• Cooking Time: 30-40 minutes
  • Servings:
  • Preparation Time:


Reprinted from Celi-Yak News Summer 2011

Tester's notes: While chickpeas usually make me think of garlic and lemon and a big bowl of hummus, it turns out that they also get along with chocolate and coffee.

These brownies have a dense but tender texture and a very grown-up taste. Krista says the coffee powder is optional, but it really adds a deep, dark flavour, which was even better the next day.


  • 375 ml (1 1/2 cups) semi-sweet
  • chocolate chips
  • 1x 540 ml (19 oz) can chickpeas, rinsed well and drained
  • 4 eggs
  • 30 ml (2 tbsp) instant coffee powder (optional)
  • 30 ml (2 tbsp) canola oil
  • 5 ml (1 tsp) vanilla extract
  • 125 ml (1/2 cup) brown sugar, lightly packed
  • 2 ml (1/2 tsp) gluten-free baking powder
  • 1 ml (1/4 tsp) salt
  • 125 ml (1/2 cup) chopped walnuts or pecans (optional)


  • Preheat oven to 175C (350F).
  • Grease 22x22 cm (9x9 in) square pan or line with parchment paper and grease lightly.
  • Melt the chocolate at low power in the microwave, watching carefully, or in a double boiler over simmering water.
  • Set aside to cool.
  • Combine chickpeas, eggs and coffee powder in food processor and blend until very smooth
  • Add oil, vanilla, brown sugar, baking powder and salt and process until blended.
  • Add chocolate and process just until mixed.
  • Stir in nuts, if desired.
  • Pour batter into prepared pan.
  • Bake for 35-40 minutes.

Categories: Brownie  Gluten-Free 

Author Credit: Krista

© 2006-2017 BakeSpace, Inc. All Rights Reserved