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High Protein Vegan Gluten-Free Chickpea Brownies Recipe

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★★★★★

4.9 from 117 reviews

These High Protein Vegan Gluten Free Brownies offer a deliciously rich and fudgy treat that’s perfect for those seeking a healthy dessert. Made using chickpeas, coconut flour, and peanut butter, these brownies are packed with protein, free from gluten, and completely vegan. The combination of cocoa and chocolate chips ensures every bite is indulgently chocolatey while being nutritiously satisfying.

Ingredients

Scale

Wet Ingredients

  • 1 can chickpeas (canned, pureed)
  • ¼ cup coconut milk
  • 3 tbsp apple puree
  • 2 tbsp smooth peanut butter
  • ½ cup brown sugar
  • 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and chilled)

Dry Ingredients

  • 4 tbsp cocoa powder
  • ⅓ cup finely milled coconut flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt

Toppings

  • ¼ cup chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 170°C (340°F). Line a 20x20cm (7.8×7.8 inch) square baking pan with parchment paper to prevent sticking and ensure easy removal.
  2. Make Wet Mixture: In a medium bowl, blend together pureed chickpeas, smooth peanut butter, coconut milk, apple puree, brown sugar, and the prepared flax egg. Mix until you achieve a smooth, homogenous batter free of lumps.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the cocoa powder, coconut flour, baking powder, baking soda, and salt to combine evenly the dry components of the batter.
  4. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until you get a thick and consistent brownie batter.
  5. Bake: Pour the batter evenly into the prepared baking pan. Sprinkle the chocolate chips generously over the top. Place the pan into the preheated oven and bake for 25 to 30 minutes. The edges will firm up, but the center should remain slightly jiggly to keep the fudgy texture.
  6. Cool and Serve: Once baked, remove the brownies from the oven and let them cool completely in the pan before slicing. This cooling step helps the brownies set perfectly for serving.

Notes

  • The flax egg acts as a vegan binder and should be prepared at least 5 minutes before mixing.
  • Ensure the coconut flour is finely milled for the best texture and to avoid graininess.
  • Do not overbake; the center should remain slightly soft to maintain moistness.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Chocolate chips can be substituted with vegan dark chocolate chunks for a richer taste.

Keywords: vegan brownies, gluten free brownies, high protein desserts, healthy brownies, dairy free, chickpea brownies

Find it online: https://miarosetti.com/high-protein-vegan-gluten-free-chickpea-brownies-recipe/