Ooey Gooey Gluten Free Brownies

Well I’m not gonna lie, these brownies turned out sensational!! I’ve been trying to master the art of gluten free baking and have had a few disasters, none even worthy of blogging (insert sad face). Then along came this recipe. I wasn’t too sure how it would turn out since it has chickpeas in it – that’s right, beans in brownies!? Say wha!? You crazy! But trust me, you will have no idea it’s made from chickpeas. I even tested it on my husband, he had NO CLUE. Muwhahahah! I’m so sneaky. I love tricking that man.  I’ve seen some other recipes floating around on Pinterest that had black beans in them but I saw chickpeas and was intrigued!  They’re so easy to make, you just blend, stir, bake, done!brownieMakes 12 brownies

15 oz can chickpeas, rinsed well
3 egg whites
1 cup natural peanut butter or almond butter (I used chocolate PB2)
1/3 cup raw honey (to make sugar free you can use stevia, to taste)
1/2 tsp baking soda
1 tsp of pure vanilla extract
1/3 cup chocolate chips (I used dark chocolate organic ones, but feel free to use your favourite!)


Vinnie says “How you doin’?” Not only did I name him Vinnie, he has a Brooklyn accent.

Preheat oven to 350F.  Grease an 8 x 8 baking dish (I used a muffin tin since my 8 x 8 dish was preoccupied with another recipe!)  In a blender or food processor blend together all ingredients except chocolate chips until smooth.  After mixture is smooth, fold in chocolate chips.  Pour mixture evenly into a baking dish (or muffin tin), place in the oven and cook for about 30-35 minutes until you can pull a fork out cleanly (or about 20-25 minutes if you use a muffin tin like I did).

Remove from oven and let cool. Store in an air-tight container in the fridge. I recommend nuking it in the microwave for 20 seconds before you eat it so the chocolate melts…mmmmm.  Just so you know, these aren’t chewy like traditional brownies, they are more of a cake texture, but still oh-so good!

Nutritional Info for 1 serving
136 Calories, 22g Carbs, 3g Fat, 7g Protein, 123mg Sodium, 14g Sugar


  • Anonymous June 13, 2013 at 12:06 pm

    Hmm Hmmm – Damn Good!

  • Molly June 13, 2013 at 7:46 pm

    One day VERY SOON I am actually going to try one of these bean brownie recipes! Until then, I’ll just admire the photos on blogs like yours and work up the courage…

    • thehappyhealthfreak June 13, 2013 at 9:06 pm

      I was really hesitant too but it turned out really well! And if I say my husband liked it that’s saying a lot!!

    • Jo January 15, 2019 at 7:25 am

      My daughter is a very picky eater and HATES beans, and anything that has to do with beans, but she loves these. I would say it’s more like a peanut butter, chocolate chip cake. No bean taste whatsoever.

  • serif and spice June 17, 2013 at 7:06 am

    I’ve never heard of using chick peas before, only black beans. But I’m now imagining that chick peas would work even better because of their great consistency when pureed. I’ll be trying this soon!

    • thehappyhealthfreak June 17, 2013 at 7:11 am

      Consistency was nice. I was pretty impressed with how well it worked!

  • For Eat's Sake June 17, 2013 at 12:28 pm

    I also made chickpea brownies this weekend! Hm, something must be in the air…

    I used a slightly different recipe, but found that the chickpeas make the texture of these so nice!

    • thehappyhealthfreak June 17, 2013 at 12:34 pm

      Oh that’s great!! Yes, I really liked the texture…and like I said, if I can fool my husband then I know it’s a good recipe 🙂

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