These chickpea flour brownies are rich, chocolaty, and delicious. They’re gluten-free, grain-free, nut-free, and vegan. If you haven’t tried baking with chickpea flour yet, these brownies are an easy recipe to try first.
Main 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.
Chickpea flour is nutrient-rich and higher in protein and fiber than wheat flour. It’s a great addition to a gluten-free pantry and if you have trouble finding it at the grocery store it’s available to purchase online.
These brownies get their chocolaty 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.
You can substitute finely chopped dairy-free dark chocolate instead of chocolate chips if you prefer. There are so many low-sugar varieties of chocolate on the market these days, including vegan and paleo options, so use whatever suits your dietary requirements and palate.
I sweetened these brownies with maple syrup but you can substitute honey if you don’t need them to be vegan.
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.
I used pure vanilla extract in this recipe. I recommend using the pure stuff as opposed to artificial vanilla flavoring if possible because you can really taste the difference.
How to make them
These chickpea flour brownies are easy to make. Start by preheating the oven, 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 8×8 inch baking dish lined with parchment paper, then bake at 350 degrees Fahrenheit for 42 minutes.
Let them cool off a bit before serving. They’re delicious served warm, at room temperature, or even straight out of the freezer.
Leftovers and storage
Store these chickpea flour brownies in an airtight container for up to three days or freeze them for up to six months.
Stir 1/2 cup each of chopped walnuts or pecans into the batter at the same time as the chocolate chips, if desired.
More chickpea flour recipes
- This omelette is an egg-free, vegan version of the classic breakfast dish.
- These vegan muffins are easy to make and delicious.
- This chocolate cake is rich, moist, and delicious.
Chickpea Flour Brownies
- Parchment paper
- 2 cups chickpea flour
- 1/2 cup dairy-free dark chocolate chips (or substitute finely chopped dark chocolate)
- 1/2 cup maple syrup
- 1/2 cup cold water
- 1/3 cup extra virgin olive oil
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit.
- Add the maple syrup, extra virgin olive oil, unsweetened cocoa powder, vanilla extract, and salt to a large mixing bowl and use a whisk to mix well.
- Add the chickpea flour and cold water and use the whisk to mix the batter until it looks smooth.
- Add the dairy-free dark chocolate chips and mix again.
- Transfer the batter to an 8×8 inch baking pan lined with parchment paper.
- Bake at 350 degrees Fahrenheit for 42 minutes.
- Let the brownies cool off a bit before slicing and serving.
Store any leftover chickpea flour brownies in an airtight container for up to three days or freeze them for up to six 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.