Perello

RECIPESChickpea Brownies
chickpea brownies
RECIPES

Chickpea Brownies

  • Preparation Time: 10 mins
  • Ready In: 50 mins to 1 hour
  • Serves: 15 people

Soft, fudgy and deeply chocolatey, these brownies hero the natural creaminess of Perelló chickpeas. Blended into a smooth batter with cocoa, nut butter and maple syrup, they bake into a rich, indulgent traybake that feels wonderfully comforting yet surprisingly light. A brilliant little recipe for festive baking, afternoon treats, or those moments when only chocolate will do.

Method

  1. Place the Perelló chickpeas, nut butter, maple syrup, melted coconut oil and vanilla into a food processor. Blend until completely smooth and creamy.
  2. Add the flour, cocoa powder, baking soda, baking powder and salt. Pulse again until the mixture becomes a thick, glossy batter.
  3. Stir through most of the chocolate chips, keeping a handful aside for the top.
  4. Spread the batter into a lined baking tin and scatter over the remaining chocolate chips.
    Bake at 180°C for 30-45 minutes, until set around the edges with a soft centre.
  5. Allow the brownies to cool completely before cutting. The chickpeas help create a velvety, fudgy texture that only improves as they rest.

Ingredients

2 tins Perelló Chickpeas, drained and rinsed

1 cup nut butter (smooth peanut or another neutral nut butter)

1 cup maple syrup

2 tbsp melted coconut oil

2 tsp vanilla extract

1/2 cup flour of your choice (oat flour works beautifully)

1/2 cup cocoa powder

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp fine salt

1 cup chocolate chips, plus extra for topping

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