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High-Protein Chocolate Chickpea Brownies

Name: High-Protein Chocolate Chickpea Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups (260g) canned chickpeas, drained and rinsed; 1/2 cup (120ml) pure maple syrup or agave nectar; 1/4 cup (60ml) melted coconut oil or vegan butter; 1/4 cup (25g) unsweetened cocoa powder; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup (30g) oat flour (gluten-free if preferred); 1/3 cup (60g) vegan dark chocolate chips or chunks; 1/4 cup chopped walnuts or pecans for added texture

By PowerProteinPlates Editorial TeamPublished Apr 6, 2026 | Updated Jul 22, 2026

American 35 mins high-proteineasy-recipessnack-ideaswhole-foodsbudget-friendly

High-Protein Chocolate Chickpea Brownies with measured ingredients, 35-minute timing, 12-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 10 min

Cook 25 min

Total 35 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 1/2 cups (260g) canned chickpeas, drained and rinsed
1/2 cup (120ml) pure maple syrup or agave nectar
1/4 cup (60ml) melted coconut oil or vegan butter
1/4 cup (25g) unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (30g) oat flour (gluten-free if preferred)
1/3 cup (60g) vegan dark chocolate chips or chunks
Optional
1/4 cup chopped walnuts or pecans for added texture

Powerproteinplates High-Protein Vegan Chocolate Chickpea Brownies ingredients image

Instructions

Preheat oven to 350°F (175°C) and prepare an 8x8 inch (20x20 cm) baking pan lined with parchment paper or lightly greased.
In a food processor, blend rinsed chickpeas until smooth and creamy, scraping down as needed.
Add maple syrup, melted coconut oil, cocoa powder, vanilla extract, baking powder, and salt. Blend until the batter is smooth, glossy, and well combined.
Add oat flour and pulse briefly just to incorporate, taking care not to overmix.
Gently fold in vegan chocolate chips and optional nuts using a spatula.
Transfer batter evenly into the prepared pan and smooth the surface.
Bake for 22-25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs, avoiding wet batter.
Cool brownies in the pan on a wire rack for 30-40 minutes until set.
Cut into 12 squares and store in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.