Indulge your sweet tooth with these Fudgy Chocolate Chickpea Brownies! Packed with protein, vegan, gluten-free, flourless, and made with no eggs – a decadent and healthy alternative to classic brownies. Enjoy them as a satisfying dessert or snack.
If you're looking for a no-bake option, try my raw vegan date brownies next.
If you're as obsessed with chickpeas as I am, you're in for a treat with these high-protein chocolate chickpea brownies. I absolutely love chickpeas and chickpea flour, and I use them to whip up everything from chickpea flour pancakes, chickpea flour cookies to chickpea flour chocolate chip banana bread but using whole chickpeas to create a sweet dessert was a game-changer for me.
These garbazno bean brownies are incredibly easy and quick to make - just mix the delicious brownie batter, bake, and enjoy! With the addition of peanut butter and vanilla protein powder, they are not only rich and filling but low-calorie and packed with extra nutrients, making them a perfect plant-based protein dessert option.
Unlike traditional brownies, this recipe is flour-free and egg-free, yet still delivers a rich, fudgy texture. Plus, it's incredibly simple to whip up – perfect for busy weeknights or satisfying sudden cravings.
Love protein snacks? Try my high-protein breakfast cookies or pumpkin protein balls next!
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Why You'll Love This Recipe
- Protein-packed
- Vegan, dairy-free, and gluten-free
- Oil-free
- Flourless
- No eggs
- Chocolatey
- Perfect for a wholesome dessert or post-workout snack
- Great for using leftover chickpeas
Ingredients and Substitutions
- Cooked chickpeas: The base of these brownies! They provide protein, fiber, and moisture.
- Peanut butter: Adds richness, healthy fats, and protein. Substitute with almond butter, cashew butter, or sunflower seed butter.
- Cocoa powder: Unsweetened cocoa powder provides a chocolatey flavor. You can use cacao powder or carob powder as an alternative.
- Brown sugar: Sweetens the brownies and adds a touch of caramel flavor. Substitute with white sugar, coconut sugar, or cane sugar.
- Protein powder: Boosts protein content. Use a vanilla or chocolate-flavored vegan protein powder. Note: I've successfully made these brownies with oat flour as a substitute, perfect if you're missing protein powder.
- Vanilla extract: Enhances flavor. Substitute with almond extract or omit if preferred.
- Baking powder: Helps the brownies rise slightly.
- Salt: Enhances flavors and balances the sweetness.
- Aquafaba (or water): The liquid from canned (or cooked) chickpeas helps bind the ingredients. If you don't have aquafaba, you can use an equal amount of water or dairy-free milk.
Optional topping: Melt vegan chocolate chips or dark chocolate with a little coconut oil.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Protein Brownies With Chickpeas
Process wet ingredients. Preheat the oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper. In a food processor or high-powered blender, combine the cooked chickpeas, peanut butter, vanilla extract, and aquafaba (or water). Process until the mixture is completely smooth and creamy.
Add dry ingredients. Add cocoa powder, brown sugar, protein powder, baking powder, and salt. Process again until well combined scraping the sides as needed.
Bake. Pour the brownie batter into the baking pan, spread it evenly with a spatula, and bake for 22-25 minutes.
Cool. Let the brownies cool for at least 30 minutes to set. This is important because they will be soft and crumbly when warm. Optional: Once the brownies are completely cool, you can melt some chocolate chips or chopped chocolate with a little coconut oil and spread it over the top for an extra decadent touch.
Variations
- Nut-free: Replace peanut butter with sunflower seed butter or tahini for a nut-free version.
- Double chocolate: Stir in vegan chocolate chips or chunks into the batter before baking.
- Mint chocolate: Add a few drops of peppermint extract for a refreshing minty twist.
- Espresso boost: Mix in a teaspoon of instant espresso powder to enhance the chocolate flavor.
- Spiced: Incorporate a pinch of cinnamon or nutmeg for a spicy kick.
- Nutty crunch: Mix in chopped walnuts, pecans, hazelnuts, or almonds for added crunch and flavor.
- Salted caramel: Drizzle some melted vegan caramel sauce over the top of the cooled brownies and sprinkle with a pinch of sea salt.
- Frosted finish: Once cooled, frost the brownies with a vegan cream cheese or chocolate frosting.
Storage
Room temperature: Store the brownies in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, keep the brownies in an airtight container in the refrigerator for up to 1 week.
Freezer: To freeze, wrap each brownie individually in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Top Tips
- Creamy chickpea base: Process the chickpeas and wet ingredients together until completely smooth.
- Use parchment paper: Lining the baking dish with parchment paper makes it easier to lift the brownies out once they're baked and cooled.
- Use aquafaba: Save the chickpea water (aquafaba) and whisk it for 30 seconds until foamy. It acts as a binder, and I highly recommend using it instead of water for better texture.
- Don't over-bake: These brownies are fudgy and may seem slightly underdone when you take them out of the oven. Resist the urge to bake them longer! They will continue to set as they cool.
- Cooling is crucial: Letting the brownies cool completely in the pan for at least 30 minutes is essential. This allows them to firm up and prevents them from falling apart when you cut them.
Serving Suggestions
- Chocolate drizzle: Melt some dark or semi-sweet chocolate chips with a little coconut oil and drizzle it over the cooled brownies for an extra decadent touch.
- A sprinkle of sea salt: A pinch of flaky sea salt adds a delightful contrast to the sweetness of the brownies.
- Berry bliss: Top your brownies with fresh berries like raspberries, blueberries, or sliced strawberries for a burst of sweetness and tartness.
- Chopped nuts: Sprinkle some chopped walnuts, pecans, almonds, or peanuts on top for a delightful textural contrast.
- Nut butter drizzle: Drizzle some melted peanut butter, almond butter, or cashew butter over the cooled brownies for an extra layer of richness.
- Coconut whipped cream: Top with a dollop of coconut whipped cream and a sprinkle of cocoa powder or cinnamon.
Frequently Asked Questions (FAQ's)
Using chickpeas in baking adds a boost of protein and fiber, making desserts healthier and more filling. Their creamy texture blends seamlessly into batters, creating moist and fudgy baked goods without the need for flour or eggs.
Yes! You can mash the chickpeas with a fork or potato masher until they are as smooth as possible, then mix all remaining ingredients in a bowl until combined. The brownies might be denser with a few chickpea bits, but still decadent and delicious!
If you don't want to use protein powder in this recipe, you can substitute it with oat flour, coconut flour, ground flaxseed, or ground hemp seeds. Note that the protein content will be lower if using these alternatives.
More Vegan Chocolate Desserts
Vegan chocolate avocado pudding
Fluffy banana chocolate chip muffins
Chocolate date balls without coconut
📖 Recipe
Fudgy High Protein Chocolate Chickpea Brownies (Vegan & Gluten-Free)
Equipment
- Food processor or high-powered blender
- 8-inch square baking pan lined with parchment paper
- Spatula
Ingredients
- 1 + ½ cup cooked chickpeas
- ¼ cup natural peanut butter
- ½ cup aquafaba (liquid from cooked chickpeas) OR tap water (if using aquafaba, lightly whip it for 30 seconds until foamy)
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar or white/coconut sugar
- ¼ cup cocoa powder
- ¼ cup vegan protein powder or oat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Optional Melted Chocolate Topping
- ½ cup vegan chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper. In a food processor or high-powered blender, combine the cooked chickpeas, peanut butter, vanilla extract, and aquafaba (or water). Process until the mixture is completely smooth and creamy.1 + ½ cup cooked chickpeas, ¼ cup natural peanut butter, 1 teaspoon vanilla extract, ½ cup aquafaba (liquid from cooked chickpeas)
- Add cocoa powder, brown sugar, protein powder, baking powder, and salt. Process again until well combined scraping the sides as needed.⅓ cup brown sugar, ¼ cup cocoa powder, ¼ cup vegan protein powder, 1 teaspoon baking powder, ¼ teaspoon salt
- Pour the brownie batter into the baking pan, spread it evenly with a spatula, and bake for 22-25 minutes.
- Let the brownies cool for at least 30 minutes to set. This is important because they will be soft and crumbly when warm. Optional: Once the brownies are completely cool, you can melt some chocolate chips or chopped chocolate with a little coconut oil and spread it over the top for an extra decadent touch.½ cup vegan chocolate chips, 1 teaspoon coconut oil
Notes
- Store the brownies in an airtight container at room temperature for up to 2 days. For longer storage, keep the brownies in an airtight container in the refrigerator for up to 1 week.
- To freeze, wrap each brownie individually in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
- Process the chickpeas and wet ingredients together until completely smooth.
- Lining the baking dish with parchment paper makes it easier to lift the brownies out once they're baked and cooled.
- Save the chickpea water (aquafaba) and whisk it for 30 seconds until foamy. It acts as a binder and I highly recommend using it instead of water for better texture.
- These brownies are fudgy and may seem slightly underdone when you take them out of the oven. Don't over-bake them! They will continue to set as they cool.
- Letting the brownies cool completely in the pan for at least 30 minutes is essential. This allows them to firm up and prevents them from falling apart when you cut them.
- See the post above for more substitutions, variations, and serving suggestions.
Nutrition
For food safety guidelines check USDA.gov.
If you try these chocolate brownies with chickpeas, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Rene says
Delicious! I wasn't sure what to expect, as I've never made or eaten brownies with beans. I used raw cashew butter, the aquafaba (which I forgot to whip), vegan vanilla protein powder, a monkfruit/allulose brown sugar substitute, and 2Tbsp. of sugar free dark chocolate chips, to keep it no sugar added. This is dark and fudgy with an interesting texture that I really enjoy. It's just sweet enough to not be bitter, which is perfect for me. It held together nicely when cutting. This is yummy, and nutritious. I will have to try more garbanzo recipes now!
Marinela Malcheva says
So happy you enjoyed them, Rene! Love your no sugar added twist—sounds delicious and fudgy! Chickpeas are such a versatile ingredient—excited for you to try more. Thank you for sharing your feedback!