Chickpea Chocolate & Coconut Brownies

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Watching some videos recently I was quite surprised at some of the things you can do with chickpeas.  One suggestion was to make brownies, using chickpeas instead of flour.  This sounded very interesting and I did some further investigations and watched some videos and they all seemed very good.

For my version I am using a combination of chocolate and cocoa powder and some coconut as well to give another lovely flavour.  

Most of the videos I watched used a blender to mix all the ingredients together, but that seemed to be a messy way of doing it, since having blended everything it is rather difficult to get it out and then the washing of the blender is a bit of a bind too.  So I decided that to mash the chickpeas I would use the processing attachment of my handheld immersion blender.  Then everything could be easily mixed together in a bowl.  I used some maple syrup as part of the wet ingredients.  I did consider golden syrup since I love that, but maple syrup worked very well.  Although I used a 9 inch square tin I am sure an 8 inch one or a 7×11 pan would do.  It would just mean a slightly difference in thickness to the brownies.

Just as an aside I want to mention that you can also use the water from the can of chickpeas to make meringue, instead of using egg whites.  I haven’t tried that but I have watched a couple of videos where they do it and the meringues turned out great, nice and crisp.  

My brownies turned out very well.  I let the tin cool down completely before turning the bake onto a wire rack to finish cooling.  Then I cut into squares for serving.  They certainly taste very good indeed,  moist and very chocolatey and the coconut flavour and texture is there too.  

Chickpea, Chocolate & Coconut Brownies

Chickpea, Chocolate & Coconut Brownies – Video
  • 400g can of chickpeas, drained
  • 200g dark chocolate
  • 20g cocoa powder
  • 100g butter, unsalted
  • 2 medium eggs(large in USA), beaten
  • 1 tsp vanilla extract
  • 40g dessicated coconut
  • 60ml maple syrup
  • 1/2 tsp baking soda
  • 1/2 tsp salt, if desired


  1. Preheat the oven to 160C/140C Fan/320F
  2. Line a 9×9 baking tin(8×8 or 7×11 would be fine too).
  3. Melt the butter and chocolate in a bowl over a pan of simmering water(or in a microwave oven, in short bursts).
  4. Mash the chickpeas to a fine pulp( I used my immersion blender with attachment).
  5. Add the chickpeas to the chocolate, in a large bowl, and mix to combine, ensuring it is all fully mixed in.
  6. Add the eggs, vanilla extract and maple syrup and mix.
  7. Add the cocoa powder and baking soda, and salt if using, and mix in.
  8. Add the coconut and mix until all is nicely combined.
  9. Pour the mixture into the cake tin and shake to make it spread evenly and reach all four corners.
  10. Bake in the oven for 30 to 40 minutes until it is springy on top and a skewer in the centre is only slightly moist.
  11. Remove from the oven and allow to cool in the tin before removing onto a wire rack to firm up as the cooling finishes.
  12. Cut into squares to serve.

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