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

VGFGrF

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

Print
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One-Bowl Chickpea Flour Brownies


  • Author: Camilla
  • 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

Scale

Instructions

  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.

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
  • Method: Baking

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

Keywords: chickpea flour, brownies, vegan, grain-free, gluten-free, plant-based, easy, 1-bowl, low calorie, healthy vegan brownies

 

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Recipe rating

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Tamz

Sunday 7th of March 2021

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

Stephanie

Tuesday 26th of January 2021

Really good! I did 1/2 tsp baking powder and 1/2 tsp baking soda. I also replaced half of the cocoa powder with carob powder and added some chocolate chips. Will definitely make these again!!!

Akesia

Thursday 12th of November 2020

Such a yummy treat! The brownies were more crumby than I prefer, but that's of no fault to the recipe. My oven must be baking warmer than normal. I'll bake these for 25 minutes instead of 30 next time for soft, chewy final product or bake at a lower temperature. My husband and 4 year old thought these were really awesome. I added 70% bittersweet chocolate chunks and reduced the coconut sugar to 1/2 cup. The flavor profile was perfect. Just a question: Have you tried the recipe with a smaller quantity of baking soda instead of baking powder in trial runs with this recipe? I have always made brownies with baking soda previously. As long as it's not Dutch processed cocoa powder, the cocoa/ cacao is the acidic component that activates the baking soda. I'm just curious. Perhaps I'll bake up a half recipe to see the results.

Camilla

Monday 23rd of November 2020

Hi Akesia, I think baking soda (small amount) is a great idea.

Margie

Thursday 8th of October 2020

What if i dont have flaxmeal bec its very expensive for me! I want a simple and non expensive brownie recipe pls.

Camilla

Friday 23rd of October 2020

Hi Margie,

I completely understand regarding keeping things frugal. You can use 3 more tablespoons chickpea flour in place of the flaxseed meal. You can stip step 2, just add everything in one bowl.

Clean 70-Calorie Fudge Brownies {vegan, oil-free, GF} | power hungry

Sunday 13th of September 2020

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