Dessert

30-Minute Vegan Chickpea Brownies Recipe

ByNaomi Fletcher February 24, 2026February 24, 2026

Introduction

These 30-Minute Vegan Chickpea Brownies are a deliciously fudgy way to enjoy a healthier dessert. Made with simple pantry staples and a secret ingredient—chickpeas—they offer a surprising protein boost without sacrificing rich chocolate flavor. Perfect for vegan diets or anyone curious about sneaking beans into sweets!

The image shows nine square pieces of rich chocolate brownies arranged in three rows on a white baking tray lined with brown parchment paper. Each brownie has two distinct layers: the bottom layer is dark and moist chocolate cake with a slightly crumbly texture, while the top layer is thick, smooth, and glossy dark chocolate frosting with visible swirled patterns. The tray sits on a rough beige cloth, and there are scattered light yellow chickpeas around the tray on a white marbled surface. In the background, a white bowl filled with chickpeas is partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 oz chickpeas, drained and rinsed
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 clear. In a bowl, whisk together the flour, cocoa powders, baking powder, baking soda, salt, espresso powder, and sugar.
Step 3: In a food processor, blend the rinsed chickpeas, plant-based milk, vegetable oil, and vanilla essence until smooth, scraping down the sides as needed. Add the dry ingredients and blend again until fully combined. Fold in the chocolate chips by hand.
Step 4: Pour the batter into your prepared pan and spread evenly. Bake for 14 minutes—edges should be set while the center remains slightly underdone.
Step 5: Let the brownies cool completely in the pan on a wire rack. Refrigerate for 1-2 hours until firm before cutting into squares.

Tips & Variations

Rinse chickpeas well to avoid any bean-y taste in your brownies.
Use oat or almond flour for a gluten-free option, though texture may vary slightly.
Swap vegetable oil for applesauce to reduce fat, but expect a different texture.
Replace white sugar with coconut sugar or brown sugar for a richer flavor.
Add walnuts or use chopped dark chocolate instead of chocolate chips for crunch.
Check your brownies at 12 minutes to prevent overbaking and maintain fudginess.

Storage

Store 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. For longer storage, freeze individual squares wrapped in plastic for up to 3 months. Thaw at room temperature for 30 minutes or warm in the microwave for 15-20 seconds before serving.

How to Serve

Nine square pieces of rich chocolate brownies sit neatly on a white tray lined with brown parchment paper. Each brownie has two visible layers: a dark, moist base with a slightly crumbly texture and a smooth, glossy chocolate frosting on top, showing swirled patterns in the shiny surface. The brownies look thick and dense, and one piece in the front left corner has a small bite taken out, revealing the inner moist layer. Around the tray, there is a burlap cloth with a few light-colored chickpeas scattered on the white marbled surface, and in the background, a white bowl filled with more chickpeas is slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas if you cook them fully until tender. Make sure they are soft before blending to achieve the right batter consistency.

Are these brownies truly vegan?

Absolutely. All ingredients, including the chocolate chips, should be dairy-free to keep the recipe vegan and suitable for those with egg or dairy allergies.