These Halloween brownies are gluten-free and use no refined sugar. The cream cheese icing is made without powdered sugar - instead using coconut sugar to sweeten. The candy eyeballs add the perfect touch to this spooky, delicious treat that will be a hit with the kids!
Preheat the oven to 350°F. Spray a square baking dish with cooking spray (I use avocado oil spray).
Add all ingredients to a food processor and blend until smooth and creamy. You might need to use a spatula to scoop down the sides halfway through.
Batter should be smooth, creamy and chocolatey with chickpeas fully broken down.
Grease a square baking dish with nonstick cooking spray (I use avocado oil spray). Add the batter and smooth the top with a spatula. Bake for 28-32 minutes.
Slice into six rectangular pieces. Let the brownies cool completely before moving on to next step. To speed up the process, place them in the fridge once they're warm (not hot).
Make the cream cheese frosting: add the whipping cream, coconut sugar and vanilla to a large bowl with mixer. Mix until it turns a thick consistency, about 2-3 minutes. Add in the cream cheese in small pieces at a time. Blend until smooth and creamy. (see troubleshooting tips here)
Place cream cheese frosting in a plastic sandwich bag. Seal the top tightly and snip a tiny piece of the corner to create a piping bag.
Run the frosting overtop of each brownie to create a zig zag shape.
Place two candy eyeballs in the center.
Serve, and enjoy! These chickpea brownies can be stored in an airtight container in the fridge for up to 1 week.