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These Flourless Chickpea Brownies are rich, fudgy and so chocolatey. Made with simple ingredients and no eggs, these easy chickpea brownies are vegan, gluten-free and surprisingly healthy!
If you think that chickpeas are just for savory recipes, it’s time to change your mind. Today I am excited to share with you one of the best vegan desserts I’ve ever made: Chickpea Brownies. Eggless, dairy-free, gluten-free and flourless. Have a bite and you won’t be able to resist – they are rich, fudgy and so chocolatey that you’ll never guess they are also healthy and good for you.
Point of view, chickpeas are hugely underrated. At least for me, they are one of the best foods ever. Chickpeas are healthy, high in protein, delicious and so versatile that they come in very handy for many dishes. Savory and sweet. I’ve been eating them ever since I was a small kid, in lunch bowls, soups, or nuggets. And now even in fudgy brownies with this easy vegan dessert recipe.
Why you’ll love chickpea brownies
- Rich, fudgy and delicious, these brownies are the dream of all chocolate lovers (who want to eat healthier).
- With no eggs, no dairy and no flour, these vegan chickpea brownies are healthy, allergy-friendly and high in protein.
- Made in a blender in minutes, making vegan brownies with chickpeas is incredibly quick and easy.
- Budget-friendly and simple, anyone can follow this recipe and prepare a delicious chocolate dessert.
The ingredients in chickpea brownies
This vegan chickpea brownie recipe uses no egg, no dairy and no flour. You only need a handful of basic ingredients, like can chickpeas, rolled oats and nut butter. Don’t worry if something is missing, because this blog post provides you with plenty of replacement options. So, keep on reading and follow along.
- Chickpeas. For convenience I prefer can chickpeas, but you are free to use chickpeas cooked at home. Note that the amount listed in the recipe refers to the weight of chickpeas that are already cooked, drained and rinsed from the can.
- Cocoa powder. I recommend unsweetened cocoa powder because it is healthier and low in sugar. If desired, you can replace with sweetened cocoa powder or dutch cocoa.
- Rolled oats. In this easy chickpea brownie recipe, the oats help bind the batter with no flour and no eggs. As a replacement you can use quick oats, oat flour, or almond flour.
- Peanut butter. This adds plenty of taste and gives your brownie batter the desired texture. Peanut butter can be substituted with any nut butter of your choice, such as almond butter or cashew butter. Also sunflower seed butter and tahini are okay, if you are allergic to nuts.
- Maple syrup. The maple syrup sweetens flourless chickpea brownies with no refined sugar, naturally. Honey, date syrup and agave syrup can also be used.
- Nondairy milk. To make dairy-free chickpea brownies (vegan), I used unsweetened almond milk. You can substitute with any other milk, nondairy or dairy. My favorite are soy milk, oat milk and pea milk.
- Vanilla extract. A teaspoon vanilla extract enhances all flavors and contrasts the intense taste of chocolate.
- Salt. A pinch of salt is necessary to balance sweetness while further improving the taste profile of homemade vegan brownies.
Chickpea brownies with protein powder
These flourless vegan brownies are already packed with protein because they are made with chickpeas. But if you want to boost their nutritional values, you can replace half the amount of oats with protein powder. My recommendation is chocolate flavored vegan protein powder, as it gives eggless brownies a better texture. But also whey protein powder works.
How to make chickpea brownies with no flour?
Step 1: Blend. Drain and rinse the chickpeas, then add to a blender with all other ingredients: rolled oats, cocoa powder, nut butter, maple syrup, milk, vanilla extract, baking powder and a pinch of salt. Process until you get a smooth batter. You may need to adjust the mixture with additional milk, in case the chickpea batter is too dry and crumbly.
Step 2: Bake. Transfer the batter to a prepared baking pan and top with chocolate chips if you desire. Bake in hot oven for 18 to 25 minutes, or until the vegan brownies are firm inside but still fudgy. Do not overbake, or they will get dry. Remove from the oven and let cool at room temperature before serving.
Storage information
To store chickpea brownies, first, allow them to cool completely at room temperature. Once cooled, cut them into squares and pace in an airtight food container. As an alternative you can also wrap and pack them in sealable zipper bags. If kept at room temperature, they will stay fresh for up to 3 days. In the fridge, they will last for a maximum of 5 days.
Freezer option. After they have cooled, transfer to zipper bags and freeze chickpea brownies for up to 2 months. To serve, remove from the freezer and allow them to thaw either in the fridge or at room temperature for a couple of hours. Reheat in hot oven or microwave.
FAQ – Frequently asked questions
This depends on your personal preferences. Both options are great, but canned chickpeas tend to be quicker and more convenient. In case you cook your own legumes, please note that the quantity refers to the cooked weight.
You can replace rolled oats with quick oats, oat flour, almond flour or regular all purpose flour. As an alternative you can also use a combination of oats and protein powder (find more information in the blog post up here).
Substitute peanut butter with almond butter, cashew butter, hazelnut butter, walnut butter. For nut-free brownies, use sunflower seed butter or tahini.
Yes, this flourless brownie recipe can also be prepared in the air fryer. Bake your dessert in hot air fryer at 150°C (340°F) for 15 to 22 minutes. Although it is possible, I do not really recommend doing so because the brownies won’t have the same fudgy texture.
More vegan dessert recipes
- Flourless chocolate cake
- Eggless chocolate cake
- 3-ingredient banana brownies
- Flourless muffins
- Banana oat bars
- 3 ingredient baked oatmeal
- Banana oatmeal cups
Flourless Chickpea Brownies
Ingredients
- 250 grams (9 oz.) can chickpeas, drain and rinsed
- 60 grams (½ cup 1 tbsp) cocoa powder
- 50 grams (½ cup) rolled oats
- 100 grams (⅓ cup) maple syrup, or honey
- 80 grams (⅓ cup) peanut butter, or almond butter
- 60 ml (¼ cup) milk of choice
- 1 tsp baking powder
- 1 tsp vanilla extract
- ⅙ tsp salt
Instructions
- Preheat oven to 180°C (350°F) and fold a 15 cm x 15 cm (7 inch x 7 inch) brownie pan with parchment paper.
- Drain and rinse canned chickpeas, or skip if you are using cooked chickpeas.
- Add all ingredients to a bender – chickpeas, oats, cocoa powder, nut butter, maple syrup, milk, vanilla extract, baking powder and a pinch of salt. Process until smooth, mixing in little more milk in case the batter is too thick.
- Transfer the brownie batter to the prepared baking pan and top with chocolate chips if you desire.
- Bake in hot oven for 18 to 25 minutes, or until the brownies are firm inside but still fudgy. Do not overbake. Remove from the oven and let cool at room temperature before serving.
I haven’t tried these yet but theyre on my list. This is a godsend of a website tbh, I rlly appreciate you for taking the time to test five million different variations of everything to find the perfect ways to make all this stuff ?
Looking forward to making a whole bunch of stuff that doesnt look anything like what I made it with ?
Hey dear Liana,
thanks a lot for your comment. I am sooo happy that you like my recipe for brownies with chickpeas. It is definitely a winning dessert: healthy and delicious at the same time!
Let me know about the result, when you try them. I’m really curious?
Have a great Sunday,
Matteo
This chickpea brownies looks fantastic!
Excellent recipe??
Hey my dear,
thank you sooo much!! Yes, definitely. Healthy and delicious?.
Have a great day,
Matteo