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+ servings
a hand holding a fudgy vegan brownie with chocolate chips.
Course Dessert, Snack

Chickpea Brownies Recipe

By: Elysia
Servings 9 brownies
Craving something decadent? These vegan chickpea brownies are gooey, delicious and make the perfect healthy alternative to your classic brownies. Made with almond flour, peanut butter and chocolate chips, these easy double chocolate brownies are super fudgy and moist, but contain no eggs or oil! {vegan & gluten-free}
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins


  • 1 15 oz can no salt-added chickpeas drained and rinsed
  • 1/2 cup natural peanut butter
  • 1/4 cup almond flour
  • 1/4 cup unsweetened cacao powder
  • 1/3 cup maple syrup
  • 1 tablespoon unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips
  • Sprinkle of sea salt to garnish (optional)


  • Preheat oven 350 degrees F. Line an 8×8 inch square baking pan with parchment paper.
  • Drain and rinse the chickpeas. Remove any visible skins from the chickpeas.
  • Add the chickpeas to the food processor and process until broken down into fine chunks.
  • Add the remaining ingredients to the food processor, except for the chocolate chips, and blend until completely smooth. You may need to stop and scrape the edges with a spatula every once in a while to make sure that everything is incorporated.
  • Add chocolate chips and fold into the mixture until equally distributed, reserving a few to press into the top once the mixture is in the pan.
  • Add the brownie batter to the pan and evenly distribute it using a spatula. Smooth the surface and press the mixture into the corners of the pan. Gently press the reserved chocolate chips into the mixture so that they’re on the surface still visible.
  • Bake for 21-24 minutes.
  • Allow to cool for at least 20-30 minutes before cutting and serving, as they will be very soft and gooey when they first come out of the oven. They need to sit in order to firm up.
  • Once cooled, cut into nine squares. Store in the fridge for up to three days or in the freezer for up to three months.


  • Remove the skins: Be sure to remove most of the skins from the chickpeas to produce a smoother brownie batter texture. 
  • Distribute batter evenly: The brownie batter will be fairly thick (this is what makes them so fudgy!), so be sure to use a spatula to evenly distribute the brownie batter across the pan and push it into the corners so that it all bakes evenly.
  • Line pan with parchment paper: For easier clean up, line the baking pan with parchment paper. It makes it much easier to remove the brownies from the pan and helps prevent them from sticking!
  • Allow them to cool before cutting: The brownies will be fairly soft when they first come out of the oven. Allow them to cool for at least a half an hour before cutting since they will firm up more as they cool.
  • Wet the knife: If you wet the knife before cutting the brownies, it will be easier to cut them.
  • For thicker brownies: If you like your brownies ultra thick and fudgy, you can also bake the them in a loaf pan, however you will need to increase the baking time to about 30-35 minutes.


Calories: 238kcalCarbohydrates: 25gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 316mgPotassium: 290mgFiber: 4gSugar: 12gVitamin A: 9IUVitamin C: 1mgCalcium: 82mgIron: 1mg
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