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Chocolate Chickpea Brownies

Prepare to fall head-over-heels in love with these ooey gooey rich dark chocolate chickpea brownies.

Super Fudgy Vegan Chickpea Brownies

Brownies… made from chickpeas???!

I know the concept sounds completely crazy.

But if you’ve tried any of my bean-based dessert recipes (especially the deep dish cookie pie!), you probably already know that the results can not only taste just as good as traditional butter-and-flour desserts, they’re often even better.

The beans add a softness and moisture to the texture that you just can’t get from flour, and people who don’t already know the secret ingredient ahead of time are seriously never able to guess!

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Secretly Healthy Vegan Chocolate Brownies

Flourless Chocolate Chickpea Brownies

These brownies are a combination of two reader favorites:

Chickpea Cookie Dough Dip

Deep Dish Chocolate Brownie Pie

In other words, it’s the perfect recipe for anyone who hates making decisions.

They’re also great if you’re following a whole food plant based diet, because you can easily make the brownies oil-free without sacrificing any of the rich texture or decadent chocolate flavor.

Secret Healthy Chocolate Chickpea Brownies

Try frosting them with my Healthy Chocolate Frosting

The brownies are so deeply fudgy they honestly don’t even need any frosting at all.

I decided to add some because it makes them look much prettier, and also because I will never pass up an excuse to add an obscene amount of chocolate to a recipe any time the opportunity presents itself.

I’m Chocolate Covered Katie for a reason.

(Above – Watch the video of making the chickpea brownies)

Have leftover chickpeas?

Make up a batch of Flourless Blender Muffins, or use them in my favorite Veggie Burger Recipe.

Or, you know, just make more brownies…

The Best Secretly Healthy Chocolate Chickpea Brownie Recipe

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Chocolate Chickpea Brownies

No one ever believes the secret ingredient in these vegan chocolate chickpea brownies!
4.94/5 (16)
Total Time 14 minutes
Yield 8 – 12 brownies


  • 1 can chickpeas or white beans
  • 2 tbsp cocoa powder
  • 2 tbsp dutch cocoa or additional regular
  • 1/3 cup flour (white, oat, spelt, almond, sorghum, etc.)
  • 3 tbsp milk of choice or applesauce
  • 3 tbsp oil or nut butter of choice
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp each: salt and baking soda
  • 1/2 cup sugar (for refined-sugar-free, try these Black Bean Brownies)
  • 1/2 cup chocolate chips – not optional (omit at own risk)


  • To make the brownies: Drain and rinse beans very well. Preheat oven to 330 F. Grease or line an 8-inch pan. Combine all ingredients in a food processor until completely smooth. A blender can technically work, but both taste and texture will be better in a food processor. Spread into pan. If desired, sprinkle extra chocolate chips on top. Bake on the center rack 14 minutes, then chill the still-underbaked brownies until firm. They taste better the next day, so I highly recommend not sneaking a taste until then! If desired, frost with melted chocolate chips or my healthy chocolate frosting recipe linked above in this post.
    View Nutrition Facts


*Most flours will work in the recipe, including almond flour for a grain-free option. Readers also had success with coconut flour – use 2 tbsp instead of 1/3 cup, because coconut flour is so absorbent.
Also try these Chocolate Coconut Fudge Bars.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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You know, I can remember a time when there were zero brownie recipes on my blog? How things have changed!

4.94/5 (16)

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Published on October 2, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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  1. Henry says

    Great recipe, I definitely want to try it this weekend. I have coconut flour that I’ve had for awhile and should probably be used, could that work in this recipe?

    • Henry says

      Nevermind, I found your note in the recipe, one of the pictures was having trouble loading, so I reloaded the page and then accidentally skipped over it. I’ll let you know how the coconut flour works out if I try it!

    • Jason Sanford says

      Sorry we have not tried it so really have no idea how/if it would work. Be sure to report back if you experiment!
      Jason (media relations)

  2. Alana Serper says

    Made these this evening. I didn’t wait for them to firm up over night but they were fantastic. I liked these better than the black bean ones. So good.

  3. Lori Hoch Stiefel says

    I made this recipe using oil, almond milk and all purpose flour, and didn’t make the frosting. It was off the charts amazing! The non vegan naysayers were reluctant to try it but after one bite they were hooked. These will definitely become my new go to brownie recipe!!

  4. Amy says

    Thanks for the recipe, we loved them! New vegans here and your site has been such a helpful resource for us. Next on the list is the chickpea cookie dough.

    • Jason Sanford says

      I don’t see why not. We haven’t tried here, but in general for baked goods it’s just a 1-to-1 sub. Be sure to report back if you make them!
      Jason (media relations)

  5. Anne says

    Hello Katie, i am just baking this fabulons Brownies and if i am able to follow your recommendations, we will wait till tomorrow evening to taste it as we invited family… do i have to keep it in the freedge ?

  6. Laura says

    Baking a double batch of these riiight now for my Grade 8 students! They’ll never be able to tell the main ingredient 😀 we’ve spoken a fair amount about what each individual can do for our planet and veganism came up. They challenged themselves to a vegan week. I was so impressed that I promised them a vegan treat if they managed – and they did!

    • Jason Sanford says

      Lol well they are described as super fudgy 😉
      Try her tinder brownie recipe for more of a traditional-tasting brownie!

  7. Disha says

    You know what i like the most about your articles on recipe is the photo illustration that is so amazing. my mouth filled with water. this is so amazing and tasty. I can’t resist my self to have it.

  8. Hélène says

    I will definitely be making these again! The mouthfeel was like fudge and the chocolate pieces really add to the texture. They’re delicious and they don’t feel heavy at all, unlike most brownies. This is great if you’re having a chocolate craving but don’t want to suffer the consequences. Also, they really are better the next day (and the day after).

  9. Tamar Havkin says

    Hi I leave in England so different cans… Can you let me know how much in grams is 1 can chickpeas or white beans?
    Also, could I substitute the granola with something else? perhaps almond flour or anything else? Thanks so much

  10. Kay says

    This recipe is AMAZING!! I’ve had gluten allergies for a while now, and found lots of ways to work around that, but then when I discovered I have an egg allergy too, eating became SO much harder!! Most all gluten free recipes call for extra eggs! So I started giving up on baking. Yesterday I was determined though, to find and test a recipe. This was the only one I had all the ingredients for, and it was perfect. It’s been so long since I’ve eaten a proper brownie, that I was totally tricked into feeling like it was the real deal. These do not disappoint! I used coconut flour as well. It adds a little extra grittiness you come to expect with coconut flour, so next time I’ll try something else, but still amazing no less! Thank you for sharing your amazing recipes!!!

  11. Ariel says

    In pairing this recipe with the healthy chocolate frosting, do you recommend doubling the frosting recipe or is a single batch sufficient?

  12. Sammi says

    All I can is that these are ridiculously good.
    Note: I am not vegan, nor do I follow a special diet – I just love healthier options and these are BOMB!

    For reference, I did use coconut oil and white flour. I would typically go for oat flour but I felt like being extra decadent tonight.

    These are great! Highly recommend.

  13. Ariana B says

    Just made these and they are sooooooo good!!! You can tell that they are a healthier brownie but they are still fudgy and delicious and you definitely cannot tell they’re made of beans!!!!!! Will definitely make again thanks so much for the recipe. Keeping this in the recipe rotation!

    • Jason Sanford says

      We haven’t tried that particular one so don’t know about the flavor, but we’d love to know if you do try!
      Jason (media relations)

  14. Jade says

    Turned out yummy! I forgot to add salt and baking soda ?, but still yummy. I used date paste instead of sugar and chunky almond butter. I’ll try again with all of the ingredients haha!

  15. Linda says

    Just to let you know, that in Canada, we can also buy beans in 19 oz. cans, so that’s why it’s nice to know the size can you’re using.

  16. Adan says

    I’m excited to make these! I’m making the chickpeas from scratch with my instant pot, so I’m assuming I would need about 1 and 1/2 cups to equal one 15oz can? Also, is it recommended to de-shell the chickpeas to get a smoother consistency or are the shells needed for the fibre and structural integrity of the brownies?

    • Jason Sanford says

      Correct amount! I never peel my chickpeas when making dessert hummus or even regular hummus (I do use canned chickpeas though), and it’s not required here, but you definitely can!

  17. Aimee B. says

    These are really good and went together easily and quickly. I actually love the raw batter as well and plan on using that as a dip sometime. Super yummy! 🙂

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