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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 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

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
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 9Calories: 291kcalCarbohydrates: 49gProtein: 9gFat: 8gSugar: 24g
Course: Desserts & Treats
Cuisine: American
Keyword: brownies, chickpeas, chocolate, dairy free, garbanzo beans, gluten free
Servings: 9 large servings
Calories: 291kcal
Author: Julia

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 |
Recipe Rating

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Sunday 4th of December 2022

Could the eggs be replaced with applesauce for a vegan version do you think?


Wednesday 7th of December 2022

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

Xena Bhargava

Sunday 30th of January 2022

Can you please tell me how much Chickpeas in grams?


Tuesday 1st of February 2022

Hi Xena! It's 425 grams of chickpeas.


Saturday 15th of May 2021

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.


Monday 17th of May 2021

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


Sunday 18th of April 2021

Is it possible to replace the chickpeas with chickpea flour? and If so, what ratio for the substitution.


Tuesday 20th of April 2021

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

Kimberly Jones

Thursday 15th of April 2021

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.

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