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Chickpea Flour Brownies [Vegan, Gluten-Free, Grain-Free, Nut-Free, Refined Sugar-Free]

January 29, 2019 By Sherri Hall 10 Comments

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These addictive fudgy Chickpea Flour Brownies are easy to make using just one bowl! They are also vegan, gluten-free, grain-free, nut-free and refined sugar-free. And they feature two surprise ingredients.
Chickpea Flour Brownies on a Wood Board

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 the most amazing vegan gravy as well as a roux for my stovetop vegan mac and cheese, for example.

It really is such a versatile alternative flour to use for both cooking and baking. And of course, it adds a boost of protein, fiber and iron too.

Cut Chickpea Flour Brownies on a Wood Board

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.

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.

Pouring chickpeas into a strainer

Straining chickpeas into a bowl

 

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.

Pouring aquafaba into a mason jar

Aquafaba in a mason jar

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 these brownies unique?

In addition to chickpea flour and aquafaba, these brownies also feature pumpkin. Yes, pumpkin. It’s not just for pie…or Thanksgiving. πŸ˜‰

Thanks to the local grocer and the invention of canning, pumpkin can be enjoyed any time of year.

Stacked Chickpea Flour Brownies on a Wood Board

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 brownies…and just one bowl!

Cut Chickpea Flour Brownies on a Wood Board

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 πŸ™‚

Learn how to make them

First, preheat your oven to 350Β°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.

Ingredients in a mixing bowl

Whisk to combine.

Ingredients in a mixing bowl

Next, whisk in chickpea flour, baking soda and kosher salt.

Ingredients in a mixing bowl

Add cocoa powder and stir.

Ingredients in a mixing bowl

Fold in chocolate chips.

Ingredients in a mixing bowl

Spread batter evenly in the parchment-lined 8×8-inch baking dish.

Chickpea Flour Brownie mix in a pan

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.

Baked Chickpea Flour Brownies in a pan

Cut and serve. 

Cut Chickpea Flour Brownies on a Wood Board

So, what do you think? Let me know in the comments below. And if you make this recipe, tag @watchlearneat in your photos on Instagram. πŸ™‚

If you like these Chickpea Flour Brownies, you might also enjoy:

  • Double Chocolate Chip Cookie Dough Bites

Double Chocolate Chip Cookie Dough Bites in a white dish

  • Vegan Double Chocolate Chip Muffins

Chocolate chip muffin on a towel

 

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Stacked Chickpea Flour Brownies
5 from 5 votes
Print

Chickpea Flour Brownies [Vegan, Gluten-Free, Grain-Free, Nut-Free, Refined Sugar-Free]

These addictive fudgy Chickpea Flour Brownies are easy to make using just one bowl! They are also vegan, gluten-free, grain-free, nut-free and refined sugar-free. And they feature two surprise ingredients.

Course Dessert
Cuisine American
Keyword aquafaba, brownies, chickpea flour, chocolate, dairy-free, egg free, gluten free, grain-free, pumpkin, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 30 minutes
Servings 9
Author Sherri Hall

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

  1. Preheat your oven to 350Β°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). 

  2. Whisk together coconut oil, pumpkin puree, coconut sugar, vanilla extract and aquafaba in a large mixing bowl.

  3. Whisk in chickpea flour, baking soda and kosher salt.

  4. Stir in cocoa powder.

  5. Fold in chocolate chips.

  6. Spread batter evenly in the parchment-lined 8x8-inch baking dish. 

  7. Bake 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).

  8. 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.

  9. Cut and serve. 

Recipe Notes

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.

*Tested substitutions for aquafaba:

  • 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.

Β 

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Filed Under: Featured, Gluten-Free, Refined Sugar-Free, Sweets, Vegan, Vegetarian Tagged With: aquafaba, chickpea flour, dairy free, egg-free, gluten free, grain-free, nut free, pumpkin, refined sugar free, vegan

About Sherri Hall

Sherri Hall: Recipe creator. Writer. Chickpea fiend. Lover of 80s music & song parodies, especially with food puns. Greg Hall: Food Photographer. Recipe tester. Subjected to listening to ridiculous song parodies.

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Previous Post: « Gluten Free & Vegan Buffalo Chickpea Meatballs [Nut-Free]
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Reader Interactions

Comments

  1. Amanda Wren-Grimwood

    January 29, 2019 at


    I often have chickpea flour for Indian dishes but never thought to use it in baking. These brownies also look so deliciously moist!

    Reply
    • Sherri Hall

      January 29, 2019 at

      Thank you so much, Amanda! It works so nicely in baked goods too. πŸ™‚

      Reply
  2. Jessica Formicola

    January 29, 2019 at


    There’s nothing I love more than a fudgy brownie, and these brownies look like perfection!

    Reply
    • Sherri Hall

      January 29, 2019 at

      Thank you so much, Jessica! πŸ™‚

      Reply
  3. Vicky

    January 29, 2019 at


    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.

    Reply
    • Sherri Hall

      January 29, 2019 at

      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. πŸ™‚ Hope you give them a try!

      Reply
  4. Jacque Hastert

    January 29, 2019 at


    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.

    Reply
    • Sherri Hall

      January 29, 2019 at

      Thanks so much, Jacque! Homemade brownies for the win! πŸ™‚

      Reply
  5. Sabrina

    January 29, 2019 at


    I could pretty much eat all of these by myself! Fudgy brownies are my favorite!

    Reply
    • Sherri Hall

      January 29, 2019 at

      Guilty of that myself…lol πŸ™‚ Thank you Sabrina!

      Reply

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