It’s 3pm and your energy is starting to dip low. You want something sweet, but you want to feel good too. These Protein Chickpea Brookies satisfy that chocolate craving without the usual sugar crash.
They are dense, fudgy, and surprisingly nutritious for a dessert. You get the classic marble look with very little effort. This recipe is the perfect solution for your healthy reset goals this week.
Why Protein Chickpea Brookies Are a Winner
You will love how these bars feel like a real indulgence. Most healthy desserts can be dry or crumbly. These stay perfectly moist and fudgy thanks to the almond butter. They are also naturally gluten-free and vegan for everyone to enjoy.
They are excellent for busy families who need quick snacks. You can pack them in lunchboxes for a kid-approved treat. The added protein keeps you full much longer than a standard brownie. It is a smart way to use pantry staples like canned chickpeas.
Simple Method
The food processor does all the heavy lifting for you here. You do not need multiple bowls or a fancy mixer. Just blend the base until it is silky smooth and creamy. Even if you are a beginner, you can master this marble swirl.
Splitting the batter is the only trick to learn. You turn half into a blondie and half into a brownie. It looks impressive but takes less than five minutes to prep. Your kitchen will smell like a gourmet bakery very soon.
Ingredients You’ll Need
These treats rely on simple, wholesome ingredients you likely have. The chickpeas provide a protein-fortified base without any bean flavor.
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup creamy almond butter (natural, no added oil)
- 1/3 cup pure maple syrup
- 1/4 cup vanilla pea protein powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons unsweetened almond milk
- 1/3 cup stevia-sweetened or dairy-free dark chocolate chips
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- Place rinsed chickpeas, almond butter, maple syrup, protein powder, vanilla extract, baking powder, and salt into a high-speed food processor.
- Process the mixture until completely smooth, stopping to scrape down the sides as needed.
- Transfer exactly half of the batter into a separate mixing bowl.
- Add the cocoa powder and almond milk to the remaining batter in the food processor and pulse until fully incorporated.
- Spoon alternating dollops of the blondie batter and the cocoa brownie batter into the prepared baking pan.
- Use a butter knife to gently swirl the batters together to create a marbled effect.
- Sprinkle the dark chocolate chips evenly over the top.
- Bake for 23 to 25 minutes until the edges are firm and the center is set.
- Allow the brookies to cool completely in the pan for at least 30 minutes before slicing to ensure the structure is maintained.
Best Ways to Enjoy It
Serve these bars slightly chilled for the fudgiest possible texture. They pair beautifully with a cold glass of almond milk. You can also warm them slightly for a gooey dessert experience. Top them with a dollop of coconut whipped cream for guests.
These are fantastic for an after-school snack when kids are hungry. They also work well as a post-workout bite. Pack them into small containers for your weekday meal prep. Everyone will be asking you for the secret ingredient!
Storage & Reheating
Keep your leftovers in an airtight container in the fridge. They will stay fresh and delicious for five days. If you want to keep them longer, they freeze perfectly. Wrap individual squares in parchment paper before placing them in a bag.
To reheat, use the microwave for just 10-15 seconds. This softens the chocolate chips without drying out the base. You can also eat them straight from the freezer for a chewy treat. They are very versatile for your busy schedule.
Tips for Best Results
- Don’t skip rinsing the chickpeas thoroughly to remove any salty liquid.
- Avoid over-processing the cocoa layer or it might become too thin.
- Swap almond butter for peanut butter if you prefer that flavor profile.
- Make the batter ahead of time and store it in the fridge.
- Add a pinch of cinnamon for a warm, seasonal flavor boost.
- Use a high-speed processor to ensure there are no grainy bits left.
- Let them cool completely so they don’t fall apart when slicing.
- Press extra chocolate chips into the top right after baking.
Ways to Switch It Up
- Use sunflower seed butter for a completely nut-free version.
- Swap the vanilla protein for chocolate protein for extra richness.
- Add a handful of chopped walnuts for a satisfying crunch.
- Stir in some pumpkin spice during the fall for a seasonal twist.
- Replace maple syrup with agave nectar if that is what you have.
Common Questions
Can you taste the chickpeas?
No, the chickpeas create a neutral, creamy base for the other flavors. The almond butter and vanilla completely mask any bean taste. You will only notice the rich, fudgy texture.
Can I use whey protein instead of pea protein?
Pea protein works best here because it absorbs moisture well. Whey protein can sometimes make baked goods a bit rubbery. Stick to plant-based protein powders for the best results in this recipe.
How do I know when they are finished baking?
Check the edges of the pan first. They should look firm and slightly golden. The center will still look a little soft but not wet. It firms up as it cools on the counter.
I hope these healthy treats bring a little joy to your busy week. They are the perfect way to satisfy your sweet tooth while fueling your body. Happy baking!
— Alex
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup creamy almond butter (natural, no added oil)
- 1/3 cup pure maple syrup
- 1/4 cup vanilla pea protein powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons unsweetened almond milk
- 1/3 cup stevia -sweetened or dairy-free dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- Place rinsed chickpeas, almond butter, maple syrup, protein powder, vanilla extract, baking powder, and salt into a high-speed food processor.
- Process the mixture until completely smooth, stopping to scrape down the sides as needed.
- Transfer exactly half of the batter into a separate mixing bowl.
- Add the cocoa powder and almond milk to the remaining batter in the food processor and pulse until fully incorporated.
- Spoon alternating dollops of the blondie batter and the cocoa brownie batter into the prepared baking pan.
- Use a butter knife to gently swirl the batters together to create a marbled effect.
- Sprinkle the dark chocolate chips evenly over the top.
- Bake for 23 to 25 minutes until the edges are firm and the center is set.
- Allow the brookies to cool completely in the pan for at least 30 minutes before slicing to ensure the structure is maintained.
