These Chocolate Black Bean and Chickpea Brownies are rich, fudgy, and packed with wholesome ingredients. Black beans and chickpeas create a moist, dense texture, while hot cocoa and cacao nibs add a deep chocolate flavor.
Tips for the Best Brownies
For the smoothest texture, blend the black beans and chickpeas very thoroughly. Make sure they are well drained so the brownie batter does not become too wet.
For a richer chocolate flavor, use unsweetened cocoa powder instead of sweetened hot cocoa mix. If using hot cocoa mix, you may want to slightly reduce the amount of brown sugar.
Chocolate chips can also be added for extra sweetness, while cacao nibs provide a more intense chocolate flavor and a pleasant crunch.
Storage
Store the brownies in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days.
They can also be frozen for up to 2 months. Let frozen brownies thaw at room temperature before serving.
More Chickpea Recipe Ideas
If you have extra chickpeas, they are incredibly versatile and can be used in savory dishes as well. Try making Chickpea Curry, a fresh Chickpea Salad, or creamy homemade Hummus.
Frequently Asked Questions
Can you taste the black beans in these brownies?
When the beans are blended thoroughly and combined with cocoa, vanilla, and brown sugar, their flavor is very mild. Chocolate is the dominant flavor.
Can I use canned black beans and chickpeas?
Yes. Canned beans work well. Drain and rinse them thoroughly before measuring and blending.
Can I use cocoa powder instead of hot cocoa mix?
Yes. Unsweetened cocoa powder actually provides a stronger chocolate flavor. Because hot cocoa mix usually contains sugar, you may need to adjust the brown sugar depending on which one you use.
- Black Beans 1 cup
- Chickpeas 1 cup
- Flour ½ cup
- Cocoa Powder ⅓ cup
- Baking Soda ½ tsp
- Cacao Nibs ¼ cup
- Brown Sugar ½ cup
- Eggs 2 pc
- Neutral oil ⅓ cup
- Vanilla Extract 1 tsp
- Salt ¼ tsp
- Chocolate chips ⅓ cup
- Preheat the oven to **350°F (175°C)**. Lightly grease or line an 8×8-inch baking pan with parchment paper.
- Rinse and drain the black beans and chickpeas thoroughly.
- Add the black beans, chickpeas, eggs, melted butter, and vanilla extract to a food processor or high-speed blender. Blend until the mixture is as smooth as possible.
- In a large bowl, combine the flour, hot cocoa mix, baking soda, brown sugar, and salt.
- Add the blended bean mixture to the dry ingredients and stir until everything is well combined.
- Fold in the cacao nibs and chocolate chips, if using.
- Spread the brownie batter evenly into the prepared baking pan.
- Sprinkle a few extra cacao nibs over the top for additional chocolate flavor and crunch.
- Bake for 22–28 minutes, or until the edges are set and the center is slightly soft. Avoid overbaking if you want fudgy brownies.
- Allow the brownies to cool completely before slicing and serving.
