Flourless Chickpea Brownies V GF

20 minutes 35 minutes 16 servings

Flourless, oil-free, deep chocolate brownies. They come together easily in a food processor or blender, and we promise, no one will taste the secret ingredient. 

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  • 150g milk chocolate
  • 150g dark chocolate
  • 1 tin Epicure Chickpeas, rinsed and drained
  • 4 large eggs
  • 150g caster sugar
  • ½ teaspoon baking powder
  • pinch of salt

The recipe Flourless Chickpea Brownies Kitchen Mode

  • 1

    Preheat oven to 180ºC, Gas Mark 4. Lightly spray an 8 inch square baking dish with cooking spray and line with baking paper.

  • 2

    Put a small saucepan with a few cm of water over medium heat and bring to a simmer. Break chocolate into a bowl and set over the saucepan, making sure the bowl does not come in direct contact with the water. Stir gently until the chocolate is fully melted. Alternatively, you can melt the chocolate in the microwave. Set the chocolate aside to cool.

  • 3

    Pop the drained chickpeas and eggs into a blender or food processor. Blitz until smooth. Tip in the sugar, baking powder, and salt. Blend on low until evenly mixed, scraping down the sides as needed. Add cooled chocolate and blend again on low. Use a spatula to scrape down the sides and give everything a good stir.

  • 4

    Pour the batter into the prepared pan. Pop in the oven and bake for 30-35 minutes, or until the center is just set and a toothpick comes out with fudgy crumbs.

  • 5

    Cool completely before cutting and serving.