Garbanzo Bean Brownies

I know most of us hear bean brownies and we cringe a little inside.  They usually don’t really pass as brownies.  My husband has very strong feelings about black bean brownies.  No matter what is added to them he can still taste the black beans.  However, garbanzo beans have a much milder flavor than black beans and make a much better base.DSC_0878Last spring he went on a really big garbanzo bean craze.  He wanted to see how many things he could make out of garbanzo beans.  His greatest accomplishment was these brownies… and his worst creation was a pizza crust.  That one still needs some more work.  His goal was to make these brownies packed with protein, but still taste amazing.DSC_0892This week I pulled out his old recipe and looked it over.  Everything looked great except he used Greek yogurt in them.  As I mentioned yesterday, as much as I would like it to be, Greek Yogurt is no longer on my menu.  I tried just substituting the yogurt with almond milk.  They were still good, but not as good as his version because they weren’t quite as moist.  If you add in a little applesauce though it should solve that problem for you.  The only other trick is getting the agave right.  It will end up needing more than the ½ cup, but depending on sweet tooth levels it will vary a bit.  I think the cooked brownies taste less sweet than the batter, so keep that in mind as you taste test the batter.  If you have a pretty strong sweet tooth you might want to start out with ¾ cup and taste test it from there:-)DSC_0896Now for the question you are all wondering.  Do they really taste like brownies?  The texture is completely different, but the flavor is actually quite amazing and makes for an incredible brownie alternative.  If you can’t eat flour, are avoiding processed foods, want to eat healthier or just want a delicious way to get in more protein than this is a perfect dessert for you! DSC_0912

Garbanzo Bean Brownies

1 (15 oz) can garbanzo beans

2 eggs

1 T vanilla

½ t salt

2/3 C protein powder

½ C almond milk

¼ C applesauce

½ C agave/honey, extra to taste

¼ C cocoa powder

  1. Preheat oven to 350 F.  Place all ingredients into food processor or blender and mix until smooth.  Adjust cocoa and agave as needed.
  2. Line an 8X8 pan with tinfoil and lightly oil.  Pour batter into pan and bake for 30 minutes or until toothpick comes out clean.

* If you want to replace the milk and applesauce with Greek yogurt, the original recipe calls for 2/3 C.DSC_0943DSC_0927 DSC_0931

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  1. Andrea says

    Have you tried making these without the protein powder? Would you sub anything or just leave it out? Looks amazing, thanks for sharing!

    • thescentoforanges says

      We have never made it without the protein powder, but I wouldn’t just take it out. I think you would need to put some sort of powder or flour in its place. I personally would try oat flour:-) Let me know how it goes!


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