Chickpea brownies
Makes: 16
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Chickpea brownies
Instead of lots of butter and sugar, these brownies have a secret ingredient – chickpeas! You’d never know, though...
Makes: 16
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
91Kcal
Fat
3gr
Saturates
1gr
Carbs
12gr
Sugars
9gr
Fibre
2gr
Protein
3gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp instant coffee
- 1 x 400g tin chickpeas
- 2 large eggs
- 2 tbsp rapeseed or sunflower oil
- 125g dark brown sugar
- 100g low fat natural yogurt
- 40g cocoa powder
- 2 tsp gluten-free baking powder
- 25g white chocolate chunks
Step by step
Get ahead
The brownies keep for up to 3 days in the fridge, or can be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4, and line a 20cm square tin with baking paper.
- Dissolve the coffee in 1 tablespoon of boiling water, then tip into a food processor. Drain the chickpeas, reserving the liquid, and add to the processor with the eggs, oil, sugar and yogurt. Blend until well puréed.
- Add the cocoa powder and baking powder, plus 75ml of the chickpea liquid, and blend again, then pour into the lined tin; the batter is quite liquid. Scatter the white chocolate chunks over the top, then bake for 20-25 minutes or until the brownies are set but not over- baked. Cool in the tin, then cut into squares to serve. Store in the fridge; the brownies are more moist and fragile than a standard brownie, with a fudgy texture.
