How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mexican Chocolate Chickpea Brownie?

You need 14 ingredients. The key ingredients include: 1 cup dark chocolate chips or 7 oz broken into pieces, 3 tablespoons coconut oil, 1 shot espresso or 1 Tbsp instant (grain) coffee dissolved with 5 Tbsp hot water, 2 cups cooked and drained chickpeas, and more.

Is Mexican Chocolate Chickpea Brownie suitable as baking & desserts?

Yes, Mexican Chocolate Chickpea Brownie falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Mexican Chocolate Chickpea Brownie?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Chocolate Chickpea Brownie Recipe

Name: Mexican Chocolate Chickpea Brownie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dark chocolate chips or 7 oz broken into pieces; 3 tablespoons coconut oil; 1 shot espresso or 1 Tbsp instant (grain) coffee dissolved with 5 Tbsp hot water; 2 cups cooked and drained chickpeas; 250 milliliters almond milk (or any other dairy-/soy free milk; 5 tablespoons raw cacao or regular cocoa powder; 1.5 cups freshly ground almonds/almond meal; 2 teaspoons baking powder; 1 cup coconut sugar; 1/2 cup honey or maple syrup; 2 tablespoons arrowroot powder or tapioca/potato starch; 1/2 teaspoon chipotle, cayenne or chili powder; 1 teaspoon cinnamon; 1/2 teaspoon salt

Bake this irresistible Mexican Chocolate Chickpea Brownie at home. Made with chocolate chips, coconut oil, espresso and chickpeas. Easy step-by-step ins…

This Mexican Chocolate Chickpea Brownie relies on simple, everyday ingredients such as coconut oil, cooked and drained chickpeas, baking powder and coconut sugar. It comes together quickly and makes 4 servings, at about 1491 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Mexican Chocolate Chickpea Brownie delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1491

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

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Mexican Chocolate Chickpea Brownie

Tips for the best results

Variations & substitutions

My Personal Notes

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