fudgy pumpkin chickpea brownies

Whip out your sweaters, throw on a fall movie, & get bakin’ betches because these bad boys are too DIE for!!!!! In true Just Mands fashion, these brownies are gluten free, dairy free, & refined sugar free. AKA, these are healthy brownies. Which means if you want a brownie for breakfast GO FOR IT GIRLFRIEND.


Makes 12 squares. 1 brownie = 150 calories.


1 can of chickpeas
2 tbsp cacao powder
1/2 cup peanut butter or almond butter
1/3 cup maple syrup
2 teaspoons vanilla extract
1/2 teaspoon pink or sea salt
3 teaspoons baking soda
1/2 bar of Hu kitchen chocolate chopped up (or vegan chocolate chips)
1/2 can of pumpkin purée

Preheat oven to 350°. Line loaf pan with coconut oil. Combine chickpeas, nut butter, maple syrup, cacao powder, vanilla extract, salt, pumpkin purée, & baking soda in a blender of food processor (I used a blender). Transfer batter to pan. Top the batter with chopped up Hu Kitchen chocolate bar or chocolate chips. Bake for 25-30 minutes (I baked mine for closer to 30 because I wanted them a little more firm). Let cool for an hour. Cut into 12 squares. Eat for brekkie, lunch, a shnack, din, dessert, whenever you want— I don’t make the rules!! Store in an air tight container in freezer for up to a month.

Happy fall baking, friends! Let me know if you make these and also, if you want more recipes like this.