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!
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!!!
Try these other healthy desserts too:
Healthier Chocolate Chip Cookies
2 Minute Healthy Homemade Strawberry Ice Cream
Amazing Healthy Oatmeal Chocolate Chip Cookies
Healthy Gluten Free Brownies
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
- Preheat oven to 350 degrees.
- Grease a 8 x 8 pan. ( I use coconut oil to do this)
- Mix all the ingredients (except chocolate chips) in a food processor.
- Stir in the chocolate chips.
- Pour in the greased pan.
- Bake at 350 degrees for 45 minutes or until a toothpick comes out clean.Directions
- Preheat oven to 350 degrees.
- Grease a 8 x 8 pan. ( I use coconut oil to do this)
- Mix all the ingredients (except chocolate chips) in a food processor.
- Stir in the chocolate chips.
- Pour in the greased pan.
- Bake at 350 degrees for 45 minutes or until a toothpick comes out clean.
Nutrition
Liz says
Than you for all the good information and recipes fore chickpeas. I love them.
Heather says
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.
Sherri says
I’m so glad you liked them as much as we do! 🙂
Holly says
I meant “buy”. Sorry about that.
Holly says
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.
Judy says
What can you use to substitute eggs in any gluten free recipes. My grandson is gluten free and also allergic to eggs too.
thanks
Sherri says
I have heard that 1/4 cup of applesauce or 1/4 cup of plain yogurt equals one egg.
Michelle Weber says
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!
Miz Helen says
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
Jenny says
I assume to drain the chickpeas?
Sherri says
Yes, I am so used to using my own dried and cooked that I forgot to mention that. Sorry. 🙂
Zelda Behr says
I am on the hunt for healthy treats! This is so going to pinterest love it!
Lisa @ The Wellness Wife says
These sound so good. I wish my husband liked chickpeas. I wonder if I could fool him…
Sherri says
Oh! I bet you could! He would never know. It would be a test. 🙂
Joanne T Ferguson says
G’day! Who does not love a brownie?
Thanks for sharing it at the Foodie Friends Friday #Foods That Make You Smile Party!
Cheers! Joanne
Rebecca @ Dorm Room Baker says
These look so delicious! I’ve heard of black bean brownies, but never chickpeas. Could I substitute regular vegetable oil for the coconut oil? I’m not the biggest fan of the latter.
Sherri says
I’m sure you could substitute vegetable or canola oil 🙂 They are really great!!
Nellie @ Brooklyn Active Mama says
These look so awesome!! Can’t wait to try 🙂 Visiting from the Keeping It Real Link Up!
Sherri says
Thanks so much for stopping by Nellie 🙂
Courtney Killpack says
Looks yummy – pinned this!
Sherri says
Thanks so much! They are so good 🙂
Katherines Corner says
so many people are gluten free now, a great recipe. Thank you for sharing your lovely blog at the Thursday Favorite Things Blog Hop xo
Tonia says
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.
Sherri says
We have been too. I really like finding alternatives that are this good! 🙂
Barb @ A Life in Balance says
I’ve made gluten free brownies with black beans before, not chick peas. That sounds yummy!
Sherri says
They are really great!! No one has any idea they are “Healthy”
Tara says
Do you know the calorie count for these?
tara says
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!
Sherri says
I only use egg whites because the whites are a binding agent. If you use the whole egg, the texture may change and crumble instead of being more moist.
If you were going to substitute the whole egg, you would need 3 whole eggs for 4 egg whites.
tara says
Great, thanks!
Sherri says
You’re welcome. 🙂
Holly says
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??
Sherri says
Oh I am SO embarrassed I missed that!! YES…..4 TBSP of Cocoa Powder. Thanks so much for pointing it out.