Fudgy Chocolate Chickpea Brownies

Name: Fudgy Chocolate Chickpea Brownies
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Ingredients: 1 can chickpeas; 2 tbsp cocoa powder; 2 tbsp dark cocoa powder; 1/3 cup oat flour; 3 tbsp applesauce; 2 tbsp water; 3 tbsp PB2 powder; 1/2 cup coconut sugar; 1/2 cup chocolate chips; dry roasted peanuts (optional)

Fudgy vegan chocolate chickpea brownies. Oil-free, plant-based, high in fiber and so rich you’d never guess they’re secretly healthy!

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These fudgy chocolate chickpea brownies are 100% plant-based, oil-free, and secretly made with chickpeas for an extra boost of nutrition. Don’t worry—you can’t taste the chickpeas at all, but they create an irresistibly rich and chewy texture while keeping the recipe wholesome. Packed with gooey chocolate chips, these brownies are perfect for both special occasions and everyday indulgence. Whether you’re baking a healthier treat for the holidays, birthdays, or just a cozy night in, these vegan chickpea brownies deliver big chocolate flavor without dairy, eggs, or oil. A crowd-pleasing dessert you’ll want to make any time of the year!

This was inspired by my Nutella recipe which I created for when I have random chocolate cravings. They pair perfectly well with this Vanilla Bean Nut Milk or 30 second Cashew Milk.

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Ingredients
How to Make These Brownies Fit Your Diet
Variations
Equipment
Storage
Top Tips
FAQ
Recipe

Ingredients

chickpeas
cocoa powder
dark cocoa powder (I used this one)
oat flour
applesauce
PB2
coconut sugar
chocolate chip

See recipe card for quantities.

How to Make These Brownies Fit Your Diet

High-protein version : Add a scoop of unsweetened plant-based protein powder and reduce the oat flour slightly to balance texture.

Refined Sugar-free: Swap coconut sugar for date sugar or maple syrup powder. You can also use 100% cacao chips or a sugar-free vegan chocolate brand.

Soy-Free: Just make sure your chocolate chips are soy-free (many brands contain soy lecithin). Everything else in your recipe is naturally soy-free!

Nut-Free: Swap PB2 powder for sunflower seed butter powder or tahini powder. For the topping, replace the dry roasted peanuts with toasted pumpkin seeds or leave them off entirely. Choose nut-free chocolate chips (like Enjoy Life)

Variations

Mocha Brownies

Add 1–2 teaspoons instant espresso powder to the batter.
Boosts the chocolate flavor and gives a subtle coffee kick.

Mint Chocolate Brownies

Stir in ½ teaspoon peppermint extract to the batter.
Top with a sprinkle of crushed peppermint candies (or mint chocolate chips) before baking.

3. Peanut Butter Swirl Brownies

Swirl 2–3 tablespoons creamy peanut butter (or more PB2 mixed with plant milk) into the top of the batter before baking.
Creates a beautiful marbled effect and extra nutty flavor.

Equipment

The only equipment you need is a food processor. I DO NOT recommend a blender as the batter will be too thick to properly incorporate.

Storage

Store these brownies in an air-tight container. Good for 2-3 days. Or you can freeze them for up to 2 months.

Top Tips

DO NOT UNDER ANY CIRCUMSTANCES OMIT THE CHOCOLATE CHIPS. Omitting the chocolate chips will do this recipe a huge disservice.
Let brownies sit overnight or at least 6 hours before diving in for enjoyment….I know that’s a long time BUT, I’ve found that letting them sit for while really adds that extra umph!

FAQ

I baked the brownies for 14 minutes like the directions said, but why do they still look “undone”?

Yes, the brownies will look “undone”. Take them out of the oven anyway and let them cool for a more “done” texture.

I tasted the batter before I put the brownies in the oven. Can I just eat it as is…like as a “raw” brownie dough?

YES! Since these brownies contain zero animal products like eggs, feel free to enjoy the batter without baking… ( *whispers* come closer… I’ve unapologetically eaten an entire raw batch before)

Fudgy Chocolate Chickpea Brownie Pin - That Green Lyfe

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