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    Home » Vegan Dessert Recipes

    Flourless Chickpea Brownies (Vegan & Gluten Free)

    By Sarah Pilley Updated Oct 26, 2023 · Published Oct 26, 2023

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    Jump to Recipe
    Stack of 3 vegan chickpea brownies on a blue plate. Text reads "Vegan Chickpea" in cursive and "BROWNIES" and "ALTERNATIVEDISH.COM" in bold block lettering.

    The BEST Flourless Chickpea Brownies are fudgy and full of delicious chocolate flavor. These protein-packed brownies are the perfect vegan, gluten-free dessert or snack for any time of the day!

    Hand holding up a chickpea brownie with more in the background.

    These brownies are essentially a baked version of a delicious brownie batter hummus!

    Dessert hummus is exactly what you think it is! Swap all the savory elements of a traditional hummus with maple syrup, nut butter, and some vanilla extract, and you have an amazing, protein-packed dessert.

    Now, take that a step further. Add cocoa powder and a generous helping of semi-sweet chocolate chips, and you have brownie batter. 

    Pop it in the oven, and you have a decadent, rich, chocolatey, fudgy brownie.

    Serve with a scoop of vegan ice cream and fresh strawberries for a delicious dessert. There's no way you won't come back for seconds.

    They are sure to be your new favorite recipe for dessert (or dinner!) 

    Do you love chickpea brownies? You should also make chickpea cookie dough dip, chickpea cookie dough truffles, and chocolate aquafaba mousse!

    Jump to:
    • What Do Chickpea Brownies Taste Like?
    • Ingredients
    • Equipment
    • Make the Brownie Batter
    • Bake the Brownies
    • Top Tips
    • Flourless Chickpea Brownies Variations
    • Storage
    • Recipe FAQ
    • More Vegan Chickpea Desserts
    • 📖 Recipe
    • 💬 Comments

    What Do Chickpea Brownies Taste Like?

    These vegan brownies are shockingly similar in taste to traditional brownies with a fudgy texture. I think the amount of maple syrup and chocolate is to thank.

    Chickpeas are also a fairly neutral flavored bean and are masked by the other ingredients. If you were to make this recipe with black beans or cannellini beans, I'm not sure they would have quite the same success.

    All in all, there is not a hint of bean flavor in these brownies. These brownies are sure to impress your taste buds when you try them for the first time!

    Ingredients

    You will need these simple ingredients to make vegan chickpea brownies:

    Ingredients to make chickpea brownies with corresponding labels: cocoa powder, chickpeas, chocolate, nut butter, vanilla, maple syrup, sea salt, baking powder, and baking soda.
    • Chickpeas, aka garbanzo beans, are the main ingredient. You wouldn’t even know about this secret ingredient except for the fact that it’s in the name of the recipe!
    • Pure Maple Syrup sweetens the brownies. Other liquid sweeteners like agave nectar or date paste also work. I would not recommend swapping this for a granulated sweetener as this also helps when blending the chickpeas to make a liquidy and smooth batter.
    • Almond Butter, or any nut or seed butter, makes the brownie batter smooth and creamy. Cashew butter is quite neutral-flavored and works great. Tahini is classically used in hummus and is a great option if you are nut-free.
    • Pure Vanilla Extract is crucial to masking any bean flavor and complementing the chocolate.
    • Cocoa Powder is a key ingredient in providing a rich chocolatey flavor. It also binds these flourless brownies together.
    • Baking Powder & Baking Soda work together as the leavening agents in these brownies to keep them soft and light instead of flat. They are used somewhat sparingly to keep the brownie fudgy instead of cake-like. 
    • Sea Salt complements the sweetness of the maple syrup.
    • Mini Chocolate Chips are the final touch that completes the brownies with some extra sweetness. I like to load up the inside and sprinkle more on top so there is a melty piece of chocolate in every bite. I opted for semi-sweet, but dark chocolate chips taste great too!

    Please refer to the recipe card below for the full list of ingredients and detailed instructions.

    Equipment

    You must use a food processor or blender to ensure the smoothest and fudgiest brownies, with not a chunk of chickpea in sight. If these brownies go into the oven chunky or grainy, they will come out that way, too.

    Don’t try to mash your chickpeas by hand, or else you might end up with something that resembles more of a chocolate chickpea chicken salad or meatloaf.

    Make the Brownie Batter

    Here’s a step-by-step guide to making the brownie batter with chickpeas:

    Step by step guide to making chickpea brownie batter. 1. Place all wet ingredients in a wood processor. 2. Blend until a smooth batter forms. 3. Add dry ingredients. 4. Blend until batter is completely smooth.
    1. Place chickpeas, almond butter, maple syrup, and vanilla in a food processor. 
    2. Blend for about a minute until a smooth batter has formed. 
    3. Add cocoa powder, baking powder, baking soda, and sea salt. 
    4. Blend until combined. Scrape down the sides of the food processor as needed. 

    Bake the Brownies

    Here’s how to bake your flourless, vegan brownies to perfection:

    Step by step guide to baking chickpea brownies. 5. Add chocolate chips to the batter. 6. Spread into a brownie pan. 7. Sprinkle more chocolate chips on top. 8. Bake until the top is partially dried out but still springy and moist.
    1. Add ½ cup of the chocolate chips and mix with a spoon into the batter. 
    2. Spoon the batter into an 8” x 8” brownie pan lined with a parchment paper sling. 
    3. Use a spatula to spread the brownie batter into an even layer. Sprinkle extra chocolate chips over the top. 
    4. Bake at 375°F for 22 to 26 minutes. Let the brownies sit for 30 to 35 minutes. Then, remove the brownie using the parchment paper sling and slice it into 9 pieces.

    Top Tips

    Wash your Chickpeas! Give your can of chickpeas a thorough rinse and remove some of the skins that fall off in the process. This is key to removing any chickpea flavor from the brownies. I’m not one to pick off the skins of each and every chickpea. It simply takes too much time. But, if you see a few fall off as you wash and dry your chickpeas, discard them. 

    Don’t Overbake the Brownies! Like regular brownies, overbaking will lead to a dry and crumbly brownie instead of fudgy. Test to see if they are done by touching the top of the brownie. It should be fully cooked but still feel moist instead of completely dried out. When you stick the brownie with a toothpick, it will not come out completely clean, which is okay. What’s most important is that it isn’t completely runny inside.

    Let the Brownies Set! These gluten-free brownies need at least 30 minutes to rest and gel together after leaving the oven. They will fall apart if you try to cut into them right away. That is a guarantee! They will still taste great, but they will be a bit messy. Flourless chickpea brownies taste better as the day progresses because they just get fudgier and firmer.

    9 flourless chickpea brownies with crumbs on a sheet of parchment paper.

    Flourless Chickpea Brownies Variations

    Here are a few ways to customize your chickpea chocolate brownies:

    • Chickpea Blondies - Leave out the cocoa powder and make simple chickpea blondies. They're like chickpea chocolate chip cookies in bar form!
    • Nutty Brownies - Replace the chocolate chips with chopped nuts for added crunch and flavor. Add an extra drizzle of nut butter on top and swirl it with the batter for a marbled look.
    • Salted Caramel Brownies - Drizzle a generous amount of salted caramel sauce over the brownie batter for a sweet and salty combination. You could even top the brownies with flaky sea salt, too.
    • Mint Chocolate Brownies - Add a teaspoon of peppermint extract to the batter or top the brownies with crushed candy canes for a festive holiday treat.
    • S'mores Brownies - Add a layer of graham cracker crumbs to the brownie batter, and top it with vegan mini marshmallows and chocolate chunks before baking.
    • Fruity Brownies - Mix fresh raspberries or strawberries for a fruity sweetness to balance the rich chocolate.
    • Espresso Brownies - Add a shot of espresso or a tablespoon of instant coffee to the batter to intensify the chocolate's richness and add a delightful depth of flavor.

    Storage

    Store fudgy chickpea brownies in an airtight container once they are fully cooled. If you're stacking the brownies within the container, place parchment paper between the layers to prevent the brownies from sticking together. 

    Store in a cool, dry space at room temperature for up to 3 days or in the refrigerator for up to a week. Mine have never lasted more than a day, though.

    I have not tried freezing these brownies, but they should be able to be frozen for a couple of months. Let them thaw in the refrigerator before enjoying them.

    Recipe FAQ

    Can I use a 9" x 13" pan instead of 8" x 8" for brownies?

    I have not tried making these brownies in a baking dish larger than 8" x 8", but essentially for a 9" x 13" pan, you would just double the recipe. The recipe card has a tool to adjust the ingredient quantities.

    A loaf pan should also work but would make thicker brownies, and they may need an extra 5 to 10 minutes in the oven to bake all the way through. Or you could half the recipe!

    Is it better to cut brownies hot or cold? 

    This goes hand in hand with letting the brownies set for 30 minutes outside the oven. Cut the brownies once they are cooled to room temperature for the best results. The inside will be perfectly set, resulting in clean, even cuts.

    Stack of 3 chickpea brownies on a blue plate with more brownies in the background.

    More Vegan Chickpea Desserts

    • Chickpea cookie dough dip in a bowl with more chocolate chips sprinkled over top. A pretzel chip is being dipped into it.
      Vegan Chocolate Chip Chickpea Cookie Dough Recipe
    • Chocolate covered chickpea cookie dough truffle with a bit taken out of it. The background shows more truffles.
      Vegan Chickpea Cookie Dough Truffles
    • Square piece of a chickpea blondie with a bite taken out of it surrounding by more blondies with chocolate chips.
      Flourless Chickpea Blondies
    • Brownie batter hummus in a bowl surrounded by strawberries.
      The BEST Brownie Batter Hummus (Easy Vegan Recipe)

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Hand holding up a chickpea brownie with more in the background.

    Flourless Chickpea Brownies (Vegan & Gluten Free)

    The BEST Flourless Chickpea Brownies are fudgy and full of delicious chocolate flavor. These protein-packed brownies are the perfect vegan, gluten-free dessert or snack for any time of the day!
    4.99 from 78 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Resting Time: 30 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 9 brownies
    Author: Sarah Pilley
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    Equipment

    • Food Processor or blender

    Ingredients

    • 15.5 ounces chickpeas 1 can
    • ½ cup almond butter or any nut or seed butter
    • ½ cup pure maple syrup
    • 1 tablespoon vanilla
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • ⅓ cup cocoa powder
    • ¾ cup mini chocolate chocolate chips

    Instructions

    • Place chickpeas, almond butter, maple syrup, and vanilla in a food processor.
    • Blend for about a minute until a smooth batter has formed.
    • Add cocoa powder, baking powder, baking soda, and sea salt.
    • Blend until combined. Scrape down the sides of the food processor as needed.
    • Add ½ cup of the chocolate chips and mix with a spoon into the batter.
    • Spoon the batter into an 8” x 8” brownie pan lined with a parchment paper sling.
    • Use a spatula to spread the brownie batter into an even layer. Sprinkle extra chocolate chips over the top.
    • Bake at 375°F for 22 to 26 minutes (please see notes about how to check when they are done!)
    • Let the brownies sit for 30 to 35 minutes to cool. Then, remove the brownie using the parchment paper sling and slice it into 9 pieces.

    Notes

    See more expert tips, pictures, and variations above for making the best flourless chickpea brownies!
    Yield: 9 brownies
    Serving Size: 1 brownie
    Top Tips:
    • Wash your Chickpeas! Give your can of chickpeas a thorough rinse and remove some of the skins that fall off in the process. This is key to removing any chickpea flavor from the brownies. 
    • Don’t Overbake the Brownies! Like regular brownies, overbaking will lead to a dry and crumbly brownie instead of fudgy. Test to see if they are done by touching the top of the brownie. It should be fully cooked but still feel moist instead of completely dried out. When you stick the brownie with a toothpick, it will not come out completely clean, which is okay. What’s most important is that it isn’t completely runny inside.
    • Let the Brownies Set! These gluten-free brownies need at least 30 minutes to rest and gel together after leaving the oven. Flourless chickpea brownies taste better as the day progresses because they just get fudgier and firmer.
    Storage: 
    • Store fudgy chickpea brownies in an airtight container once they are fully cooled. If you're stacking the brownies within the container, place parchment paper between the layers to prevent the brownies from sticking together. 
    • Store in a cool, dry space at room temperature for up to 3 days or in the refrigerator for up to a week. Mine have never lasted more than a day, though.
    • I have not tried freezing these brownies, but they should be able to be frozen for a couple of months. Let them thaw in the refrigerator before enjoying them.
     
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 393kcal | Carbohydrates: 57g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 236mg | Potassium: 426mg | Fiber: 11g | Sugar: 24g

    This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on March 29, 2019.

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    Comments

      4.99 from 78 votes (65 ratings without comment)

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      Recipe Rating




    1. Kimbra Wellnitz says

      June 15, 2019 at 2:22 pm

      5 stars
      Everything you would expect from a Brownie!

      Reply
      • Maggie says

        July 16, 2019 at 9:15 am

        Awesome! So happy you liked them Kim!

        Reply
    2. Stephanie says

      March 14, 2021 at 3:40 pm

      What type of nut or seed butter? Is real butter or are you talking about like peanut butter? Thanks

      Reply
      • Maggie says

        March 14, 2021 at 3:50 pm

        Hi Stephanie, You can use peanut butter, almond butter, sunflower seed butter or any other kind of nut or seed butter. Sorry for the confusion, and I’ll make sure to update the recipe to be more clear.

        Reply
    3. Jane says

      October 25, 2021 at 8:34 pm

      5 stars
      These are fantastic! Can you update the recipe to state that the chickpeas should be drained? It makes a big difference if you don't drain them.

      Reply
      • Maggie says

        November 04, 2021 at 2:35 pm

        Hi Jane, I am so glad you loved the recipe! Thank you for the input on draining the beans. I will update that right away!

        Reply
    4. JANE says

      November 11, 2022 at 1:52 pm

      5 stars
      These brownies are fabulous, but be sure you drain the chickpeas! The recipe does not state this. You don't want the liquid.

      Reply
      • Marjory Pilley says

        November 15, 2022 at 12:40 pm

        I'm so glad you enjoyed them! Thanks for the tip!

        Reply
    5. Tawana says

      February 05, 2023 at 5:28 pm

      5 stars
      My new favorite go to brownie crave. Yummy 😋

      Reply
      • Marjory Pilley says

        February 07, 2023 at 8:42 am

        I'm so happy you enjoyed it! Thanks for your comment.

        Reply
    6. Donna says

      May 30, 2024 at 11:40 pm

      Due to anaphylactic allergy to ALL nuts/seeds could the nut butter be replaced with either a vegan butter, oil or half oil & half apple sauce perhaps?

      Reply
      • Sarah Pilley says

        June 04, 2024 at 10:58 am

        Hi Donna! I have not tried it myself but I think half and half of oil and applesauce would work. The nut/seed butter is there to help with blending the chickpea and to add moisture and hold them together.

        Reply
    7. Cindy says

      June 10, 2024 at 10:52 am

      5 stars
      Healthy and they hit the spot for my sweet tooth!

      Reply
    8. Cheryl says

      August 12, 2024 at 2:52 pm

      5 stars
      so delicious! I did add maybe 1/4 cup brown sugar to make it extra sweet. I can't believe how good these brownies turn out

      Reply
      • Sarah Pilley says

        August 12, 2024 at 3:02 pm

        I'm so glad you enjoyed them Cheryl! I will have to try that!

        Reply
    9. Jodi says

      December 09, 2024 at 8:15 am

      5 stars
      Holy moly, these are OUT OF THIS WORLD. I've made them three times, and the last time made a few adjustments that worked out so well I may have gasped a little (or a lot).

      I substituted applesauce for half of the almond butter, added a teaspoon of espresso powder, two scant tablespoons of brown sugar, and 1/4 cup of chopped walnuts. I inadvertently left out the sea salt, so after they were done baking, I topped them with Maldon flake salt. I refrigerated them after they cooled down.

      Although these are fantastic the same day they're made, I actually prefer them the next day, when they're cold and fudgy. I have no idea if they freeze well, because there's no way they're lasting that long.

      Reply
    10. Sharlyn says

      January 22, 2025 at 11:49 am

      5 stars
      Tasty! I use almond butter and absolutely take the time to remove the skins from the chickpeas. I like it fudgy so I bake for about 23 minutes. This really does taste and hold together better if you can wait one day. Thanks for the healthy treat!

      Reply
    11. Theresa says

      January 23, 2025 at 4:32 pm

      5 stars
      Surprised by how good these turned out. Very chocolaty and fudgy. My daughter liked them but said she wanted some vanilla ice cream or whipped cream to go with it to cut the richness. Will make again for sure!!

      Reply
    12. brody says

      February 10, 2025 at 12:13 pm

      5 stars
      loved it!!!

      Reply
    13. Penny says

      February 15, 2025 at 9:31 am

      5 stars
      Delicious - a wonderful way to enjoy brownies! Could you please confirm whether the nutrition values are per serve or for the whole tray? Thanks!

      Reply
      • Sarah Pilley says

        March 20, 2025 at 10:31 am

        Hi Penny! The nutrition is based on 1 brownie if you cut the tray into 9 pieces. So 1/9th of the tray 🙂

        Reply
    14. Janice says

      February 19, 2025 at 3:13 pm

      5 stars
      Delicious!

      Reply
    15. Susan says

      February 20, 2025 at 5:29 am

      Hi, my husband prefers cake-like brownies. Can you tell me what I can do, if anything, to make them cakey.
      Thanks

      Reply
      • Sarah Pilley says

        May 01, 2025 at 1:18 pm

        Hi Susan! I haven't tried this myself but perhaps if you added some flour (maybe all-purpose, oat, or almond) it would make them less fudgy and more cakey?

        Reply
    16. Britt says

      May 21, 2025 at 9:08 pm

      5 stars
      I made the recipe exactly as written. The were so delicious. Everyone loved them. Thanks for the recipe!

      Reply
    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

    More About Me

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