The Best Chocolate Chickpea Brownie

by The Chantal Team

​There are a lot of bean brownie recipes out there. However, this is the best one you will ever try. They have a rich, chocolatey flavour and a perfect soft and moist, fudgy texture. The chickpeas give a secret boost of plant-based protein and fibre. They are delicious with or without frosting, you decide, but our protein packed, egg-free recipe below is worth having a go.


  • 1 can of Chantal Organics Chickpeas 400g
  • 4 tsp cocoa powder
  • 1/3 cup Chantal Organics Wholemeal Flour (for gluten free option, see note below)
  • 1/3 cup sugar
  • 1 tsp Chantal Naturals Baking Powder
  • ¼ tsp Chantal Naturals Baking Soda
  • ¼ tsp Chantal Naturals Fine Sea Salt
  • 3 tsp Isola Bio Almond Milk (we love Isola Bio) or other non-dairy milk
  • 3 tsp Chantal Organics Almond or Peanut Butter (we love using almond butter)
  • 1 tsp vanilla extract
  • 80g Alter Eco Chocolate Bar, broken and divided as per recipe instructions (we love Alter Eco)

Frosting (optional)

  • ¼ cup Chantal Organics Classic Smooth Peanut Butter
  • 2 tsp Chantal Organics Rice Syrup
  • 2 tsp cocoa powder
  • 4 tsp Isola Bio Almond Milk or other non-diary milk (we love Isola Bio)
  • 1 tsp vanilla extract

Note: For a gluten free brownie use rice flour. For a grain free option, use almond flour.


  1. Preheat the oven to 175C. Coat a 20cm square baking dish with coconut oil, or line with baking paper.
  2. Combine all of the brownie ingredients in a food processor until completely smooth. Leave a third of the chocolate bar to sprinkle on top.
  3. Spread batter into the prepared pan.
  4. Sprinkle the remaining chocolate pieces on the top and gently press them in.
  5. Bake for 14 minutes, they will look slightly under baked.
  6. Allow to cool and then chill in the fridge until firm.
  7. If you’ve decided to have frosting, blend all the frosting ingredients in a blender until smooth and creamy. Spread over the top of the brownies before cutting.

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