Best Fudgy Gluten Free Brownie Recipe

These Gluten Free Brownies are seriously the best brownies I have ever tasted.  They are easy to make and loaded with chocolatey goodness with just a few healthy swaps that will rival any box mix brownies.

No Flour Chickpea Brownies Recipe 

I have to say I was a little skeptical of this homemade brownies recipe the first time I was making it. Chickpeas instead of flour?  Yes! You may have heard of black bean brownies, well making gf brownies with chickpeas are just as great and a protein-packed treat too.

I have made these fudgy brownies for many occasions and no-one ever knows they are made with chickpeas, which makes them perfect when you need something for anyone with a gluten free intolerance at your get-togethers. 

I love cooking dry chickpeas and having them handy in the freezer to make this recipe and, of course,  my favorite Roasted Red Pepper Hummus and Avocado Hummus.

What You’ll Need to Make these Brownies

Below is a list of the ingredients you’ll need to gather to make this amazing recipe. Scroll all the way down for the full recipe card with amounts.

• Chickpeas:  Used for the brownie base instead of gluten free flour. I used 1 can of chickpeas, drained.
• Egg Whites: Real egg whites work best, but you can use carton egg whites in a pinch. 
• Cocoa Powder: You can use sweet or unsweetened cocoa powder. 
• Baking powder and baking soda: To help them rise.
• Coconut oil: (melted slightly). You can also use canola or vegetable oil.
• Honey: our favorite natural sweetener. See below for other options.
• Semi-sweet chocolate chips (or more if desired): For extra chocolate goodness. I recommend closer to ½ cup! Use gluten free chocolate chips if needed.

Variations and Substitutions

• Sweeteners: Swap honey with maple syrup or agave nectar.
• Add-ins: Stir in ½ cup of chopped nuts, like pecans or walnuts or fruit like raisins or even a swirl of nut butter.

How to Make Gluten-Free Brownies

Step 1: Preheat oven to 350 degrees F and grease an 8 x 8 pan with non-stick cooking spray.

Make the brownie batter

Step 3: Mix all the ingredients (except chocolate chips) in a food processor until smooth.

Step 4: Stir in the chocolate chips.

Step 5: Pour the brownie batter into the greased pan.

Step 6: Bake at 350 degrees for 45 minutes or until a toothpick comes out clean. Remove from the oven and let cool for 10 minutes before slicing. 

Tips

• Use a food processor to ensure the chickpeas are well blended for a smooth batter. If you don’t have a food processor, you can also use a blender but in smaller batches.
• Let the brownies cool completely before cutting to avoid crumbling.
• For extra fudginess, slightly underbake the brownies and let them set as they cool. 

How to Store Leftovers

• Refrigerate: Store in an airtight container in the fridge for up to a week.
• Freeze: Wrap individual brownies in plastic wrap, place in a freezer bag, and freeze the brownies for up to 3 months. Thaw overnight in the fridge.
• Reheat: I love my brownies warm so I pop them in the microwave for a few seconds. But they are delicious either way.  

FAQ’s