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Incredible, one-bowl, vegan chickpea flour brownies that are naturally gluten-free and grain-free. You an easily make them oil-free, too. They are a cinch to make and a joy to eat!
Table of Contents
- Vegan Brownies Made with Chickpea Flour
- Recipe Benefits
- Ingredients
- How to Make Oil-Free Vegan Chickpea Flour Brownies
- How to Make Vegan Chickpea Flour Brownies
- Tips for Making Vegan Chickpea Flour Brownies
- More Grain-Free & Vegan Chickpea Flour Baked Goods:
- Vegan Chickpea Flour Brownies (GF, Oil-Free Option) Recipe
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!!!
Smash hits need to be shared by all, across the political spectrum, don’t you think? Hence, behold this fudgy, deep chocolate, brownie goodness:
Recipe Benefits
My original recipe (in my Chickpea Flour Cookbook) calls for eggs. But since I want these brownies to be enjoyed by as many people as possible, I have 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 (egg-free and dairy-free)
- Gluten-free
- Grain-free
- Made in one bowl
- Ready from start to finish in under an hour
- Traditional fudg-y texture and deep, dark chocolate flavor
- Can be made oil-free with one easy swap
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- unsweetened cocoa powder
- chickpea flour (also known as besan, or garbanzo bean flour)
- baking powder
- salt (always optional/adjustable according to your needs)nondairy milk
- flaxseed meal
- vanilla extract
- coconut sugar (or packed light brown sugar)
- vegetable oil (I used avocado oil; see tip below for making the brownies oil-free)
How to Make Oil-Free Vegan Chickpea Flour Brownies
Making these brownies oil-free is easy! In place of the oil, simply use an equal amount of runny tahini, or other seeds or nut butter (consider using my DIY almond butter, pepita butter, or sunflower seed butter).
How to Make Vegan Chickpea Flour Brownies
Note that the complete directions are also in the recipe card below.
- Preheat oven to 325F (160C).
- 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 in hot water, to cut into 16 squares.
Tips for Making Vegan Chickpea Flour Brownies
As you head off to make these (yes, you must make these asap), a few tips from me to you:
- 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!)
- 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.
- 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).
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?
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:
- Chickpea Flour Chocolate Cake
- Chickpea Flour Carrot Cake Bites
- Chocolate Chickpea Flour Muffins
- Chickpea Flour Gingerbread Bundt Cake
- Chickpea Flour Banana Bread
- Chickpea Flour Banana Cake
Vegan Chickpea Flour Brownies (GF, Oil-Free Option)
Equipment
- 1 8-inch (20 cm) square baking pan
Ingredients
- 1/2 cup nondairy milk, (e.g., oat milk, almond milk, coconut milk milk)
- 3 tablespoons flaxseed meal
- 1 teaspoon vanilla extract
- 3/4 cup coconut sugar (or packed light brown sugar)
- 1/3 cup vegetable oil (see notes for oil-free options)
- 2/3 cup unsweetened cocoa powder , sift, if lumpy
- 2/3 cup chickpea flour , sift, if lumpy
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325F (160C). 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
Nutrition
Hi! Can I sub the flaxseed meal with chia seed meal?
Hi Delaney,
Yes, that should work perfectly 🙂
Hi, I substituted the flax seed eggs wirh two large eggs. The batter turned out really thick where I couldn’t even stir it. So I added a lot more water until at least I could stir it. I would say I added about 1/2 cup of water. When it finished baking, the brownies were cakey and not fudgey at all. Any idea what could have gone wrong??? Thank you.
Hi Evie,
The difference in texture definitely comes from the substitutions you made, replacing flax eggs with regular eggs and then adding extra water. Those are major changes to the original recipe. That’s definitely what changed the resulting texture. A cake has more liquid, brownies have very little liquid. It would take some recipe testing to get the proportions correct (dry vs wet ingredients) for the switch from flax to eggs. Cheers.
Hi could I substitute date sugar for coconut sugar?
Thank you!
Hi Paula,
I have not tried it, but date sugar should work well as a sub here 🙂
“Storage: Store the cooled brownies in an airtight container in the refrigerator for 2 weeks, . . .”
Ha ha! Two weeks?? These didn’t last in our house more than 2 days! So good! Thanks for the recipe.
😂😂😂 so glad you like them, Jennifer!
Thank you for sharing this recipe. I made these today with a few adjustments. I used cocao, not cocoa for higher anti-inflammatory properties. I also used aquafaba in place of oil. Otherwise, I followed the recipe. These turned out super moist, surprising since I live at high altitude. I’m watching fat consumption, so I try to avoid oils and nut butters. Aquafaba is a great oil substitute for me.
These are more super moist and satisfy my chocolate cravings. Delicious.
That sounds so good, Gretchen. Thanks so much for sharing your sub of aquafaba for the oil in the recipe, that is so helpful for others. 🙂
Maybe they are not as healthy as you say or maybe Hilary just ate too many?
Hi Sandra,
These are still a treat, but they allow anyone who is avoiding grains, gluten, eggs and dairy to enjoy them while also getting some protein and fiber from the chickpea flour and antioxidants from the cocoa powder 🙂
Hello, I have made this twice now. Once with all chickpea flour and then with 1/3 cup cassava flour and half sorghum flour, half chickpea flour to make up second 1/3 cup. I also only used 4 teaspoons of ground flax to get the 20 grams required and 1/3 cup cacao and the brownies were still very chocolatey :-). The second time I also swirled in a tablespoon of peanut butter. Very nice and easy. Thank you.
Hi Harry,
Ooh, I love the sound of your adaptations–I am definitely going to try your cassava flour version, I have a big bag that needs to be used up. Thank you so much for sharing, so helpful to all 🙂
Hello Camilla,
I tried the recipe for the first time and it is still cooling at the time of me writing this comment. What should I do if the batter is too dry? Should the batter be thick and easily pourable or like a soft dough? Mine was like a soft dough which was easily spreadable with a spatula.
Also, do you have a vegan, gf substitute for the non-dairy milk?
Thank you.
Hi Menakshi!
Regarding the batter: it should be somewhere between the two versions you describe: not a readily pourable batter, but not a dough (it should still be a batter, albeit thick, not a dough). If it was more of a dough, there may have been too much chickpea flour added (it can be easy to overpack the cups when measuring). If you can. weigh the flour, or very lightly spoon the flour into cups to measure.
Regarding the nondairy milk. I am not quite sure I am understanding–nondairy milk is vegan (not dairy). For example, almond milk, soy milk, oat milk, coconut milk. Every option I have come across is also gluten-free.
Thats an amazing recipe! Thank you so much. ❤
Thank YOU, Lisa! 🙂
Now my “go to” Brownie recipe. Great because it is safe for everyone.
SOOO tasty!!
For myself and my husband, I like to add nuts and milled seeds. Also, I have Agave choc syrup, which is lovely over this along with plant based cream.
I am so glad you love them, Lori! And omg, the extra agave chocolate syrup on top sounds heavenly!
Hi Camilla,
Your brownie recipe has baking powder as an ingredient. Is this the same as baking powder in the UK? I do get confused by the terminology.
Best wishes, Paula
Hi Paula!
Yes, baking powder in the US and UK are the same.
I know that baking SODA (US) is typically referred to as bicarbonate of soda in the UK; they are the same, just different names.
What can I use in place of flax meal? I am allergic to flax seeds.
Hi Nefertiti! You can use an equal amount of ground chia seeds. I think you might be ok omitting the flaxseed meal and replacing it with an equal amount of chickpea flour. Cheers
Very delicious brownies! I doubled the recipe and subbed a banana for half the amount of oil. I also added some homemade blackberry jam to add some sweetness as I used half the amount of sugar (I don’t have much of a sweet tooth). The flavour of the chickpea flour isn’t strong so you can enjoy the richness of the chocolate.
I made them into cupcakes to make it easier to portion for guests.
Thanks Camilla for another wonderful recipe!
What should the consistency of the batter be like? Mine was very thick, just like dough.
Hi Zara,
Oh no, I’m so sorry there was an issue with the batter should be smooth and glossy, definitely a batter, not a dough.
I am new in this.
I did try keto recipes and My stomach doesnt like animal fat anymore.
I did try to make those yummy looking brownies.
I’ve used chia meal and just 1/2 cup of light brown sugar – rest monk fruit sugar.
I should not do it !! My stomach can’t handle acohol sugar either!!
But it turned out yummy even w monk fruit sugar.
I am pretty bad in new way cooking but this one was pretty easy and delicious!!
Thank you for sharing!!!
I made these on Friday and they are delicious.
I also made your vegan chocolate coconut flour and buckwheat cookies also wonderfully delish.
I followed your recipes exactly (using metric measurement)
I am going to make your vegan coconut flour cupcakes this afternoon.
Thank you from someone who is gluten intolerant.
You are so welcome, Daljinder 🙂
I bought a bag of chickpea flour out of curiosity not really knowing what to do with it, that is until I found your site. Wow, you have great recipes. I have made a few so far, all delicious. I have such a sweet tooth, though, so these brownies are my favorite so far.
I am thrilled that you are a convert to chickpea flour, Jan! I really love it, it is so versatile. Ooh, yes, the brownies definitely top my list, too! 🙂
Hi Camilla, for the 75ml of oil, how many gram of banana or apple sauce to substitute with? Do you think PB2 can work here? Thank you!
Hi Janice! You can replace with 1/3 cup mashed very ripe banana (100g). Add more if the batter seems dry.
Regarding PB2: Do you mean will it work to add it in? I am sure you could add some in. You may need to add a small amount of water or extra banana.
If you meant can you you replace the chickppea flour with PB2, no.
Is it possible to use maple syrup to replace the coconut suger?
Hi Carolina! I think that should work fine (keep in mind that I have not tested it, though). You may want to add an extra tablespoon or two of chickpea flour, die to the added liquid from the syrup.
I want to try this but don’t have flaxseed meal. Any suggestions for substitutions?
You can used an equal measure if ground chia seeds, Joanne
These are fantastic–thank you! Instead of 1/3 cup of oil I substituted 1 Tbsp avocado oil and ~ 4 Tbsp of Trader Joe’s Organic Creamy Cashew Yogurt. I did have to add an additional 2 Tbsp of almond milk in order to be able to spread them in the pan. End product was great though, and I will be making these again!
(BTW, is your cocoa powder gram measurement correct? I calculated ~ 53 grams for 2/3 cup).
Hi Jill! Yay, so happy these were a success! Ooh, I am going to have to try your oil subs, so clever. As for the cocoa powder: I weigh my dry ingredients, so I used the standard measurement for coco powder (7.4 grams per tablespoon, so that is time 10.67 for 2/3 cup). For cup measurements of cocoa powder, you can very lightly pack. But it sounds like the 53 gram amount worked great for you, so no need to change anything for your batch 🙂
I’ve made these 3 times and don’t usually comment, but wanted to say thank you. I am currently dairy and egg free due to breastfeeding my baby who has allergies. These are a yummy treat and have worked out well each time. I do find in a fan assisted oven the baking time is more like 20 mins and I needed to add more milk than stated (using the metric measurements). I also add dairy free chocolate chips and today a few chopped walnuts! Thank you again.
Hi Emma! Oh, I am so glad that these treats work with your dietary needs while you are breastfeeding ❤️. Thank you for sharing your tips for using a fan assisted oven.
I am just now making them and have a scale that measures ounces & grams. When set on grams 3 tbs. Only weighs 17 grams (not 39 gems), I’m afraid.
Hi Toni, go with the grams measurement, always. Volume can vary from brand to brand, it can even vary between different sets of measuring cups and spoons.
Hi, Camilla!
Thanks for the recipe,I will make this tomorrow as I have all the ingredients ♥️
The only thing that I hate is that here in Romania we use measurements in grams, so I’ll be doing a bit of maths to convert them 😂
Hi Natalia, you are very welcome! I just went in and added the metric measurements (apologies, some of my older recipes do not have them–slowly adding to all). Thank you for the prompt to add it to this recipe!
@Camilla, Thanks for your effort adding in metric. It helps me too. But even more, thanks for the huge and immense effort that you put into developing all these recipes. You have changed my daily eating especially with your chickpea flour crackers and biscotti. You deserve all the best of everything!
Hannah, you lovely person you xo. Thank you for the encouragement and appreciation (it means more than you know).
Thank you – these went down very well but the batter was too stiff to beat so I had to add more non dairy milk and less gram flour. Perhaps I didn’t convert the cup measurements correctly. Can you help with that please?
Judy
Hi Judy,
I just added in the gram measurements (apologies, some of my older posts do not have them). I am guessing a difference in quantities was the issue, as you are also surmising :). But I am so glad that you were able to trouble-shoot and make them work, regardless!
Amazing recipe! I made 2 batches – one was replaced cocao powder with black sesame seed powder at the same ratio for something different. Both turned out delicious!
These were delicious! Being of Indian origin, the use of chickpea flour in desserts wasn’t an alien concept, but I had no idea it would work so wonderfully in brownies.
I had to make some changes though- the flaxseed meal thickened a lot more than I had anticipated and the batter became very thick, so I added 1/4 cup of espresso and a few more tablespoons of ND milk to loosen the batter. I did not have any coconut sugar, so I used 1/2 cup brown sugar and 1/4 cup coconut treacle. I also sprinkled 1/4 cup semi-sweet choc chips on top before putting it in the oven. It needed only 20-22 minutes in the oven. Will definitely make again!
Oh my goodness, Anuja, your variation sounds INCREDIBLE!!! I am so glad you like the recipe 🙂
I just made these with my 4 year old. They turned out amazing! We adjusted the recipe a bit. I used the same ratio of flour but used a combo of chickpea, oat, coconut, and tapioca. Increased the salt to almost 1/2 teaspoon. For sugar we used 1/2 cup allulose baking blend(allulose, erythritol, stevia, monk fruit) and 1/4 cup coconut sugar. We tried half the pan without chocolate chips and the other half added dairy free chocolate chips. we have been eating them warm so they are nice and chewy and a bit gooey but I think they could have cooked for less time and they would have been even more gooey as I like them! We had a 9×9 pan so we only cooked about 18 mins and they are a bit on the thin/short side. I think the 8×8 pan would yield an even better texture for sure! So happy to found this recipe! It’s the best alternative brownie recipe I have come across in years! Thank you!
I am thrilled that these are such a success, Roni! I love the sound of all of your adaptations, brava! And hooray that these were such a hit with your four-year-old I love that 🙂
Thanks for the recipe! Oil impairs endothelial function, so I substituted a ripe banana for the oil. It was good! I thought the sugar in the banana might be enough, but it did still need sugar. Next time (and there will be a next time!), I’ll try date sugar instead of refined sugar. Yum!
These came out great! I am not a big fan of chickpea flour but had some to use up and found your recipe. So good, no chickpea flavor!
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!!!
Oh wow, that is music to my ears, Kristy! Good lord, coffee and cinnamon additions??? Yum!!!
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. 🙂
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!)
delicious and easy! My 5 year old who has celiac loved them too.
These are SO good!!!! I actually made mine with date sugar and carob (I’m allergic to chocolate). Yummy!!!!
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!
BRILLIANT! huge success, very delicious and easy.
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!!!
Wonderful, Stephanie!
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.
Hi Akesia,
I think baking soda (small amount) is a great idea.
What if i dont have flaxmeal bec its very expensive for me! I want a simple and non expensive brownie recipe pls.
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.
I made this recipe today.What a delight!!!!!Honestly,it was the best brownie I have ever eaten.Thanks so much for sharing!
Greetings from Brazil..
That is most excellent, Ana! So glad that you enjoyed them (hooray for chocolate :). Greetings back to you from Texas 🙂
Husband says super convincing. Chewy and chocolaty. Kids say they have a taste similar to chickpea chocolate chip cookies I make. Was less noticeable when completely cooled. I did do 1/2 c xylitol, 1/4 c coconut sugar, and added 1/4 cup dark chocolate chunks. Kids said others might know it’s not a normal brownie but would still eat and enjoy it. My husband said it felt like eating a regular brownie. I couldn’t taste them per some dietary restrictions I’m on, thus posting what my family said.
Excellent, Rebecca! Our households sound similar (my teenage son is highly skeptical, but will usually give in even if the cookie/brownie is non-traditional).:)
Just wanted to say this was the first recipe I tried of yours this week and the brownies had wonderful texture and flavor! Next time thinking of adding pecans and mini chocolate chips, just for kicks…
yum yum yum! I love that your first choice of recipe was brownies 🙂
If you don’t have flaxseed is there anything to use as a substitute? I can’t do eggs or chia seeds…
Hi Monica,
Any of the following should work: tapioca starch, cornstarch, arrowroot, potato starch 🙂
@Monica, I know it’s been forever since your post but curious if you’ve tried psyllium husks before? They give a similar effect as the flax seeds. I order mine on Amazon.
Can I add pumpkin and kale to these? Desperate for a healthy brownie recipe to include these two ingredients….
Hi Tracy!
You sound like a woman after my own heart, I love adding pumpkin and kale to my smoothies, quick soups and pasta 🙂 Let’s see, you could try replacing the oil with pumpkin. And you could fine chop the kale (or puree some with the nondairy milk) and add that way. You should not be able to taste the kale with the high amount of cocoa in thee. Would love to know if you give it a try!
Hi, can I change the flaxseed meal with egg and the cocoa with cacao instead?
Hi Lisa,
Yes, you can definitely use cacao in place of the cocoa (it is just cocoa powder made from cocoa beans that have not been roasted first; should be delicious!). As for the eggs: I have not made this particular recipe with eggs, but you should be able to omit the flax and milk and replace with 2 large eggs.
AMAZING, DELICIOUS!!! i like my brownies with just a hint of sweetness – so i used less sugar (only 1/4 cup) and they were perfect . This is my new favorite recipe! I’m exited to try more recipes with chickpea flour 🙂
That is simply wonderful, Eliza! Thanks for sharing that these worked well with less sugar; I will try that next time I make them (and I know that will be helpful to others).
I love this recipe. I found it after trying to find a way to use up huge bag of gram flour. I’ve made it 3 times already and have a batch in the oven now to help me and my husband get through lock down. They were a hit with my neices and work colleagues. No one guessed they were so healthy. They are lovely and chocolatey and taste delicious. Thanks again!
You are so welcome, Julie! Hee hee, glad no one guessed ! 🙂
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.
Yes! This is the perfect recipe I’ve been looking for, something that us vegan, gluten, grain, dairy, and refined sugar free!!! I had almost all the exact ingredients except I substituted 1:1 coconut sugar with apple butter. I just pulled them out of the oven and haven’t had time to try it yet, but am happy with similar ingredients and results! I am so grateful to you for this recipe! I appreciate it this so much! Thank you again Camilla, you are a great cook and wonderful person!
This is such a kind comment, Patrick, thank you so much!