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Healthy Gluten Free Brownies

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These Gluten Free Brownies are seriously the best I have ever tasted.  They are loaded with chocolatey goodness and much healthier with just a few healthy swaps.

I have to say I was a little skeptical of this Gluten Free Brownies recipe the first time I was making it. Chickpeas instead of flour?

But, let me tell you, not only are they super easy to make but they are unbelievably awesome!! They are so moist and super chocolatey!

Healthy Gluten Free Brownies stacked on a plate

 

Gluten Free Brownies

Now that I have been gluten free for about 3 years now, it’s so great to be able to have recipes for treats that you can make for anyone and they are loved so much.

These brownies get completely devoured by everyone in my house, especially the kids and their friends! They had absolutely no idea they were gluten free and healthy until I told them….after they were all devoured!  Now they are requested by many.

I love cooking dry chickpeas and having them handy in the freezer to use in recipes like this and of course either of my favorite Roasted Red Pepper Hummus and Avocado Hummus.

You may have seen gluten free brownies made with black beans as well. I prefer this recipe using chickpeas instead.

Ingredients

1 1/2 cups of chickpeas or 1 can of chickpeas, drained

4 Egg Whites

4 TBSP of Cocoa Powder

1 tsp baking powder

1 tsp baking soda

1/3 cup coconut oil (melted but not hot) or canola oil

1/3 cup of honey

1/4 cup of semi-sweet chocolate chips — you can add more if you’d like. I put closer to 1/2 cup. 🙂

How to Make Gluten Free Brownies

Preheat the oven to 350 degrees.

Grease a 8 x 8 pan. (I use coconut oil to do this)

Mix all the ingredients together (except the chocolate chips) in a food processor.

Stir in the chocolate chips and gently fold into the batter.

Pour the batter into the greased pan.

Bake at 350 degrees for 45 minutes or until a toothpick comes out clean.

ENJOY!!!

These gluten free brownies are seriously the best I have ever tasted. They are loaded with chocolatey goodness and have no refined sugar or flour.

Print

Healthy Gluten Free Brownies

These gluten free brownies are seriously the best I have ever tasted. They are loaded with chocolatey goodness and much healthier with just a few healthy swaps.

Course Dessert
Cuisine American
Keyword gluten free brownies
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16
Calories 109 kcal
Author Sherri

Ingredients

  • 1 1/2 cups of chickpeas or 1 can of chickpeas drained
  • 4 Egg Whites
  • 4 TBSP of Cocoa Powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup coconut oil melted or canola oil
  • 1/3 cup of honey
  • 1/4 cup of semi-sweet chocolate chips -- you can add more if you'd like. I put closer to 1/2 cup. 🙂

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a 8 x 8 pan. ( I use coconut oil to do this)
  3. Mix all the ingredients (except chocolate chips) in a food processor.
  4. Stir in the chocolate chips.
  5. Pour in the greased pan.
  6. Bake at 350 degrees for 45 minutes or until a toothpick comes out clean.Directions
  7. Preheat oven to 350 degrees.
  8. Grease a 8 x 8 pan. ( I use coconut oil to do this)
  9. Mix all the ingredients (except chocolate chips) in a food processor.
  10. Stir in the chocolate chips.
  11. Pour in the greased pan.
  12. Bake at 350 degrees for 45 minutes or until a toothpick comes out clean.
Nutrition Facts
Healthy Gluten Free Brownies
Amount Per Serving
Calories 109 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Sodium 93mg 4%
Potassium 128mg 4%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 7g
Protein 2g 4%
Vitamin A 0.1%
Vitamin C 0.2%
Calcium 2.5%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

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  1. There is something missing in this recipe for gluten free brownies. It lists 4 tablespoons, but not the ingredient? Is it safe to say that it is cocoa powder??

    Reply

    • Oh I am SO embarrassed I missed that!! YES…..4 TBSP of Cocoa Powder. Thanks so much for pointing it out.

      Reply

  2. Is there a reason you only use egg whites? Is it just to make them healthier? Or does leaving out the yolks make them turn out better? I hate wasting the egg yolks. Either way, I am totally going to try these!

    Reply

  5. Those look so yummy! I’m slowly transitioning away from wheat and have been trying new gluten free recipes (some successful some not so successful!). I’ll be adding these to my list of things to try. Love the beans – great way to add extra fiber.

    Reply

  14. Oh how I would just love that brownie right now. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon!
    Miz Helen

    Reply

  15. These were amazing. I did add a thin layer of homemade chocolate frosting. My GF and non GF friends LOVED them! Will make a lot!

    Reply

  16. What can you use to substitute eggs in any gluten free recipes. My grandson is gluten free and also allergic to eggs too.

    thanks

    Reply

  17. You can also use ground flaxseed in place of eggs. You mix it with water and let it thicken. You can but ground flaxseed at costco or several other stores or possibly make your own. If you buy it, most packages will have instructions for how much to use per egg when using as a substitute.

    Reply

  19. I was a bit skeptical about chickpeas tasting good in a chocolate brown. Proved wrong 100%. Super moist. And true test was my chocoholic daughter whom declared these amazing. And she has the luxury of being able to eat brownies made with wheat.

    Reply

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