These chickpea brownies are rich and fudgy with an intense chocolate flavor. You won’t believe these vegan flourless brownies are made with beans!

Why I Love This Recipe

Ever since I made these chickpea chocolate chip cookies I’ve been fascinated with using beans in baking! I made these black bean brownie bites and they’re so tasty, but I wanted to make a pan of classic brownies, too. They’re easy to make and they turned out just as fudgy as I hoped.

These are also a great option if you’re vegan or gluten-free, because they’re flourless and they don’t require any eggs or butter. Whether you’re looking for an allergy-friendly treat or you’re in the mood for a dessert that tastes rich and delicious, but also gives you some protein and fiber, these brownies are the answer!

chickpea brownie ingredients

Ingredients & Substitutions

  • Chickpeas– Reserve 2 tablespoons of the liquid in the can, then rinse and drain the chickpeas.
  • Coconut oil– Be sure the coconut oil is melted before adding.
  • Cocoa powder– This is what gives these brownies the classic chocolate flavor.
  • Vanilla– Vanilla extract helps add a sweet flavor.
  • Peanut butter– I recommend no-stir creamy peanut butter.
  • Brown sugar– You can use brown sugar or coconut sugar. Firmly pack the sugar when measuring.
  • Baking powder– Baking powder adds lift to the brownies.
  • Salt– A pinch of salt enhances the overall flavor.
  • Chocolate chips– I used mini chocolate chips but any chocolate chips are fine.

How to Make Chickpea Brownies

Tips for Perfect Brownies

  • Be sure the batter isn’t too warm when you mix in the chocolate chips, otherwise they may melt when they’re stirred in.
  • I like saving a few chocolate chips to sprinkle on top of the brownies just before baking.
  • Line your baking dish with parchment paper to avoid the brownies from sticking to the pan.
  • Let the brownies cool completely before removing them from the pan. They’re a bit crumbly, so be careful when cutting.

Frequently Asked Questions

Can I use dried chickpeas in this recipe? Yes, but you’ll need to cook them completely before using them in this recipe. I recommend cooking them until they are very soft. The softer they are, the easier they are to blend.

What if I don’t have parchment paper? Spray the bottom and sides of your baking dish with non-stick spray to avoid the brownies from sticking to the pan.

Why are my brownies crumbly? I’ll warn you these brownies are a bit more crumbly than a traditional brownie. That’s because they’re gluten-free. But if you want to minimize the mess, place your brownie in a bowl and enjoy it with a fork.

Can I add frosting? Absolutely! Try these with chocolate frosting or add a dollop of peanut butter on top!

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Chickpea-Brownies

Chickpea Brownies

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16 brownies 1x
  • Category: Dessert
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan

Description

These chickpea brownies are rich and fudgy with an intense chocolate flavor. You won’t believe these vegan flourless brownies are made with beans!


Ingredients

Units Scale
  • 1 15oz can chickpeas
  • 2 tablespoons liquid from the can
  • 3 tablespoons coconut oil melted
  • 2 teaspoons vanilla
  • 1/2 cup creamy peanut butter
  • 2/3 cup brown sugar
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup chocolate chips

Instructions

  1. Preheat oven to 360 degrees.
  2. Line an 8×8 baking pan with parchment paper and set aside.
  3. Add the chickpeas and 2 tablespoons of the chickpea liquid into a food processor.
  4. Blend until smooth.
  5. Add the peanut butter, melted coconut oil, and vanilla and continue to blend.
  6. Add the brown sugar, cocoa powder, baking powder, and salt and blend until combined.
  7. Stir in the chocolate chips.
  8. Transfer the batter to the prepared baking dish and bake for 40-45 minutes until a toothpick comes out clean.

Keywords: chickpea brownies