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.
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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
Yes, these brownies have a dense, fudgy texture thanks to the chickpeas.
Insert a toothpick into the center of the brownies. If it comes out mostly clean with a few crumbs, they’re done.
Best Gluten Free Brownies
Ingredients
- 1 ½ cups chickpeas or 1 can of chickpeas, drained
- 4 Egg Whites
- 4 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup coconut oil melted slightly or canola oil
- ⅓ cup honey
- ¼ cup semi-sweet chocolate chips you can add more if you'd like. I put closer to ½ cup. 🙂
Instructions
- Preheat oven to 350° F and grease an 8 x 8 baking dish with cooking spray.
- Mix all the ingredients (except chocolate chips) in a food processor.1 ½ cups chickpeas, 4 Egg Whites, 4 tablespoon cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, ⅓ cup coconut oil, ⅓ cup honey
- Stir in the chocolate chips.
- Pour in the greased pan.
- Bake for 45 minutes or until a toothpick comes out clean.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Judy
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
I have heard that 1/4 cup of applesauce or 1/4 cup of plain yogurt equals one egg.
Michelle Weber
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
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
I assume to drain the chickpeas?
Sherri
Yes, I am so used to using my own dried and cooked that I forgot to mention that. Sorry. 🙂
Zelda Behr
I am on the hunt for healthy treats! This is so going to pinterest love it!
Lisa @ The Wellness Wife
These sound so good. I wish my husband liked chickpeas. I wonder if I could fool him…
Sherri
Oh! I bet you could! He would never know. It would be a test. 🙂
Joanne T Ferguson
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
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
I’m sure you could substitute vegetable or canola oil 🙂 They are really great!!
Nellie @ Brooklyn Active Mama
These look so awesome!! Can’t wait to try 🙂 Visiting from the Keeping It Real Link Up!
Sherri
Thanks so much for stopping by Nellie 🙂
Courtney Killpack
Looks yummy – pinned this!
Sherri
Thanks so much! They are so good 🙂
Katherines Corner
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
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
We have been too. I really like finding alternatives that are this good! 🙂
Barb @ A Life in Balance
I’ve made gluten free brownies with black beans before, not chick peas. That sounds yummy!
Sherri
They are really great!! No one has any idea they are “Healthy”
Tara
Do you know the calorie count for these?
tara
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
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
Great, thanks!
Sherri
You’re welcome. 🙂
Holly
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
Oh I am SO embarrassed I missed that!! YES…..4 TBSP of Cocoa Powder. Thanks so much for pointing it out.