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Gluten-Free Chickpea Brownies – Delicious and Healthy!

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gluten-free brownies

Fridays have become brownie days in our house as I experiment with different gluten-free recipes. Fridays just demand brownies. Especially wet Fridays. With sick kids.

This one will make it into my favourite recipe collection because it tastes delicious. And you wouldn’t know it, but these brownies are made from a tin of chickpeas.

Not only do I like them and the little fella (we’re easy to please), but they also passed taste tests by DH and his parents (all of whom are very fussy eaters). I waited until after they were gobbled up (the brownies that is, not the in-laws) to announce grandly and with a flourish, they are made with chickpeas!

I adapted this recipe from one I found via Pinterest on the Taste and See blog and made it ever so slightly more healthy (at least as healthy as a brownie can be – it is a brownie after all) by switching out the vegetable oil and replacing it with real butter and reducing the sugar. I ‘happened’ to have (now, how did that get there?) a block of Greens 85% dark chocolate hiding in the depths of the fridge and used that in this recipe, but any dark chocolate would do.

You can use tinned chickpeas or chickpeas that you have cooked yourself. Or you can use beans. Any beans. I have a recipe that is similar from Kitchen Stewardship’s Everyday Beans Cookbook (aff. link) that uses cooked black beans, so I can’t see why this recipe wouldn’t work with kidney, cannellini or any other bean you’ve got in the pantry. If you try it with different beans, let me know how it turns out.

Yield: 12 serves

Gluten-Free Chickpea Chocolate Brownies

gluten-free brownies

These gluten-free brownies have an unusual ingredient: chickpeas. Nevertheless, they are a delicious dessert with extra fibre.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 150g dark chocolate
  • 75g butter
  • 1 400g tin of chickpeas, drained and rinsed or 1 3/4 cup cooked chickpeas
  • 4 eggs
  • 1/2 cup of brown sugar
  • 1 Tbsp. cocoa powder plus extra for dusting
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon

Instructions

  1. Preheat the oven to 180°C and grease a square baking pan.
  2. Place the chocolate and butter in a bowl and place the bowl over a pot of water. Bring the water to the boil. Ensure that the water does not touch the bottom of the bowl. Turn the heat off and allow the chocolate and butter to melt, stirring occasionally.
  3. In a food processor, process drained chickpeas. Add eggs one at a time and process further until smooth. If you don’t have a processor, blend the chickpeas and eggs, then transfer to a bowl to mix in the remaining ingredients.
  4. Add remaining ingredients and process until combined.
  5. Pour batter into baking pan and bake for 30 minutes until a skewer in the centre of the cake comes out clean.
  6. Cool in pan and cut into squares. Dust with cocoa if preferred. These taste great both warm or cold from the fridge.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 263Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 76mgSodium: 231mgCarbohydrates: 31gFiber: 5gSugar: 16gProtein: 8g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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12 Comments

  1. Yum, thanks for sharing. I am still trying to perfect my gluten free brownie recipe – I made a batch last week that came out very gloopy and not very tasty, but I iced them and they were okay.

    I really like that these are grain free as well, because I am trying to limit my grain intake. Next time I make brownies I’ll try out this recipe.

  2. Just wondering if there was a particular brand of chickpeas you used? I made them just now and used Coles brand. I just sampled them and they are…unusual! Maybe I didn’t process the peas enough, because I got a hit of the savoury chickpea flavour as I bit in. Do you have any pointers…maybe add a bit of extra sugar/honey? I really like the idea as I’m vegetarian and my MIL is Coeliac, but maybe I need to do something a bit different to perfect the recipe.

    1. I’m a big fan of homebrand stuff except for tinned tomatoes and beans! (oh and mustard lol). I don’t find the quality or taste is as good. I pretty much buy any other brand except homebrand for beans and chickpeas, depending on what’s on special. I think in this batch I used Edgells. More and more however, I’m cooking and freezing dried beans because they are cheaper and I don’t have to think about BPA, but to be honest, I don’t always have time at the moment. A tin of beans in the cupboard is a convenience I’m not ready to give up just yet!
      If you want the brownies sweeter, a bit of extra sugar or honey will do the trick. Adjust to taste. The alternative is to add extra cocoa, which will give the brownies a deeper chocolate flavour without the added sweetness. Or you could do both. It depends on your own tastes. That’s the fun of cooking (and the downside of recipes lol). I didn’t taste chickpeas, but I haven’t eaten much sweet stuff for quite a while now, so maybe my tastebuds have changed. If you’re looking for gluten free brownie recipes try googling ‘paleo brownies’. I’ve cooking this recipe a few times (http://www.paleobrownies.com/) and it tastes quite nice. Paleo is grain free eating and while I’m not a fan of the excessive meat in the diet and (personally) think it’s a bit fad, they do have some excellent grain free recipes for baking etc.

  3. I make a nice brownie where you reduce the oil/butter and use grated zucchini instead. It is a wonderfully moist as a mud cake style brownie but without the oil. I dont make mine gluten free though, so Im not sure if it would work for you as well
    Jenize

  4. Hi Melissa,
    I’m a long time reader, first time commenter. Thanks for your blog! I made the brownies tonight and loved them! I had half a tin of chickpeas left over from dinner so I just made a half batch. I added about half a cup of fresh raspberries which gave it an amazing kick! Yum!
    cheers, Char

  5. Interesting! I’ve made black bean brownies after following a pin from somewhere to somewhere (you know the rabbit hole that is pinterest!) The texture was ‘interesting’ – my colleagues ate them, but they did ask questions! I haven’t had a brownie in more than a month, I’m awaiting Easter, and then I might try these. I love strange ingredients!!

  6. I made this recipe for my grandson who can only eat gluten free foods. He loved the brownies, so did Mum&Dad dad, auntie and friends. A piece for everyone! It was a good consistency and very moist. The wee quite surprised when I mentioned the special ingredient. I only used large free rang eggs. Great tasting!

  7. They look so delicious, I love this blog and brownies! I am going to have to give them a go this weekend. I made some super healthy gluten free brownies and they turned out really tasty. Here is the link to the recipe http://bit.ly/12Zks7Y :)

  8. I’d like to try these brownies, but would prefer to use vegetable oil rather than butter (I like rice-bran) …….what amount would I use?

  9. This sounds yummy…would you be able to use chickpea flour instead?I might have to experiment :)

    1. Hi Shauna,

      Experimenting is always fun! If you use chickpea flour, you may need to add a little extra moisture that you won’t be getting from the whole chickpeas – maybe. I’m guessing. Would love to hear how it goes if you try it.

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