The Revolutionary Brookie: Fudgy Chickpea & Crunchy Pumpkin Seed
This brookie achieves the perfect texture without any refined flour. The trick is using a base of blended chickpeas for the brownie layer: it creates an incredibly "fudgy" texture that stays moist for days. The secret lies in the Caramelized Pumpkin Seed Topping: by toasting them in maple syrup before folding them in, you add a woody note and an intense crunch that contrasts beautifully with the chocolate center.
🧂 Ingredients
(Serves 6 to 8)
- For the Brownie Layer:
- 250g Cooked chickpeas (rinsed and well-drained)
- 3 tbsp Pure cocoa powder
- 80g Peanut or almond butter
- 60ml Maple syrup
- 1 tsp Baking powder
- For the Cookie Topping:
- 100g Almond flour or oat flour
- 2 tbsp Dark chocolate chips
- 40g Pumpkin seeds
- 1 tbsp Maple syrup (for caramelizing)
- 2 tbsp Coconut oil
👨🍳 Preparation
The Crunch: In a pan, dry-toast the pumpkin seeds for 2 minutes. Add one tablespoon of maple syrup, stir until caramelized, and set aside.
The Brownie Base: In a food processor, blend the chickpeas, cocoa, nut butter, maple syrup, and baking powder until the mixture is completely smooth. Pour this batter into a square mold lined with parchment paper.
The Cookie Dough: In a bowl, mix the almond flour, coconut oil, chocolate chips, and the caramelized pumpkin seeds. The dough should be slightly crumbly/sandy.
The Assembly: Crumble the cookie dough roughly over the chickpea brownie batter. Gently press the cookie chunks into the brownie layer.
Baking: Bake at 180°C for 20 to 25 minutes. The top should be golden, while the center remains slightly soft.
The Rest (Essential): Allow to cool completely before slicing into squares. The texture stabilizes as it cools, becoming perfectly melt-in-your-mouth.
📊 Summary
Time: 15 min prep + 25 min bake
Calories: ~230 kcal / serving
Type: Snack / Vegan / Gluten-Free
Pro Tip: If you want an even deeper flavor, add a pinch of sea salt on top right after taking it out of the oven!
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