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Gluten-Free Boozy Chickpea Brownies with Chili Chocolate Glaze

Rich, gooey, and gluten-free, these chickpea brownies get a grown-up twist with a splash of Cape Tawny and a chili-chocolate glaze. Don’t worry no one will taste the beans, but they’ll definitely come back for seconds.
Prep Time15 minutes
Cook Time25 minutes
Course: Dessert, Snack
Cuisine: American, Fusion, South African
Keyword: Alternative flourless brownies, Brownies with port wine, Chickpea Brownies, Gluten-free baking with chickpeas, Gluten-Free Boozy Brownies, Gluten-Free Chocolate Brownies
Servings: 9 bakery style portions
Author: My Boozy Kitchen

Equipment

  • Food processor or high-powered blender
  • Mixing Bowls
  • Measuring cups and spoons
  • Rubber spatula or spoon
  • 20cm x 20cm (8x8 inch) baking tin
  • Baking paper
  • Small saucepan (for the glaze)
  • Pastry brush (for brushing the Cape Tawny)
  • Wire rack (for cooling)
  • Sharp knife (for slicing)
  • Optional: sieve (for dusting with cocoa or icing sugar)

Ingredients

  • 1 can 400g chickpeas, drained and rinsed
  • 2 large eggs
  • 1/2 cup cocoa macadamia nut butter or almond butter
  • 3/4 cup muscovado sugar light or dark
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons Port wine Cape Ruby or Tawny (Port Wine)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips or chunks plus extra for topping
  • Optional: 1–2 tablespoons water or extra Port if batter feels too thick

For the chili chocolate drizzle glaze:

  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp butter or coconut oil
  • 2 tbsp icing sugar powdered sugar
  • 1 to 1½ tbsp hot water or strong coffee
  • 1/4 to 1/2 teaspoon Banhoek chili oil start with less, add more to taste

Instructions

Prep

  • Preheat your oven to 175°C (350°F).
  • Line a 20x20cm (or similar) square baking dish with baking paper or lightly grease it.

To make the brownie batter:

  • In a small bowl, whisk the eggs and muscovado sugar together until pale and slightly thickened (about 1–2 minutes).
  • Add the egg-sugar mixture to a food processor or blender.
  • Add chickpeas, cocoa macadamia nut butter, cocoa powder, Port wine, vanilla extract, baking soda, and salt.
  • Blend until completely smooth and glossy.
  • If the batter is too thick, add 1–2 tablespoons of water or extra Port to loosen it.
  • Stir in the chocolate chips by hand.

Bake

  • Pour the batter into the prepared baking dish. Smooth the top with a spatula.
  • Sprinkle extra chocolate chips on top if desired.
  • Bake for 22–25 minutes until the edges are set but the center still has a slight jiggle. A toothpick inserted should come out with moist crumbs, not raw batter.
  • Brush with Port:
  • When out of the oven and still warm, lightly brush the brownies with 1–2 teaspoons of Port for extra boozy richness.
  • Make the chili chocolate drizzle glaze:
  • Melt butter or coconut oil in a small bowl.
  • Whisk in cocoa powder until smooth.
  • Add icing sugar and mix well.
  • Gradually add hot water or coffee, stirring until you have a thin, pourable glaze.
  • Stir in 1/4 teaspoon Banghoek chili oil and a pinch of salt. Taste and add more chili oil if you want more heat.
  • Let the glaze cool slightly to thicken a bit but remain pourable.

Drizzle & Serve

  • Once the brownies have cooled slightly (but not completely cold), drizzle the chili chocolate glaze artfully over the top using a spoon or a piping bag with a tiny tip.
  • Let the glaze set a little before slicing.

Notes

Storage: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The glaze stays soft and silky.
Pro tip: Serve with a glass of your favourite Port or a rich red wine to complement the boozy, spicy chocolate notes.
Next Level Goodness: Dust with a little smoked paprika 
Booze Free Alternatives: 
  • Espresso or Strong Coffee: Adds depth and richness without overpowering the chocolate. Basically, a hug in liquid form. Bonus: It also makes your kitchen smell divine.
  • Cherry or Pomegranate Juice: A touch of tart sweetness that mimics the fruity notes in port. Bonus points if you reduce it slightly first to intensify the flavour.
  • Vanilla + a dash of almond extract: This combo gives a beautiful warmth and nuttiness. Just don’t go overboard with the almond — that stuff is potent.
  • Coconut milk or cream: If you're into the creamy dream team vibe. Adds moisture and a subtle tropical twist — perfect if you’re also using coconut sugar or flour.
  • Orange juice with a splash of honey
    Bright, zesty, a little unexpected — just like you. A classic pairing that never lets chocolate down.
  • Skip it entirely: The brownies are gooey and rich enough to stand on their own. Booze is optional — not the main character.