Chickpea Flour Brownies (Easy Recipe)

Last Updated on November 18, 2025 by Jennifer Bell

These chickpea flour brownies are rich, chocolaty, and delicious. They’re gluten-free, grain-free, nut-free, and vegan. Give these a try if you’re looking for chickpea flour recipes, like these yummy chickpea flour wraps, which are another great 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. 

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 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 chickpea 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 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 at 350 degrees Fahrenheit 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.

4.12 from 77 votes

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Chickpea Flour Brownies Recipe

These chickpea flour brownies are rich, chocolaty, and delicious. They're gluten-free, vegan, nut-free, and grain-free.

Cook Mode(prevent your screen from going dark)

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Servings 12

Calories 194.2kcal

Author Jennifer Bell

Equipment

• Parchment paper
• 8 inch baking pan

Ingredients

• 1/2 cup 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 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

Serving: 55g | Calories: 194.2kcal | Carbohydrates: 23.4g | Protein: 4.4g | Fat: 9.7g | Saturated Fat: 3.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 4.8g | Cholesterol: 0.1mg | Sodium: 68.4mg | Potassium: 241.4mg | Fiber: 2.8g | Sugar: 12.3g | Vitamin A: 6.9IU | Vitamin C: 0.04mg | Calcium: 47.6mg | Iron: 1.2mg