Step aside, boxed mix, because Chickpea Brownies are in town! These gluten- and dairy-free brownies are the perfect vegan treat. They're a healthy alternative to regular brownies and are so quick to make!
Watch this video to see how I make chickpea brownies!
The most delicious vegan homemade brownies
If you're an avid baker I'm sure you've tried your hand at Internet trends like black bean brownies, sweet potato brownies, or even avocado brownies. But have you tried chickpea brownies?
In my opinion, these are the best of the alternative brownie options. They're filled with ooey gooey deliciousness and are so easy to make. Plus, they're perfect for customizing with your favorite toppings. After making my signature chickpea blondies, I knew I had to make a chocolate version!
For me, a daily sweet treat is a must, so I love to keep something chocolate in my pantry at all times. When I realized I could make these just a little bit fudgier and a little bit more chocolate-y, I was in.
Along with my favorite cake, cookies, and muffins, chickpea brownies are on a very frequent rotation in my kitchen.
Ingredients used in this brownie recipe
For this recipe we're sticking to gluten-free, vegan ingredients while also keeping things as natural as possible. Along with the chickpeas we'll be using a blend of nut butter, almond flour, and of course lots of chocolate chips!
- Chickpeas
- Nut butter (I like almond or peanut)
- Maple syrup
- Coconut oil
- Vanilla
- Almond flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Chocolate chips
Kitchen tools that you'll need
This recipe is a quite simple one. You'll need only a handful of tools including a food processor (or blender), a spatula, and a baking dish. That's it!
For measuring ingredients, you'll need these sizes: ¼ tsp, 1 tsp, 1 tbsp, ¼ cup, and ½ cup.
How to make brownies with chickpeas
Chickpea brownies are so simple to whip together! Everything just needs to be mixed, and then you toss the batter in the oven for a little over 20 minutes. If you don't have a food processor, you can use a blender.
First, preheat the oven to 350F.
In a food processor, blend the chickpeas, nut butter, maple syrup, coconut oil, and vanilla.
Once blended, add the almond flour, cocoa powder, baking soda, baking powder, and salt.
Continue to process, scraping down the sides as necessary until smooth.
Once creamy and smooth, take off the lid (I also remove the blade) and stir in the chocolate chips. Do not process.
Next, pour the batter into a greased 8x8 pan and sprinkle the top with extra chocolate chips.
Bake for 21-23 minutes, and tada! Your brownies are ready to devour.
Tip: If you'd like, you can bake these in a loaf pan for extra thick brownies. This method will require about 30-35 minutes in the oven.
Tasty add-on options
There are few recipes as versatile as brownies. No matter how they're made, whether it's with a box mix or from scratch, brownies can be transformed into anything you'd like. Here are some of the ways that I like to make my brownies extra special.
- Switch up the chips: In addition to chocolate (or instead of), you can add white chocolate, peanut butter, or even butterscotch chips.
- Sprinkles: Add your favorite type of sprinkles for a touch of color!
- Fruit: Like a little fruit with your chocolate? Any type of berry, especially strawberries and blueberries, would taste great in these brownies.
- Pretzels: Salty and sweet go together like peanut butter and jelly! Add crushed pretzels to the top of your brownies for the perfect flavor.
- Oreos: Love Oreos? Mash 'em up and sprinkle them on top! And yes, your brownies will still be vegan!
- Candy: Add your favorite candies like M&Ms or KitKats!
- Drizzle: Finally, take your presentation up a notch by coating your brownies with a tasty chocolate, peanut butter, or caramel drizzle.
Bonus: Serve up warm alongside your favorite vanilla ice cream for an extra satisfying treat!
Optional substitutions
You know how it goes. You read through a recipe, feel a craving coming on, and immediately head to your kitchen to give it a go, only to discover that you're missing a key ingredient!
Well, in the case of these brownies, there are a number of swaps that will work. So before you head to the store, check this list for substitution options!
- Nut butter: I mentioned that I like to use almond or peanut butter, but any nut butter will work!
- Maple syrup: In place of maple syrup you can use molasses or honey. Start with a smaller measurement and add more as needed.
- Coconut oil: Missing coconut oil? That's okay! You can use any similar baking oil.
- Cocoa powder: It may sound obvious, but you can actually use chocolate in place of cocoa powder. You'll want to use 1 ⅓ ounces of unsweetened chocolate for this recipe.
A healthier brownie treat
I always aim to make recipes as whole and healthy as possible, which is why I used a number of ingredient alternatives in these brownies.
First up, I used chickpeas! This ingredient serves as the base of this recipe and is a great way to fill the brownies with protein. They contribute to the texture and fudginess too. Plus, it tastes great.
I used coconut oil rather than vegetable or canola oil because it has a better nutritional makeup and is a slightly healthier option.
Next, I used almond flour in place of white all-purpose flour because it provides more nutrients and works so well in baked goods.
Finally, I used maple syrup to sweeten this recipe because it's an all-natural option that tastes fantastic and doesn't add any harsh chemicals or preservatives to the recipe!
How to store chickpea brownies
These chickpea treats can be kept in either the refrigerator or at room temperature. Just place them in a securely sealed container to prevent air from drying them out.
More chocolate desserts to ease your sweet tooth
There's more chocolate where these brownies came from! And lots of it, to be honest. Here are some more of my favorite sweet recipes that do wonders for smashing those cravings!
- Healthy Chocolate Chia Seed Pudding
- Walnut Stuffed Chocolate Covered Dates
- Healthy Chocolate Granola Recipe
- Paleo Chocolate Cupcakes (Gluten-Free)
Chocolate Chickpea Brownies
Ingredients
Method
- 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 8x8 pan and sprinkle with extra chocolate chips if desired. ** see note for extra thickness
- Bake for 21-23 minutes.
Marley Opila says
These are incredible. So moist and delicious!!!!!
Erin says
Hi Marley, so glad you enjoyed them!
Knikkia says
Can you freeze these?
Erin says
Hi Knikkia, yes of course! 🙂
Clare says
These brownies turned out soft, didn’t stick together... and were like little flying saucers... they didn’t rise.
They tasted delicious... but I was the only one in our house that ate them...
I’ve since read that the chickpeas should be dried very well so there’s no excess water... would like to crack this recipe so will try again but will need to tweak this recipe
Erin says
Hi Clare, hmm that is weird. Did you follow it to a T besides the drying of them? Hope you can make them again and they come out better!
Tori says
They taste amazing but coming out of the oven after 23 minutes they were really gooey. Is this right? I used an 8x8 glass pan.
Erin says
Hi Tori, they shouldn't be super gooey. You might need to cook them a little longer. Each oven is a little different and won't always heat to exactly the right temperature. You can always check them with a tooth pick once it comes out clean. Hope this helps!
Lynn says
My 3 yr old loves these brownies! He asks for chocolate cake. It’s his desert and I love how it has hidden sources of protein for him as well.
Erin says
Hi Lynn, so happy you both loved them!! 🙂
Billy says
Could i use ground almonds instead of almond flour. I can only get ground almonds? Thanks
Erin says
Hi Billy, unfortunately not, sorry!
Amanda says
Any idea if you could sub rice malt syrup for maple syrup? And if so, same measurement? Thanks! Love the positive reviews! Sounds like a winner!
Erin says
Hi Amanda, I haven't tried that sub yet, but I think it should work. I would try the same amount. Let me know how they come out for you!!
Katia says
This is my go-to dessert recipe now! I have made this for family & friends and passed on the recipe- everyone loves it! I can never help myself from tasting the batter before it makes it to the oven!
Because I have a peanut/tree nut allergy, I use tahini (or sunflower seed butter) instead of nut butter and oat flour or regular flour instead of almond flour.
Erin says
Hi Katia, I am so happy everyone loves them so much and you make them your own! Thanks for sharing! 🙂
Anne says
Do you think I could substitute cashew flour for almond flour in these? They look great!
Erin says
Hi Anne, I haven't tried that substitution, but it should work. Let me know how yours come out!
Vanessa says
Easily the BEST "healthier" brownie I have ever had! I have made them on a few occasions for different people and everyone always loves them. They are always shocked when I tell them they are made of chickpeas. Super fugdey, easy to make and really deserving of the five stars!
Erin says
Hi Vanessa, so glad you loved them so much! Thanks for sharing! 🙂
Annie says
Don't walk, RUN to make this. NOW. Best treat ever. When you put the batter in the pan it seems like it doesn't make sense.. as though it's hard to get it in there evenly but don't worry, they will come out amazing.
Erin says
Hi Annie, thanks for your kind words! I am so happy you enjoyed them!
mary says
wow. these are amazing! i’ve had my fair share of “healthier” brownies without refined sugar, flour, etc., but these definitely take the cake!! i would never guess they have chickpeas! my dad, who hates “healthier” dessert alternatives, are 3 brownies right when i sliced them! so addicting!!
Erin says
Hi Mary, so happy you and your dad enjoyed them! Thanks for sharing! 🙂
Mary G says
These were really good!
Quick to prepare and not many left after a couple days
Erin says
Hi Mary, so glad you enjoyed them!!
Ashley says
They are very good and tasty. My only complaint is I wish they were a little firmer. That's it that's all. I love brownies and I'm glad I found a healthier alternative without sacrificing flavor.
Erin says
Hi Ashley, so glad you liked them! You could try baking them longer if you wanted to!
Jessica says
Has anyone used a vitamix blender (or any blender) in place of a food processor to mix these up? I don’t have a food processor but I would love to try these! Yummy!
Ashley says
I used my ninja blender and it did fine. The batter is thick but very spreadable.
Felicia says
These brownies are a game changer! I made them a couple days ago and baked them in a loaf pan. It did take about an hour for them to bake, but they are delicious! My sister recently changed her diet to vegan and my nephew is allergic to dairy and peanuts so I opted for the almond butter. My husband, who doesn’t even look at vegetables, likes them too! (However I will never tell him what’s in them 😉) thank you for sharing these!
Erin says
Hi Felicia, I am so happy you loved them and made them your own so everyone can enjoy them! 🙂
Michellie says
Oh my god!!!!!! I was very unsure about this recipe but WOW WOW WOW!!!! These are fudgey, soft, dense and delicious!!!! Thank you so much! I will be making these all the time so good! I used plain wholemeal flour and rice malt syrup 🙂
Erin says
Hi Michelle, so happy you loved them!!
Anshuman says
Hey. How long can I store these for and how do I best store them?
Also can I replace maple syrup with dates?
Erin says
Hi Anshuman, you can store in fridge for up to one week! The maple syrup cannot be replaced with dates, but it can be replaced with date syrup (similar consistency). Let me know how they come out!
Ana says
Okay, these were like the best brownies I ever had. I LOVE a nice, fudgy brownie, which is exactly how these came out! You would never in a million years guess they are made with chickpeas!! I'm following an acid reflux diet so I swapped the cocoa powder for carob powder, and the chocolate chips for carob chips. Tasted amazing. Honestly better than regular brownies filled with butter and sugar! Thanks for the recipe!
Erin says
Hi Ana, I am so glad you enjoyed them so much and glad you could make them your own!
Julia says
Can I substitute the nut butter for a mashed banana?
Erin says
Hi Julia, you can try if you'd like! But most likely won't be as good. Let me know what you decide to do!