This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs. Please read my full disclosure here.
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…
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.
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 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.
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
- 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)
- 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.
- 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.
©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.