These Dark Chocolate Chickpea Brownies are gluten-free, dairy-free, refined sugar-free, and grain-free. The recipe only requires a few pantry essentials that you probably already have on-hand, and a blender! I have included a vegan option as well!
I enjoy making succulent chocolate treats out of beans. There, I said it.
If you’ve been around The Roasted Root for a while, a bean-filled brownie is nothing new to you.
Many moons ago, I shared my Black Bean Brownies, Peanut Butter Chickpea Blondies, Garbanzo Bean Brownies, and 6-Ingredient Peanut Butter Chickpea Cookies. Heck, I’ve even made Flourless Chocolate Black Bean Banana Bread.
So we’re here today with a chickpea brownies recipe that is secretly good for you. It happens to be the perfect treat for chocolate lovers!
They are the best brownies for those times you’re craving chocolate but want to keep your dessert recipes mindful.
But before I get ahead of myself, I know some of you are new to the concept of brownies made with chickpeas.
If this is your first time learning about the topic, you may be wondering what the heck garbanzo bean brownies taste like.
What Do Chickpea Brownies Taste Like?:
The flavor of chickpea brownies is very similar to classic brownies, although the texture tends to be soft and fluffy rather than chewy. This chickpea brownie recipe turns out nice and moist and fudgy as long as you add the chocolate chips.
Without the chocolate chips, the texture is more cake-like (which is also delicious).
This healthy dessert does not produce the same crispy edge or crinkle topping as regular brownies but it is a delicious treat to feed that sweet tooth.
They are more like cakey brownies but still with gooey fudgy pockets of chocolate bliss.
Let’s discuss the healthy ingredients for chickpea brownies.
Ingredients for Chickpea Brownies:
Garbanzo Beans: The main ingredient, we need one can of chickpeas, also known as garbanzo beans. The beans take the place of all purpose flour in traditional brownies.
When blended, beans become smooth and fairly sticky, which mimics how flour reacts when mixed with wet ingredients in regular brownies.
Garbanzo beans are a great source of dietary fiber, which helps blunt the glucose response when eating sugar.
Eggs: A couple large eggs make the brownies fluffy and ensure they hold together when sliced. Bring them out of the refrigerator 10 minutes before making this recipe to bring them closer to room temperature.
Pure Vanilla Extract: A splash of vanilla provides that luxurious warm flavor we all love so much in baked goods.
Cocoa Powder: The rich chocolate portion of the recipe, we need unsweetened cocoa powder. I like using raw cacao powder because it has a creamier, less bitter flavor than regular cocoa powder.
Coconut Sugar: We need some form of granulated sweetener. I choose coconut sugar because it has a lower impact on blood sugar than regular cane sugar. You can use white sugar, brown sugar, or sugar-free sweetener like allulose or monk fruit sweetener here.
Coconut Oil: A little coconut oil brings moist texture and rich flavor to a fudgy brownie. You can replace it with melted butter or avocado oil.
Instant Coffee or Coffee Grinds (Optional): I like adding either coffee grinds or instant coffee to chickpea brownies because it provides more depth of flavor. Feel free to skip it if you don’t have any on hand.
Baking Powder: The leavening agent here, baking powder helps the brownies rise and bake evenly.
Dark Chocolate Chips: Chocolate chips provide gooey bursts of chocolatey goodness.
Stick with dark chocolate chips for a richer brownie, or use semisweet chocolate chips, milk chocolate chips, white chocolate chips, or sugar-free chocolate chips.
The fudgy texture comes from chocolate chips so be sure to include them if you want fudgy chickpea brownies. Use up to 1 cup of chocolate chips.
Sea Salt: A pinch of salt enhances the flavors so that the brownies taste like they have bold flavor.
Combining the health qualities of chickpeas, raw cacao powder and coconut sugar yields a brownie with benefits.
They are full of fiber, antioxidants, vitamins, minerals, and are low on the glycemic index, which means they won’t spike your blood sugar the way a normal brownie does. Can we make brownies with benefits?
How to Make Chickpea Brownies:
These should be called blender brownies because all you do is toss the ingredients in a blender, flip the switch, then bake your batter. You don’t even need a bowl. A no-bowl brownie is a good brownie!
Start by preheating your oven to 350 degrees Fahrenheit. Line an 8″ x 8″ pan with parchment paper.
Drain and rinse the beans. They don’t need to be perfectly dry before adding them to the blender, but they shouldn’t be excessively wet.
Add all of the ingredients for these gluten free brownies to a blender or a food processor and blend until smooth.
Do note: if your blender is not a high-powered blender, you may have trouble getting the beans to blend. If this is the case, add a small amount of oil and continue to blend and scrape the sides of the blender with a rubber spatula until it all comes together. You may also use a food processor!
Once the brownie batter is ready, simply transfer it to the prepared pan and smooth it into an even layer. You can top with chocolate chips or chopped nuts if you’d like.
Bake for 24-26 minutes or until the brownies are firm around the edges and set up in the center.
Brownies are cooked through yet still fudgy once they have reached an internal temperature of 165 degrees Fahrenheit. You can insert a thermometer into the center of the brownies to test for doneness for the best result.
Once the brownies are out of the oven, allow them cool for at least 20 minutes before slicing and serving.
This allows them time to setup so that they hold together better. The longer you wait, the better they will hold together.
Store brownies in an airtight container in the refrigerator for up to 1 week.
Can I Freeze Chickpea Brownies?:
Yes, you can freeze bean brownies! If the brownies aren’t cut into individual slices already, be sure to do so.
Transfer any leftover brownies to a large zip lock bag or freezer bag. If you want the brownies to last a long time in the freezer, you can wrap them in plastic wrap before placing them in the ziplock.
Freeze brownies for up to 3 months. When you’re ready to eat one, place it on a plate and microwave for 10 to 30 seconds (depending on your microwave and how warm you want the brownie).
Vegan Chickpea Brownies
I’ve been asked quite a bit if you can use flax eggs to replace the regular eggs in order to make vegan brownies. I truthfully haven’t had luck with flax eggs for this recipe, as the brownies turn out with an odd texture.
If you are fine with a fudgier, chewier brownie and are not a texture person, you may absolutely love the way they turn out with flax eggs.
Worst case scenario, you can toss them on ice cream and call it a sundae.
I have tested this recipe replacing the eggs with Bob’s Red Mill’s vegan egg replacer, and they turned out great! Simply make two vegan “eggs” using the egg replacer and proceed as normal.
If you have experience using aquafaba, you can give it a try and let me know how it goes!
And that’s it! A healthier brownie recipe that doesn’t include white flour, butter or sugar.
This ooey-gooey brownie recipe is one of those healthy sweet treats where no one can discern the secret ingredient until you tell them.
A great option the next time your sweet tooth is craving chocolate, these healthy chickpea brownies may just become a new household staple.
If you enjoy making healthier brownie recipes using gluten-free or grain-free flour, also try out these reader favorites.
More Healthy Brownie Recipes:
- Coconut Flour Brownies
- Almond Flour Brownies
- Healthy Sweet Potato Brownies
- 4-Ingredient Flourless Healthy Brownies
- Paleo Pumpkin Swirl Brownies
- Grain-Free Vegan Peanut Butter Brownies
- Flourless Avocado Brownies
- Fudgy Keto Brownies
Beans. They do a brownie good.
Dark Chocolate Chickpea Brownies
Ingredients
- 1 (14-ounce) can chickpeas (garbanzo beans) drained and rinsed
- 2 large eggs see note*
- 1 tsp pure vanilla extract
- 1/2 cup raw cacao powder or regular cocoa powder
- 2/3 cup coconut sugar see note**
- 3 Tbsp coconut oil softened or melted or olive oil
- 2 tsp instant coffee see note***
- 1 tsp baking powder
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a 8" x 8" pan with parchement paper (or lightly oil it).
- Open the can of garbanzo beans and drain it into a colander. Rinse the beans under cool water. Shake the garbanzo beans around to remove any excess water, then transfer them to a high-powered blender.
- Add the remaining ingredients for the brownies the blender and blend until a smooth brownie batter forms.
- Pour the brownie batter into the prepared baking pan and bake for 24 to 26 minutes or until brownies test clean.
- Allow brownies to cool for at least 20 minutes before cutting and serving.
Video
Notes
Nutrition
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I want to make these brownies. Can I use a food processor? Yes, I do not own a blender. It died on me last year. I replaced it with a NutraBullet. LOL
Hey Monique! You can absolutely use a food processor. I think it would work just fine! Enjoy! xo
I had quite an unfortunate run in with bad black bean brownies five years ago that made me dubious about the whole bean/brownie thing. I mean, I KNOW beans are magical…but still. had my doubts. I’m pretty sure you’ve just won me over, though.
Mind: blown.
that is all.
I am so late for the beans in brownie party, but I think I’m finally ready to come! As much as I love beans, I’ve always been a little hesitant to put them in baked goods, but I think I”m finally convinced! Bean brownies are going to be my next big project and I can’t wait to make them, especially since this recipe involves a blender! Fudgy (my spell check wants to replace fudgy with pudgy, haha), chocolaty, bean brownies, here I come!!
These look SO fudge-y and decadent, I never would have guessed they’re actually made with chickpeas!! I’ve always been a bit skeptical of bean-y desserts, but I may have to try this and eat my words…
They are absolutely fabulous 🙂 I hope you love the way your words taste, haha! But seriously, let me know when you try them. Enjoy!!
Ohhhh Julia, how I adoreeeee yewww. I love that you switched up black beanies for chickpeas! Amazing. Cacao is my obsession, so I will 100% be making these. Too gorg!!
Brownies made in a blender?! Genius! These look fantastic. They look super moist and decadent. I’m sold! Cannot wait to try these out 🙂 I need a chocolate fix!
Heck yes, the blending is the best part! You’ll love them, Courtney!
I have been waiting forever for these!! You’re such a tease. 😉
I am in love with the recipe. Healthy and made in a blender? They’re perfect and I can’t wait to annihilate a whole batch to meeeself too.
YAAAAAAAAAAAAAY! Let me know what you think upon brownie annihilation!! So glad you’re excited about these mean bean brownies 🙂
I love black bean brownies, but I’ve never tried them with chickpeas. Will have to see for myself I guess! 🙂
Yup, you have to try them!! I’m somewhat convinced you can make brownies out of any type of beans. White bean brownies? Totally gonna try it! 🙂
I love Nativa’s coconut sugar…always use it! I’m making these later today! I’ve got leftover chickpeas in my fridge! Do I have to use coconut milk or can I sub almond milk??
So glad you’re going to try the brownies! I’d recommend sticking with coconut milk because it is thicker and has a higher fat content than almond milk. I use it to replace oil/butter. Let me know if you try them using almond milk!!
Hey girls 🙂
I tried with Almond Milk and it was fine 🙂 Didn’t try with Coconut milk so don’t know if it would be better. But it worked for me with Almond Milk 🙂
And I used 5 teaspoon of Stevia instead of the Coconut Sugar as I didn’t have any at home and I couldn’t wait to try these out lol. And it still taste awesome 😀
Thanks for the recipe! Nom Nom…
@Julia, I don’t see coconut milk in the ingredients list. Am I missing something??
Hi Mel! You aren’t missing anything 🙂 I used to add a couple tablespoons of coconut milk to the chickpea brownie batter, but after testing the recipe without, I decided there was no need for it. The original recipe called for a little coconut milk but this updated recipe leaves it out. Hope that helps! xoxoxo
Hey Julia! When you use ‘coffee grinds’ are you referring to freeze dried instant coffee or actual ground coffee?
Thanks!
I used actual ground coffee, but you can also use instant coffee 🙂 Hope you like the brownies!
Goodness this is THE wildest brownie recipe I have seen. Maybe I don’t get out much, as they say? I love the idea—particularly with so many people having gluten problems.
haha! Glad you like the idea of them! It’s amazing what you can make out of beans 😉
Yum! Going to have to try these ASAP. Do you think regular sugar would work though? I’m not great at repurposing leftover ingredients, so I’m hesitant to buy coconut sugar?
Hmmm…good question. I’ve been told you can replace coconut sugar with cane sugar with a 1:1 ratio, but I feel like coconut sugar absorbs more liquid than cane sugar. If you end up with a watery mixture, you could add a couple of tablespoons of rice flour (or flour of choice). It’s definitely worth a try!!
Just wanted to follow up! I tried it with plain granulated sugar, and it turned out just fine. They were a little more cake-like than brownie-like, but still delicious! I just replaced the coconut sugar with the same amount of cane sugar, and didn’t need to add any flour or liquid.
Thanks so much for letting me know, Allie!! I’m glad they turned out with the cane sugar. Yeah, bean brownies don’t tend to have the crispy outside and chewy inside, so I guess I could have called this recipe a cake instead of brownies…but either way, they’re pretty awesome 🙂 Glad you made them and thanks again!
I used Xylitol instead of coconut sugar. When my flat-mate and her lover tried my version of these sassy little danties, they exclaimed that they were delicious. They were nice, a bit too to sweet for my non-American, more refined taste buds; yet lovely with a fudge like density softened by a pillowy sponge texture. This may have also been because I forgot the ping powder. Oh and that I got this strange idea that to compensate for the dehydrating performed by the coconut sugar I added a table spoon of protein powder ( as it was the first thing I found in my kitchen I assumed would behave like flour) interesting.
I just swapped the coconut sugar for truvia, stevia and let me tell you. Yummy I couldn’t taste an aftertaste and it cuts the calories way way way down as well!
Oooooh that sounds amazing, Tyler! Thanks for sharing!
I can’t even. These look sooo amazing, and I’m impressed that they are flourless! The texture looks perfect, the right balance between fudgy and cakey. The second I’m off Paleo, I am making these babies for sure. Thanks for sharing!
Wahoo!!! Thanks, Kate! Let me know what you think 🙂
I’m in love with Navitas products; they make a nori powder that is awesome on popcorn. My current obsession with Chickpea Blondies might just have to change with this option. What a great idea!
Nori powder is genius! I’ll have to try it. I bet it would be great in brownies, haha! I’ve been meaning to make blondies using chickpeas. Will action that soon 🙂
But, but, but…calling beans legumes just isn’t fun to sing at the dinner table while you are eating them (which may or may not have happened when I was growing up…my poor only-child-raised-in-the-deep-south-momma was always horrified–assuming that it did happen). ANYWHO, I’m also glad that they aren’t made of cricket flour, like it was guessed on your page. Please don’t do that. I’m begging you now. Meanwhile, you are a genius to make these in the blender. Too bad I don’t have a fancy-pants blender like you girls have. Wonder if it would work in my little weak sister blender? Enjoy your weekend, my dear.
I got a kick out of that instagram feed. I was kind of speechless…and I’m curious about cricket flour although the buggers totally freak me out, so I just can’t see myself eating them in any form. Yup, you can totes use an old-ass blender cause everything’s super squishy and easy to blend up! No fancy blender required 🙂 xoxo
can i used mixer in mixing the ingre.coz i don’t have a blender….miss julia
Hi Leila,
You might have a difficult time getting the beans to blend up into a smooth consistency if you use a mixer. You can definitely try it out, but my guess is the batter would end up chunky, rather than smooth. Let me know if you try it!