Chickpea Brownies are a healthy alternative to regular brownies and are fudgy, made with simple natural ingredients, and are easy to make. They are made gluten free, dairy free and vegan and no one will believe you when you tell them they are made from chickpeas!
Watch this video to see how I made the chickpea brownies!
So a few weekends ago, I made my chickpea blondies and they were such a hit with my family and friends that I knew I wanted to make a chocolate version.
I’m the biggest fan of any and everything chocolate, so when I realized I could make these just a little bit fudgier and a little bit more chocolate-y I was in.
When I shared these on my Instagram, everyone literally went wild and within a few months, over 60 of you had remade this recipe and tagged me in a post! But for really good reason, I mean how good do these chickpea brownies look?
These brownies are my absolute favorite recipe on this blog and there are so many different ways you can alter them to make them fit your needs.
Need to be nut-free? You can use sunbutter as an excellent replacement. Can’t have almonds for the almond flour? Use the same amount of oat flour. Don’t have maple syrup? Honey works great!
This recipe also calls for a food processor, but you could probably use a blender too.
But the real question is, why haven’t you gotten a food processor yet? It’s by far my most favorite kitchen appliance, even more so than my Vitamix.
I got mine for less than $40 and have used it for two years straight at least 3 times a week. No joke, this is my most used and most favorite appliance ever.
I just bought this cheap Hamilton Beach one on Amazon after reading all of the good reviews and realized that I needed to get one for myself, and I’m SO HAPPY that I did because it is the best food processor ever.
Now I know what you’re thinking, how can brownies made from chickpeas possibly be good? Well I promise you that you cannot even taste the chickpeas at all.
They are actually a great base for the brownies because they make them perfectly soft and fudgy.
I’m actually eating one right now as I type up this post and love to keep them stocked in my freezer at all times.
I’ve gotten into the habit of having one after dinner as my nightly snack because I suffer from not being able to go to bed unless I’ve had my daily dose of sweets. Does anyone else feel like they have to end the night with something sweet?
I don’t know if its a really bad habit or just completely normal, but I cannot go to bed with the last thing I ate being savory.
And these brownies are the perfect way to satisfy that sweet tooth. They are gluten-free, vegan, made from mostly plant products, so they are completely nutritious in addition to being tasty.
If you give them a try, let me know!
If you’re looking for other delicious healthy treats like these chickpea brownies, you should try my:
Chocolate Chickpea Brownies
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 9–12 brownies 1x
Print Recipe
Pin RecipeDescription
Chocolate Chickpea Brownies are a healthy alternative to regular brownies and are fudgy, chocolatey, and easy to make. They are made gluten free, dairy free and vegan.
Ingredients
- 1 – 15oz can chickpeas, drained and rinsed.
- 1/2 cup nut butter (I like almond or peanut)
- 1/2 cup maple syrup
- 1 Tbsp melted coconut oil
- 1 tsp. vanilla
- 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips and more for sprinkling on top!
Instructions
- Preheat oven to 350F.
- In a food processor, blend chickpeas, nut butter, maple syrup, coconut oil, and vanilla,
- Once blended, add in almond flour, cocoa powder, baking soda, baking powder, and salt.
- Continue to process, scraping down sides as necessary until smooth.
- Once creamy and smooth, take off lid (I also remove blade) and stir in chocolate chips.
- Do not process the chips.
- Pour into greased 8×8 pan and sprinkle with extra chocolate chips if desired. ** see note for extra thickness
- Bake for 21-23 minutes.
Notes
I’ve also baked them in a loaf pan for extra thick brownies. This took about 30-35 minutes to bake, but they were really good this way!
- Category: Dessert, vegan, gluten-free
Keywords: vegan, healthy, chickpea brownies
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂
Is there something I can use in replace of the maple syrup do you think?
honey!
Thank you!! I didn’t even think of that.
Hi.. is there any other replacement for maple syrup as I’m allergic to honey… and don’t really like maple syrup?
Agave!
Could I use date syrup in replace of maple syrup?
Yes!
SO, I just made these and ate half of them!! Well, my two toddlers and husband helped me devour these brownies. I have recently discovered the brilliance of baking healthyish deserts. These are amazing. Crazy that garbanzo beans can disguise themselves so well in desserts like this. I made these with almond butter and followed the recipe except added about half the maple syrup cause we’re trying to cut back on the sugar. Came out perfect and will definitely make again! THANK YOU!!
OMG!! This comment just made my whole entire day. Thank you!!!! Isn’t it crazy that this was made from chickpeas?! They really don’t taste anything like it!!!
Enjoy!!
I’m going to make these to trick my stubborn grandma LOL! She tells me she hates healthy eating and her doctor has repeatedly told her to cut back on the junk so hopefully she won’t even be able to tell they aren’t the “real” thing.
I bet she won’t even know!!! 🙂
Can you use chickpea flour instead of canned chickpeas?
It might work! May need to add more nut butter or a little liquid.
Could I use buckwheat flour instead of almond? I happen to have that on hand.
You could try! Should work since it’s a small amount
How many grams of chickpea do I need? 1oz is normally 28,35grams?? But what is then 1-15oz??
Thanks in advance!
You need one 15oz can, so 425 grams 🙂
Thank you! 🙂
Hi Erin,
Sorry asking again…is it 425 gm chickpeas or 425 gm can that yields about 300 gm chickpeas? I’ve actually made them using 425 gm chickpeas but they weren’t as dark in colour, hence my query. Nevertheless they taste really good!
Thanks,
Rasika
This recipe sounds so good and healthy! I’d like to make it for family dinner tomorrow. One question though, I don’t have coconut oil, can I use extra virgin olive oil or canola oil instead?
They are delicious! I would use canola oil 🙂 Enjoy them!
These are terrible in the sense that I want to eat the whole pan!! I couldn’t even wait for them to cool down before cutting them so mine look super messy now but holy…These are amazing.
★★★★★
Aw, I love to hear that!! They are seriously some of my favorites too 🙂
I just can NOT believe how good these are! So fudge and rich. They are the best gf vegan brownies I’ve made. Unbelievable that they are made out of beans.
YAY LIZ! I love to hear that!! Thank you!
These look amazing! I love chickpea blondies but I’ve never tried brownies before. Can’t wait to give them a try.
Hope you love them!!
Could I use coconut flour instead of almond flour?
Yes! I would only use 2 tbsp.
Lauren I’m curious, did you use coconut flour did they turn out?
Thanks 🙂
The taste was good the mixtuur was very thick even tough i added andere egg and a little bit Almond Milk. What did i do wrong?
Is it possible to make it in a muffintray? How long should i bake them?
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I don’t have almond flour. Do you think oat flour would work instead?
Oat flour works perfectly!
Thanks! I buzzed up my own oat flour in the food processor before adding the other ingredients. I also used canola oil instead of coconut. Tastes great! I’ll definitely be using this recipe again!
I replaced the nut butter with an avocado (butters are not my friend lol) and it was awesome! Been looking for a reliable brownie recipe and none quite worked out. Super delicious thank you =D
What a good idea!! Love to hear that, so glad you are enjoying them!!!
Could I substitute an artificial sweetener like Splenda or stevia instead of maple syrup? If so, how else should I adjust the recipe? Thanks!
Yes, just add in either liquid from the can of chickpeas or a little more oil.
These were absolutely amazing. Subbed applesauce for the oil and baked it in the loaf pan for thicker, gooier brownies. I also added a couple of dates for added sweetness just in case. Even my 3yo and 5yo sons loved them. Much better than prior whole food brownies I’ve made! ❤️❤️
★★★★★
Lela!! That makes me SO excited to hear! So happy you all enjoyed them and love the applesauce replacement!
If subbing apple sauce for oil, like Lela did, would I use the same amount? So excited to try this recipe!
I’m not positive but my guess is yes!
Would Agave work?
Yes! Same amount!
I’ve tried so many healthier brownie recipes, but none of them have worked out for me or tasted anything like brownies. These however, are the best brownies I have ever made, and are such a great gluten free option. Would never guess there was chickpeas in them!
Thanks so much!
★★★★★
YAY! That makes me so happy to hear!!! They are a favorite in my house too!!
This recipe looks great! Should I grease the pan? Also, in your picture the chocolate chips look as if they’re sitting on top of the brownies. Did you sprinkle more on top after placing the batter in the pan? Thanks!
I wasn’t expecting these to be as good as they are! Delicious!
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SO happy you are enjoying them! 🙂
As I was making these, I thought no way would they actually taste like regular brownies but omg they do. These are SO good!!! New go to brownie recipe.
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YAY!! That’s what I love to hear:) a pleasant surprise!
Can I use regular flour in place of the almond flour?
Yes! Should work just fine!
These were AMAZING!
★★★★★
Thank you Lindsay!! <3
I will definitely try these brownies but my husband & I have candida & have to use only stevia as sweetener for a while. How much stevia liquid or powder do you think would replace the maple syrup? And do you think applesauce could be a good substitute?
I’m not sure a direct replacement, but would suggest googling it for an equivalent!! Applesauce may work!
The BEST brownies recipe I’ve ever eaten! I’m so amazed how these turned out, I had to text the recipe to all of my friends 😂
★★★★★
Ruby!! This comment made my day! I’m so glad you are enjoying them 🙂
I can’t wait to try this recipe! Do you know roughly what the calorie count is for them?
Hi Brooke!
I just added in the nutrition info at the bottom of the recipe – enjoy! 🙂
Ok so, I ate half the pan of brownies… they were SO good! Thank you for the delicious recipe! Never would’ve guessed they were made with chickpeas :p
★★★★★
That’s what I like to hear!!! 🙂 You deserve it!!
Wow these look amazing.. do you think I can substitute cannellini beans for the garbanzo beans?
You definitely can!! I’ve had people do it and tell me it worked well 🙂
Mine were not “creamy” at all. Had to add some almond milk to even get the batter to move…. in the oven now! So we’ll see🤞
★★★★★
A little extra almond milk won’t hurt!! Hope you enjoy them! 🙂
Thank you, These are sooooo yummy!! My son who doesn’t eat chickpeas ate a piece…still doesn’t know he ate chickpeas 😉
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That makes my day!!!! He doesn’t need to know 😉
THANK YOU! I am a new vegan baker & this is the PERFECT Recipie! I was out of nut butter so I used Earth Balance and I used 2 tabl of vanilla flavor. I also made a delicious frosting 1/3c melted cho chips & 2 tablespoons of Tofutti sour cream with a pinch of pink hymalan salt. YUMMY😋 Chick Peas never tasted soooool GOOD😋😋
★★★★★
WOW!!! That frosting sounds incredible, Michelle! Glad you enjoyed them!!! 🙂
I’m on an anti-inflammatory diet so anything gluten and dairy free is mandatory. I tried this recipe and OMG. So good. It is rare that I don’t need to adjust a recipe. I brought them to work and people went crazy over them! Thank you 😍😍 it’s nice to know I can still enjoy brownies in a healthy way.
★★★★★
This makes me so happy!!! I’m so glad you love them and could enjoy with your diet!
i loved the idea, but i made with cooked chickpeas instead of canned. Is there any diference? because mine while blending didn’t turn into a dough, but just all chashed… had to add egg and milk to even put in the loaf 🙁
Will try again with the canned one…
hm.. not sure why! You are using a food processor right? And what do you mean by “chashed”?
Has anyone ever made these using coconut flour instead of almond flour? I’m allergic to almonds and I have coconut flour on hand! Thanks.
Since the amount is so small, I’m pretty sure it will work just fine! I would just try maybe 2 Tbsp since coconut flour is very absorbent.
At first, I was skeptical about this recipe because the brownies didn’t look like traditional brownies (I used coconut flour instead of almond flour). But they tasted DELICIOUS and my husband even ate them!
★★★★★
Glad to know they worked with coconut flour!!!! And that your hubs enjoyed too! 🙂
Is there anything I can sub for the nut butter? Thanks.
tahini or sunbutter!
These are my favorite brownies!! I have made them at least 3 times now, and I don’t care to try any other brownie recipe.
★★★★★
Love that you’re loving them, Micah!! Thanks for sharing!! 🙂
Have you ever made these without the chocolate chips? I have everything on hand except those. And I wouldn’t mind an extra healthy version anyway. I imagine they’d be great just not as rich? Thanks!
Exactly! You’re totally fine to make them without chocolate chips, just a little less ‘sweet’
Enjoy!
Just made these, the flavor is so good but my texture was super soft you could eat with a spoon. Baked for 23 mins in a glass 8×8. Should I have cooked longer and is there any way to know they are done? I also added 1/4c almomd milk to help it moved in the vitamix and not sure if that is why either??
The added milk could be why – did you add all the ingredients as stated, including almond flour? Also, they may firm up a little after they cool. Did you let them cool all the way before cutting?
Amazing!!! So yummy!
★★★★★
Thank you Becky!!
This is by far my fave brownie recipe… the chickpeas make it so fudgy, plus it’s vegan (winning), plus with the nut flour & nut butter it’s full of protein and good fats, PLUS…. it’s D E L I C I O U S. For realzies, thanks a billion.
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Your comment just made me smile SO big. Love that you are loving them and thanks for letting me know!!!!
These are SO good. So fudgy and soft. Such a good alternative to sugary unhealthy brownies!
★★★★★
Thank you Taylor!! SO happy you like them! 🙂
Very good but would be better if sweeter
★★★★
Feel free to add a little more sweetener next time! Or more chocolate chips 😉
Excellent recipe. Made these with Chickpeas cooked from scratch. Substituted 1 tablespoon of apple sauce for the oil. Plus used my remaining almond butter and a little Sun butter to get the correct amount. Softer then most brownies but very delicious!
★★★★
These are amazing brownies! I made them for my dad, a diehard dessert lover, because he recently had his gallbladder removed but he still wanted some tasty treats. They were 100% approved. I have made them several times again since and they are consistently delicious every time ^^
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Aw, thanks for sharing that Deanna. So glad your dad enjoyed them too! It’s always the best when I get the parent’s approval! 🙂
So fudgey and easy!
★★★★★
Glad you like em, Linnea!!
These are absolutely delicious and so easy to make. They are my go-to treat and what I bring to every gathering, specially if I’ve been asked to bring salad. They contain chickpeas, basically a salad, right?
The ingredients are easy to source, living in Singapore sometimes it can be hard to find stuff, but this recipe is 5 stars all round.
Thanks Erin!
★★★★★
These are basically a salad…chickpeas, cocoa powder ( plant), almond butter (plant)… HAH! I love it!
I made this recipe last week and it’s amazing!! Will definitely be making it weekly to store in the freezer for a quick dessert!!
★★★★★
LOVE the idea to store them in the freezer for a quick dessert. So happy you’re liking them!!
So good!
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5 stars for taste!!
I’ve really been wanting to try these and finally made them last night. Only modification I made was oat for almond flour… was so sad to see how thick the batter was. Tried adding more syrup and not much of a difference. Baking was a fail lol.
Any tricks??
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Aw no Lauren!! So sorry to hear that..I would definitely add more coconut oil next time, or honestly even a little almond milk just to get it thinned out. Give them another try!!
Hi, I made this tonight and used too big a pan so the brownies were flat. But they were oh sooooo good. The 4 of us polished off the lot, even my super fussy 11 year old who can sniff out any hidden ingredient. I halved the maple syrup and used olive oil instead of coconut oil. I will definitely make these again. My fussy 11 year old has already requested I make another batch!
★★★★★
I love to hear that!!! Glad that your 11 year old liked them too 🙂
Hands down – the best brownie recipe EVER!!!! Even my kids loved them! A million thanks!
★★★★★
Makes me so happy Angela!!!
Hi, can you replace the melted coconut oil with MCT oil? Thanks in advance!
Yes! Should work just fine!
These are AMAZING!! My 7 yr old loves them as well. Thanks for giving us such a great heathy alternative!
★★★★★
YAY! Thanks for sharing Brooke!! That makes me so happy that your 7-year-old likes them, too 🙂
I don’t even like chickpeas and found this recipe to be amazing!!
★★★★★
Thanks Melissa!! One of my favorites too!
Mine tasted delicious but were a mushy mess. I used a 9″ square pan and baked for 21 minutes.took them out because they smelled like they were on the verve of burning. The tops and edges were set but the middle was still batter like. You couldn’t pick them up once cut into squrares. I followed the recipe exactly.
Sorry to hear that! It could possibly be because your oven is too hot. I haven’t heard of anyone else with that issue.
I almost didn’t bake this. The batter tasted too good! But I love these brownies. Amazing!
★★★★★
Haha!! I love that…its vegan so totally safe to eat 😉 So glad you like them!!
These were sooo good! I’ve tried various “healthy brownie” recipes before, but none ever came out this good. Thanks for sharing this recipe.
I’m so glad you love this one!! Thanks for sharing!
The flavor was really good, but my brownies broke as I was cutting it. A little too mushy? I baked it for 30 minutes too and just kept it in for longer. I
★★★★★
Sorry to hear that Joe!! Maybe had to do with the heat of your oven?! I haven’t had anyone else mention that before. Also – I would just let them thaw out to room temperature after being in the freezer!
Also, How do you heat them up again from the freezer?
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Can you make this in a cookie form? If so, how would you do it?
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Super easy AND delicious! I had to make it 3 times this month (ya know, just to make sure lol) and it came out so good each time. My boyfriend and I killed the whole pan within 3 days each time I made it. Terrible and satisfying 😆
This will be my go to dessert from now on. I’m going to make it for my gluten and meat eating family for Memorial Day! I already know it’s going to be approved by them!
★★★★★
This comment made my day!! I love how much you love them…honestly we can put them down at the same rate over here. They are just TOO good!! Enjoy your long weekend!
I am officially obsessed with using chickpeas for desserts. I was kind of expecting it to taste like hummus at first… but you don’t taste the chickpea flavor at all. So good!!
★★★★★
Isn’t it crazy how they can actually not taste like chickpeas at all?! So happy you’re liking them!
Love this recipe! I have a daughter with some crazy allergies so I had to make a few changes. We swapped the almond flour for gluten free oat flour, used honey instead of maple syrup and I added more cocoa powder, a little cinnamon, coffee and cayenne for a richer flavor with a kick. I nixed the chocolate chips (allergens). I had to add water to the batter so it would blend better in the food processor. At 350 for 22min in a silicon mini muffin tray we have delicious treats that we can all have “just one more” without any negative reactions. Thank you so much!
★★★★★
I love all those swaps and am so into the cayenne addition!!
Thank you for sharing!!
Looks delicious! I only have peanut butter on hand, but don’t want it to have a peanut butter taste. Do you think subbing coconut oil for the nut butter would work??
I think you may be able to add more oil, but I believe that the nut butter really brings a richness to these brownies that you would be missing!
Just finished making these, and their on the counter cooling (not sure how long I can last before I dive in), and I’m wondering if I should store these in the fridge or if they’d store better on the counter? Thank you for helping bless my house with this beautiful smell btw
YAY! Enjoy them 🙂 I like to store them on the counter for 24 hours and then in the fridge after that! They also freeze well.
The BEST brownies I’ve ever had!! I made them last night and didn’t tell my husband until he finished eating that they were made out of chickpeas. He didn’t believe me!! He loved them so much, he went for a second one (and he usually doesn’t like sweets that much). Thank you Erin for sharing all those amazing recipes.
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Hannah – this comment cracks me up!! Thanks for sharing and the nice review 🙂
Great recipe! I had to add a bit of almond milk since it turned out a bit drier than I like, but I seriously cant stop eating them! So good..
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Sometimes that happens! I’ve found that different brands of chickpeas have different levels of moisture – interesting right? So glad you like them!
should they bake a crusty top like a regular brownie? Have baked for 30 minutes and don’t look much different now than when I placed into oven to bake. follow directions exactly. letting them cool down before cutting
hm, not quite like a regular brownie but they still look baked. Remember, even oven bakes differently and I suggest doing oven heat tests every other month to ensure proper heat. Hope they turned out!
Could I used agave instead of maple syrup
Yes!
Tried this recipe yesterday and failed hardcore. Turns out our food processor was not large enough, so the combination of chickpeas, PB, and flour caused the motor to burn out! I didn’t realize until it started smoking and had to unplug it haha.
My husband helped me mix the rest by hand but they did not turn out as “brownies.” It was just a heap of mess in a pan because it wasn’t processed together enough. We had to bake it for longer and it never really cooked through. Luckily we don’t have to worry about raw eggs! Fortunately, the taste wasn’t compromised and my husband still had a “brownie bowl” for dessert. He’s the one with the sweet tooth in our family and said it was delicious!
If you have a smaller food processor (I think ours is 4c), I would skip this recipe or cut it in half (although you’d need a smaller pan I imagine). We are now out a food processor, which is kind of a shame but also a great excuse to finally invest in a large one.
I was skeptical at first because I have had chickpea desserts go really badly in the past, but these came out AMAZING! I made them for a potluck, but after I tried them I almost didn’t want to bring them, because I wanted to keep them for myself. I did end up bringing them anyway, and they were a hit! The only downside: it’s harder to restrain yourself from eating the whole pan when you can convince yourself they’re healthy.
★★★★★
Alyssa!! This comment made me laugh. I’m so glad you liked them. It can be scary at first baking with chickpeas, but makes them so fudgy!!
I’ve been using this recipe for months now. Made these brownies countless times and they always go down well with my sisters– and they hate chickpeas. These brownies have become a household staple. Sometimes I grate dark chocolate on top or I add sliced almonds into the mix. Just wanted to say thank you for your recipe because now I’m known for making these!
★★★★★
YAY! This made me smile so big. So glad you are loving them and thank you for sharing!!
This happened to me too– nowadays I just soak the chickpeas in water overnight and then use a potato masher to get them super soft
Big hit!! In love with this recipe!
Great to hear! Thank you so much!!
Hi I just had a few questions. I am allergic to peanuts and tree nuts so I have a nut free “peanut butter” I often use for recipes that require nut butters so I am not around the nuts. However, I typically use it for recipes I will not eat because I also hate the taste/thought of nuts. Do you think you can taste the nut butter in this recipe? Also can you actively taste the maple flavor from the maple syrup (if so I will use agave or honey). Thanks!!
You can taste it a little bit, but I think the cocoa overpowers it. You could also use tahini or sunflower seed butter. Honey will work as a great replacement.
Could I use cacao instead of cocoa? Or would that be too bitter 🤔
I think they will be okay with cacao! Maybe add a touch more sweetener.
I just made them, and they are to die for. So mouthwatering, and oh so fudge. Since I am vegan, I prefer carob powder to cocoa powder, and carob chips to chocolate chips. Needless to say, they turned out perfect, and I will definitely make them again. Thank you so much for the recipe.
★★★★★
So glad that you loved them!!! Thanks for the review!!
Made this last night & it was amazing! It was so yum that my fiance & I finished half of the pan.. Oops! Will half the amount of sweetener next time so would be more guilt-free. 😁
*didn’t have enough almond butter so added a bit of butter
*didn’t have maple syrup so used raw sugar
*used ground almond instead of almond flour
★★★★★
Thank you for sharing!!! So glad you guys liked them – we always devour the entire pan 🙂
Wow what can I say , this is now my go to brownies. The texture is great and so is the taste. Thanks Erin for this great recipe.
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SO glad you like them!!! 🙂
Looks great! Is there anyway to make these firmer more like a protein bar? I like things with a little more ‘chew’
Maybe some protein powder?! I’m not too sure!
WOW, this recipe is absolutely perfect. Super moist and fudgy…tasted like a true brownie!!
★★★★★
So glad you like it Natalie!! Thanks for sharing!
Hi there!
No idea why, but my batter was SUPER THICK. I did sub oat flour, if that’s why, but I’ve used it in other recipes 1:1 and not had this happen. Anyway, I added coconut milk until it looked somewhere between soft-serve ice cream and batter. I was afraid of making it too liquid-y since there’s no egg or gluten. Just curious if you have any advice? And how thick should the batter be? I couldn’t quite tell from your video, but it looks like yours was pretty thick too? I’m a total newbie to baking if you couldn’t tell 🙂
Hope they turned out ok! Thick is ok – and you did the right thing to add more milk!
Absolutely fantastic! I used honey. Halfway through making them I realized that I didn’t have almond flour so used quinoa flour instead. I will make these again!
★★★★★
What a great swap!! So glad you like them 🙂
Hello, just going to try this recipe. Wanted to know if I can use fresh chick peas instead of canned .. should I soak it and use?
I have never used fresh chickpeas, but I would assume after you cook them it would be the same!
Substituted almond flour for oat flour (bc almond flour is more expensive) and they turned out great! Even my non-vegan mom and boyfriend loved them
★★★★★
YAY! I love to hear it! Oat flour is a great replacement.
Can I use Cacao powder instead of cocoa powder ? And would it still be the same
measurement ?
Yes! May be a little more bitter but will still be delicious.
I always Made this! Is delicious!! I just traied makin IT Like cacao bars,I use rice or outmeal fluor and today I used dates,IT was excelent. Thank You so much Erin!
Greets from Uruguay 😊
★★★★★
That sounds absolutely delicious! You are so creative! Thanks for sharing and sending greetings!!
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★★★★★
Made these for dessert to serve after dinner last night. I doubled the recipe and used a 9 x 13 pan. Added 4 or 5 minutes to the baking time. They were delicious and fudgy as promised. Only thing I would change is adding more chocolate chips next time. So good. Can’t stop eating them. I am storing them in the fridge. Thank you for a fantastic recipe.
★★★★★
So glad you love them!!! Thanks for sharing.
One word… “Amazing!” I have to be honest I didn’t really expect these to be that nice but I was sooo wrong, they are scrummy, just like the real thing if not better!!
Thank you Erin xxx
★★★★★
Aw, I am so happy that you like them, they are seriously one of my favorites too!!
I have been using stuff like this to get the good stuff in my teens. They are not as eager to drink my green smoothies so I have to go a little more stealth. These seem perfect!
Thanks Erin for THE BEST allergy friendly, vegn, dairy free and gluten free chocolate brownie recipe I have EVER tasted!! I was soo bad, “tasting” the mixture as I was making it. I had to stop myself or there would have been nothing left to bake 🤣🎂👌 I used Macadamia nut butter and my dairy free choc chips were marked “bittersweet” and worked perfectly. I was worried that because my chickpeas were not 100% smooth in the batter they would be a problem (texturally) once baked, but they were undetectable. You’d never know there was even a chickpea in it 🤣❤🤣❤👌😋🎂
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YAY! So glad that you liked them!!
Had to comment and say these are soooooo good! So impressed!! They taste like a real brownie. I used peanut butter and followed the recipe to the T b
★★★★★
Aw, thank you for sharing!! So glad you liked them!
Can I use stevia instead of maple syrup and apple sauce instead of oil?
You can definitely try! I haven’t had any experience with either but let us know!
I never leave feedback on recipes but HAD to on this one. I was ready to bite into a brownie that would have that ‘healthy’ taste….like some brownies that I could not swallow years ago made by my mother in law….haha. But these….OMGoodness! Cannot taste the chickpeas…every so chocolatey!!!! My only issue is they did not ‘bake’ right….they are still VERY soft/raw….which I am not complaining…I ate anyway….lol. Will definately make again!
★★★★★