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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: 1/4 tsp, 1 tsp, 1 tbsp, 1/4 cup, and 1/2 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 8×8 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 1/3 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
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!
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!
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Lauren says
So good and I used oat flour instead of almond!
★★★★★
Erin says
Hi Lauren, so glad you loved them and made them your own!!
mama2desi says
Hello Erin, I have a couple of questions. I made the batter and, in the recipe, it states it should be creamy, but mine was thick and pasty instead…I didn’t see anywhere we should add water to thin out, so I left it as is and placed in the pan. Is that ok? Thats where my next question is…it didn’t fill an 8×8…what I got was 6×6 worth of batter. Have you had this issue? I measured correctly and followed recipe to a T. I baked the brownies as directed and they came out slightly dry with a very rough top on it.
Callie says
Tonight makes the 3rd time I’ve made these! I love them! Thanks for a great recipe! 😊
★★★★★
Erin says
Hi Callie, so glad you loved them so much!!
Alexa says
I was really excited to make these but for some reason they didn’t taste sweet at all. Did I do something wrong?
Ada says
These are so good! I used oat flour instead of almond flour and baked it in a 9.5×5.5 loaf pan for 28 minutes and they turned out perfect. Thanks for another delicious and healthier recipe!
Erin says
Hi Ada, so glad you loved them!
Marty Boyle says
I walked around the kitchen with a piece of heaven in my hand
(and my mouth) staring at what is the best brownie I ever had in my life….with chickpeas!! Wholesome, easy and satisfying.
Thank you so much, Erin.
★★★★★
Erin says
Hi Marty, so happy you loved them so much! 🙂
EG says
Mine turned out very crumbly.. what did I do wrong? Also I used peanut butter for the nut butter and that was basically all it tasted like so would probably use almond next time.
★★
Erin says
Hi, I’m sorry that you did not like the recipe! I’ve heard tons of good things about this one, bummed it didn’t work out for you. Peanut butter is definitely a strong taste, so maybe try them again and follow the recipe to a T and see how they come out for you!!
Kelly Smith says
I have made these over & over. I eat them for breakfast. They are so addictive! Thanks Erin!
★★★★★
Erin says
Hi Kelly, so happy you loved them!! 🙂
Fran says
I wonder how accurate the measurements are because the final product looked quite different (I wonder if the measurements differ to Australian measurements ??) and the batter was a lot thicker and stiffer so I think I need to make some adjustments next time. However, it was a great way to incorporate chickpeas and cacao powder into brownies to make it a healthier treat, so thank you for the recipe! the final product still tasted good – I added Lindt butterscotch chocolate through it which definitely made it that much more decadent.
★★★
Erin says
Hi Fran, hmm yes they probably do differ a little but glad you liked them and made them your own!
Kathleen Kennedy says
I’m going to make these tonight. They sound really good, and I’ve already tried & enjoyed your blondie version.
I was wondering if you knew the fiber content for the nutrition label? I was thinking the chickpeas and almond flour might give it a few grams. (And make me feel like they’re even healthier!)
Erin says
Hi Kathleen, yay let me know how they come out and hmm I don’t see it but feel free to use your own calculator if that helps!!
Jessica says
So I decided to add a few scoops of protein powder which ended up making the batter pretty stiff. I added some moisture with apple sauce but after baking they were pretty wet in the middle ( so sad ) however I still tested them and they were delish! if i cook them longer will they firm up or did I ruin them with the added moisture?
★★★★★
Erin says
Hi Jessica, they may stay a little wet. You could keep baking, however they are still safe to eat since they are vegan! Hope that helps!!
Emma says
I just made these, fudgy and yum! I stuck to the recipe except I didn’t have coconut oil so I used olive oil. I used PB for the nut butter. I would definitely recommend this recipe if you are into tasty and wholesome baking 🙂
★★★★
Erin says
Hi Emma, so glad you loved them and made them your own!
Lexy says
I am truly blown away by how amazing these brownies are! Like Erin says in the recipe, you really would have no idea that these are made of chickpeas–its incredible. I used cashew butter for the nut butter and avocado oil for the coconut oil because its what I had, and they turned out perfectly. Thanks for this awesome recipe, Erin!
★★★★★
Erin says
Hi Lexy, so happy you loved the brownies so much and made them your own!! 🙂
Grace Foley says
I’ve been meaning to leave this review for a while… this is hands down the BEST brownie recipe I’ve ever made. We make them once a week – no joke. My entire family is obsessed and they usually don’t like “healthy” dupes. Such simple ingredients and super easy to pop in fridge or refrigerator and reheat (with a scoop of ice cream on top :). I will never stop making these!!!
★★★★★
Erin says
Hi Grace, I’m thrilled everyone loves them! Thanks for sharing and great idea! 🙂
Sheryll says
Wow! Delicious fudgy goodness! I had my family (who doesn’t like healthier versions of desserts) to try it. I didn’t tell them about the chickpeas and they loved it! Def a win! Will be making again when I get cravings for brownies!
★★★★★
Erin says
Hi Sheryll, I am so happy your family enjoyed them!! 🙂
Jessica Wolvin says
I made these last night – they are delicious!! I just had one for breakfast with a cup of coffee and they taste even better than they did warm out if the oven. Thank you!
★★★★★
Erin says
Hi Jessica, so glad you liked the brownies!!
Shirley says
Thanks for sharing your recipe. These chickpea brownies are Phenomenal! Trouble is, I can’t stop eating them, haha. I used soybeans instead of chickpeas and they turned out great, although they were a bit crumbly. I’m definitely bookmarking this one and will no doubt be my go to brownie recipe.
★★★★★
Erin says
Hi Shirley, I am so happy you loved them so much and made them your own! Thank you for sharing! 🙂
Rebecca says
Danger! Danger! These are delicious! I added walnuts on top and added 1.5 tsp instant coffee granules to the blend. Also used oat flour instead of almond flour and a combo of date syrup and maple syrup to sweeten. Best vegan brownie I’ve had yet!
★★★★★
Erin says
Hi Rebecca, I am so glad you loved the brownies and made them your own!!
Jordan says
Nobody would EVER know these are gf/df they are like fudge bars of goodness, I add peanut butter chips and Omggg! I bring these to every get together
★★★★★
Erin says
Hi Jordan, I am so happy you love the brownies so much! Thanks for your support!!
Julie B says
I just made this tonight after finding the recipe on Pinterest. It was amazing! I was looking for an eggless paleo brownie recipe and this one really delivers! I can’t have almonds, but I easily subbed my homemade maple cashew butter, and cashew flour for the almond products in the recipe. Turned out perfect! It was even better when I added a scoop of Coconut Bliss Vanilla ice cream on top. Yummy!!
★★★★★
Erin says
Hi Julie, I am so happy you loved the brownies and made them your own!! 🙂