Vegan Chickpea Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 tin chickpeas, or 240 grams cooked chickpeas
  • ½ cup rapadura or soft brown sugar
  • ½ cup extra virgin olive oil
  • 1 teaspoon pure vanilla essence
  • ½ cup raw cacao powder
  • 2 teaspoons baking powder
  • ⅔ cup aquafaba (water from cooked or tinned chickpeas) or 2 eggs if not vegan
  1. Preheat oven to 170 °C. Line an 8 inch, 20 cm square baking tray with non-stick baking paper.
  2. Drain chickpeas, but reserve water and set aside.
  3. Combine chickpeas, sugar and olive oil in food processor bowl and blend until smooth.
  4. Add vanilla, cacao powder and baking powder, blend again until well combined.
  5. Pour the aquafaba into the bowl of an electric mixer fitted with the whisk attachment and whip up until foamy. Soft peaks will form and it will become white, thick and glossy.
  6. Fold whipped aquafaba through brownie mix as gently as you can to prevent the bubbles from popping.
  7. Pour into prepared baking dish and bake for 25 minutes.
  8. Allow to cool before cutting.
Recipe by Healthy Home Cafe at