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 🙂
Destiny says
Is there something I can use in replace of the maple syrup do you think?
Erin says
honey!
Destiny says
Thank you!! I didn’t even think of that.
Harman Chhabra says
Hi.. is there any other replacement for maple syrup as I’m allergic to honey… and don’t really like maple syrup?
Erin says
Agave!
Stacye says
Could I use date syrup in replace of maple syrup?
Erin says
Yes!
Natashah says
Are they really moist when you take them out of the oven or should I cook them longer?
Kara says
I am allergic to almonds. Is there another flour I can use besides almond flour?
Erin says
Oat!
Bre says
How did this turn out for you?
Emily from Colorado says
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!!
Erin says
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!!
Destiny says
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.
Erin says
I bet she won’t even know!!! 🙂
Rathai says
Can you use chickpea flour instead of canned chickpeas?
Erin says
It might work! May need to add more nut butter or a little liquid.
Veronica says
Could I use buckwheat flour instead of almond? I happen to have that on hand.
Erin says
You could try! Should work since it’s a small amount
gesundkochensite says
How many grams of chickpea do I need? 1oz is normally 28,35grams?? But what is then 1-15oz??
Thanks in advance!
Erin says
You need one 15oz can, so 425 grams 🙂
gesundkochensite says
Thank you! 🙂
Rasika says
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
Linda says
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?
Erin says
They are delicious! I would use canola oil 🙂 Enjoy them!
Lauren says
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.
★★★★★
Erin says
Aw, I love to hear that!! They are seriously some of my favorites too 🙂
Liz says
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.
Erin says
YAY LIZ! I love to hear that!! Thank you!
Nicole | The Professional Mom Project says
These look amazing! I love chickpea blondies but I’ve never tried brownies before. Can’t wait to give them a try.
Erin says
Hope you love them!!
Lauren says
Could I use coconut flour instead of almond flour?
Erin says
Yes! I would only use 2 tbsp.
Sarah says
Lauren I’m curious, did you use coconut flour did they turn out?
Thanks 🙂
Anne says
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?
★★★★
Veronica Smith says
I don’t have almond flour. Do you think oat flour would work instead?
Erin says
Oat flour works perfectly!
Veronica Smith says
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!
Crystal says
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
Erin says
What a good idea!! Love to hear that, so glad you are enjoying them!!!
Natalie says
Could I substitute an artificial sweetener like Splenda or stevia instead of maple syrup? If so, how else should I adjust the recipe? Thanks!
Erin says
Yes, just add in either liquid from the can of chickpeas or a little more oil.
Lela says
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! ❤️❤️
★★★★★
Erin says
Lela!! That makes me SO excited to hear! So happy you all enjoyed them and love the applesauce replacement!
Lindsay says
If subbing apple sauce for oil, like Lela did, would I use the same amount? So excited to try this recipe!
Erin says
I’m not positive but my guess is yes!
Ana says
Would Agave work?
Erin says
Yes! Same amount!
Jean says
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!
★★★★★
Erin says
YAY! That makes me so happy to hear!!! They are a favorite in my house too!!
Erin says
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!
Lori says
I wasn’t expecting these to be as good as they are! Delicious!
★★★★★
Erin says
SO happy you are enjoying them! 🙂
Elizabeth says
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.
★★★★★
Erin says
YAY!! That’s what I love to hear:) a pleasant surprise!
Melanie says
Can I use regular flour in place of the almond flour?
Erin says
Yes! Should work just fine!
Lindsay says
These were AMAZING!
★★★★★
Erin says
Thank you Lindsay!! <3
Cherine says
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?
Erin says
I’m not sure a direct replacement, but would suggest googling it for an equivalent!! Applesauce may work!
Ruby says
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 😂
★★★★★
Erin says
Ruby!! This comment made my day! I’m so glad you are enjoying them 🙂
Brooke says
I can’t wait to try this recipe! Do you know roughly what the calorie count is for them?
Erin says
Hi Brooke!
I just added in the nutrition info at the bottom of the recipe – enjoy! 🙂
Tenaya says
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
★★★★★
Erin says
That’s what I like to hear!!! 🙂 You deserve it!!
Jenni Noralahi says
Wow these look amazing.. do you think I can substitute cannellini beans for the garbanzo beans?
Erin says
You definitely can!! I’ve had people do it and tell me it worked well 🙂
Jenny Tootell says
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🤞
★★★★★
Erin says
A little extra almond milk won’t hurt!! Hope you enjoy them! 🙂
Mim says
Thank you, These are sooooo yummy!! My son who doesn’t eat chickpeas ate a piece…still doesn’t know he ate chickpeas 😉
★★★★★
Erin says
That makes my day!!!! He doesn’t need to know 😉
Michelle says
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😋😋
★★★★★
Erin says
WOW!!! That frosting sounds incredible, Michelle! Glad you enjoyed them!!! 🙂
Leila says
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.
★★★★★
Erin says
This makes me so happy!!! I’m so glad you love them and could enjoy with your diet!
Gabi says
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…
Erin says
hm.. not sure why! You are using a food processor right? And what do you mean by “chashed”?
Jolene McCarthy says
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.
Erin says
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.
Jolene Mccarthy says
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!
★★★★★
Erin says
Glad to know they worked with coconut flour!!!! And that your hubs enjoyed too! 🙂
Karen says
Is there anything I can sub for the nut butter? Thanks.
Erin says
tahini or sunbutter!
Micah says
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.
★★★★★
Erin says
Love that you’re loving them, Micah!! Thanks for sharing!! 🙂
Sara says
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!
Erin says
Exactly! You’re totally fine to make them without chocolate chips, just a little less ‘sweet’
Enjoy!
Natalie says
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??
Erin says
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?
Becky says
Amazing!!! So yummy!
★★★★★
Erin says
Thank you Becky!!
Kirsty says
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.
★★★★★
Erin says
Your comment just made me smile SO big. Love that you are loving them and thanks for letting me know!!!!
Taylor says
These are SO good. So fudgy and soft. Such a good alternative to sugary unhealthy brownies!
★★★★★
Erin says
Thank you Taylor!! SO happy you like them! 🙂
Wendy says
Very good but would be better if sweeter
★★★★
Erin says
Feel free to add a little more sweetener next time! Or more chocolate chips 😉
Monica says
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!
★★★★
Deanna Kerr says
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 ^^
★★★★★
Erin says
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! 🙂
Linnea says
So fudgey and easy!
★★★★★
Erin says
Glad you like em, Linnea!!
Natasha & Truffles says
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!
★★★★★
Erin says
These are basically a salad…chickpeas, cocoa powder ( plant), almond butter (plant)… HAH! I love it!
Bobbi says
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!!
★★★★★
Erin says
LOVE the idea to store them in the freezer for a quick dessert. So happy you’re liking them!!
Sára says
So good!
★★★★★
Lauren says
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??
★★★★★
Erin says
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!!
EF says
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!
★★★★★
Erin says
I love to hear that!!! Glad that your 11 year old liked them too 🙂
Angela says
Hands down – the best brownie recipe EVER!!!! Even my kids loved them! A million thanks!
★★★★★
Erin says
Makes me so happy Angela!!!
Becca says
Hi, can you replace the melted coconut oil with MCT oil? Thanks in advance!
Erin says
Yes! Should work just fine!
Brooke says
These are AMAZING!! My 7 yr old loves them as well. Thanks for giving us such a great heathy alternative!
★★★★★
Erin says
YAY! Thanks for sharing Brooke!! That makes me so happy that your 7-year-old likes them, too 🙂
Melissa says
I don’t even like chickpeas and found this recipe to be amazing!!
★★★★★
Erin says
Thanks Melissa!! One of my favorites too!
Maxjaxmom says
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.
Erin says
Sorry to hear that! It could possibly be because your oven is too hot. I haven’t heard of anyone else with that issue.
Emily says
I almost didn’t bake this. The batter tasted too good! But I love these brownies. Amazing!
★★★★★
Erin says
Haha!! I love that…its vegan so totally safe to eat 😉 So glad you like them!!
Ashmitha says
These were sooo good! I’ve tried various “healthy brownie” recipes before, but none ever came out this good. Thanks for sharing this recipe.
Erin says
I’m so glad you love this one!! Thanks for sharing!
Joe says
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
★★★★★
Erin says
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!
Joe says
Also, How do you heat them up again from the freezer?
★★★★★
Jan says
Can you make this in a cookie form? If so, how would you do it?
★★★★★
Jennifer says
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!
★★★★★
Erin says
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!
Amanda says
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!!
★★★★★
Erin says
Isn’t it crazy how they can actually not taste like chickpeas at all?! So happy you’re liking them!
Courtney Riel Owens says
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!
★★★★★
Erin says
I love all those swaps and am so into the cayenne addition!!
Thank you for sharing!!
Crystal Knox says
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??
Erin says
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!
Dana says
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
Erin says
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.
Hannah O’Rourke says
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.
★★★★★
Erin says
Hannah – this comment cracks me up!! Thanks for sharing and the nice review 🙂
Jessica Pericchi says
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..
★★★★★
Erin says
Sometimes that happens! I’ve found that different brands of chickpeas have different levels of moisture – interesting right? So glad you like them!
Tim says
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
Erin says
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!
Izzy says
Could I used agave instead of maple syrup
Erin says
Yes!
Amanda says
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.
Alyssa says
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.
★★★★★
Erin says
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!!
Zoei says
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!
★★★★★
Erin says
YAY! This made me smile so big. So glad you are loving them and thank you for sharing!!
Zoei says
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
Tikvah Gelb says
Big hit!! In love with this recipe!
Erin says
Great to hear! Thank you so much!!
Lexi says
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!!
Erin says
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.
Julia says
Could I use cacao instead of cocoa? Or would that be too bitter 🤔
Erin says
I think they will be okay with cacao! Maybe add a touch more sweetener.
Karen says
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.
★★★★★
Erin says
So glad that you loved them!!! Thanks for the review!!
Zip says
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
★★★★★
Erin says
Thank you for sharing!!! So glad you guys liked them – we always devour the entire pan 🙂
Linda Adkins says
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.
★★★★★
Erin says
SO glad you like them!!! 🙂
Claire says
Looks great! Is there anyway to make these firmer more like a protein bar? I like things with a little more ‘chew’
Erin says
Maybe some protein powder?! I’m not too sure!
Natalie says
WOW, this recipe is absolutely perfect. Super moist and fudgy…tasted like a true brownie!!
★★★★★
Erin says
So glad you like it Natalie!! Thanks for sharing!
Gigi says
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 🙂
Erin says
Hope they turned out ok! Thick is ok – and you did the right thing to add more milk!
Beth says
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!
★★★★★
Erin says
What a great swap!! So glad you like them 🙂
ishwariya karthik says
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?
Erin says
I have never used fresh chickpeas, but I would assume after you cook them it would be the same!
Tate says
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
★★★★★
Erin says
YAY! I love to hear it! Oat flour is a great replacement.
Cheryl says
Can I use Cacao powder instead of cocoa powder ? And would it still be the same
measurement ?
Erin says
Yes! May be a little more bitter but will still be delicious.
Jimena says
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 😊
★★★★★
Erin says
That sounds absolutely delicious! You are so creative! Thanks for sharing and sending greetings!!
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★★★★★
KareninStLouis says
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.
★★★★★
Erin says
So glad you love them!!! Thanks for sharing.
Jenny says
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
★★★★★
Erin says
Aw, I am so happy that you like them, they are seriously one of my favorites too!!
Barb says
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!
Daydreamer says
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 🤣❤🤣❤👌😋🎂
★★★★★
Erin says
YAY! So glad that you liked them!!
Samantha says
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
★★★★★
Erin says
Aw, thank you for sharing!! So glad you liked them!
laurel says
Can I use stevia instead of maple syrup and apple sauce instead of oil?
Erin says
You can definitely try! I haven’t had any experience with either but let us know!
Selina says
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!
★★★★★
Erin says
Thank you so much for this wonderful comment! I’m so glad that you like them 🙂
Roxann says
I doubled the recipe to fit a 9×13 pan. Instead of 1 cup maple syrup, I used 1/2 cup maple syrup, 1 cup dates and 1/2 cup boiling water. I also found my batter too thick at the end, so I added 4 oz. of applesauce, along with 1 cup each of chocolate chips and chopped walnuts. I baked this for 35 minutes. The result was spectacular!!
★★★★★
Erin says
I love to hear that!! Thanks for sharing!!
Goulddaddy says
It’s unbelievable how great these are. I have this overwhelming feeling of turning this into an icecream by skipping some of the thickening ingredients like less chickpeas and instead of coconut oil use cocunut cream and more milk; however, if I want brownies then these are going to be my goto. Thank you sooo much!!
★★★★★
Erin says
Wow that sounds like an amazing idea!!! I’m into it!
Leigh says
Thank you for this recipe. I have yet to try it. I was curious if I can sub the maple syrup for apple sauce? If so, is it 1:1 and then reduce the oil/nut butter?
I’d like to make these for my 18 month old to get more calories in him, but with out the sugar ( even if it’s a healthier sugar).
Also, have you tried a wand blender? My food processor is a bit small for all those ingredients.
Thank you for any suggestions.
Lauren says
I am looking to make this recipe for someone with nut allergies, what would be the best alternative for peanut butter?
Erin says
Any seed butter or tahini!
Amanda says
How do you typically store these? And for how long? Thanks!
Erin says
Fridge for up to one week!
Diana says
I wanna make these for my sons birthday while we are on vacation but I was wondering if I could use a Nutribullet or Vitamix instead? I wont be bringing my food processor with us. Cant wAit to try them!
Erin says
You may be able to, just need to stop and scrape down the sides a couple of times.
Amanda says
These were soooooo good!!! And I love that you can eat the dough from the bowl and not have to worry about raw egg. I served with a big scoop of ice cream!
★★★★★
Erin says
I’m so happy that you liked these! Thank you for sharing with me!
Kristen Darmiento says
Either your satan’s mistress or just a plain ole genius. Pretty sure I prayed to god to take my earthly body after the first bite. I don’t know how you did it, but girlllll. Hallelujah!
★★★★★
Erin says
This comment made my day. So glad you like them.