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One-Bowl Chickpea Flour Brownies {vegan, grain-free}

Incredible, one-bowl chickpea flour brownies that are naturally vegan, gluten-free, and grain-free. They are a cinch to make and a joy to eat!

vegan chickpea flour brownie on a colorful napkin

Vegan Brownies Made with Chickpea Flour

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:

stack of 3 chickpea flour brownies

Healthy Highlights of One-Bowl Chickpea Flour Brownies

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


overhead shot of chickpea flour brownies

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?

Tips for Making Chickpea Flour Brownies

As you head off to make these (yes, you must make these asap), a few tips from me to you:

  1. Line & spray the baking pan. 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 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. Use a sharp wet knife to cut. 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).

two chickpea flour brownies stacked on top of each other

Here’s to a chocolate-covered Monday! Let me know what you think of these brownies, ok? I would love to hear from you!

Happy Baking!

More Grain-Free & Vegan Chickpea Flour Baked Goods:

  1. Chickpea Flour Chocolate Cake
  2. Chickpea Flour Carrot Cake Bites
  3. Chocolate Chickpea Flour Muffins
  4. Chickpea Flour Gingerbread Bundt Cake
  5. Chickpea Flour Banana Bread
  6. Chickpea Flour Banana Cake

Yield: 16 brownies

One-Bowl Chickpea Flour Brownies

One-Bowl Chickpea Flour Brownies

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.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 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


  1. Preheat oven to 325F. Line an 8-inch square baking pan with parchment paper or foil; spray exposed sides with nonstick cooking spray.
  2. In a medium bowl. stir together the milk, flaxseed meal, and vanilla; let stand for 5 minutes to thicken.
  3. 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.
  4. 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.


Storage: Store the cooled brownies in an airtight container in the refrigerator for 2 weeks, or the freezer for 3 months.

Nutrition Information

Serving Size

1 brownie

Amount Per Serving Calories 107Total Fat 5.7gSaturated Fat 0.7gCholesterol 0mgSodium 84mgCarbohydrates 13.8gFiber 2.1gSugar 9.4gProtein 1.8g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla


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Kristy P.

Sunday 29th of August 2021

I thought the chickpea flour would make them bitter, but I can’t even tell it’s in there. They’re fudge and delicious!!! I added instant coffee and a few shakes of cinnamon to enhance my chocolate experience. Then I had to add more almond milk. Superb!!!


Thursday 2nd of September 2021

Oh wow, that is music to my ears, Kristy! Good lord, coffee and cinnamon additions??? Yum!!!


Thursday 26th of August 2021

Well, I ate almost half the pan last night! I kept going back for just "one more bite". Haha! For those asking about eggs, I used 2 eggs and my batter was still very thick so I added about 1/4 cup non dairy milk (a little at a time). Not sure if it was the eggs, additional liquid, or if I over baked (I did 30min), but it was more cake like than gooey brownie. It was SO GOOD anyway, moist and chocolatey. Seriously, I could have eaten the whole pan. I will definitely make this again. When I have flax around I'll stick to the actual recipe. :)


Thursday 9th of September 2021

Debbie, thank you so much! And much appreciation for you sharing your adaptation tips :) So happy you loved (and confessed to eating half the pan 😂 Been there!)


Sunday 20th of June 2021

Thabk you. I tried it, the tase was so bitter. I let the trey cool then i poured honey over, the tase became ok. Although i have used 1/3 cup of maze floure instead of 2/3 cup chickpea flour as i know it gives unpleased taste. Next time i will cut cacao to 1/3 cup


Friday 23rd of April 2021

These are SO good!!!! I actually made mine with date sugar and carob (I'm allergic to chocolate). Yummy!!!!


Wednesday 28th of April 2021

Ooh, that sounds so good, Shelly. I love carob (I have a friend who also cannot eat chocolate, so I've refamiliarized myself to it). Thanks for sharing that the carob and date sugar subs work!


Sunday 7th of March 2021

Hi, would aquafaba work instead of flaxseed meal, if so, how much would you suggest? Thank you

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