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These addictive fudgy Chickpea Flour Gluten-Free 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! These gluten-free brownies also feature 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.
Typically, 3 tablespoons of aquafaba is equivalent to one egg. However, this is just an estimate. Find out more about aquafaba in this article.
To gather aquafaba, I 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, I then pour the aquafaba into a mason jar for storage.
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. I have yet to freeze it, so I can’t speak from experience on this.
Aside from these brownies, I’ve also successfully used aquafaba in cookies, which I plan to share on the blog in the near future.
What else makes this gluten-free brownie 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 gluten-free brownies
First, preheat your oven to 350°F and line an 8×8-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 8×8-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.
If you like these brownies, 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.
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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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?
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!
Can I use a different oil or sugar?
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! 🙂
What could I use instead of pumpkin?
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! 😁
Aquafaba is going to be the next latest and greatest thing, I swear!!! And honestly, for good reason!
Totally agree! LOVE aquafaba! 🙂 Thanks GiGi!
I could pretty much eat all of these by myself! Fudgy brownies are my favorite!
Guilty of that myself…lol 🙂 Thank you Sabrina!
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.
Thanks so much, Jacque! Homemade brownies for the win! 🙂
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.
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!
There’s nothing I love more than a fudgy brownie, and these brownies look like perfection!
Thank you so much, Jessica! 🙂
I often have chickpea flour for Indian dishes but never thought to use it in baking. These brownies also look so deliciously moist!
Thank you so much, Amanda! It works so nicely in baked goods too. 🙂