These no-bake squidgy brownies really are totally brilliant, and the secret is… a tin of chickpeas! Made by blitzing chickpeas with melted chocolate, these are perfect for those following an egg-free, dairy-free and gluten-free diet. If you or your child have multiple allergies or you can’t eat grains, then this is the recipe for you.

Sweet maple syrup and vanilla and a silky chocolate topping make these brownies totally irresistible and the dried flower petals make them look so pretty and appealing.

Add the pecans to give the brownies a bit of crunch and if you are a nut-free household, see the pecan switch below in the notes, as well as the chickpea-free option if you need to avoid these too. These brownies are super adaptable, and I don’t anyone to miss out due to allergies or intolerances.

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Brilliant Flourless Brownies

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Prep Time 10

Chilling time 1

Total Time 1 10

Course Baking, Puddings, Snacks & Treats

Servings

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Low-sugar, Nut-free, Sensory, Vegan, Vegetarian

Ingredients

180 g Dark Chocolate
400 g Chickpeas (tinned, drained)
1 tsp Vanilla Extract
3 tsp Maple Syrup
50 g Pecan Nuts (chopped)

Topping

100 g Dark Chocolate
3 tsp Coconut Oil (odourless)
1 tsp Flower Petals (edible and dried – optional)

Instructions

Break up the chocolate squares and put into a large mixing bowl set over a pan of simmering water. Allow to melt, stirring occasionally. Meanwhile, line a 20cm square tin with baking paper.
Tip the drained chickpeas into a blender, and pour in the melted chocolate, vanilla extract and maple syrup. Blitz until combined, then remove the blade and stir through the chopped pecans if using these. Scrape the mixture into the prepared tin and press down evenly.
Melt the remaining topping chocolate along with the coconut oil. Once fully melted, pour onto the brownie mixture. Sprinkle with edible flower petals (if using) and put the tin into the fridge to set for at least an hour.
Cut into squares and enjoy!

Notes

You can use good quality milk chocolate instead of dark chocolate as the topping (and skip the coconut oil) if you prefer a sweeter snack.
Nut-free – switch the pecans to popcorn if you like a bit of crunch.
Chickpea free – switch to white beans such as cannellini or haricot beans.

The brownies will keep for up to 3 days in the fridge, or they can be frozen for up to 3 months. Defrost before serving.

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