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Chickpea Brownies

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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!

chickpea brownies on tray

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?

holding a chickpea brownie

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!

chickpea brownies on a tray

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.

chickpea brownie on a tray with bite

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.

holding chickpea brownie

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:

Flourless Brownies

Paleo Chocolate Cupcakes

Pecan Pie Bars

pinterest chickpea brownies

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chickpea brownie on a tray

Chocolate Chickpea Brownies

★★★★★

5 from 37 reviews
  • Author: Erin Morrissey
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 9–12 brownies 1x
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Description

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.

Scale

Ingredients

Instructions

  1. Preheat oven to 350F.
  2. In a food processor, blend chickpeas, nut butter, maple syrup, coconut oil, and vanilla,
  3. Once blended, add in almond flour, cocoa powder, baking soda, baking powder, and salt.
  4. Continue to process, scraping down sides as necessary until smooth.
  5. Once creamy and smooth, take off lid (I also remove blade) and stir in chocolate chips.
  6. Do not process the chips.
  7. Pour into greased 8×8 pan and sprinkle with extra chocolate chips if desired. ** see note for extra thickness
  8. 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 🙂

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Reader Interactions

Comments

  2. 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!!

    Reply

    • 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!!

      Reply

    • 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.

      Reply

  6. 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?

    Reply

  7. 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.

    Reply

      • 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!

        Reply

  10. 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

    Reply

  11. 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! ❤️❤️

    ★★★★★

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  13. 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!

    ★★★★★

    Reply

    • 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!

      Reply

  15. 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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  17. 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?

    Reply

  18. 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 😂

    ★★★★★

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  20. 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

    ★★★★★

    Reply

  22. 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🤞

    ★★★★★

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  23. 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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  24. 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😋😋

    ★★★★★

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  25. 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.

    ★★★★★

    Reply

  26. 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…

    Reply

  27. 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.

    Reply

    • 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.

      Reply

  28. 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!

    ★★★★★

    Reply

  30. 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.

    ★★★★★

    Reply

  31. 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!

    Reply

    • Exactly! You’re totally fine to make them without chocolate chips, just a little less ‘sweet’

      Enjoy!

      Reply

  32. 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??

    Reply

    • 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?

      Reply

  34. 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.

    ★★★★★

    Reply

  37. 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 ^^

    ★★★★★

    Reply

    • 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! 🙂

      Reply

  39. 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!

    ★★★★★

    Reply

    • These are basically a salad…chickpeas, cocoa powder ( plant), almond butter (plant)… HAH! I love it!

      Reply

  40. 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!!

    ★★★★★

    Reply

  42. 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??

    ★★★★★

    Reply

    • 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!!

      Reply

  43. 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!

    ★★★★★

    Reply

  44. Hands down – the best brownie recipe EVER!!!! Even my kids loved them! A million thanks!

    ★★★★★

    Reply

  46. These are AMAZING!! My 7 yr old loves them as well. Thanks for giving us such a great heathy alternative!

    ★★★★★

    Reply

  48. I almost didn’t bake this. The batter tasted too good! But I love these brownies. Amazing!

    ★★★★★

    Reply

  49. These were sooo good! I’ve tried various “healthy brownie” recipes before, but none ever came out this good. Thanks for sharing this recipe.

    Reply

  50. 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

    ★★★★★

    Reply

    • 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!

      Reply

  53. 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!

    ★★★★★

    Reply

    • 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!

      Reply

  54. 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!!

    ★★★★★

    Reply

    • Isn’t it crazy how they can actually not taste like chickpeas at all?! So happy you’re liking them!

      Reply

  55. 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!

    ★★★★★

    Reply

  56. 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??

    Reply

    • 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!

      Reply

  57. 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

    Reply

    • 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.

      Reply

  58. 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.

    ★★★★★

    Reply

  59. 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..

    ★★★★★

    Reply

    • Sometimes that happens! I’ve found that different brands of chickpeas have different levels of moisture – interesting right? So glad you like them!

      Reply

  60. 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

    Reply

    • 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!

      Reply

  62. 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.

    Reply

  63. 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.

    ★★★★★

    Reply

    • 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!!

      Reply

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