I am, quite possibly, the only person on the planet with a Google alert for chickpea flour. Admittedly, I have my obsessions 🙂 I am so glad of this one in particular, though, since it resulted in my receiving a tasty news morsel last week.
In Hillary Clinton’s new book, she details all of the healthy food she ate on the road during her campaign. She notes that one of the regular flight attendants on her plane is also a trained nutritionist, who made Clinton and her team special healthy foods in her kitchen in Queens, and then packed them for the flight. This is the quote that thrilled me:
“Her surprise smash hit was brownies made out of chickpea flour.”
Oh, heck yes!!!
I do believe I have a recipe for chickpea flour brownies in a certain book… (cue the celebratory music)
Smash hits need to be shared by all, across the political spectrum, don’t you think? Hence, behold this fudgy, deep chocolate, brownie goodness:
My original recipe calls for eggs, but I want these brownies to be enjoyed by as many people as possible, so I’ve come up with a new version that is easier than ever and accommodates even more dietary needs. Here are the key features of these blissful brownies:
*Vegan
*Gluten-free
*Grain-free
*One-bowl
*Ready from start to finish in under an hour
*Traditional fudgy texture and deep, dark chocolate flavor
Really, these are amazeballs. A certain child in our house begged to have a second one for dessert (Shh!!! He does not know they are made from chickpea flour!) and proclaimed they are the best brownies he has ever eaten. How’s that for an endorsement?
As you head off to make these (yes, you must make these asap), a few tips from me to you:
(1) Definitely line the pan, AND give a quick spritz of cooking spray (or light greasing). The fudgy nature of these brownies makes them hard to remove without the aid o a parchment or foil liner. (Then again, who needs perfect squares? If you want to cut off randomly-shaped pieces one at a time, you most certainly can!)
(2) Store these in the refrigerator. Again, the fudgy-ness factor. They will definitely keep at room temperature for a few days, but will keep their shape best if stored in the refrigerator.
(3) When cutting into squares, dip a sharp into a cup of hot water in between cuts and wipe off with a paper towel (to avoid brownie build-up on the knife).
Here’s to a chocolate-covered Monday! Let me know what you think of these brownies, ok? I would love to hear from you!
One-Bowl Chickpea Flour Brownies
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 16 brownies 1x
Description
Incredible, one-bowl, chocolate fudge brownies that are naturally vegan, gluten-free, and grain-free. Made with chickpea flour, they are a cinch to make and a joy to eat.
Ingredients
- 1/2 cup nondairy milk
- 3 tablespoons flaxseed meal
- 1 teaspoon vanilla extract
- 3/4 cup coconut sugar (or packed light brown sugar)
- 1/3 cup vegetable oil (I used avocado oil)
- 2/3 cup unsweetened cocoa powder (sift if it is lumpy)
- 2/3 cup chickpea flour (sift if it is lumpy)
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Instructions
- Preheat oven to 325F. Line an 8-inch square baking pan with parchment paper or foil; spray exposed sides with nonstick cooking spray.
- In a medium bowl. stir together the milk, flaxseed meal, and vanilla; let stand for 5 minutes to thicken.
- Whisk in the sugar and oil until blended, then whisk in the cocoa powder, chickpea flour, baking powder and salt until blended and smooth. Scrape batter into prepared pan, smoothing the top.
- Bake in the preheated oven for 30 to 35 minutes until center is just set (no longer appears gooey) and the edges are pulling away from the pan. Transfer to a wire rack and cool completely in pan. Use parchment/foil overhang to remove brownies. Use a sharp knife, dipped I hot water, to cut into 16 squares.
Notes
Storage: Store the cooled brownies in an airtight container in the refrigerator for 2 weeks, or the freezer for 3 months.
- Category: Dessert, Cookie, Bar
Nutrition
- Serving Size: 1 brownie
- Calories: 107
- Sugar: 9.4 g
- Sodium: 84 mg
- Fat: 5.7 g
- Saturated Fat: 0.7 g
- Carbohydrates: 13.8 g
- Fiber: 2.1 g
- Protein: 1.8 g
- Cholesterol: 0 mg
hello camilla,
first of all, must say your recipes are out of the world! what brilliant innovative ideas…once i was on your page…it was like hitting gold.
i have already bookmarked many of your recipes which i am going to try very soon…had a question about chickpea flour though.
In India, we use chickpea flour which is called besan. is that the same one you are using in your recipes or something different?
Thank you so much, Hema! Glad you found me 🙂
Yes, chickpea flour is the same thing as besan 😊 One if the brands I order regularly and use in my recipes is simply labeled besan.
Cheers!
Does chia seeds will work to replace flax seed?
Hi Karla, yes that should work. I would suggest grinding the chia seeds into meal (e.g., in a coffee grinder).
Just made it. Yum! Very rich and fudgy.. Tastes like a real treat..
Thanks for this recipe 🙂
Wonderful–enjoy, Natalie! 🙂
These are yummy. Sadly, I over cooked mine so they aren’t fudgey , but they taste great. I will make these again for sure and not forget them in the oven.
Hi Natalie! Oh shoot, sorry they overbaked. You could cut it into thinnish slices and call it brownie brittle (yum!) and call yourself a success!
Hi Camille,
I made the recipe today and the mix was quite thick and paste like, I had to use the back of the spoon to press the mixture into the baking pan. Does the consistency of the mix prior to baking sound correct? I did follow your recipe but perhaps I overpacked the cocoa powder or chickpea flour. I baked it in fan forced oven at 160 deg C for 30 mins but the brownie was crumbly and not fudge like in the centre so it was over baked. Would love to hear where you think I may have gone wrong. Thanks .
Hi Angela,
Oh no, so sorry they did not turn out. I can speculate that packing (chickpea flour, cocoa powder, or both) is a likely explanation. The batter is thick, but looks like traditional brownie batter. I hope that you give them another go (and just lightly spoon the powders to measure)
Hey Camilla! This recipe looks delicious. I was wondering if I could substitute a normal egg instead of using flaxseed meal? Thanks!
Hi Ameena! Sure, that should work fine. I would check the brownies for doneness a little bit earlier (I suspect that they will set up a little bit faster with the egg because of the added protein). I suggest using 2 large eggs, omit the flaxseed meal, and reduce the milk to about 1 tablespoon. Let me know how it goes!
Hi Camilla. I don’t have coconut sugar. Can I use honey instead?
Hi Vanessa,
I have not tried making these with a liquid sweetener. It would be best to use another granulated sweetener, but I am pretty sure that honey would still work (they might be even fudgier!). Let me know if you try them with honey, ok?
Honey is toxic when heated ❤️❤️
Yummy recipe just waiting to get mine out of the oven – 😊 Also wondering how you can make the top more of a crust?
Hmm, not sure about adding more crustiness. These should have some crust, not sure how much you would like!
As for the honey: I have seen some Ayurveda comments about not heating honey, but have never seen any scientific data that supports the claim. Honey has been heated for cooking and baking for centuries.