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These addictive fudgy Chickpea Flour Brownies are easy to make using just one bowl! This gluten-free brownie recipe is grain-free, nut-free, refined sugar-free and vegan too - and features two surprise ingredients.
Let's cut to the chase.
I'm addicted to chickpeas.
Let me rephrase that. I'm addicted to all things chickpea...
Like chickpea flour, which I used to make a roux for the most amazing gluten-free gravy as well as for my easy vegan mac and cheese, for example.
It really is such a versatile alternative flour to use not just for cooking, but also for baking.
And of course, it adds a boost of protein, fiber and iron too.
Not only have I come to love chickpea flour, but I've also been experimenting with another chickpea product...aquafaba.
What is aquafaba?
In case you're not familiar with aquafaba, it's the liquid found in a can of chickpeas that is typically sent down the drain when the chickpeas are rinsed.
However, this "chickpea juice" has been gaining popularity recently as an egg replacement in vegan baking and cooking.
You can use it as is or whip it to make things like whipped topping, meringue, mousse and more.
In this recipe, we are using the aquafaba as is in its liquid form.
Typically, 3 tablespoons of liquid aquafaba is equivalent to one egg. However, this is just an estimate.
Find out more about aquafaba in this Healthline article.
To gather aquafaba, place a mesh strainer over a small mixing bowl and drain canned chickpeas right into the bowl.
It is important that you use no salt added chickpeas or the salt content of your baked goods will be skewed.
After the chickpeas are drained, pour the aquafaba into a mason jar and then seal for storage.
Be sure to shake well before using.
The word on the internet is that the liquid is safe to use when refrigerated for up to one week, but it can also be frozen to extend its life.
If you only need enough for one recipe, it helps to freeze the rest in 3- or 6-tablespoon increments for future use.
If you do freeze it, just be sure to let it fully thaw in the refrigerator before using.
What else makes this recipe unique?
In addition to chickpea flour and aquafaba, these brownies also feature pumpkin.
Yes, pumpkin.
It’s not just for pie...or Thanksgiving. 😉
Thanks to the local grocer and the invention of canning, pumpkin can be enjoyed any time of year.
Not only does the pumpkin add a slew of nutrients to these brownies such as vitamin A, vitamin C, vitamin E, vitamin K, magnesium, potassium, fiber, iron, protein and more to these brownies, but it also helps to keep them moist.
Three cheers for pumpkin! Yay!
Altogether, there are only 10 ingredients required to make these amazingly fudgy gluten-free, dairy-free brownies...and just one bowl!
Now, I know you want to make them, so what are you waiting for..an invitation?
Well, here you go:
Who - You, faithful reader of Watch Learn Eat
What - are hereby cordially invited to make these Chickpea Flour Brownies
When - anytime you deem proper
Where - in your kitchen 🙂
How to make these chickpea flour brownies - step by step
First, preheat your oven to 350°F and line an 8x8-inch baking dish with parchment paper.
There should be some parchment sticking up on the sides (enough for you to grab onto later on).
Then, add coconut oil, pumpkin puree, coconut sugar, vanilla extract and aquafaba in a large mixing bowl.
Whisk to combine.
Next, whisk in chickpea flour, baking soda and kosher salt.
Add cocoa powder and stir.
Fold in chocolate chips.
Spread batter evenly in the parchment-lined 8x8-inch baking dish.
Bake for 20-26 minutes (mine took 24 minutes).
Allow to cool in the baking dish for 30 minutes.
Then, carefully grab onto the sides of the parchment paper and transfer the brownies, along with the parchment paper, to a flat surface.
Cut and serve.
Storing the brownies
Brownies can be stored in an airtight container at room temperature for 1-2 days or in an airtight container in the refrigerator for up to 5 days.
You might also enjoy:
Chickpea Flour Brownies
Ingredients
- 1/4 cup coconut oil, melted and cooled so not too hot (I used refined coconut oil)
- 1/2 cup pumpkin puree (canned)
- 3/4 cup coconut sugar
- 1 tsp pure vanilla extract
- 6 tbsp aquafaba (see post above for information about aquafaba) *see notes below regarding substitutions
- 1/2 cup chickpea flour (aka garbanzo bean flour)
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup natural, unsweetened cocoa powder (not processed with alkali)
- 1/2 cup refined sugar-free, dairy-free chocolate chips (such as Enjoy Life or Davis Chocolate)
Instructions
- Preheat your oven to 350°F and line an 8x8-inch baking dish with parchment paper. There should be some parchment sticking up on the sides (enough for you to grab onto later on).
- Whisk together coconut oil, pumpkin puree, coconut sugar, vanilla extract and aquafaba in a large mixing bowl.
- Whisk in chickpea flour, baking soda and kosher salt.
- Stir in cocoa powder.
- Fold in chocolate chips.
- Spread batter evenly in the parchment-lined 8x8-inch baking dish.
- Bake on the center rack for 20-26 minutes (mine took 24 minutes) until a toothpick inserted into the center comes out clean with no streaks of batter (some crumbs are fine).
- Allow to cool in the baking dish for 30 minutes. Then, carefully grab onto the sides of the parchment paper and transfer the brownies, along with the parchment paper, to a flat surface.
- Cut and serve.
(Please refer to the post above for instructional photographs for this recipe)
Notes
- 2 flax eggs (whisk 2 tablespoons ground flaxseed and 6 tablespoons of water with a fork, cover and set aside for 10-15 minutes).
- If you are not vegan, this recipe also works with 2 large eggs.
Nutrition
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Barbara Anderton
Hi Sherri,
Those look absolutely yummy! I just have one problem and that is that I don't eat or use fat or oil of any kind. Is there another way? I doubt it but if you don't ask???
Take care
Sherri Hall
Hi Barbara! Thanks for reaching out! I have not tried making them oil-free; however, you might be able to sub the oil for a nut butter like I did in my vegan chocolate cookies. But since I haven't tried that myself, I'm not sure how they would turn out. I do have a blogger friend who has an oil-free brownie recipe that might work for you if you'd rather try one that has been tested...here is her recipe: https://myquietkitchen.com/oil-free-vegan-banana-brownies/
Let me know if you do end up trying the chickpea flour ones with the nut butter instead of the oil and how it turns out. Thanks and have a great day! 🙂
Nora Hart
I made these but the consistency of the batter was very thick. I used date sugar instead of coconut sugar and avocado oil instead of coconut oil. The batter was almost like cookie dough. I had to add more of the aquafaba than the recipe called for. Is there supposed to be water or something else in the batter. The brownies turned out ok but I just thought the batter should have been a little thinner. Did I do something wrong?
Sherri Hall
Hi Nora...Hmmm...The batter is thick but not as thick as cookie dough. I made it again this morning and took this photo of the batter before I added the chips, so you can see what it looks like:
The photo shows the batter made with the coconut oil and coconut sugar...I imagine the avocado oil would not change the results; however, though I have not personally used date sugar in this recipe, I am going to guess that it changed the texture. I found this online:
That was taken from the back of the bag of Anthony's date sugar which you can see by clicking here.
Therefore, I suppose if you want to use date sugar, you would have to increase the liquid, perhaps by adding some water, or decrease the chickpea flour. Because I have not tested this, I cannot say for sure which method would work best or what measurements to use for the adjustments. Let me know if you try again and how it turns out.
Thanks for stopping by and hope you have a great day!
Renee
Can I use a different oil or sugar?
Sherri Hall
Hi Renee! Thanks for stopping by! Sure, you can use canola oil, vegetable oil, or even a light olive oil in place of the coconut oil. You should also be able to use melted vegan butter as well, although I have not tested that. Instead of coconut sugar, you can use organic cane sugar. Hope that helps! Have a good one! 🙂
Alice
What could I use instead of pumpkin?
Sherri Hall
Hi Alice! I haven’t tested anything other than pumpkin; however, I’m thinking sweet potato purée or butternut squash purée should work as well. Let me know if you give either of those a try. Have a great day!
GiGi Eats
Aquafaba is going to be the next latest and greatest thing, I swear!!! And honestly, for good reason!
Sherri Hall
Totally agree! LOVE aquafaba! 🙂 Thanks GiGi!
Sabrina
I could pretty much eat all of these by myself! Fudgy brownies are my favorite!
Sherri Hall
Guilty of that myself...lol 🙂 Thank you Sabrina!
Jacque Hastert
Love that just because someone lives a vegan lifestyle they don't have to lose out on the good stuff. These sound fantastic and much healthier than the box brownies.
Sherri Hall
Thanks so much, Jacque! Homemade brownies for the win! 🙂
Vicky
I love the idea of making these for my kids and getting more good ingredients into them. I bet they would never guess they are make with chickpeas. They look like they have a wonderful consistency.
Sherri Hall
Thanks Vicky! They just happen to be my 7-year-old's favorite and she even requested I make them for her class for her birthday this year. 🙂 Hope you give them a try!
Jessica Formicola
There's nothing I love more than a fudgy brownie, and these brownies look like perfection!
Sherri Hall
Thank you so much, Jessica! 🙂
Amanda Wren-Grimwood
I often have chickpea flour for Indian dishes but never thought to use it in baking. These brownies also look so deliciously moist!
Sherri Hall
Thank you so much, Amanda! It works so nicely in baked goods too. 🙂