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.
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!!
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!
Linnea says
So fudgey and easy!
Erin says
Glad you like em, Linnea!!
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! 🙂
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!
Erin says
Hi Monica, thanks for your kind words! I am so happy you liked them your own!!
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! 🙂
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!!!!
Becky says
Amazing!!! So yummy!
Erin says
Thank you Becky!!
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 8x8. 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?
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!
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!! 🙂
Karen says
Is there anything I can sub for the nut butter? Thanks.
Erin says
tahini or sunbutter!
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! 🙂
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.
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"?
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!
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!!! 🙂
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 😉
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! 🙂
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 🙂
Amy says
Hey Erin! How do I know when these are finished? Does the old toothpick trick do it? Thanks!
Erin says
It should! They will start to look at little 'firm' on the sides.