I’ve tested and developed many different chickpea flour recipes over the years, and these delicious chocolate chickpea flour brownies are one of my favorites. Give them a try if you’re looking for nutritious gluten-free vegan recipes, like these chickpea flour wraps, which are another yummy option.
Ingredients and Substitutions
Chickpea flour is a gluten-free, grain-free flour that works well in baked goods. It’s made from dried ground chickpeas and is also known as garbanzo bean flour.Â
Chickpea flour is nutrient-rich and higher in protein and fiber than wheat flour. If you have trouble finding it at the grocery store it’s available to purchase online.
These brownies get their chocolatey flavor from unsweetened cocoa powder as well as dairy-free dark chocolate chips. There are two common types of unsweetened cocoa powder: natural cocoa powder and Dutch process cocoa powder. Either is fine for this recipe. And you can substitute finely chopped dark chocolate instead of chocolate chips if you prefer.
These brownies get their rich texture from extra virgin olive oil. You can substitute melted coconut oil or any other type of oil you prefer.
How to Make Chickpea Flour Brownies
Start by preheating the oven to 350 degrees Fahrenheit, then add the maple syrup, olive oil, pure vanilla extract, unsweetened cocoa powder, and salt to a large mixing bowl. Use a whisk to mix those ingredients well.
Next you’ll add the chickpea flour and cold water and whisk some more until the batter looks smooth. Add the dairy-free dark chocolate chips and mix again to evenly distribute them.
Transfer the batter to an 8-inch baking dish lined with parchment paper, then bake for 24 minutes or until a toothpick inserted into the center comes out with moist crumbs for a fudgier texture or no crumbs for a cakier texture.
Let them cool off for at least 15 minutes before serving. They’re delicious served warm, at room temperature, or even straight out of the freezer.
Frosting Options
This mouthwatering almond butter frosting would be delicious with these brownies. It’s quick and easy to make.
Optional Additions
Stir 1/2 cup each of chopped walnuts or pecans into the batter at the same time as the chocolate chips, if desired.
Chickpea Flour Brownies Recipe
Equipment
- Parchment paper
- 8 inch baking pan
Ingredients
- 1/2 cup pure maple syrup
- 1/3 cup extra virgin olive oil
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chickpea flour (spooned into the measuring cups–not scooped)
- 1/2 cup cold water
- 1/2 cup dark chocolate chips (or chopped dark chocolate)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1/2 cup pure maple syrup, 1/3 cup extra virgin olive oil, 1/3 cup unsweetened cocoa powder, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt to a large mixing bowl and use a whisk to mix well.
- Add 1 1/2 cups chickpea flour (spooned into the measuring cups–not scooped) and 1/2 cup cold water and use the whisk to mix the batter until it looks smooth.
- Add 1/2 cup dark chocolate chips and mix again.
- Transfer the batter to an 8-inch inch baking pan lined with parchment paper.
- Bake for 24 minutes or until a toothpick inserted into the center comes out with moist crumbs for a fudgier texture or no crumbs for a cakier texture.
- Let the brownies cool off for at least 15 minutes before slicing and serving.
Notes
-
Store in an airtight container in the fridge for up to five days or in the freezer for up to three months.
-
Optional addition: add 1/2 cup of chopped walnuts or pecans to the batter. Stir them in at the same time as the chocolate chips.
Nutrition Estimates
More Chickpea Flour Recipes
- These chickpea flour muffins are fluffy and delicious.
- This chickpea flour cake is rich, moist, and delicious.
Hi Jennifer,
Just curious why there is no baking power or baking soda in this recipe. I just made them and added 1 tsp of baking powder just in case.
Thank you for the recipe!
I prefer these brownies without the baking powder or baking soda because they have a slightly fudgier texture that way.
These are really good but I do have a question about the baking time. My brownies were done in 24 minutes but directions indicate 42 minutes so am wondering if the numbers might be transposed? Anyway, I really enjoyed them and your frosting recipe.
I suspect different brands of chickpea flour might affect the baking time because some seem to be more absorbent than others. I’ll adjust the instructions to allow for a broader range. Thank you for the helpful feedback!