Chocolate Almond Brownies
You’d never guess these rich, fudgy brownies are made with a tin of chickpeas. Their creamy texture and neutral flavour make the perfect base, keeping...You’d never guess these rich, fudgy brownies are made with a tin of chickpeas. Their creamy texture and neutral flavour make the perfect base, keeping the recipe gluten-free, vegan, and lower in sugar than your average brownie. It’s one of those handy recipes to have up your sleeve—crowd-pleasing, indulgent, and a little bit better for you. Read more You’d never guess these rich, fudgy brownies are made with a tin of chickpeas. Their creamy texture and neutral flavour make the perfect base, keeping the recipe gluten-free, vegan, and lower in sugar than your average brownie. It’s one of those handy recipes to have up your sleeve—crowd-pleasing, indulgent, and a little bit better for you. You’d never guess these rich, fudgy brownies are made with a tin of chickpeas. Their creamy texture and neutral flavour make the perfect base, keeping the recipe gluten-free, vegan, and lower in sugar than your average brownie. It’s one of those handy recipes to have up your sleeve—crowd-pleasing, indulgent, and a little bit better for you.
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NUTRITION PER SERVING (Read more)
Notes
The almonds can be replaced with almost any other nut, or you can leave them out altogether.
Baked brownies can be frozen for up to 3 months, though the texture and appearance will change. If you're serving these to guests, we recommend baking a fresh batch, but you can freeze them for a sweet treat at home. Allow to defrost at room temperature for several hours, or enjoy them frozen as a cold treat.
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 180°C/160°C fan. Line a 12x21cm loaf tin with parchment paper.
Place all of the ingredients except for the dark chocolate, almonds, and flaky salt into a food processor and blend until smooth.
Stir through the chocolate chunks and chopped almonds. If desired, reserve a small handful of each to sprinkle on top.
Scrape into the tin and sprinkle with the reserved almonds and chocolate, if desired.
Bake for 25-26 minutes. If desired, sprinkle with flaky sea salt when you take them out of the oven. When done, they will be slightly risen, and should be somewhat firm to the touch in the middle of the tin.
Allow to cool before slicing. They will be gooey - scrape off the knife in between slices to keep things clean.
Notes
The almonds can be replaced with almost any other nut, or you can leave them out altogether.
Baked brownies can be frozen for up to 3 months, though the texture and appearance will change. If you're serving these to guests, we recommend baking a fresh batch, but you can freeze them for a sweet treat at home. Allow to defrost at room temperature for several hours, or enjoy them frozen as a cold treat.
User comments (42)
I really love this recipe. This will be on my regular treats list to make going forward. I always have all those ingredients at home too which is great. It tastes like a proper treat and goes well with a nice warm drink. It is freezer friendly too which is an added bonus. Definitely recommend 👌
Would love for a measurement for the chickpeas, it just says 1 cab and the size of the can can vary.
I used cannellini beans instead of chickpeas and it was absolutely delicious!
It was not quite as good as I thought it would be after reading all the reviews, but it is a nice treat. It was very thick, but don't thin the mixture out. It won't bake as nicely. I was unable to mix in the chocolate & nuts. I spread half of it out onto the parchment added half of the nuts & chocolate then a second layer and toped it with the other half, finally I put it in my loaf pan. As soon as I pulled it out I added coarse salt. After cooling it completely it was soft and gooey, but I felt it was missing something. It tasted flat, maybe espresso powder or some kind of acid? I started my chickpeas from dry, I don't like the taste of can beans. I also make my own vanilla, because I can't get a good quality where I live.
Seriously delicious. And I’ve made a lot of “healthy” brownie recipes. A real winner that I will come back to over and over again!
These were amazing. My food processor is not the best so I first processed the chickpeas on their own with maple then added almond butter and then the rest. I didn’t have enough almond butter so I added some hazelnut spread that was sweetened and brought down the sugar. They are a bit difficult to put in the pan as the mixture is proper dense and sticky, might loosen it a bit with milk or water next time
I think this recipe would work a little better with cooked chickpeas. The ones I had were just canned and they were quite small and hard, so the mixture was thick and the chickpeas wouldn't break down. I titrated with water and it soon became the right consistency, although, when I spooned it into the tin I could see some lingering individual chickpeas. So, yes, COOKED chickpeas would work better.
Other than that, they are delicious!
Well this is super tasty but I struggled to get a smooth batter..
I think my blender is too big so will try and double it next time. Really good though and lovely afternoon treat with a black coffee
Really good and rich chocolat flavour
Gooey and dicious. I added a little almond milk too. They went down very well with all the family.
Such delicious brownies. The second time I made these I used a tin of black beans instead of chickpeas, and also added the zest and juice of an orange. So good!
Beautiful and simple recipe with depth of flavour. This is the second time I’ve made them, the first earlier in the year and now in hotter weather - so have added a splash of milk to the mix to soften it as it was a bit thick. This is my go to treat now :))
Who would have thought - chickpeas in this! 10/10 yummy. Yes mixture was stiff but i was fine with that.
Once base mixture was smooth in food processor i added the chocolate bits and almonds (already chopped a bit) and did another quick whizz to incorporate.
Just remember - to get the gooey yummyness, take out of oven even when it feels uncooked (or still soft to the touch) as it will keep cooking as it cools down.
Adding a sprinkle of sea salt at the end is a nice touch.
Quick and easy recipe. Have made it several times and it’s been a huge success
Super good taste! I want to try with banana and see how it taste aswell
Needed to be clearer and bigger writing about saving nuts a chocolate for topping , preferably in list of ingredients.
Nice Brownie would of been too dry without added water
Alittle sceptical but these were 10/10 delicious. Really fudgy and gooey.
Can not taste the chickpeas at all.
Great way to get some protein into a sweet treat.
The mixture is very sticky in the food processor bowl so added a splash it oat milk to loosen about.
I cut into 10 for more of a bite sized treat.
Next time I will add abit of orange or mint extract for a flavoured variation
Absolutely loved these. So impressed at the taste and how easy they were to make. These will he made again and again.
Really tasty brownie. The almond butter and almonds on top give it that almond essence flavour. My mixture was quite thick but the layer in the mold was also thick so there was no problem.
Super brownies. Will make them again!
Very nice. I found the mixture quite stiff so I added a splash of oat milk before adding the almonds and chocolate and it worked a treat. Being made from chickpeas it’s quite satiating!
My teenage girls know these are healthy but after trying them asked me to make them again. Success! Easy to make, healthy and yummy!
Minimal ingredients and easy to prepare. I did reduce the maple syrup to reduce the carbs and therefore upped liquid with EVOO and some water. Will do again as hubby liked as well (which is unusual!).
Fabulous recipe! So delicious.
Best vegan brownies EVER!
These are a real treat. I'm not the biggest brownie fan in the world but these are the best I've had. Fudgy and indulgent. Easy to make with the food processor.
Truly scrumptious! I can’t believe how easy they are to make and so utterly delicious!
I swapped almonds to walnuts and almond butter to peanut butter... also did not have dark choclate, so the cocoa of high quality did the trick.
I need more stars to rate this. Honestly, these were the best brownies I've ever had. My daughter said they tasted better than what she gets at Zuppas. The only problem is that it's hard to stop eating them once you've had one.
So easy to make and delicious
I love these brownies soooooo much. The chickpeas completely dissapear and create this lovely chewy desert. Tens across the board!
Soooo delicious! A nice and healthy treat!
I followed the recipe carefully. The mixture was quite stiff so not too gooey in the middle. They do however deliver a lovely chocolate hit and are very satisfying. Will make them again but may adjust the cooking time.
Very quick and easy. I made them in a square baking tin, so they were probably thinner than yours so I reduced the baking time by a few minutes. I cut them into 16 so they'll last longer!
Surprisingly creamy and chocolatey but perhaps needs to be a little sweeter
Really nice healthier dessert, if a little small. Very easy to make.
Mine came out very dry. Looking back the mix was thick and rigid when I put it into the tin, despite following the recipe. What could I add at that point if I made them again so that they are more gooey? Perhaps some water or olive/coconut oil?
Absolutely delicious. Everyone loved the brownies.
Results might have been bought from a good bakery! Very pleased with this recipe. Going to double up into a 20 x20 brownie tin for when we have visitors.
Delicious recipe.
A great way to have a much healthier brownie . I used almond essence as I didn't have vanilla. It worked well
This recipe is ridiculously delicious. So easy to make and will definitely be a favourite for me.
Delish , used Madagascan 100% cocoa choc, so was super rich, a little Greek yoghurt and a few berries went well with it thank you guys