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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!
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 🙂
Johanna says
Hello! These brownies came out delicious! One question- it wasn’t as smooth as I’d like it to be. Is that because the chickpeas weren’t blended enough? My food processor settings are pulse, disc, purée and chop. I used the manual high/low settings. Could this also be why?
Erin says
Hi Johanna, so glad you loved them and yes, that definitely could be why. I would keep blending until smooth next time. Let me know if they come out better next time! 🙂
Nicole turner says
So good!
★★★★★
Erin says
Hi Nicole, so glad you loved them!!
Lisa says
I didn’t realize before I started making these that I didn’t have my 8 x 8” pan so I ended up making them in a cast iron ten inch skillet so I hope they come out well I think I’m gonna have to cook a little longer too. Wish me luck!
★★★★★
Erin says
Hi Lisa, ah it happens. How did they come out?
Linda says
When doubling the recipe should it not be 2 x 15 oz cans chickpeas? 2 30 0z seems like an awful lot! Than you
Erin says
Hi Linda, yes, if you are doubling, then make sure you double all ingredients. Let me know how the brownies come out!
Maddie says
We literally make these multiple times a week and they never last long! I will never use boxes brownie mix again.
★★★★★
Erin says
Hi Maddie, so so happy you love the brownies so much! 🙂
MJ says
Just made these tonight. Very good!
Erin says
Hi, so happy you loved them! 🙂
Sophie says
Hi! I’m planning on making little individual ramekins of this, when it’s finished should the toothpick come out clean, or with slightly moist crumbs, etc? Thanks so much! I love all of your recipes because they never taste healthy but they are!
Erin says
Hi Sophie, great idea and slightly moist with crumbs is fine!! Let me know how they come out! 🙂
Cathy says
Great recipe thank you! I’m trying to avoid eating nut butter, do you think tahini would work, thank you in advance. 😊
Erin says
Hi Cathy, you’re welcome and yes! That should be fine. Let me know how they come out!
Alex says
Nice and easy and yum. I used sugar free maple and sugar free chocolate chips and they worked ok. Going to try adding blueberries as well next time.
Do they freeze well?
★★★★
Erin says
Hi Alex, so glad you liked them and made them your own. Great idea and yes! Freeze in an airtight container.
Jenny says
These brownies are delicious! I’ve made them several times and they’re always a big hit. I do melt the chocolate chips and add them to the batter (and then mix in some extras for texture), just because that’s how I always make my brownies (no matter the recipe) and think it makes them extra fudgy.
★★★★★
Erin says
Hi Jenny, so happy you loved the brownies so much!! 🙂
Emily Costello says
I never leave comments on recipes but this one is seriously too good not to review!!! So so good.
★★★★★
Erin says
Hi Emily, so happy you loved them!! 🙂
Aurelie says
Is the maple syrup needed for the consistency? Trying to avoid the sugar, thanks 🙂
Erin says
Hi Aurelie, yes you need it for the consistency or they won’t come out right.
Alyce says
Can I use a 9x 13 pan if the recipe is doubled
Erin says
Hi Alyce, yep that’ll work! Let me know how your brownies come out!
Umm bonjon says
I have made these three times and we love them. The second time they were very thick, not sure why, but third time I added a little water to help and it was great.
★★★★
Erin says
Hi, so glad you loved them!!
Sherri says
These were seriously the bomb. Perfect cakey fudgey texture.
★★★★★
Erin says
Hi Sherri, so happy you loved them!! 🙂
Elissa Mallis says
I forgot to mention that I subbed avocado oil for the coconut oil.
Erin says
Hi Elissa, so glad you made them your own!
Elissa Mallis says
Hi! Just made them and they are delicious!! They taste like they aren’t cooked enough and I left them in for 25 minutes. I used natural peanut butter that was freshly opened and very liquidy. Could that be the reason they seem underdone they taste incredible just want them to be more brownie like next time. Thanks!
Erin says
Hi Elissa, Yes! Just make sure your peanut butter isn’t too oily. That’s probably what did it!
Claudia says
Hi Erin, is there a viable (non-vegan ok) substitute for the nut/ seed butter? Possibly an egg? I don’t have any nut-/seed butter on hand and don’t really want to go and buy a whole glass just for the brownies (which I’m planning to make to use up the copious amounts of chocolate chips and chickpeas I have sitting in my pantry 🙂
Thank so much!
Erin says
Hi Claudia, I think you need the butter! You could do more oil potentially. Let me know how they come out for you!
tori says
Cream cheese works in place of nut butter. I’ve also had good luck w/ ricotta cheese or cottage cheese, but both of those are better with an egg. If you don’t need these to be vegan an egg is always good 🙂
Laura says
Sooooo gooood! The whole family absolutely loved it! I had made something similar with black beans before but this is even better. Thank you!!
★★★★★
Erin says
Hi Laura, so glad you loved them! 🙂
Nina says
I’m a bariatric patient so what I did was use protein flour instead and sugar free pancake syrup and everything else the same and it was freaking awesome
Erin says
Hi Nina, so glad you loved them and made them your own!!
Maddy says
These are the BEST!! I have made them 4 times now and they always turn out perfectly. They are so addicting!!
★★★★★
Erin says
Hi Maddy, so glad you loved them!!