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.
Julia says
Lovely recipe! The first time I made it with peanut butter, which was delicious -- it is a classic combo after all:) the second time I used a quarter less sugar and added tahini as the nut butter, the natural slight bitterness complemented the cocoa perfectly! And what better combination than chickpeas and tahini;) Both variations were incredible. I'll be keeping this one for sure. Thank you!!
Also the batter itself was delicious. Like chocolate hummus when it was still available in stores. I love how the fact that it's gluten free makes it safe to eat raw!!
Erin says
Hi Julia, so happy you loved them and made them your own!! 🙂
SYDNEY says
Thanks so much for the recipe. Mine came out very good but I think due to using almond flour they sort of fell apart when serving. I'm going to try the suggestion of using coconut milk and putting them in small muffin paper/tins. They actually taste good for you. Yay!
Erin says
Hi Sydney, so happy you liked them!
Marie says
Oh my gosh!!!! Thank you for this wonderful recipe! It's so fudgy and rich. The texture and chocolatey flavour is just how you want good brownies to be. This is going in my favourites folder! (As in getting printed out and going in my real life folder!) I used vegetable oil and honey because that's what I had in, and it worked just fine.
Very very happy!
Erin says
Hi Marie, so happy you loved them so much! 🙂
Cathy says
Delicious brownies! Thank you for creating this healthy and yummy brownie recipe. Glad Julie mentioned using aquafaba instead of oil. Worked perfectly.
Erin says
Hi Cathy, so happy you loved them! 🙂
Mina Kitsos says
I've made this so many times now and it's an absolute hit with friends! SO delicious and easy to make. Thank you so much for sharing - it's become a staple!!
Erin says
Hi Mina, so happy you all loved them! 🙂
Amy says
Yes! Delicious! I used sunflower butter and oat flour to make them nut free for lunchboxes. I used a mini muffin tin so i could freeze them easily. My son had his first one today. He came home from school raving about it.
Erin says
Hi Amy, so happy they were a hit!! 🙂
Christina says
I used wheat flour and it was so delicious! All of my children love this recipe! Thanks for sharing.
Erin says
Hi Christina, so glad they were a hit!! 🙂
Lynn says
My go-to brownies, but I make them into cupcakes. Followed the recipe, except I added 1/2 cup canned full-fat coconut milk. Baked 25 minutes. So, so good.
Erin says
Hi Lynn, so happy you loved them and made them your own! 🙂
Tanya says
Does the Chocolate chips are necessary or can I do the brownies without the chocolate chips?
Erin says
Hi Tanya, yes, you can omit them. Let me know how your brownies come out!!
Angela says
I’m obsessed with these! I drizzle extra almond butter on them when eating, but they’re delicious as is too! 10 out of 10.
Erin says
Hi Angela, so glad you loved them! 🙂
ellen says
I made the recipe exactly as noted, but they came out tasty, but mush. They never set up like brownies, and I cooked them for maybe 10-15 extra minutes. I put them in the fridge hoping that would help, but it didn't. Not sure what happened! Maybe next time (if I try to make this again) I will try a 9 x 9 pan?
Erin says
Hi Ellen, hmm did you make them to a T? If they were mushy, they might have just needed to be baked longer! 🙂
Carol says
Oh my goodness! These are so good! I was really surprised! They taste absolutely wonderful! Definitely a keeper for me. So much better than store mixes! Came together quick. I used miniature semi-sweet chocolate chips in mine. Yum mers!
Erin says
Hi Carol, so glad you loved them!!
Julie says
Love this - replaced the coconut oil for the chickpea liquid!!!
Erin says
Hi Julie, so happy you loved them and made them your own!!
Tim says
I made this just as the instructions recommended. Almond butter was the nut butter I used. I pulled them out of the oven at 21 minutes and they were perfect. They were so good!
Erin says
Hi Tim, so lad you liked them! 🙂
Rachel Gibson says
This looks amazing, but I only have chick pea flour, how much should I use? Or should I just get canned? Thanks x
Erin says
Hi Rachel, thanks and hmm I haven't tried it with the flour. I don't think it would come out the same. I'd recommend getting canned chick peas if you can! 🙂
Sarah says
I made this, but baked it the minimum time. I should have baked it longer, as it was almost like a pudding. I did like the flavor, it reminded me of a Nut Goodie. Next time I’ll use peanut butter instead of almond butter, so it tastes even more like a Nut Goodie, Lol!
Erin says
Hi Sarah, sounds good and let me know how it comes out with peanut butter! 🙂
Ashley says
Hi, can i use honey instead of maple syrup? Is there a particular reason the maple syrup is used in this recipe vs other sweetners?
Erin says
Hi Ashley, yes, you can! I just prefer to use maple.
REENA says
Sorry missed seeing the chickpes in the recipe
Erin says
Hi Reena, all good! Let me know how your brownies come out! 🙂
Reena says
Why do you call them chickpeas brownies when there is no chickpea piwder at all?
Tim says
Because you use chickpeas in the recipe?
Andee says
Would this still work if I used regular all purpose flour and canola oil?
Erin says
Hi Andee, the flours don't have a 1:1 ratio, so you'd have to adjust the amount, but they still wouldn't come out the same. The oil is an okay substitute though!