Prepare to fall head-over-heels in love with these ooey gooey rich dark chocolate chickpea brownies.
Brownies… made from chickpeas???!
I know the concept sounds completely crazy.
But if you’ve tried any of my bean-based dessert recipes (especially the deep dish cookie pie!), you probably already know that the results can not only taste just as good as traditional butter-and-flour desserts, they’re often even better.
The beans add a softness and moisture to the texture that you just can’t get from flour, and people who don’t already know the secret ingredient ahead of time are seriously never able to guess!
Currently Trending: Banana Recipes – 30 Healthy Ideas
Flourless Chocolate Chickpea Brownies
These brownies are a combination of two reader favorites:
In other words, it’s the perfect recipe for anyone who hates making decisions.
They’re also great if you’re following a whole food plant based diet, because you can easily make the brownies oil-free without sacrificing any of the rich texture or decadent chocolate flavor.
Try frosting them with my Healthy Chocolate Frosting.
Or, the brownies are so deeply fudgy they honestly don’t even need any frosting at all.
I decided to add some because it makes them look much prettier, and also because I will never pass up an excuse to add an obscene amount of chocolate to a recipe any time the opportunity presents itself.
I’m Chocolate Covered Katie for a reason.
(Above – Watch the video of making the chickpea brownies)
Have leftover chickpeas?
Make up a batch of Flourless Blender Muffins, or use them in my favorite Veggie Burger Recipe.
Or, you know, just make more brownies…
Chocolate Chickpea Brownies
Ingredients
- 1 can chickpeas or white beans
- 2 tbsp cocoa powder
- 2 tbsp dutch cocoa or additional regular
- 1/3 cup flour (white, oat, spelt, almond, sorghum, etc.)
- 3 tbsp milk of choice or applesauce
- 3 tbsp oil or nut butter of choice
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/4 tsp each: salt and baking soda
- 1/2 cup sugar (for refined-sugar-free, try these Black Bean Brownies)
- 1/2 cup chocolate chips – not optional (omit at own risk)
Instructions
- To make the brownies: Drain and rinse beans very well. Preheat oven to 330 F. Grease or line an 8-inch pan. Combine all ingredients in a food processor until completely smooth. A blender can technically work, but both taste and texture will be better in a food processor. Spread into pan. If desired, sprinkle extra chocolate chips on top. Bake on the center rack 14 minutes, then chill the still-underbaked brownies until firm. They taste better the next day, so I highly recommend not sneaking a taste until then! If desired, frost with melted chocolate chips or my healthy chocolate frosting recipe linked above in this post.View Nutrition Facts
Video
Notes
More Healthy Brownie Recipes
(No crazy ingredients!)
You know, I can remember a time when there were zero brownie recipes on my blog? How things have changed!
Can you use monkfruit sweetener instead of the sugar?
We haven’t tried here specifically, but in most baking (as long as there’s no yeast in a recipe) it’s an even sub and should be ok!
Hi, I’ve just made these they’re amazing. I was just wondering how long they last and how to store them.
Amazing! ❤ I baked this for my friends birthday and it tasted great, even for their non-vegan judgement 🤣
How do you suggest storing these?
Best to fridge for freshness. Or you can freeze leftovers.
I don’t have chocolate chips and weren’t sure if you were kidding or not but can I make them without the chips?
Katie. I love your blog! you didn’t say what SIZE can of chickpeas to use. I currently have a 500 something gram whopper can so am afraid you really meant for the standard 15 1/2 oz???
Hi, yes just a standard size can, not the giant one 🙂
These turned out great! And definetely yummier the next day. Next time I try the recipe I will add some nuts too. I used plain wheat flour but wondered if it would work with coocnut flour? As they were initally a bit dry..
You can definitely experiment. Maybe use much less flour… be sure to report back if you do try!
Thank you I just made these for my twelve year old never eaten a brownie before- multi food allergy daughter and they will become a regular in her life- thank you!
Thank you so much for trying them 🙂
These were actually incredible!!! Only just managed to leave some to enjoy tomorrow but they were seriously delicious 10 mins after taking out of the oven too. Can’t believe they’re even better than the black bean brownies!! Much love xxx
Hi Katie,
I was wondering if these could be made into cupcakes instead, or at least baked in a muffin tin? I’m in a rental home at the moment, and my supplies are limited, but I’d still like to bake these. I thought I’d ask your thoughts.
Kindly,
Lauren
I decided to simply buy an 8×8″ pan and make them as directed. I did so, and I think you’ve created a very nice recipe. Thank you very much! Also, recently, I made your Vegan Sugar Cookies to celebrate dental assistant’s week in my dental office, and they received high praise–and no one even knew they were Vegan!
Thank you so much for making it! To answer your other question, we have never made cupcakes from this one but do have a similar recipe for mini bites that would also work in a regular muffin pan: https://lett-trim.today/black-bean-brownie-bites/%3C/a%3E%3C/p%3E
Thank you so much for writing back! I haven’t tried that recipe, but I’m sure I’d like it a great deal! Please keep up your great work! Katie’s recipes are easily explained, especially if one reads the entire post. I’ve always appreciated how thorough yet succinct her post’s are.
❤❤