves 15

Chickpea Brownies

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The weight of the chickpeas listed below is drained weight, typically 1 small can weighs 15ounces with the water, so you will need more than 1 can

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• Canned or Cooked Chickpeas 20 ounces (560g)
• Maple Syrup 1 cup (240ml)
• Monk fruit Sugar ½ cup (110g) *see notes
• Oats 1 cup (105g)
• Medjool Dates 5 (120g)
• Unsweetened Cocoa Powder 1 cup (90g)
• Salt ½ teaspoon
• Vanilla Extract 2 teaspoons (10ml)
• Baking Soda ½ teaspoon
• Plant Milk ½ cup (118ml)
• Sugar Free Chocolate Chips 1 cup (150g) *optional

Instructions

1. Preheat the oven to 350°F
2. Grease and parchment line a 9" x 13" cake pan
3. Place all of the ingredients except for the sugar free chocolate chips into the work bowl of your food processor and blend smooth
4. Spread the brownie batter into the cake pan and then sprinkle with the sugar free chocolate chips
5. Bake for 15 minutes
6. Remove from oven and cool completely before serving

Notes

Chickpea brownies will stay fresh at room temperature for up to 3 days wrapped well in a cool dry area.
For longer storage refrigerate for up to 1 week or freeze for up to 2 months

I prefer these refrigerated all teh time, they get fudgier when they are cold