Chickpea Flour Brownies

Name: Chickpea Flour Brownies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 (aka canned chickpea liquid - use no salt added chickpeas for best results) (*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))

Modified: Aug 28, 2022 by Addison LaBonte · This post may contain affiliate links · 22 Comments

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.

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3 Chickpea Flour Brownies stacked up on a Wood Board with chocolate chips around

Let's cut to the chase.

I love chickpeas.

Let me rephrase that. I love 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.

In case you're not familiar with aquafaba, it's the liquid in a can of chickpeas.

And, it does wonders as a vegan egg replacement!

Find out more about this magical ingredient in this guide to using and storing aquafaba.

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What else makes this recipe unique?
How to make these chickpea flour brownies - step by step
Storing the brownies
More vegan desserts
Chickpea Flour Brownies

close-up of cut brownie on parchment with parts of other brownies in view

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.

front view of 3 stacked brownies on wooden board with chocolate chips around

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!

overhead of cut brownie piece on parchment on a wooden board with parts of other brownies in view

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.

whisking together wet and dry ingredients in mixing bowl

Add cocoa powder and stir.

Fold in chocolate chips.

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

brownie batter in square baking dish lined with parchment

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.

brownie as one big square after baking in pan

Cut and serve.

overhead of cut brownies on parchment on wooden board

If you'd like, you can also try icing them with our vegan buttercream frosting or dairy-free cream cheese frosting.

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.

More vegan desserts

stacked brownies on a wooden board with chocolate chips around

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5 from 7 votes

Chickpea Flour Brownies

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 Sireesha A.

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.

(Please refer to the post above for instructional photographs and other helpful information for this 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.

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

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