20. January 2019

Flourless Chickpea Peanut Brownies

Yes, you read that right: chickpea brownies. When I told my friends about my latest experiment, a lot of skeptical glances hit me. Sweet brownies, without flour, only made from chickpeas – and they should taste.. nice? I nodded eagerly and instantly had to think of my miserable first attempt, waiting for me at home. I couldn’t quite call it a success – yet. But after a few more attempts, I’d made it: soft, tasty brownies that didn’t taste or look like their savory main ingredien. In addition, they are packed with vegetable proteins, are gluten-free (a treat for allergy sufferers) and confusingly similar to their “floury” friends. It’s simply five ingredients that need to be mixed for this healthy candy and voila!

For this blog post I’m again working together with my friends from Bonduelle. A brand that has been a staple in my pantry for years. At the end of last year, I spent two wonderful days with them at the Bonduelle Academy, where I got to look at their fields and production processes. The blog post and recipe (Vegan Pasta Alfredo!) Can be found here.

Here are two notes for the recipe:
– The recipe is for about 15 brownies. It can also be halved or quartered for a smaller portion.
– If you want to use less chocolate, you are welcome to do so. I also tested the brownie dough without chocolate and thought it was delicious as well! However, I can recommend the chocolate topping to everyone.

Flourless Chickpea Peanut Brownies Recipe

  • Prep Time: 20 minutes + 1,5h baking-and cooling-time
  • Servings: 15 brownies


700g chickpeas (about 3 cans) e.g. Bonduelle
8 tbsp peanut butter
10 tbsp maple syrup
1 tsp baking powder
180g dark chocolate (at least 75%)
          80g for the dough 
          100g for the topping
1 handful peanuts (optional)


1. Preheat oven to 175°C.
2. Drain chickpeas and rinse thoroughly with water.
3. In a water bath, heat 80g of dark chocolate until it is completely liquid.
4. Mix chocolate together with the remaining ingredients in the blender until the dough is all creamy.
5. Lay out a suitable baking dish (about L32cm x W20cm) with parchment paper and distribute the dough evenly. Bake for 40-50 minutes. (The baking time may vary from oven to oven.) The dough will harden up a bit, as it cools. 
6. Remove the baked brownies from the oven and allow to cool for at least 30 minutes. 
7. Then prepare the chocolate topping. Heat remaining dark chocolate in a water bath and distribute evenly over the brownie cake. Decorate with peanuts. Cut into 15 even slices and enjoy! 

Welcome to my kitchen, my colourful world of nourishing foods. Here I choose to live healthy, eating whole, plant-based foods; a happy mix of vegetables, legumes, fruits, whole grains, nuts and seeds.

I am Pauline, a food lover and photographer from Berlin.

My recipes are simple, vegetarian dishes with plant-based and natural ingredients only. Perfect for everyday life. You do not have to be a skilled cook to have a balanced and healthy diet – I am not! An open mind and willingness to try out something new everyday shall be enough. It’s an infinite journey, and I am happy about everyone who decides to come along.