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.
Tasha says
Hello! Can I use whole wheat flour or would it be better to use all purpose? Trying to use Up what I already have.
Erin says
Hi Tasha, yes, you can use a different flour. Before you bake just be sure to check the ratio because some flours are not a 1:1 ratio. Let me know what flour you use and how it comes out!
Gabriella Sagaert says
Made these today followed recipe exactly and they were absolutely amazing. Sooooo yummy.. thank you 😘
Erin says
Hi Gabriella, I am so happy to hear that!! 🙂
Kelly says
Super yummy and easy to make!
Erin says
Hi Kelly, I am so happy you enjoyed them!!
Mir says
Looking forward to making! I'd love to add zucchini - have you experimented with this? Not sure if I'd need to make any adjustments...
Katie says
Looks like a great recipe! Excited to try it! I know ads are important to running a business, but is it possible to have the print version free of ads? They printed right over some of the ingredients! Thanks!
Erin says
Yes! Didn't know this was happening so thanks for letting me know. WIll contact them immediately 🙂 Enjoy the brownies!
Olivia says
Amazing recipe! These blew my non-vegan family members away!
Erin says
Hi Olivia, thanks for the kind words! So happy everyone enjoyed them! 🙂
Kelley says
Made these today with my two kids and they are delicious! Doubled the recipe so I can freeze a bunch. Followed the recipe except subbed oat flour for almond flour (buzzed thick cut oats in the food processor beforehand). I wasn’t sure if they were fully baked at 23 mins but I’m glad I took them out when I did. Once they cooled they firmed up and are yummy with a glass of cold almond milk. Thank you!!!
Erin says
Hi Kelley, I am so happy that you and your kids enjoyed them and a perfect snack with almond milk! Yum! 🙂
Martina says
Sooo good! I had extra chickpeas that were soaked overnight so I decided to try this recipe. It took a bit longer to cook in my oven. This is absolutely delicious. Thank you!
Erin says
Hi Martina, thanks for the kind words! I am so happy you enjoyed them! It sounds like your oven might not be heating to the proper temperature. You can always buy an over thermometer to make sure it is heating properly.
Natalie says
Soooo amazingly good! Didn’t last long in my house. Thank you!
Erin says
Hi Natalie, I am so happy everyone enjoyed them! 🙂
Hunter says
These are simply amazing I can't even believe how gooey and fudgey they are! I used honey instead of maple syrup (didn't have any on hand) and it didn't affect their delicousness at all! Thank you so so much for this recipe, I've been telling everyone I know about them !!!
Erin says
Hi Hunter, thanks for the kind words! I am so happy you enjoyed them and made them your own!!
Lauren says
Hi! I just made these and can barely wait for them to cool to try them. I did lick the spoon and OMG they are delicious. I try to follow WFPBNO and was curious about substitutions for the oil. (My husband convinced me to try to recipe as is the first time, since it's only 1 tbsp. of oil but I'm trying to plan ahead for next time... which may be tomorrow lol.) I read that people use applesauce but won't that make them dry? Have you ever tried flax meal in place of oil? Any help is appreciated! Thanks!
Erin Hudgins says
Hi there! I made these tonight for my family and WOW!!! Thank you so much for sharing. We are trying to find ways to eat better, but like you - have to have our sweets! I will be stalking your site!
They can out extremely moist and soft and we couldn’t eat pick them up (not that we mind eating them with a fork). Is there something to make them firmer?
Erin says
Awesome! Yes! You can add more flour. They wont be as gooey but will hold up better!
Carrie says
WOW. Just, wow. These were a huge hit at work. The GF/V people were thrilled, and the junk food junkies swore if they didn’t know they were GF/V they’d never be able to tell.
I did sub agave for maple syrup, and used mini “enjoy life” chocolate chips. And since they were for a crowd, I doubled the recipe and baked them in a 9x13 pan for 35 mins.
Flavor/texture were fantastic!
Erin says
Hi Carrie, I am thrilled you enjoyed them and made them your own!! 🙂
Margie Vail says
I totally did not read the instructions clearly and these still turned out great. I had made some chickpeas from dried the day before and was looking for some recipes to use them in. I put everything in the processor at once- chickpeas, almond flour, even the chocolate chips, lol! Blended it until smooth, realized my mistake, but dumped it in the pan anyway! Turned out great! I substituted the oil for 2 T applesauce, but that was the only sub I made. They are already gone, and while searching up black bean brownies this morning, my 14 year old son said, why are you using black beans? I replied, yesterday they were chickpea brownies...He said, well, no wonder why so many people are eating vegan treats now!! I would call that a win.
Erin says
OMG. This story made my day!! Thank you 🙂
Christie says
Made these today to surprise my daughter after school. They are so delicious!! I didn’t want to use that much of my maple syrup so I used coconut sugar for sweetener. Also added two tablespoons of milk as it was very thick.
Erin says
So happy you enjoyed them!!
Stephanie says
Is it possible to make this without a food processor (or blender)? I was thinking of mashing the chickpeas as fine as possible first. Maybe boiling them for a bit to make that easier. Thanks!
Erin says
You need a food processor for these!
Robyn says
I hate rating a recipe when I alter the ingredients, but these were to good not to!!!! Substituted coconut oil for unsweetened applesauce and almond flour for coconut flour...DELICIOUS!!! Thank you for the recipe!
Erin says
that makes me so happy. thanks fo sharing! I'm so glad that you are enjoying it!
Nat says
These are phenomenal. Made the recipe completely as written (except for subbing rum because we're out of vanilla) and this is one of the rare times I don't feel tempted to tweak things because it's just a fab recipe already. Oh, and this is a non-vegan household, but all 5 of us thin these hold their own against non-vegan brownies.
Erin says
YAY!!! So glad everyone loves them!!
Erin says
Hi Nat, thank you so much for your kind words!! I am so happy to hear that!!
Otilija says
Your recipe sounds delicious.If I double the recipe, what size pan should I use?
Erin says
9x13!
Kasondra says
I don't have chocolate chips. I wonder if I could use the melting chocolate my husband somehow brought home. (We usually don't keep chocolate in the house). I do have everything else though. lol
Going to have to try it tomorrow and see how it works out. The chickpeas will be my little secret though. At least until they have at a few.
Erin says
Hi Kasondra, I haven't tried it with melting chocolate, but let me know how it come out!! 🙂
Roxy says
AMAZING. Mine turned out really gooey but I stuck them in the fridge and that worked 🙂 I sprinkled melted peanut butter on top after they were baked and that added a fun touch! My boyfriend couldn't believe the ingredients when I told him what he was eating. Definitely making these all the time!
Erin says
Always love surprising the boyfriends, lol!
Erin says
Hi Roxy, thanks for your kind words and glad you were able to harden them a little! Smart thinking and so happy you both enjoyed the so much!!