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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

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

  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.

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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DY

Tuesday 9th of August 2022

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!

Anuja

Monday 6th of June 2022

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!

Camilla

Tuesday 7th of June 2022

Oh my goodness, Anuja, your variation sounds INCREDIBLE!!! I am so glad you like the recipe :)

Roni

Tuesday 8th of February 2022

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 9x9 pan so we only cooked about 18 mins and they are a bit on the thin/short side. I think the 8x8 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!

Camilla

Wednesday 9th of February 2022

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 :-)

Lisa

Wednesday 5th of January 2022

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!

Debbie

Tuesday 23rd of November 2021

Accidentally baked at 350 so it's very crumbly. Does not have a good flavor. Didn't rise at all.

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