Fudgy Chickpea Flour Brownies

Fudgy chickpea flour brownies have deep chocolate flavor and a plain one-bowl batter. Vegan, gluten-free, and straightforward to make with an oil-free option, they bake into rich squares that are especially good chilled.

Introduction

A good brownie should taste deeply chocolatey, with a fudgy middle that makes a second square very tempting. My chickpea flour brownies deliver exactly that, with a short ingredient list and one bowl to wash.

Chickpea flour has long been one of my go-to ingredients for baking. I even had a Google alert set up for it! The brownie recipe in myChickpea Flour Cookbookuses eggs, but I wanted a version that more people could enjoy. Ground flaxseed makes it possible to skip the eggs while keeping the rich texture I love.

You can make the batter with vegetable oil or use runny tahini or another nut or seed butter for an oil-free version. Keep the brownies plain for pure cocoa flavor, or try double chocolate, mocha, orange, or chocolate mint. Either way, let the pan cool completely before slicing. I know the waiting is the hardest part.

Why You’ll Love This Recipe

• Deep chocolate flavor:Cocoa powder gives every square a rich, dark chocolate taste.
• Fudgy texture:A moist middle and firm edges make a satisfying brownie, especially after chilling.
• One bowl:No mixer, blender, food processor or separate bowls for dry ingredients is needed.
• Vegan:Naturally egg-free and dairy-free when made with nondairy milk.
• Gluten-free:Made with chickpea flour rather than wheat flour; choose gluten-free ingredients as needed.
• Grain-free option:Use a grain-free nondairy milk and baking powder without grain-based starch.
• Nut-free option:Choose a nut-free nondairy milk and use vegetable oil or a suitable seed butter.
• Oil-free option:Replace the oil with runny tahini or another runny nut or seed butter.
• Freezer-friendly:Save a few squares for a chocolate craving another day.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Nondairy milk:Combines with the flaxseed meal to make the egg-free binder. Almond, coconut, or oat milk are options; choose according to your dietary needs.
• Flaxseed meal:Use ground flaxseed, not whole seeds. Let it stand in the milk before adding the remaining ingredients.
• Vanilla extract:Complements the cocoa flavor.
• Coconut sugar:Sweetens the brownies. Packed light brown sugar works, too.
• Vegetable oil:Keeps the brownies moist. I use avocado oil; see the substitutions below for the oil-free option.
• Unsweetened cocoa powder:Provides the chocolate flavor. Sift it first if it is lumpy.
• Chickpea flour:Also sold as garbanzo bean flour. Sift any lumps and measure carefully so the batter stays moist.
• Baking powder:Provides a little lift. Check the label for gluten-free or grain-free needs.
• Salt:Balances the sweetness and cocoa flavor; adjust or omit it according to your needs.

How to Make Chickpea Flour Brownies

Note that the complete instructions are also in the recipe card below.

1. Prepare the pan.Heat the oven to 325°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper or foil, leaving an overhang. Lightly grease or spray any exposed sides.

1. Mix the batter.Stir the milk, flaxseed meal, and vanilla together in a medium bowl. Let stand for 5 minutes. Whisk in the sugar and oil, then the cocoa powder, chickpea flour, baking powder, and salt. Mix until smooth. The batter should be thick and glossy, rather than a stiff dough.

1. Fill pan.Scrape the batter into the pan and smooth the top.

1. Bake.Bake for 30 to 35 minutes, until the center is just set and the edges begin to pull away from the pan.

1. Cool and slice.Cool completely in the pan on a wire rack. Lift out using the liner and cut into 16 squares with a sharp knife, dipping it in hot water and wiping it clean between cuts.

Taste and Texture

Expect rich cocoa flavor and a dense, moist center rather than a light, cakey crumb. Chickpea flour gives the brownies structure while the chocolate remains the main flavor. Refrigeration helps the fudgy squares hold their shape, so they are a lovely make-ahead treat.

Storage

• Room Temperature:Keep cooled brownies in an airtight container for a few days. I prefer refrigerated storage because it helps them hold their shape.
• Refrigerator:Store in an airtight container for up to 2 weeks.
• Freezer:Store in an airtight container for up to 3 months.

Serving Suggestions

Serve a square chilled for a firm, fudgy bite, or add a scoop ofdairy-free vanilla ice creamfor dessert. Fresh raspberries or strawberries make a plain accompaniment to the dark chocolate flavor.

Flavor Variations

Fold in 1/2 cup (3 oz) dark chocolate chips, miniature or regular, or 3 oz chopped dark chocolate after mixing the batter. Choose dairy-free chocolate to keep the brownies vegan.

Add 2 teaspoons instant espresso powder along with the cocoa powder.

Stir 1 tablespoon finely grated orange zest into the milk, flaxseed meal, and vanilla mixture.

Replace the vanilla extract with 2 teaspoons peppermint extract. Stir it into the milk and flaxseed meal.

Tips for Success

• Measure the flour carefully.I suggest weighing it, or lightly spooning it into the measuring cup and leveling the top. Packed flour can make the batter too dry.
• Sift lumps before mixing.Lumpy cocoa powder or chickpea flour can be difficult to blend into the thick batter.
• Give the flaxseed time.Let the milk and flaxseed mixture stand for the full 5 minutes before continuing.
• Use a liner.Leave an overhang so you can lift the cooled brownies out without breaking them. Grease or spray exposed pan surfaces.
• Watch the center.Remove the pan when the center is just set and no longer looks gooey, with the edges beginning to pull away.
• Cool before cutting.A sharp knife dipped in hot water and wiped clean between cuts makes neater squares.

Ingredient Substitutions

• Coconut sugar:Replace with the same volume of packed light brown sugar.
• Nondairy milk:Use almond, coconut, oat, or another suitable nondairy milk. For nut-free brownies, choose a nut-free milk; for grain-free brownies, avoid oat and rice milk.
• Oil-free option:Replace the vegetable oil with 1/3 cup runny tahini or another runny nut or seed butter. Cashew, almond, peanut, sunflower seed, and pepita butter are options. Use a nut-free seed butter if needed. Fully line the pan with parchment so there are no exposed surfaces requiring cooking spray.
• Flaxseed meal:I suggest an equal amount of ground chia seeds as an alternative.
• Chickpea flour:I recommend keeping the chickpea flour for the intended texture. Other flours are not interchangeable without changes to the formula.
• Liquid sweeteners:I have not tested maple syrup in this recipe. I suggest sticking with coconut sugar or light brown sugar for predictable results.

Frequently Asked Questions

The flavor is deeply chocolatey, with cocoa taking the lead. Chickpea flour provides the structure, but you are making a chocolate brownie rather than a bean-flavored dessert.

The batter should be thick, smooth, and glossy, but still a batter rather than a dough. I suggest checking how you measured the flour: packing the cup can add more than you intended. Weighing the flour helps keep the proportions consistent.

Yes! Replace the oil with an equal volume of runny tahini or another runny nut or seed butter. For an oil-free pan preparation, fully line the pan with parchment rather than using cooking spray.

I recommend keeping the flaxseed mixture for this recipe. Replacing it with eggs changes the balance of the batter, and adding extra water can produce a cakier brownie. An egg version needs its own tested proportions.

Look for a center that is just set and no longer appears gooey, along with edges that are beginning to pull away from the pan. Let the brownies cool completely before lifting them out and slicing.

Chickpea flour contributes some protein, but I would not call these high-protein brownies. Each of the 16 plain brownies has approximately 1.8 grams of protein; enjoy them as a chocolate treat.