Dark Chocolate Chickpea Brownies

These Dark Chocolate Chickpea Brownies are gluten-free, dairy-free, refined sugar-free, and grain-free. The recipe only requires a few pantry essentials you probably already have on-hand, and a blender! Read through the whole post and recipe to see a vegan option for these chickpea brownies.

Beans. They really are the magical fruit.

Except they aren’t a fruit, they’re a legume.

And they aren’t magical, they’re just very versatile.

I enjoy making succulent chocolate treats out of beans.

Please don’t slap me.

If you’ve been around The Roasted Root for a while, a bean-filled brownie is nothing new to you. Many moons ago, I posted Black Bean Brownies, and all the peeps went bonkers cah-ray-zee over them. Even more moons ago, I posted Garbanzo Bean Brownies, which are more like fudge, but that’s neither here nor there.

BT Dubs, “chickpea” is a fancy word for “garbanzo bean.”

ingredients for chickpea brownies

Beans. Not just for burritos.

Real talk: Do these chocolate lumps of lovin’ have the flakey top and “the edge” (as I like to call it…you know, where the brownie meets the pan and makes a layer o’ crisp) the way a gluten brownie does? No they do not. But they are still everything you want in a brownie and more. Because they’re healthy + fudgy, rich, moist, and addicting.

Before I made these brownies, I told myself I wouldn’t eat the whole batch. Riiiiiiight.

Chickpea Brownies - gluten-free, refined sugar-free, dairy-free brownies made with garbanzo beans!

 

These low-glycemic gluten free brownies include chickpeas, raw cacao powder, coconut sugar, and just the tiniest smidge of oil. I added in coffee grinds to give depth of flavor, but if you don’t have any on hand, you can leave them out.  I also added dark chocolate chips, because: goo.

Are you wondering if these brownies taste like beans? I have the answer to that. They don’t. They taste like brownies.

Chickpea Brownies - gluten-free, refined sugar-free, dairy-free brownies made with garbanzo beans!

 

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?

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

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!

Beans. They do a brownie good.

Kitchen Tools

I used the following kitchen tools to prepare this recipe:


Chickpea Brownies - gluten-free, refined sugar-free, dairy-free brownies made with garbanzo beans!

Dark Chocolate Chickpea Brownies

Course: Dessert
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 9 large brownies
Calories: 291 kcal
Author: Julia
Print

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F and line a 9" x 9" pan with parchement paper (or lightly oil it).
  2. Add all ingredients for the brownies to a blender and blend until completely smooth.
  3. Pour the brownie batter into the prepared baking pan and bake for 24 to 26 minutes or until brownies test clean.
  4. Allow brownies to cool at least 20 minutes before cutting and serving.

Recipe Notes

*To make recipe vegan, make two vegan "eggs" using Bob's Red Mill's Vegan Egg Replacer

**replace coconut sugar with cane sugar if desired

***You can use instant coffee or leave this ingredient out altogether

Nutrition Facts
Dark Chocolate Chickpea Brownies
Amount Per Serving (1 of 9)
Calories 291 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Total Carbohydrates 49g 16%
Sugars 24g
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten-Free Dark Chocolate Chickpea Brownies - flourless brownie recipe, dairy-free, refined sugar-free, healthy, made in your blender | TheRoastedRoot.com

Never Miss a Post!

Comments

  1. Julie

    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.

    Reply
    1. Julia Post author

      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

      Reply
        1. Julia Post author

          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!

          Reply
  2. Kate

    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!

    Reply
    1. Julia Post author

      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 🙂

      Reply
  3. Kate @Almond Butter Binge

    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!

    Reply
  4. Allie

    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?

    Reply
    1. Julia Post author

      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!!

      Reply
      1. Allie

        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.

        Reply
        1. Julia Post author

          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!

          Reply
      2. Donald

        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.

        Reply
  5. JoAnne

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

    Reply
    1. Julia Post author

      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!!

      Reply
      1. Joana

        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…

        Reply
    1. Julia Post author

      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! 🙂

      Reply
    1. Julia Post author

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

      Reply
  6. CakePants

    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…

    Reply
    1. Julia Post author

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

      Reply
  7. Isadora @ she likes food

    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!!

    Reply
  8. Joanne

    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.

    Reply
  9. Pingback: cheapestcarparts.zendesk.com

  10. Monique

    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

    Reply
  11. Candice

    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?

    Reply
    1. Julia Post author

      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!

      Reply
  12. J. Green

    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.

    Reply
    1. Julia Post author

      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!

      Reply
  13. Angelica

    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….

    Reply
    1. Julia Post author

      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!

      Reply
  14. Lulu

    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?

    Reply
    1. Julia Post author

      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 😀

      Reply
  15. Jessica Wilson

    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. 🙂

    Reply
    1. Julia Post author

      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!

      Reply
  16. Myrna

    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?
    Thanks!

    Reply
  17. Nicole

    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

    Reply
    1. Julia Post author

      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! 😀

      Reply
  18. Heather

    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!

    Reply
    1. Julia Post author

      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

      Reply
  19. Sahar

    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!

    Reply
  20. Dot

    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

    Reply
  21. Sabrina

    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.

    Reply
  22. Jess

    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.

    Reply
  23. Northenya

    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!

    Reply
    1. Julia Post author

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

      Reply
  24. Leanne Anderson

    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!!!

    Reply
    1. Julia Post author

      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!

      Reply
    1. Julia Post author

      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!

      Reply
  25. April

    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!!!

    Reply
  26. Tia

    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.

    Reply
    1. Julia Post author

      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!

      Reply
  27. Pingback: A Surging Chick Peas Victory In and Out Of The Pot - Kitchology, Inc

  28. Tay

    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: …)

    Reply
    1. Tay

      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

      Reply
      1. Julia Post author

        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!

        Reply
  29. Sunnie

    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!

    Reply
  30. Sandra

    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.

    Reply
    1. Julia Post author

      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

      Reply
  31. anju tony

    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

    Reply
  32. Francesca

    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!

    Reply
    1. Julia Post author

      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!

      Reply
  33. Pingback: I makes a brownies!! – Keni-Eats

  34. Pingback: 13 Meal Prep-Friendly Foods You Don't Need to Reheat - Fresh Press World News

  35. Pingback: Clean Eating Brownies - Menu of Musings

  36. Pingback: 13 Meal Prep-Friendly Foods You Don't Need to Reheat - Rally Health

  37. Pingback: Cacao Benefits + 6 Awesome Cacao Recipes » Everblossom

  38. Pingback: 32 Creative Ways to Use Chickpeas (That Aren't Hummus) - google healths

  39. Pingback: Chickpea Recipes: 16 Great Ways to Incorporate Chickpeas in Meals - Style Motivation

  40. Pingback: Chickpea Recipes: 16 Great Ways to Incorporate Chickpeas in Meals – chuckiesblog

  41. Michaela

    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! 🙂

    Reply
    1. Julia Post author

      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 🙂

      Reply
  42. ása antje

    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.

    Reply
  43. elise

    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!

    Reply
  44. Pingback: Chocolate Chip Chickpea Blondie Brownies | Vegan and Gluten-Free | So Beautifully Balanced

    1. Julia Post author

      Hi Emily,

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

      Reply
  45. Hannah

    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.)

    Reply
    1. Julia Post author

      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

      Reply
  46. Jess G

    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.

    Reply
    1. Julia Post author

      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

      Reply
  47. Pingback: 15 Healthy and Delicious Treats to Make with Dark Chocolate

  48. Pingback: Junk Food Exile

  49. Karen

    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.

    Reply
    1. Julia Post author

      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

      Reply
      1. Karen

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

        Reply
  50. Tony

    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.

    Reply
    1. Julia Post author

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

      Reply
  51. Debbie

    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.

    Reply
    1. Julia Post author

      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

      Reply
  52. Pingback: Imposter healthy brownies, say WHAT?! – A life transformed

  53. Rita Christie

    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

    Reply
    1. Julia Post author

      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!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.