3 Ingredient No Bake Healthier Brownies
These 3-Ingredient No-Bake Brownies are rich, fudgy, and made with healthier ingredients. Made with chickpeas, peanut butter, and melted chocolate, they’re gluten-free, no-bake, and perfect for a healthier treat. Add an optional chocolate frosting for extra indulgence!
Ingredients
- 1 (15 oz) can unsalted chickpeas, rinsed and drained
- 1 1/4 cups (191 g) dark chocolate chips 60% cocoa, see note before starting
- 1/2 cup (126 g) unsweetened peanut butter with added oils, see note before starting
Instructions
- Line an 8-inch square pan with parchment paper, leaving some overhang for easy removal later. I recommend using one that measures around 7 x 7 inches along the bottom of the pan so that the brownies won't be too thin. (If your 8 inch pan measures closer to 8 x 8 inch across the bottom, you don't have to spread the brownie mixture all the way to the edges of the pan and instead keep the mixture close to a 7 inch square.)
- Add chickpeas to the bowl of a large food processor. Process until the chickpeas are a mostly smooth thick paste, scraping down the sides of the bowl as needed to help the machine blend. See photo in post for reference.
- Add the chocolate chips to a microwave-safe bowl. Heat in 30-second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. Let cool slightly, about 2 minutes.
- Add melted chocolate and peanut butter to the chickpea paste in the food processor. Turn on the machine and process until completely smooth and evenly combined, scraping down the sides of the bowl as needed. The mixture should be like a very thick cookie dough. See photo in post for reference.
- Transfer the mixture to the prepared pan and press it evenly across the bottom of the pan. Use an offset spatula to smooth the surface. Refrigerate for about one hour, or until firm enough to slice. Once set, lift the brownies out of the pan using the parchment overhang. Place on a cutting board and use a sharp knife to slice into 12 bars. For the cleanest cuts, wipe the knife with a warm, damp cloth between slices.. You can also add a chocolate frosting or melted chocolate on top before serving. The longer the brownies sit in the fridge, the firmer they get. I recommend bringing them back to room temperature before serving if they have been in the fridge for a while. You can also briefly heat them to soften them if you prefer softer brownies. Store any uneaten brownies in an airtight container in the fridge or freezer.
Notes
- Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contains around 60% cocoa. Also make sure your dark chocolate chips contain lecithin. Avoid brands like Enjoy Life that don't contain any lecithin because that ingredient is needed to help keep the chocolate smooth and soft. Without it, the brownie mixture becomes more stiff and crumbly.
- I used Ghiradelli 60% cacao bittersweet chocolate chips (Amazon | Target)*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Peanut butter/cashew butter note: This recipe can be made with regular peanut butter (the kind that is sweetened and contains oils) or it can be made with unsweetened peanut butter or unsweetened cashew butter that contains added oils. You do not want to use natural peanut butter or cashew butter with no added oils. The added oils helps the brownies stay soft. If you are trying to avoid hydrogenated oils, you can use a peanut butter or cashew butter that contains other added oils. I tested these with peanut butter with palm oil and cashew butter with safflower seed oil.
- You want to blend the chickpeas as smooth as possible before adding in the melted chocolate and peanut butter. It's harder to blend the chickpea bits once the chocolate and peanut butter have been added.
- Optional ganache frosting:
- ½ cup dark chocolate chips
- ¼ cup canned coconut milk
- Add chocolate chips to a medium bowl and set aside. Heat coconut milk in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted.
- Frost surface of the brownies with the ganache and then let it set before cutting.
- You can also just add some melted chocolate on top of the brownies as well. Or melted chocolate mixed with some coconut oil.
- Estimated nutrition does not include optional frosting.
Serving: 1brownie, Calories: 180kcal, Carbohydrates: 17g, Protein: 4g, Fat: 13g, Saturated Fat: 5g, Sodium: 3mg, Fiber: 3g, Sugar: 7g, NET CARBS: 14
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!