These Chickpea Flour Brownies with avocado are super fudgy, healthy and easy to make. Gluten free and dairy free, you can make them vegan or nonvegan. So, if you’re craving healthier chocolate brownies with fewer carbs and calories, these gooey, velvety brownies are for you. I assure you: You definitely can’t taste the chickpeas.
If you’re vegan, you might like Vegan Chickpea Brownies which are made with canned chickpeas.
Are these Chickpea Flour Brownies really healthy?
You won’t miss the traditional butter in this easy Chickpea Flour Brownie recipe. After all, avocado stands in for the butter. But are these brownies really healthy? Here’s why these naturally gluten-free chickpea brownies are my new go-to recipe whenever I’m craving a healthy, delicious chocolate snack or dessert:
Over 5 grams of PLANT-BASED PROTEIN per serving
ZERO CHOLESTEROL if you opt for the vegan version
Barely any saturated fat
No processed ingredients
High in FIBER
Lots of IRON and POTASSIUM
SUGAR FREE if you opt to make this chickpea dessert with monk fruit or erythritol
The bottom line: These Chickpea Flour Brownies are a lot healthier than your average brownie. In fact, they are a quick, guilt-free, gluten-free snack for the whole family to enjoy anytime, i.e., for dessert, day trips, when biking or at work.
Or try easy Vegan Chocolate Cake with an irresistible, death-by-chocolate frosting.
The secret to fudgy Chickpea Flour Brownies
So what’s in these fudgy chickpea brownies? Instead of butter or oil, I make these gluten-free chickpea brownies with puréed avocado. This gives these chickpea brownies a shot of heart-healthy fat and also makes this plant-based treat unbelievably rich, moist and fudgy.
No one will believe you when you tell them that they are eating healthy brownies made with chickpeas and avocado. You really have to try this grain-free chocolate brownie recipe to see for yourself. Enjoy a bite of chocolate heaven, because this chickpea dessert is addictive!
You might also like naturally green Cream Cheese Avocado Frosting.
Ingredients & Tricks for the BEST Chickpea Flour Brownies
AVOCADO – Instead of butter, 1 large puréed avocado adds healthy fats and transforms these dairy-free chocolate brownies into a silky smooth bite of heaven. Firstly, use a soft, ripe avocado. A ripe avocado is usually a little darker, but color can vary. So, make sure you can gently squeeze and indent the avocado with your fingers. It shouldn’t, however, feel “mushy.” Don’t use a rotten avocado, i.e., an avocado that has lots of dark streaks or brown spots throughout the flesh.
CHICKPEA FLOUR – Chickpeas are high in protein and starch which is known to improve the texture of baked goods. As for naturally gluten-free chickpea flour, you’ll find it in health food stores as well as Indian and Middle Eastern grocery stores. Be sure to check the bulk bins because that’s where you’re most likely to find the best price. You can, of course, also order chickpea flour online.
GRANULATED SWEETENER OF CHOICE – Sugar, your favorite sugar solid, or a natural, zero-calorie sweetener such as monk fruit which doesn’t have an aftertaste. Baking with sugar replacements such as monk fruit and erythritol radically drops the grain-free brownies’ carb-and-calorie content.
COCOA POWDER – unsweetened. I use organic cocoa powder and recommend selecting a quality cocoa powder for these gluten-free brownies.
BAKING SODA – add some rise to this chickpea dessert.
EGG OR FLAX EGG OR EGG REPLACER – Whether vegan or nonvegan, these Chickpea Flour Brownies will blow you away.
NONDAIRY MILK OF CHOICE – I recommend using an unsweetened, dairy-free milk such as almond milk which has barely any calories. If you use a sweetened milk, you may have to use a little less granulated sweetener or a little more cocoa powder.
BANANA – If you have some mushy bananas lying around, you can replace 1/4 cup of the sweetener with puréed banana. But if you replace more than 1/4 cup of the sweetener with banana, you will get a distinct banana flavor, so I stop at 1/4 of a cup.
HEALTHY CHOCOLATE FROSTING & BROWNIE TOPPINGS
CHOCOLATE-AVOCADO FROSTING – Chickpea Flour Brownies taste great with creamy, dairy-free Chocolate-Avocado Frosting. Half a recipe of this vegan frosting, i.e., 1 avocado suffices for frosting the brownies. But if you make the entire low-carb Chocolate-Avocado Frosting recipe, you can freeze any leftover chocolate frosting or enjoy it on its own as naturally dairy-free, keto, chocolate-avocado mousse.
CHOCOLATE CHIPS – I love dark chocolate chips, but semi-sweet, milk chocolate, and white chocolate chips also taste great on chickpea flour brownies. For fewer carbs and calories, opt for sugar-free, keto chocolate chips.
RASPBERRIES – Jewel-toned raspberries go especially well with chocolate – or simply pop some on top of this dairy-free delight for added color! Another reason to add some: Raspberries are a low-carb fruit, so there’s nothing to feel guilty about.
How to make gluten-free brownies with chickpea flour
These grain-free, vegan or nonvegan, chickpea brownies are really easy to make. You’ll find the full instructions with measurements below in the Recipe Card.
- Firstly, line the bottom of a square 8 x 8 pan with parchment paper and spray the sides with baking spray.
- Then, purée the soft, ripe avocado.
- Next, put the ingredients in a bowl and mix them.
- Pour brownie batter into the prepared baking pan and bake.
- Let them cool for 10 minutes before flipping and removing the pan.
- Then, let them fully cool.
- Lastly, frost with optional vegan Chocolate-Avocado Frosting or your favorite brownie frosting or topping.
Trending now: Fudgy Black Bean Avocado Brownies.
Equipment needed to make chickpea flour brownies
- 1 square 8 x 8 pan – Be sure to line the bottom with parchment paper and spray the sides with baking spray.
- Parchment paper – to line the bottom of the pan.
- 1 hand-held emulsifier or food processor – to purée the avocado so it’s silky smooth.
- 1 large mixing bowl – to mix the brownie ingredients.
- 1 electric mixer, stand mixer or food processor – to mix the brownie ingredients well, so your chickpea flour brownies are smooth and soft.
If you like baking with chickpea flour, also check out golden yellow Chickpea Flour Pie Crust.
FAQs about Chickpea Flour Brownies
Chickpea flour is a naturally gluten-free flour that is made from dry chickpeas. Chickpea flour is a staple in Indian cuisine that is becoming more and more popular in the West as people increasingly seek grain-free alternatives to all-purpose flour.
Chickpea flour is also known as besan, gram and garbanzo flour.
Chickpea flour is high in many nutrients. In fact, according to Healthline, one cup (92 grams) of plant-based chickpea flour contains:
– Calories: 356
– Protein: 20 grams
– Fat: 6 grams
– Carbs: 53 grams
– Fiber: 10 grams
– Thiamine: 30% of the Reference Daily Intake (RDI)
– Folate: 101% of the RDI
– Iron: 25% of the RDI
– Phosphorus: 29% of the RDI
– Magnesium: 38% of the RDI
– Copper: 42% of the RDI
– Manganese: 74% of the RDI
Since chickpea flour doesn’t contain contain gluten, you need to stick with dedicated chickpea-flour recipes.
You can combine 2 tablespoons of chickpea flour with 2 tablespoons of water to make a vegan egg replacement. Then, just let it sit for a few minutes to gel.
How to store chickpea flour brownies
To store: Place these grain-free chocolate brownies in a sealed container and refrigerate for up to one week. They are a great snack and taste great all week.
To freeze: You can also store your vegan or nonvegan Chickpea Flour Brownies in an airtight container in the freezer for up to 2 months. I love doing this, because I love having some chickpea brownies handy for a snack or excursion.
DID YOU MAKE THIS GRAIN-FREE CHICKPEA FLOUR BROWNIE RECIPE?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, be sure to tag me on Instagram as I love seeing photos of the recipes you’ve made.
Chickpea Flour Brownies with Avocado
- 1 1 Square 8 x 8 Pan Be sure to line the bottom with parchment paper and spray the sides with baking spray.
- parchment paper to line the bottom of the pan.
- 1 Hand-Held Emulsifier or Food Processor to purée the avocado so it’s silky smooth.
- 1 Large Mixing Bowl
- 1 Electric Mixer, Stand Mixer or Food Processor
- 1 cup Avocado, pureed usually 1 large avocado. For one recipe, I use 230 grams of avocado.
- 1 cup Chickpea Flour For one recipe, I use 100 grams.
- 1 cup Granulated Sweetener of Choice For one recipe, I use 190 grams of monk fruit.
- 1 cup Cocoa Powder For one recipe, I use 75 grams.
- 1 teaspoon Baking Soda
- 1 Egg or Flax Egg or Egg Replacer
- ½ cup Nondairy Milk of Choice I use unsweetened almond milk.
Optional Frosting & Toppings
- ½ recipe Chocolate-Avocado Frosting Recipe
- ½ cup Chocolate Chips or more
- Raspberries to sprinkle on top
- Puree the avocado
- Preheat oven to 350.
- Line the bottom of a square 8 x 8 pan with parchment paper and spray the sides with baking spray.
- Put all ingredients in a bowl and mix well.
- Pour brownie batter into the prepared baking pan and bake at 350 F for 20 minutes. They are ready when a knife comes out clean.
- Let them cool for 10 minutes before flipping and removing the pan.
- Let them fully cool.
Optional Chocolate-Avocado Frosting & Other Toppings
- While the chickpea brownies cool, make the Chocolate-Avocado Frosting Recipe.
- When the brownies are cool, frost them.
- Top with chocolate chips, if desired.
- Top with raspberries, if desired.