Chocolate Chick Brownies

It has taken quite some time to perfect this recipe. In fact I left it on the back burner for a long while, mainly due to frustration and also in the hope that if I left it a while, it would come good when I came back to it. It worked and now I am happy to share this recipe with you.


Who doesn’t love a chocolate brownie?? Actually, my 11 year old doesn’t!! He doesn’t like chocolate cake of any sort. My 12 year old on the other hand has proclaimed these to be the best brownies ever!


It would be remiss of me to not mention the name before heading to the recipe. Chocolate ‘Chick’ brownies…..fear not, there aren’t any chickens in here. The magic ingredient is chickpeas! Mr. Simply Homemade assures me that one would never guess they were were eating chickpeas while devouring these chocolatey little cakes and he’s right.


1 can Chickpeas, drained
2 Eggs
130ml Buttermilk (Almond Milk is good too!)
100g Dark Chocolate, min 70%, melted
85g Butter, melted
50g Honey
2tsp Vanilla Extract
60g Ground Almonds
40g Cocoa/Cacao Powder, sifted
1 tsp Baking Powder
1 tsp Sea Salt flakes (not table salt)
50-100g Dark Chocolate Chips


  • Preheat the oven to 160C fan and line a brownie tin with parchment paper.(If you don’t have a brownie tin, any tin, slightly smaller than A4, or even a square one will do)
  • Add the chickpeas to a food processor and blitz them until they’ve completely broken down.
  • Add the eggs, one at a time and pulsing between each addition.
  • Add the buttermilk, chocolate butter, honey and vanilla. Blitz again until everything has come together. The mixture should look smooth.
  • Then add the almonds, cocoa, baking powder and salt. Give it another good whizz, stopping to scrape down the sides with a spatula if you need to.
  • Fold the chocolate chips into the batter before adding it to the brownie tin.
  • Bake for 25-30 minutes, it should feel slightly soft to the touch when baked.
  • Cool in the tin on a wire rack.
  • Slice the brownies and serve as you wish.


We had ours with some blueberries and Glenisk Vanilla Strained Greek Style Yogurt* which is a delicious alternative to cream, light and full of flavour. They were so good.



So, there you have it, brownies with chickpeas. I would love to hear from you if you bake these. Tell me what you think, share them with me on Facebok, Instagram, Twitter or Snpachat.

*I was not asked to mention Glenisk in this post, I buy their products regularly and we often choose to use the Vanilla yogurt instead of cream.


9 thoughts on “Chocolate Chick Brownies

  1. I’ve used stewed apple in brownies to make them extra moist and I have heard good things about avocade in baking too, but chickpeas? That’s a ne onefor me. IF i try these, I must remember to keep the water from them to try the vegan pavlova recipe from The Happy Pear guys. I’ll go into full-on chickpea mode 🙂

    Liked by 1 person

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