These Dark Chocolate Chickpea Brownies are gluten-free, dairy-free, refined sugar-free, and grain-free. The recipe only requires a few pantry essentials that you probably already have on-hand, and a blender! I have included a vegan option as well!

Chickpea brownies cut into slices and sprinkled with chocolate shavings.

I enjoy making succulent chocolate treats out of beans. There, I said it.

If you’ve been around The Roasted Root for a while, a bean-filled brownie is nothing new to you. 

Many moons ago, I shared my Black Bean Brownies, Peanut Butter Chickpea BlondiesGarbanzo Bean Brownies, and 6-Ingredient Peanut Butter Chickpea Cookies. Heck, I’ve even made Flourless Chocolate Black Bean Banana Bread.

So we’re here today with a chickpea brownies recipe that is secretly good for you. It happens to be the perfect treat for chocolate lovers!

They are the best brownies for those times you’re craving chocolate but want to keep your dessert recipes mindful.

But before I get ahead of myself, I know some of you are new to the concept of brownies made with chickpeas.

If this is your first time learning about the topic, you may be wondering what the heck garbanzo bean brownies taste like.

What Do Chickpea Brownies Taste Like?:

The flavor of chickpea brownies is very similar to classic brownies, although the texture tends to be soft and fluffy rather than chewy. This chickpea brownie recipe turns out nice and moist and fudgy as long as you add the chocolate chips.

Without the chocolate chips, the texture is more cake-like (which is also delicious).

This healthy dessert does not produce the same crispy edge or crinkle topping as regular brownies but it is a delicious treat to feed that sweet tooth.

They are more like cakey brownies but still with gooey fudgy pockets of chocolate bliss.

Let’s discuss the healthy ingredients for chickpea brownies.

Ingredients for Chickpea Brownies:

Garbanzo Beans: The main ingredient, we need one can of chickpeas, also known as garbanzo beans. The beans take the place of all purpose flour in traditional brownies.

When blended, beans become smooth and fairly sticky, which mimics how flour reacts when mixed with wet ingredients in regular brownies.

Garbanzo beans are a great source of dietary fiber, which helps blunt the glucose response when eating sugar.

Eggs: A couple large eggs make the brownies fluffy and ensure they hold together when sliced. Bring them out of the refrigerator 10 minutes before making this recipe to bring them closer to room temperature.

Pure Vanilla Extract: A splash of vanilla provides that luxurious warm flavor we all love so much in baked goods.

Cocoa Powder: The rich chocolate portion of the recipe, we need unsweetened cocoa powder. I like using raw cacao powder because it has a creamier, less bitter flavor than regular cocoa powder.

Coconut Sugar: We need some form of granulated sweetener. I choose coconut sugar because it has a lower impact on blood sugar than regular cane sugar. You can use white sugar, brown sugar, or sugar-free sweetener like allulose or monk fruit sweetener here.

Coconut Oil: A little coconut oil brings moist texture and rich flavor to a fudgy brownie. You can replace it with melted butter or avocado oil.

Instant Coffee or Coffee Grinds (Optional): I like adding either coffee grinds or instant coffee to chickpea brownies because it provides more depth of flavor. Feel free to skip it if you don’t have any on hand.

Baking Powder: The leavening agent here, baking powder helps the brownies rise and bake evenly.

Dark Chocolate Chips: Chocolate chips provide gooey bursts of chocolatey goodness.

Stick with dark chocolate chips for a richer brownie, or use semisweet chocolate chips, milk chocolate chips, white chocolate chips, or sugar-free chocolate chips.

The fudgy texture comes from chocolate chips so be sure to include them if you want fudgy chickpea brownies. Use up to 1 cup of chocolate chips.

Sea Salt: A pinch of salt enhances the flavors so that the brownies taste like they have bold flavor.

Combining the health qualities of chickpeas, raw cacao powder and coconut sugar yields a brownie with benefits.

They are full of fiber, antioxidants, vitamins, minerals, and are low on the glycemic index, which means they won’t spike your blood sugar the way a normal brownie does. Can we make brownies with benefits?

How to Make Chickpea Brownies:

These should be called blender brownies because all you do is toss the ingredients in a blender, flip the switch, then bake your batter. You don’t even need a bowl. A no-bowl brownie is a good brownie!

Start by preheating your oven to 350 degrees Fahrenheit. Line an 8″ x 8″ pan with parchment paper.

Drain and rinse the beans. They don’t need to be perfectly dry before adding them to the blender, but they shouldn’t be excessively wet.

chickpeas in a colander, ready to be used in brownies.

Add all of the ingredients for these gluten free brownies to a blender or a food processor and blend until smooth.

Do note: if your blender is not a high-powered blender, you may have trouble getting the beans to blend. If this is the case, add a small amount of oil and continue to blend and scrape the sides of the blender with a rubber spatula until it all comes together. You may also use a food processor!

Once the brownie batter is ready, simply transfer it to the prepared pan and smooth it into an even layer. You can top with chocolate chips or chopped nuts if you’d like.

Bake for 24-26 minutes or until the brownies are firm around the edges and set up in the center.

Brownies are cooked through yet still fudgy once they have reached an internal temperature of 165 degrees Fahrenheit. You can insert a thermometer into the center of the brownies to test for doneness for the best result. 

Once the brownies are out of the oven, allow them cool for at least 20 minutes before slicing and serving.

This allows them time to setup so that they hold together better. The longer you wait, the better they will hold together.

Store brownies in an airtight container in the refrigerator for up to 1 week.

Can I Freeze Chickpea Brownies?:

Yes, you can freeze bean brownies! If the brownies aren’t cut into individual slices already, be sure to do so.

Transfer any leftover brownies to a large zip lock bag or freezer bag. If you want the brownies to last a long time in the freezer, you can wrap them in plastic wrap before placing them in the ziplock.

Freeze brownies for up to 3 months. When you’re ready to eat one, place it on a plate and microwave for 10 to 30 seconds (depending on your microwave and how warm you want the brownie).

Vegan Chickpea Brownies

I’ve been asked quite a bit if you can use flax eggs to replace the regular eggs in order to make vegan brownies. I truthfully haven’t had luck with flax eggs for this recipe, as the brownies turn out with an odd texture. 

If you are fine with a fudgier, chewier brownie and are not a texture person, you may absolutely love the way they turn out with flax eggs. 

Worst case scenario, you can toss them on ice cream and call it a sundae.

I have tested this recipe replacing the eggs with Bob’s Red Mill’s vegan egg replacer, and they turned out great! Simply make two vegan “eggs” using the egg replacer and proceed as normal.

If you have experience using aquafaba, you can give it a try and let me know how it goes!

Stack of chickpea brownies with more brownies to the sides.

And that’s it! A healthier brownie recipe that doesn’t include white flour, butter or sugar.

This ooey-gooey brownie recipe is one of those healthy sweet treats where no one can discern the secret ingredient until you tell them.

A great option the next time your sweet tooth is craving chocolate, these healthy chickpea brownies may just become a new household staple. 

If you enjoy making healthier brownie recipes using gluten-free or grain-free flour, also try out these reader favorites.

More Healthy Brownie Recipes:

Beans. They do a brownie good.

Chickpea brownies cut into slices and sprinkled with chocolate shavings.

Dark Chocolate Chickpea Brownies

4.41 from 86 votes
Dark Chocolate Chickpea Brownies are a healthy grain-free brownie recipe that is refined sugar-free and dairy-free
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 9 large servings



  • Preheat the oven to 350 degrees F and line a 8" x 8" pan with parchement paper (or lightly oil it).
  • Open the can of garbanzo beans and drain it into a colander. Rinse the beans under cool water. Shake the garbanzo beans around to remove any excess water, then transfer them to a high-powered blender.
  • Add the remaining ingredients for the brownies the blender and blend until a smooth brownie batter forms.
  • Pour the brownie batter into the prepared baking pan and bake for 24 to 26 minutes or until brownies test clean.
  • Allow brownies to cool for at least 20 minutes before cutting and serving.



*To make recipe vegan, make two vegan “eggs” using Bob’s Red Mill’s Vegan Egg Replacer
**replace coconut sugar with brown sugar, cane sugar, or sugar-free sweetener like allulose or Monk Fruit sweetener if desired.
***You can use coffee grinds, instant coffee, or espresso powder, or leave this ingredient out altogether.
Use 1 cup of chocolate chips to make fudgy brownies. 
If you’re using beans that you’ve cooked at home instead of canned beans, you will need 1 1/2 cups of cooked beans.


Serving: 1of 9 · Calories: 291kcal · Carbohydrates: 49g · Protein: 9g · Fat: 8g · Sugar: 24g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: brownies, chickpeas, chocolate, dairy free, garbanzo beans, gluten free
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Gluten-Free Dark Chocolate Chickpea Brownies - flourless brownie recipe, dairy-free, refined sugar-free, healthy, made in your blender |
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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4.41 from 86 votes (86 ratings without comment)

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Questions and Reviews

  1. But, but, but…calling beans legumes just isn’t fun to sing at the dinner table while you are eating them (which may or may not have happened when I was growing up…my poor only-child-raised-in-the-deep-south-momma was always horrified–assuming that it did happen). ANYWHO, I’m also glad that they aren’t made of cricket flour, like it was guessed on your page. Please don’t do that. I’m begging you now. Meanwhile, you are a genius to make these in the blender. Too bad I don’t have a fancy-pants blender like you girls have. Wonder if it would work in my little weak sister blender? Enjoy your weekend, my dear.

    1. I got a kick out of that instagram feed. I was kind of speechless…and I’m curious about cricket flour although the buggers totally freak me out, so I just can’t see myself eating them in any form. Yup, you can totes use an old-ass blender cause everything’s super squishy and easy to blend up! No fancy blender required 🙂 xoxo

        1. Hi Leila,

          You might have a difficult time getting the beans to blend up into a smooth consistency if you use a mixer. You can definitely try it out, but my guess is the batter would end up chunky, rather than smooth. Let me know if you try it!

  2. I’m in love with Navitas products; they make a nori powder that is awesome on popcorn. My current obsession with Chickpea Blondies might just have to change with this option. What a great idea!

    1. Nori powder is genius! I’ll have to try it. I bet it would be great in brownies, haha! I’ve been meaning to make blondies using chickpeas. Will action that soon 🙂

  3. I can’t even. These look sooo amazing, and I’m impressed that they are flourless! The texture looks perfect, the right balance between fudgy and cakey. The second I’m off Paleo, I am making these babies for sure. Thanks for sharing!

  4. Yum! Going to have to try these ASAP. Do you think regular sugar would work though? I’m not great at repurposing leftover ingredients, so I’m hesitant to buy coconut sugar?

    1. Hmmm…good question. I’ve been told you can replace coconut sugar with cane sugar with a 1:1 ratio, but I feel like coconut sugar absorbs more liquid than cane sugar. If you end up with a watery mixture, you could add a couple of tablespoons of rice flour (or flour of choice). It’s definitely worth a try!!

      1. Just wanted to follow up! I tried it with plain granulated sugar, and it turned out just fine. They were a little more cake-like than brownie-like, but still delicious! I just replaced the coconut sugar with the same amount of cane sugar, and didn’t need to add any flour or liquid.

        1. Thanks so much for letting me know, Allie!! I’m glad they turned out with the cane sugar. Yeah, bean brownies don’t tend to have the crispy outside and chewy inside, so I guess I could have called this recipe a cake instead of brownies…but either way, they’re pretty awesome 🙂 Glad you made them and thanks again!

      2. I used Xylitol instead of coconut sugar. When my flat-mate and her lover tried my version of these sassy little danties, they exclaimed that they were delicious. They were nice, a bit too to sweet for my non-American, more refined taste buds; yet lovely with a fudge like density softened by a pillowy sponge texture. This may have also been because I forgot the ping powder. Oh and that I got this strange idea that to compensate for the dehydrating performed by the coconut sugar I added a table spoon of protein powder ( as it was the first thing I found in my kitchen I assumed would behave like flour) interesting.

      3. I just swapped the coconut sugar for truvia, stevia and let me tell you. Yummy I couldn’t taste an aftertaste and it cuts the calories way way way down as well!

  5. Goodness this is THE wildest brownie recipe I have seen. Maybe I don’t get out much, as they say? I love the idea—particularly with so many people having gluten problems.

  6. Hey Julia! When you use ‘coffee grinds’ are you referring to freeze dried instant coffee or actual ground coffee?

    1. I used actual ground coffee, but you can also use instant coffee 🙂 Hope you like the brownies!

  7. I love Nativa’s coconut sugar…always use it! I’m making these later today! I’ve got leftover chickpeas in my fridge! Do I have to use coconut milk or can I sub almond milk??

    1. So glad you’re going to try the brownies! I’d recommend sticking with coconut milk because it is thicker and has a higher fat content than almond milk. I use it to replace oil/butter. Let me know if you try them using almond milk!!

      1. Hey girls 🙂
        I tried with Almond Milk and it was fine 🙂 Didn’t try with Coconut milk so don’t know if it would be better. But it worked for me with Almond Milk 🙂
        And I used 5 teaspoon of Stevia instead of the Coconut Sugar as I didn’t have any at home and I couldn’t wait to try these out lol. And it still taste awesome 😀
        Thanks for the recipe! Nom Nom…

      1. Hi Mel! You aren’t missing anything 🙂 I used to add a couple tablespoons of coconut milk to the chickpea brownie batter, but after testing the recipe without, I decided there was no need for it. The original recipe called for a little coconut milk but this updated recipe leaves it out. Hope that helps! xoxoxo

  8. I love black bean brownies, but I’ve never tried them with chickpeas. Will have to see for myself I guess! 🙂

    1. Yup, you have to try them!! I’m somewhat convinced you can make brownies out of any type of beans. White bean brownies? Totally gonna try it! 🙂

  9. I have been waiting forever for these!! You’re such a tease. 😉

    I am in love with the recipe. Healthy and made in a blender? They’re perfect and I can’t wait to annihilate a whole batch to meeeself too.

    1. YAAAAAAAAAAAAAY! Let me know what you think upon brownie annihilation!! So glad you’re excited about these mean bean brownies 🙂

  10. Brownies made in a blender?! Genius! These look fantastic. They look super moist and decadent. I’m sold! Cannot wait to try these out 🙂 I need a chocolate fix!

  11. Ohhhh Julia, how I adoreeeee yewww. I love that you switched up black beanies for chickpeas! Amazing. Cacao is my obsession, so I will 100% be making these. Too gorg!!

  12. These look SO fudge-y and decadent, I never would have guessed they’re actually made with chickpeas!! I’ve always been a bit skeptical of bean-y desserts, but I may have to try this and eat my words…

    1. They are absolutely fabulous 🙂 I hope you love the way your words taste, haha! But seriously, let me know when you try them. Enjoy!!

  13. I am so late for the beans in brownie party, but I think I’m finally ready to come! As much as I love beans, I’ve always been a little hesitant to put them in baked goods, but I think I”m finally convinced! Bean brownies are going to be my next big project and I can’t wait to make them, especially since this recipe involves a blender! Fudgy (my spell check wants to replace fudgy with pudgy, haha), chocolaty, bean brownies, here I come!!

  14. I had quite an unfortunate run in with bad black bean brownies five years ago that made me dubious about the whole bean/brownie thing. I mean, I KNOW beans are magical…but still. had my doubts. I’m pretty sure you’ve just won me over, though.

  15. I want to make these brownies. Can I use a food processor? Yes, I do not own a blender. It died on me last year. I replaced it with a NutraBullet. LOL

  16. Hi Julia! These brownies look fantastic! I would like to make them using chickpeas I’ve cooked myself rather than canned. Do you know how much I would need?

    1. Glad to hear you’re interested in baking the brownies, Candice! They’re lots of fun! 14 ounces is chickpeas ends up being just under 2 cups, so I’d shoot for 1-2/3 cups cooked chickpeas 🙂 Enjoy!

  17. Just made two batches of these! So simple to make and so hard to resist. 😀

    Going to go grab just ONE more for a midnight snack.

    1. Mmmmhmmm! They are super addicting, for sure!! I figure the brownies are pretty healthy, so I tend to eat them in volume 😉 Thanks for the kind note!

  18. Do these rise a lot in the pan when it’s baked? I’m planning to make these using a mini bundt cake pan for valentine’s day and I’m wondering how full I should fill each cavity….

    1. Hi Angelica, I’d say they rise a little less than a typical wheat-flour recipe, if that makes any sense. So they do rise, but not a huge amount. Hope that helps!

  19. I don’t live your side of the world and I can’t find Coconut Sugar. How could I substitute with this ingredient? Also, in our language Coffee Grinds means what is left in the coffee pot after it’s all been drunk. Is this the case in this recipe?

    1. Hi Donna, sorry to hear your brownies didn’t rise! I have a few thoughts – Were your chickpeas well-drained (not super wet)? Did you use large eggs, and was your baking powder not expired? These three would be my first guesses, as I used large eggs and made sure my chickpeas were fairly dry. I hope your next try with the brownies works out! Let me know how it goes 😀

  20. Just tried these! So good! They taste like they’re made with flour. 🙂

    I wasn’t sure if I should add the chocolate chips before or after blending, so I added them after and it came out good. But do you add them before or after?

    Thanks for the recipe! Will be making these again. 🙂

    1. Hi Jessica,

      I’m so glad you made and enjoyed them!! You add the chocolate chips after blending, so you got it, girl! Thanks so much for the feedback!

  21. This is an absolutely fab recipe! Can I replace the coconut sugar with something else? what’d be the pros/cons of each? Also, is there a way to replace the eggs for a total vegan brownie?

  22. I just wanted to let you know that I love this recipe! It has become a go-to healthy dessert! Thanks for sharing 🙂

  23. Just made these and they were absolutely amazing. I went in doubtful but was actually saying “thank you, oh my gosh thank you” after the first delicious bite

    1. I’m so happy to hear it, Nicole!! I totally understand being skeptical of a brownie made out of beans, ha! Amazing how tasty they turn out, though. Thanks so much for the sweet note! 😀

  24. Hi, these look amazing! I am wondering about the cocao. I have sweetened cocoa. Would that work? Does it have to be unsweetened? I know cocao is better for you, but does it make a big difference to use it rather than just plain cocoa? Thanks!

    1. Hey Heather, so glad you’re interested in the recipe! Yup, you can use sweetened cocao, no problem! It won’t change anything in the recipe except making it sweeter, which is a-okay by me! Hope you enjoy! xo

  25. I just made these and they are AMAZING!! I’m not even gluten-free but I’m definitely going to be making these very frequently. Thanks for the recipe!

  26. What is the nutritional value of this chic pea brownie. sounds good but what is the cholesterol,fat saturated, calories. I was told that coconut milk is not healthy for you, have they changed this or is or is it a new fad Vegan, In years to come they will tell people it was bad for them because of the saturated fats and Cholesterol. I have had tow stents in my heart and need a good diet to stay on but very leary. Can you help me with this information.
    Thank you.Dot

  27. These were really good. I wish I had used my food processor instead though because my blender did not get the mixture as smooth as it should have. Actually burnt out the motor. I should have done the beans, milk and eggs first and got them really smooth and then added the dry ingredients. I’d recommend trying these for sure. Thanks for posting them.

  28. All I have to say is…. thank you thank you thank you! These are so fantastic. I am an athlete with a sweet tooth, and these are the perfect treat.

  29. Absolutely amazing! I made it yesterday and my mom and I loved it. I sprinkled some chocolate chips and little pieces of candied orange peels before bake and replaced the coconut milk by soya milk. It’s the perfect treat! Thank you so much!

    1. candied orange peel sounds like an amazing addition!! So glad you like the brownies, and thanks so much for your kind words 😀

  30. Really happy with this surprising recipe. Easy, quick, moist, cuts well, lovely texture and chocolatey flavour. Everyone loved it -even the flour and sugar eaters!!!

    1. Isn’t it fun? I was skeptical the first time I made brownies using beans and have been hooked ever since. So happy you enjoyed the recipe!

    1. Hi Sabah, you can replace the eggs with flax eggs (2 tablespoons of ground flax seed + 6 tablespoons of water. Mix the ground flax and water in a bowl and allow it to sit for 15 minutes until very thick). The brownies won’t turn out quite as fluffy, but they will still be delicious 🙂 Let me know if you try out this method!

  31. I have used this recipe over and over and over again in the last few years. I love it! Every time I make it and end up sharing it with others, THEY love it. It’s healthy, easily adaptable (I’ve put all natural peanut butter and swirled it, peanut butter chips, decreased the sugar, etc.) and it holds up everytime! Thank you so much for sharing it!!!

  32. Just wanted to check, how many calories in one piece of brownie? or the whole brownie itself.
    I can’t wait to try the recipe, have been waiting to try them out.

    1. Hi Tia, At the moment, I don’t provide nutrition facts for my recipes, but am strongly considering starting and also going through old posts and adding the information. I will definitely circle back and let you know when/if I calculate the info. In the meantime, you can use a free calorie counter like My Fitness Pal to find out the nutrition facts 😉 Stay tuned!

  33. I don’t like coconut milk, what can I use instead? (Preferably butter and how much would you suggest? ..I’m not much of a baker so I wouldn’t dare try writing it out myself s: …)

    1. Working it out#

      Actually, how do you think using less sugar and condensed milk in place of the coconut milk would work out?
      Might make it more fudgey? Maybe? XD

      1. Hi Tay! You could definitely try condensed milk in place of coconut milk and then reduce (or omit) the sugar! Let me know how the brownies turn out!

  34. Hello there, I love this recipe. It’s a saver! I did make a few changes and they turned out great. I added a scoop of RAW vanilla protein powder, 1 TBSP of Nutiva coconut oil, and 1 tsp of vanilla. The rest I kept the exactly the same including cooking time and temp. They are delicious and fudge like. I did cut them into smaller squares and keep them in the fridge. I wonder if I used a “flax egg” if they would turn out the same, hmmmm? Then they would be vegan as well. I’ve even thought about using a drop or two of essential oil for a different flavor like peppermint for the holidays.
    Thank you for the recipe!

  35. I am amazed at the result. I had to sub sugar, milk. Used English soft light brown sugar and unsweetened evaporated milk. 20 minutes in a fan oven 8 inch square tin. Perfectly baked.

    Absolutely delighted with the recipe.

    My gluten free guest will be on cloud 9 when she has some.

    Thank you very much.

    1. You’re welcome, Sandra! I’m so happy you and your guests enjoyed the brownies! Thanks a bunch for stopping in with your feedback! <3

  36. Hai i made this type with few more ingredients…like bit flour, coconut oil,milk and baked it for 30 to 35 mins..but it does taste like bit chickpea…can we do anything to cut off the taste..cant bake it anymore

  37. HI!
    I have a big bag of chickpea flour that needs using up, could I use that? Assuming I’d need to add more liquid to the mix as well? Or am I just asking for trouble / a sloppy mess? ???? Thanks!

    1. Hi Shana! You can use regular milk, no problem. I would recommend using whole milk to make up for the fat difference, as coconut milk lends fat to the recipe, helping to bind the brownies and keep them moist. Let me know if you have any other questions!

  38. Hi, I am unfamiliar with ounces. “1 14 ounces” I tried to google it but came up empty handed. Is it just “14 ounces” or does the “1” symbolise like 1 cup or something? Really confused here.
    Thanks! 🙂

    1. Hi Michaela,

      The recipe calls for 1 can of chickpeas (or garbanzo beans). A standard size can of chickpeas is 14 ounces, which amounts to just under 2 cups of garbanzo beans. Let me know if you have any other questions 🙂

  39. your recipe has reached all the way to iceland. i just tried them out after accidentally coming across your post on pinterest. as i am writing this lines they are in the oven. they are my first time baking with beans. uff can not put in words how much i hope they turn out fine. i am also looking forward to presenting them to my food sceptical bearded better half. smile. i guess i will not tell him it is beans until he said they are great. i send windy greetings from iceland.

  40. Hi! I have a big bag of chickpea flour I want to use, as well, can I sub the can of chickpeas for like a cup or so of the flour? Thank you in advance!

    1. Hi Emily,

      I went ahead and updated the recipe card to include nutrition facts. 😀 Let me know if you have any other questions! xo

  41. Do you think it would work if I add steamed and puréed kale to this recipe? If so, do you have an estimate of how much? (The leafy part of one large bunch of kale steams down to about a cup I think.)

    1. Hi Hannah,

      That is a great question…I honestly have never added kale to brownies before, but my guess is you could hide some. I’d try the first batch with 1/2 cup and see what happens…if you like the brownies, you can make your second batch with more. I’d hate for the whole batch to turn out gritty and bitter, so I’d start small 😉 Hope you enjoy, and let me know how it works out! xoxo

  42. Absolutely marvellous!! I was really unsure of how scrumptious these brownies would turn out so made a batch just to see.
    I’m having trouble keeping myself away from them because they’re so very good!!! I think knowing they are healthy just makes it all the more challenging. It turns into a debate of whether just one more piece will be enough, instead of having to rationalise (with normal brownies) that they’re not healthy and so one piece is enough haha.

    1. Yaaaaas I’m so glad you like them, Jess! And I hear ya on that internal debate – on the one hand, you’re aware the brownies are healthier so you can justify more, and on the other hand, there’s still that need for self-control. It’s a fine balance for sure! xo

  43. Hi I have found your recipe and want to give it a go but am a little confused. All through the comments people speak of different milks used in it. However I have looked 4 times at the recipe and am hoping I am not blind but I see no mention of milk needed? Hoping someone can shed some light. Thx.

    1. Hi Karen,

      My apologies for the confusion – I updated the recipe after I initially posted it – so at first, it called for a couple tablespoons of of non-dairy milk, but I have since revised the recipe. So no milk necessary! 🙂 Hope you love the brownies! xx

      1. Phew… thank you…. thought I was being thick. They are on the list to give a go soon. I appreciate the super fast response 🙂

  44. i made these these last weekend for a friend who has celiac. My first foray into gluten free. i used a food processor rather than a blender, mixing the eggs and sugar first , to cream like a usual cookie recipe. then added the remainder and chick peas slowly, whizzing thoroughly. The finished texture was neither brownie nor fudge, rather more like a ganache for truffles. , and altogether delicious . I can see cutting rounds of this and making a parfait like dessert in acetate, perhaps with some pistachio brittle for crunch, or praline . Will definitely make again.

    1. Thanks so much for sharing your experience, Tony! I’m happy you loved the brownies…and I’m LOVING your parfait idea!! xo

  45. I made these today, but they stopped up my blender and I couldn’t get it all blended and was all very thick. I think it may be because I can my own beans, so a “14 oz” can from the store is likely NOT going to be 14 oz when rinsed and drained. In my case, I rinsed and drained my beans and measured 14 oz after that… I used everything else according to the recipe and used coconut oil for my oil.

    1. Hi Debbie,

      I think your guess is probably accurate. Try adding 3 to 4 more tablespoons of either coconut oil or coconut milk to get it to blend. The end result should be a very thick batter, but hopefully the additional liquid will help get the beans to puree. Hope this helps! xo

  46. Many of the comments referenced coconut milk vs almond milk. But I didn’t see ANY milk in your recipe? Did you leave out an ingredient? Rita C

    1. Hi Rita,

      I updated the recipe after publishing it – originally, the recipe called for a couple tablespoons of coconut milk, but I ended up omitting it and found the brownies came out just as well, so I figured I would omit the unnecessary ingredient. Hope that helps!

  47. These were amazing! My kids are gluten and egg intolerant, so I used the Aquafaba from the chickpeas as an egg replacer (6 tbls to replace the two eggs). They were fudgy deliciousness and nut-free, so I can pack them in the lunchbox and my kids feel they have a special treat like everyone else. Thank you!

    1. Hi Donna,

      Yes, use melted coconut oil, or you can replace the coconut oil with avocado oil, grapeseed oil, etc 😀

  48. i do not have canned chickpeas, only dried. how much should i put to soak? not sure how much it does end up wheighing

    1. I used one rice cup dried chickpeas (160mL). soaked them and measured them using an empty tin can just to be on the safe side and it ended up to be almost a tin of chickpeas. hope it helps

  49. Also! Chick pea brine is an AMAZING egg replacer!! Don’t believe me? Whip it up and try it!! It’s literally perfect

  50. They are delish! I reduced some sugar and still could accept the sweetness. Blender wasn’t so powerful so had a bit of whole chickpeas left but that ain’t an issue 🙂 thanks for the recipe

  51. Everything was good BUT I used monkfruit/erythritol blend sweetener in the same quantity as sugar and it was WAY too sweet. I wish I would have used a half cup.

  52. We made these brownies today. I was a bit sceptical because of them having so few ingredients, but they are absolutely delicious! Such a light texture with a decadent richness. Wow!

  53. I tried these brownies, but mine turned out dry even though I followed the instructions. Any suggestions on what I need to add more of to make them more fudgy?

  54. I am confused after reading some of the comments, I thought it said to add coconut oil, is it supposed to be coconut milk? I want to try to make these again, with a better outcome.

    1. Hi Shirley,

      I think it’s definitely possible to use chickpea flour, but my guess is other portions of the recipe would need to change. I haven’t tested it. I would google a different recipe using chickpea flour to be sure it turns out 🙂 xoxo

  55. I have some issues with this recipe. For most people who don’t have a Vitamix blender, this recipe will be troublesome. I’m not even sure if it will work with a Vitamix — I have a pretty powerful blender that’s not too far off, and the recipe didn’t work.

    Calling for coconut oil, which is solid at room temperature, makes it just about impossible to mix the ingredients in the blender. This recipe might work in a food processor, but I don’t even think that will get the right results since it will never be as smooth. The bottom line is that I think this recipe needs a liquid oil.

    Also, a thick brownie batter is a pain to get out of a blender. It doesn’t pour, and it gets stuck around the blade and any curves in the pitcher. The yield is not good, with the blender getting to eat more brownie than the cook.

    I’m waiting for my batch of brownies to cool, but it was not a fun recipe to make, spending a half hour trying to get the ingredients to mix, adding more oil and water to try to aid that along, scraping, stirring, and still having to give up with a chunky and uneven batter and a very messy blender. I have trouble believing that this recipe was tested with coconut oil, despite calling for it to be used.

    Not saying this is a bad recipe, but it needs a few tweaks to save people the frustration.

    1. My coconut oil is either softened or melted when I add it – never rock solid. I’ll specify that in the recipe. Sorry you had problems with the recipe! xo

    1. Hi Deb! I’ve never tried an egg-free version of this recipe, so I’m not sure how it would work out. To be sure you don’t waste your time or ingredients, I would google a vegan chickpea brownies recipe for the best result 🙂 xoxoxo