Extra Fudgy Chickpea Brownies with Chocolate Espresso Buttercream


Ooey Gooey extra fudgy brownies - so not necessarily something you should eat every day, but once in a while is ok right? So, while these brownies are seriously so decadent they contain chickpeas and very little flour, so while I am not claiming these brownies are healthy, they certainly could be a whole lot unhealthier.

Now, the only challenge about these brownies is that you need to be organized because they need 24 hours to set up, that is unless you want extra fudgy brownies which then, by all means, enjoy right away.

So I don’t know about you but I think that any dessert you can make in a blender is my kind of dessert! No mess, no fuss and the easiest clean up ever.

So now let’s talk icing - do you feel like brownies need icing? Most of the time I would absolutely say yes, but these are so fudgy that you can get away without it, but, when you can layer on Chocolate Expresso buttercream I mean, why not right? This is the chocolate icing my mom always made when I was a kid and it is my absolute favourite.

So if you need a good hit of chocolate your in luck with this one - it meets any chocolate craving you could ever have!


prep time 20 minutes

cook time 14 minutes

total time 34 minutes + 24 hours to set

servings 12


1 can chickpeas

4 tbsp cocoa powder

1/3 cup flour

3 tbsp milk

3 tbsp olive oil

1 tsp vanilla

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup white sugar

1/2 cup chocolate chips

1/2 cup walnuts


Preheat oven to 330. Prepare and 8x8 baking dish with butter or cooking spray. In a blender or food processor combine all ingredients except the chocolate chips and walnuts. Blend until smooth and the chickpeas are fully broken down.

Carefully stir in the walnuts and chocolate chips then spread into the baking dish. Bake for 14 minutes then allow to set of 24 hours to reach desired consistency.


1/2 cup butter

2 cups icing sugar

1/4 cup cocoa powder

1 tsp vanilla

2 tbsp espresso or strong coffee

1 1/2 tbsp cream

Cream together butter, cocoa powder, vanilla and espresso using a hand mixer - add in icing sugar 1/2 a cup at a time blending until smooth. Once fully combined add in 1/2 of the cream and blend until desired consistency - adding more if needed. Spread over cooled brownies and garnish with additional walnuts if desired.