One Bowl Double Chocolate Chickpea Brownies (Gluten Free, Vegan)

Prep: 10 minutesCook: 25 minutesTotal: 35 minutes
Yield: 6 - 9Categories: Baking, Desserts
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These deliciously decadent chickpea brownies are so gooey and delicious that you definitely would not guess that the main ingredient was a can of chickpeas! They are gluten free, refined sugar free and vegan providing you use dairy free chocolate!

I used to be so skeptical of using legumes in baking but this is my third recipe with them as the star of the show and there’s no turning back for me! The chickpeas add so much moisture to this bake and I promise you cannot taste them at all!

I have noted in the ingredients you will 125g chocolate for this recipe, please keep in mind that 50g of this will be melted in the batter itself and the other 75g in chunks sprinkled throughout so you can mix it up a little when it comes to what you use. Personally I think white chocolate chunks work best in this recipe but you could use anything! I love these with a mixture of white chocolate chunks and Miiro chocolate coated peanuts, (think vegan M&Ms), for a little bit of crunch.

I have noted the bake time to be 25 minutes but you may want to leave them for up to 30 minutes depending on how hot your oven gets when you preheat it! Don’t worry if they are still a little soft in the middle when you take them out of the oven as the chickpea brownies will firm up once cool. I use an 8 by 8 inch brownie tray for this recipe.

If you decide to make this recipe please keep in mind the batter will be different in texture than regular brownies made with flour. Ensure the chickpeas are well blended with no chunks remaining for best results.

If you like these brownies you may also like my Chocolate & Chia Muffins, my Chickpea Blondies, my Fudgy Black Bean BrowniesΒ and my Sneaky Tahini Brownies made with courgette which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 1 can chickpeas
  • 125g 1/2 cup + 3 tbsp dairy free chocolate
  • 120g 1/2 cup peanut butter
  • 75ml 1/4 cup maple syrup
  • 5 tbsp water
  • 2 tbsp cocoa powder
  • 1 tbsp ground flax seed
  • 1 tsp baking powder


  1. Mix the water with the flax seed in a glass or mug and set aside
  2. Drain and rinse the chickpeas well before adding to a food processor or blender. Blitz for a few minutes
  3. Add the peanut butter, maple syrup, cacao powder and baking powder to the blender and blitz until a smooth batter forms and no whole chickpeas remain. You may need to scrape the sides of the blender down a few times during this process
  4. Pour the flax egg into the blender and mix for another thirty seconds
  5. Place 50g of chocolate into a bowl and place over a saucepan of water, melt the chocolate over a low heat
  6. Scrape the chickpea batter into a mixing bowl and, once cool, fold in the melted chocolate
  7. Add the remaining chocolate, stirring well to ensure the pieces are evenly distributed throughout. I like to hold a handful back to scatter across the top of the brownies just before I remove them from the oven
  8. Pour the mixture into a tray lined with parchment paper, tilt it slightly to ensure the batter reaches into all four corners and is smooth on top
  9. Bake in a preheated oven for 25 to 30 minutes at 180 degrees Celsius

1 Comment

  1. Glenis

    I love chickpeas would never have thought they would be in brownies,some lovely recipes Tasha xx


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