Frosted Flourless Brownies

About this Recipe

We just love the ingredients in this frosted flourless brownies recipe. Chickpeas are one of the ingredients in the chocolate cake and baked sweet potatoes are a part of the chocolate frosting. What a super way to hide nutritious food into the snacks you make for yourself, family and friends.

This recipe is shared by a cooking group, the "Ladies of the Palate" and they have invited Grandmother's kitchen to join in on the fun. The ladies get together and prepare a delicious theme meal once a month. This was the dessert recipe from the latest event and it is a recipe that we are excited to share.

Breaking away from the conventional recipes that have been handed down for generations from our Grandmothers and experimenting with products used in some of these non-flour recipes brings kitchen fun to another level. For those of you that have a sense of adventure playing with new recipes or for the many that are seeking good tasting non-flour recipes this one is worthy of a try.

Grandmother's Kitchen Tips for Frosted Flourless Brownies Recipe

1. Be sure when you are blending the chickpeas to make them very smooth. If you leave texture, it will be part of the texture of the baked cake.

2. You can bake the sweet potato ahead of time so it has a chance to cool in the refrigerator before using in the recipe.

3. The Sweet Potato Frosting makes enough to frost a double layer cake. We suggest cutting the recipe in half if you are making this single layer brownie recipe.

4. You can substitute any type of nut or seed butter in the cake. Or if you have allergies to nuts you can use coconut butter.

5. This dessert should be kept refrigerated.



Makes 1 (9-inch) cake


Wet Ingredients:

2 (15 oz) cans chickpeas drained and rinsed

1/2 cup milk of your choice

1/3 cup nut butter or seed butter of choice

1/2 banana or 1/4 cup applesauce

2 tsp vanilla extract

Dry Ingredients:

3/4 cup coconut sugar or brown sugar

3/4 cup ground almonds

1/2 cup + 2 Tablespoons cocoa powder

2 Tablespoons ground flax seeds or ground chia seeds

1 tsp baking powder

1/4 tsp baking soda

Pinch of salt

OPTIONAL: 1/2 cup dairy-free chocolate chips OR dark chocolate chips 70% cacao or higher



1. Preheat oven to 350 degrees F.

2. Line a 9-inch round baking dish with parchment paper or grease with coconut oil.

3. Blend the chickpeas with all wet ingredients in a food processor until smooth. Be sure to blend long enough to get to a very smooth texture.

4. Add all dry ingredients to the food processor and blend again until the mixture is combined. Stir in the chocolate chips.

5. Pour into the prepared baking dish, place into preheated oven and bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean. Baking times will vary with ovens. Remove and cool completely before frosting.



2 small sweet potatoes, cooked or enough for (1+1/2 cups when cooked and mashed)

1 cup sunflower seed butter or any nut butter

1/3 cup agave syrup or maple syrup

4 Tablespoons cocoa powder unsweetened

1/2 Tablespoon pure vanilla extract

Pinch of salt

1/8 to 1/2 cup canned coconut milk canned (amount depends on consistency)


1. Bake the sweet potato. Cool in the refrigerator. Peel, mash and measure out 1 1/2 cups.

2. Place all the ingredients,except the milk, into your food processor. Blend to combine. Add the milk in small increments starting at 1/8 cup until you have a nice consistency. The frosting should be creamy and rich.

3. Frost the brownies. The brownie and frosting should be kept refrigerated.


Did you know that chick peas are also called garbanzo beans. These little round peas have a sort of chicken beak-shaped peak at one end and hence they were given the name chick peas. Chick peas are fawn in color and have a nutty, earthy flavor.

The chick pea is used a great deal in Middle Eastern, Indian, Spanish, Greek and Italian cooking.

The chick pea can be slow soaked, but quick soaking is just as effective.

Slow soaking is done by putting 1 cup chick peas into a container and covering the peas with 3 cups water. Let sit at least 12 hours.

Slow soaking is necessary when the pulse is used for making Falafel as raw softened peas are required.

When you use cooked peas, the Falafel tends to disintegrate when fried.

To quick soak you will need to place 1 cup chick peas into a saucepan and cover with 5-6 cups of water. Bring to a boil for 2 minutes. Turn off the heat, cover the saucepan with a lid and let stand for an hour. Quick soaking tends to cook the peas a little.

Both methods will plump up the chick peas to a similar size.

For this Flourless brownie recipe you use canned cooked chick peas. You also used canned cooked chick peas when making hummus which is another of our favorites. We have a delicious Hummus recipe here to share with you as well. Canned chick peas can usually be found in Grandmother's Kitchen pantry and now that we have tasted the flourless brownie, we know we will be using them to make these brownies as well.

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