Chickpea Flour Brownies

stacked brownies on a wooden board with chocolate chips around

These addictive fudgy Chickpea Flour Brownies are easy to make using just one bowl! This gluten-free brownie recipe is also grain-free, nut-free, refined sugar-free and vegan and features two surprise ingredients.

Course Dessert

Cuisine Gluten-Free, Vegan

Keyword aquafaba, brownies, chickpea flour, chocolate, dairy-free, egg free, gluten free, grain-free, pumpkin, vegan

Prep Time 10

Cook Time 20

Cooling Time 30

Total Time 30

Servings

Calories 206kcal

Author Sherri Hall

Ingredients

¼ cup coconut oil, melted and cooled so not too hot (I used refined coconut oil)
½ cup pumpkin puree (canned)
¾ cup coconut sugar
1 teaspoon pure vanilla extract
6 tablespoon aquafaba (aka canned chickpea liquid - use no salt added chickpeas for best results) *see notes below regarding substitutions
½ cup chickpea flour (aka garbanzo bean flour)
¼ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup natural, unsweetened cocoa powder (not processed with alkali)
½ 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.

Video

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.

I don't recommend tasting the uncooked batter. Chickpea flour does not have a pleasant taste when it is raw.

*You can substitute 2 flax eggs for the aquafaba, if preferred (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.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Please note the nutrition calculation for this recipe does not include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, aquafaba adds approximately 3-5 calories per tablespoon.

Nutrition