Vegan peanut butter chickpea brownies, yeah you heard that right. VEGAN AND GLUTEN FREE.
This is incredibly fudgy and rich. Chickpea based and full of dark chocolate with a chewy layer of peanut butter drizzled on top.
You guys can check out my original vegan chickpea brownie recipe if you want to learn more about how it all came out, and a little bit of the science behind it. I’ll link it below – tap on the image to take you to the recipe.
I’ll answer a few of the common questions below!
But Rish, could I just substitute eggs into this recipe instead of using flax eggs?
The short answer is no, I don’t think so. I don’t bake with eggs so I can’t give you a direct yes or no answer but my hunch is no. If anyone does try, please let me know how it goes.
Chickpea flour? Really? Can I just use normal flour?
Well, you could but it isn’t as nice. These peanut butter chickpea brownies have been developed around chickpea flour, which lends a very fudgy result with these proportion of ingredients. The chickpea flour requires a higher proportion of fat in comparison to using regular flour, but does not needed any melted chocolate added in to provide the fudgy, rich texture we all look for. Using plain four here ends up with a rather dry, more cake-like result, but if you’re into that then fair play!
I tried these and they taste dry and cake-like, what happened?
You over-baked them buddy, keep these under-baked. There HAS to be wet batter when doing the toothpick test, that’s the right time to take these out of the oven, if your toothpick comes out clean, you’ve over-baked them.
I get an odd bitter taste from these?
Severely under-baked and the weird funky taste is the rawness of the chickpea flour. DO NOT TASTE THE BATTER WITH THESE – it will make you want to throw it all out, but have faith – it will work. You shall have perfect vegan chickpea brownies!
Peanut Butter Chickpea Brownies
- 9″ square baking tin
- 200 g chickpea flour
- 30 g cocoa powder
- 2 tsp baking powder
- Pinch of salt
- 4 tbsp GROUND flax seeds not whole seeds
- 8 tbsp water
- 150 ml flavourless oil (e.g. sunflower)
- 120 g white granulated sugar
- 1 tsp vanilla
- 75 g of chopped chocolate/chocolate chunks
- 2-3 tbsp of your favourite peanut butter
- Handful of salted peanuts
- Preheat oven to 160’C fan or 180’C conventional
- Mix your flax seeds and water and let it sit for about 5-10 minutes, it will start to become gelatinous and this will act as an egg replacer
- Whisk oil, sugar and vanilla together, add your flax eggs and keep whisking
- In a separate bowl mix together your chickpea flour, baking powder, salt and cocoa
- Sieve the dry mix into your wet mix
- Fold together, it will be quite a thick batter, and add in the chopped up chocolate/chunks and peanuts if using
- Pop into a greased 9″ pan and use a spatula to help press this down.
- If your peanut butter is pretty firm, pop into a microwave in 10s increments to loosen it up, dollop on top of your brownie and swirl it around with a knife
- Bake for 16-17 minutes
- To check these are done, insert a toothpick and there SHOULD BE small bits of wet batter. Let this cool completely before cutting into.