Name: 30-Minute Vegan Chickpea Brownies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 15 oz canned chickpeas, drained and rinsed well; 1/3 cup all-purpose flour; 3 tbsp cocoa powder; 3 tbsp Dutch-process cocoa powder; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 tsp espresso powder; 2/3 cup sugar; 4 tbsp plant-based milk (almond, oat, soy, or coconut milk); 3 tbsp vegetable oil (vegetable, canola, or melted coconut oil); 1 tsp vanilla essence; 1/2 cup dairy-free chocolate chips (preferably Ghirardelli semi-sweet)

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Introduction

These 30-Minute Vegan Chickpea Brownies are a surprising twist on a classic dessert. Made with simple pantry ingredients and a secret star—chickpeas—they turn out moist, fudgy, and irresistibly chocolatey. Perfect for vegans, those seeking a protein boost, or anyone curious about healthy baking.

30-Minute Vegan Chickpea Brownies Recipe - Recipe Image

Ingredients

15 oz chickpeas (drained and rinsed well for better texture)
3 tbsp cocoa powder
3 tbsp dutch-process cocoa powder
1/3 cup all-purpose flour
4 tbsp plant-based milk
3 tbsp vegetable oil
1 tsp vanilla essence
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
2/3 cup sugar
1/2 tsp espresso powder
1/2 cup dairy-free chocolate chips

Instructions

Step 1: Preheat your oven to 330°F. Grease an 8×8 inch baking dish or line it with parchment paper for easy removal.
Step 2: Drain and rinse the chickpeas thoroughly under cold water until the water runs clear to remove excess starch. In a bowl, whisk together the flour, cocoa powders, baking powder, baking soda, salt, espresso powder, and sugar.
Step 3: Add the rinsed chickpeas, plant-based milk, vegetable oil, and vanilla essence to a food processor. Blend until completely smooth, scraping down the sides as needed. Add the dry ingredients and blend until fully combined and uniform. Fold in the chocolate chips by hand.
Step 4: Pour the batter into the prepared pan and spread evenly. Bake for 14 minutes, until the edges are set but the center is still slightly underdone.
Step 5: Remove from oven and cool completely in the pan on a wire rack. Refrigerate for 1-2 hours to firm up before cutting into squares.

Tips & Variations

Make sure to rinse the chickpeas very well to avoid any bean-like flavor in your brownies.
For a gluten-free version, substitute all-purpose flour with oat or almond flour.
Use any plant-based milk you prefer, such as almond, oat, soy, or coconut milk.
Try replacing oil with applesauce for a lower-fat option, though texture will differ slightly.
Swap sugar with coconut sugar, brown sugar, or reduce maple syrup to 1/3 cup as a liquid alternative.
Use dairy-free chocolate chips or chopped dark chocolate; walnuts can be added for crunch.

Storage

Store these brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to one week. They taste even fudgier the next day. To freeze, cut into squares and wrap individually in plastic wrap, then place them in a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes or microwave for 15-20 seconds to enjoy warm and gooey.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of chickpeas should I use?

Canned chickpeas work best for this recipe as they are soft and ready to blend. Just be sure to drain and rinse them thoroughly to remove any canned flavor. Cooked dried chickpeas can also be used if fully tender.

Can I use regular cocoa powder instead of dutch-process cocoa?

Yes, you can use all regular cocoa powder if needed. The flavor will be slightly less rich, but the brownies will still taste chocolatey and delicious.