Why You’ll Love This Peppermint Chickpea Brownies

• Unexpectedly Fudgy Texture. The chickpeas create an incredibly moist and dense crumb that melts in your mouth. You honestly won’t believe there are beans in here—they just work magic.
• A Refreshing Flavor Twist. The combination of rich, dark chocolate and cool peppermint is simply divine. It’s a classic pairing that feels both festive and perfectly balanced, not overly sweet.
• Incredibly Simple to Make. You literally just toss everything into a blender, whizz it up, and pour it into a pan. It’s a one-bowl wonder with minimal cleanup, which is always a win.
• Wholesome & Satisfying. With a base of chickpeas and natural sweeteners, these brownies feel like a treat you can feel good about. They’re packed with fiber and protein, making them a more sustaining indulgence.

Ingredients & Tools

• 1 can (15 oz / 425 g) chickpeas, rinsed and drained well
• 1/2 cup (125 g) almond butter or cashew butter
• 1/3 cup (115 g) pure maple syrup
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/4 cup (45 g) dark chocolate chips, plus more for topping
• 1 tsp pure peppermint extract
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1-2 tbsp crushed candy canes or peppermint candies, for garnish

Tools: An 8×8 inch baking pan, parchment paper, a high-speed blender or food processor, and a spatula.

The quality of your cocoa powder and peppermint extract really matters here—they are the flavor powerhouses. A good, dark cocoa powder will give you that deep, intense chocolate base, while a pure peppermint extract (not imitation) provides that clean, refreshing coolness without any chemical aftertaste.

Nutrition (per serving)

• Calories: 180 kcal
• Protein: 6 g
• Fat: 8 g
• Carbohydrates: 24 g
• Fiber: 4 g

Serves: 9 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip the draining and rinsing. This is crucial for getting rid of the canned bean liquid and any residual taste. You want your chickpeas to be as neutral as possible so the chocolate can shine.
• Use a high-power blender if you can. You’re aiming for a completely smooth, silky batter. A less powerful machine might leave little bits of chickpea skin, which can affect the final texture. Blending for a full minute or two is key.
• Peppermint extract strength varies. Some brands are more potent than others. Start with one teaspoon, taste the batter (it’s safe to eat!), and add a tiny bit more if you want a stronger minty kick. A little goes a long way.
• Line your pan properly. Using parchment paper with a little overhang makes it so easy to lift the entire brownie slab out for clean, neat cutting. It’s a small step that makes a huge difference in presentation.

How to Make Peppermint Chickpea Brownies

Serving Suggestions

Complementary Dishes

• A small bowl of fresh berries — The tartness of raspberries or strawberries provides a lovely, fresh contrast to the rich, minty chocolate.
• A scoop of vanilla bean coconut ice cream — The creamy, cool vanilla is a classic partner that makes the brownie feel like a decadent sundae.
• Orange segments with a hint of cinnamon — The citrus and spice create a surprisingly sophisticated flavor trio with the chocolate and mint.

Drinks

• A tall glass of cold oat milk — Its creamy, neutral flavor is the perfect palate cleanser between bites of intense chocolate.
• A rich, dark roast coffee — The bitterness of the coffee enhances the deep cocoa notes and cuts through the sweetness beautifully.
• Peppermint herbal tea — It doubles down on the minty theme in a warm, soothing way that feels incredibly cozy.

Something Sweet

• Dark chocolate-dipped orange peel — This continues the chocolate theme but introduces a bright, zesty note that complements the mint.
• A simple coconut macaroon — The chewy, sweet coconut texture is a wonderful match for the fudgy brownie base.
• Cinnamon-dusted baked pears — A warm, soft, and spiced fruit dessert that feels light and elegant next to the dense brownie.

Top Mistakes to Avoid

• Mistake: Not blending the batter long enough. This is the number one reason for a gritty texture. You really need to let the machine run for a full minute or two to break down the chickpeas completely. Be patient!
• Mistake: Overbaking. I’ve messed this up before too… because they look so wet, it’s tempting to leave them in longer. But remember, they continue to set as they cool. An overbaked chickpea brownie can become dry and crumbly.
• Mistake: Using imitation peppermint extract. The artificial flavor can be overpowering and leave a chemical taste. Pure peppermint extract has a much cleaner, more refreshing profile that blends seamlessly with the chocolate.
• Mistake: Cutting them while warm. I know, the aroma is intoxicating, but if you cut in too soon, you’ll have a gooey, messy situation. Let them set completely for the perfect fudgy-yet-firm texture.

Expert Tips

• Tip: For an ultra-fudgy center, slightly underbake them. Take them out when the center still looks a tiny bit underdone. As they cool, they’ll firm up to the perfect, melt-in-your-mouth consistency.
• Tip: Add a pinch of instant coffee. You won’t taste the coffee, but it will deepen and enhance the chocolate flavor, making it taste even richer and more complex.
• Tip: Toast your nut butter. If you have time, gently warm your almond butter before adding it to the blender. This unlocks its nutty aroma and gives the brownies a deeper, toastier background note.
• Tip: Get creative with mix-ins. After blending, you can fold in a handful of chopped walnuts, cacao nibs for crunch, or even white chocolate chips for a fun flavor and color contrast.

FAQs

Can I use a food processor instead of a blender?
Absolutely! A high-powered food processor works just as well, and sometimes even better for breaking down dense ingredients like chickpeas. You might just need to stop and scrape down the sides a couple more times to ensure everything gets incorporated evenly. The goal is the same: a perfectly smooth, lump-free batter.

How should I store these brownies, and how long do they last?
Keep them in an airtight container at room temperature for up to 2 days. For longer storage, I highly recommend the fridge, where they’ll stay fresh and fudgy for about 5 days. You can also freeze them for up to 3 months! Just layer them between parchment paper in a freezer-safe container. They thaw surprisingly quickly at room temperature.

My batter seems too thick. Is that normal?
Yes, it’s supposed to be quite thick—almost like a very stiff brownie batter. If it’s so thick that your blender is struggling and the blades aren’t moving, then you can add a tablespoon of water or a plant-based milk to loosen it up. Add liquid sparingly, just one tablespoon at a time, until it reaches a blendable consistency.

Can I make these without nut butter for a nut-free version?
You can! Sunflower seed butter is a fantastic one-to-one substitute that works beautifully and keeps the recipe nut-free. Just be aware that sunflower seed butter can sometimes cause baked goods to turn a slight green color (a harmless reaction with the baking soda), but the taste will still be delicious.

Can I taste the chickpeas?
Honestly, no—not if you blend them thoroughly! The chocolate, mint, and sweeteners completely mask any “beany” flavor. What the chickpeas provide is an incredible moist, dense texture and a boost of protein and fiber. They’re the secret ingredient that makes these brownies so uniquely satisfying.