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Vegan Chickpea Brownies Grain-free GF

April 13, 2019 By Richa 74 Comments

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Vegan Chickpea Brownies. Grain free Brownies with chickpeas and nut butter or seed butter. These Vegan Gluten free Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar Jump to Recipe

Vegan Chickpea Brownies. Grain-free Brownies with chickpeas and nut butter or seed butter. These #Vegan #Glutenfree Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar #Soyfree #veganRicha #chickpeabrownies #recipe

I am always playing around with beans and lentils in desserts 🙂 And the successful results show up on the blog! You all have been loving my lentil brownies and this Chickpea Cookie Pie. In this version, I use chickpeas for a fudgy delicious brownie!

These Vegan Chickpea Brownies need a few ingredients, cooked chickpeas, nut butter or seed butter, chocolate in various forms (melted, chips and cocoa powder), vanilla, almond flour and baking powder. They are also grain-free!, have no added refined oil or added refined sugar. There might be sugar, oil in the chocolate chips depending on which you choose to use. There are brands that use just cocoa butter and are unsweetened or sweetened with stevia.

These Brownies are smoother(no bean skin!), fudgyier and tastier than bean brownies and use less sugar and fat than regular brownies. Everything gets added to a food processor to process to a smooth stiff batter, which is spread in a brownie pan and baked. Serve these warm with vegan ice cream!

Slice of our Vegan Chickpea Brownies on a white plate

Ingredients used for these Fudgy Chickpea Brownies and Substitution options

  • 1/2 cup chocolate chips melted with 1/3 cup non dairy milk and 3 tbsp maple syrup. This makes the chocolatey wet of the brownie mixture. It adds a chewyness to the otherwise easily crumbly or dense brownie. The melted chocolate is also a good binder. You can use more non dairy milk instead of maple.
  • 15 oz can cooked chickpeas or 1.5 cups cooked chickpeas make the base of these brownies. You can also use white beans such as navy or northern.
  • 3/4 cup nut butter such as peanut almond or cashew, or use sunbutter to make nut-free. This helps keep the brownie more brownie like and less cakey or beany.
  • 5 tbsp Coconut sugar or other sugar, you can use less or more to preference.
  • 3 tbsp cocoa powder, adds additional layer of chocolate.
  • 1/4 cup almond flour To help offset some of the moisture. I use almond flour to keep these brownies grain-free.Feel free to use a different flour if you like(all purpose or gf flour like oat or rice).
  • 2 tsp vanilla extract. You need extra vanilla in this recipe so the chickpeas can absorb the flavor and the chickpea flavor does not peak through.
  • Some Baking powder to lighten the brownie up

Step by Step photos:

Assemble the ingredients for the brownies. Heat the non dairy milk and maple until just about boiling. Add the chocolate chips and mix to melt until smooth.

Ingredients for our Vegan Chickpea Brownies in Bowls

Add the chickpeas, nut butter, sugar, salt, vanilla, cocoa and baking powder to a food processor. Process for half a minute to combine. The nut butter might not incorporate depending on the nut butter used. It will mix in after adding the melted chocolate.

Ingredients for our Vegan Chickpea Brownies in a food processor Ingredients for our Vegan Chickpea Brownies in a food processor

Add the melted chocolate and process again until well mixed and smooth(1-2 mins).  Immediately transfer the mixture to a parchment lined baking dish. The mixture can start to stiffen as it sits, so you want to spread it out soon. Stiffer mixture will just take longer to spread. Sprinkle chocolate chips on top and bake.

Batter of our Vegan Chickpea Brownies in food processor Batter of Our Vegan Chickpea Brownies in a parchment lined brownie pan

Try to let it cool for atleast 10 mins, then slice and serve. The flavor improves on sitting, so they will be more chocolatey the next day. Warm and serve.

Variations of these Chickpea Brownies:

  • Mix 3 tbsp peanut butter with 1 tbsp maple syrup and swirl on top for peanut butter swirl brownies.
  • Add 1 tbsp oil for chewier and 2 tbsp more non dairy milk for softer brownies.
  • Make individual bites in muffin pan. Bake for 20 mins.
  • Add cinnamon or pumpkin pie spice for spiced up brownies. Add mint extract for mint chocolate brownies.
  • Use cooked black beans instead of chickpeas to make Black bean brownies. Make sure to process long enough so the beans get smooth.

Vegan Chickpea Brownies. Grain-free Brownies with chickpeas and nut butter or seed butter. These #Vegan #Glutenfree Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar #Soyfree #veganRicha #chickpeabrownies #recipe

More Brownies and Blondies from the blog

  • No Bake Hazelnut Walnut Brownies. GF
  • Vegan Pumpkin Brownies
  • Brownie Cookie Dough bars. GF
  • Gluten-free Brownies and Brownie Mix. GF
  • Vegan Almond Butter Blondies with Chocolate Chips , GF 
  • Bleuberry Brownies! 
  • Coconut Flour Brownies  GF 

Troubleshoot:

– Dryish brownie: Bake for less time(5 mins), Drizzle melted chocolate on top. Add 1-2 tbsp of oil to the batter for the next time
– Not sweet enough, add more sugar to the batter
– Batter too stiff, add 2 tbsp non dairy milk or milk + oil and process.

Vegan Chickpea Brownies Sliced and stacked on Wood board

Vegan Chickpea Brownies. Grain-free Brownies with chickpeas and nut butter or seed butter. These #Vegan #Glutenfree Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar #Soyfree #veganRicha #chickpeabrownies #recipe
Print Recipe
4.77 from 21 votes

Vegan Chickpea Brownies

Vegan Chickpea Brownies. Grain-free Brownies with chickpeas and nut butter or seed butter. These Vegan Gluten free Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American, Grain-free, Vegan Gluten-free
Keyword: chickpea brownies, garbanzo bean broownies, gluten and dairy free brownies, grain free brownies
Servings: 16
Calories: 199kcal
Author: Vegan Richa

Ingredients

  • 1/3 cup (78.86 ml) non dairy milk such as almond or coconut or soy
  • 3 tbsp maple syrup
  • 1/2 cup (90 g) vegan chocolate chips
  • 15 oz can chickpeas drained, or 1.5 cups cooked
  • 3/4 cup (187.5 g) nut butter such as peanut, almond or cashew or use sunbutter to make nut-free
  • 5 tbsp coconut sugar or other sugar , use 7-8 tbsp for sweeter
  • 3 tbsp cocoa powder
  • 1/4 cup (28 g) almond flour , see note for nutfree
  • 2 tsp vanilla extract
  • 1/8 to 1/4 tsp salt, depends on if the nut butter and chickpeas are already salted
  • 3/4 tsp (0.75 tsp) baking powder
  • 4 tbsp vegan chocolate chips for folding in and for topping

Instructions

  • Heat the non dairy milk and maple syrup in a skillet or microwave until just about boiling. Take off heat. Add the chocolate chips. Mix until melted and smooth and set aside. Line a brownie pan with parchment. Preheat the oven to 350 deg F (180 C).
  • Add chickpeas, nutbutter, coconut sugar, cocoa, vanilla, salt and baking powder to a food processor. Process for half a minute. (The nut butter might not fully incorporate, which is ok)
  • Add the warm melted chocolate + milk mix (from step 1), almond flour and process again until smooth and even mixture. Add a tbsp more milk if too thick. (Or add 2 tbsp oil for chewier result)
  • Fold in 2 tbsp chocolate chips into the batter. Transfer the batter immediately to the parchment lined brownie pan. Spread using a spatula. to even out the top as much as possible. (This batter doesnt melt like regular brownie, so the uneven top will bake uneven. and not even out during baking). Sprinkle some chocolate chips on top. 
  • Bake at 350 F for 35 to 40 mins. Cool for 10 mins then slice and serve with whipped coconut cream or vanilla ice cream. Store on the counter for the day and refrigerate for upto 5 days. Freeze for upto a month

Notes

Nut-free: Use sunbutter instead of nut butter. 
Use all purpose or wheat flour instead of almond flour or oat flour for gluten-free. 
 
Nutrition is for 1 slice

Nutrition

Nutrition Facts
Vegan Chickpea Brownies
Amount Per Serving
Calories 199 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Sodium 38mg2%
Potassium 164mg5%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 12g13%
Protein 6g12%
Vitamin A 5IU0%
Calcium 58mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: dessert, gluten free, grain free, refined oil free, refined sugar free, soy free Tagged With: chickpeas, vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Mike says

    April 13, 2019 at 4:48 am

    Hey Richa !!
    Thanks for those incredible ideas, i really impressed by your yummy recipes. thanks again !

    Reply
  2. trish says

    April 13, 2019 at 7:08 pm

    5 stars
    OMG this looks awesome!!! I’m actually not a chocolate fan (crazy isn’t it!) but this recipe is too good to pass on…and I have to share it! Just out of curiousity if I was to try this without the chocolate what spices would you suggest?

    Reply
    • Richa says

      April 13, 2019 at 8:33 pm

      try the chickpea cookie pie instead. https://www.veganricha.com/2017/05/peanut-butter-chickpea-cookie-pie.html some cinnamon always does well.

      Reply
      • trish says

        April 14, 2019 at 2:45 pm

        Thank you …I’m torn as I really love all the ingredients here as I can eat everything in them! Thanks again for such great recipes 🙂

        Reply
        • Richa says

          April 14, 2019 at 8:52 pm

          they are pretty similar recipes, so you can use that as reference. omit cocoa from this one and just add warmed milk and maple, probably just a 1/4 cup milk. should work out fine

          Reply
          • Peggy says

            April 21, 2019 at 12:52 pm

            Yikes I have all the ingredients except I don’t have a food processor 🙁 I have a Vitamix but not much practice with that yet. Can I make it by hand or if not…can I use Vitamix as a food processor by just pulsing it?

          • Richa says

            April 21, 2019 at 4:38 pm

            hmm it should work in the vitamix. warm the nut butter before adding. You will need to add more non dairy milk (2-4 tbsp is ok to add) to get things moving. Then trasnfer tothe pan. it will be a mess to clean it up 🙂 or you can just blend the chickpeas inthe vitamix and then mix the rest with it in a bowl.

  3. Denise Matthews says

    April 13, 2019 at 11:27 pm

    I love your recipes and cookbooks do you think you will do another cookbook?

    Reply
    • Richa says

      April 14, 2019 at 9:06 pm

      Thanks!! yes i am trying to write one. Its a lot of work and I need to hire some help for the blog to be able to write a book 🙂

      Reply
  4. Susan says

    April 14, 2019 at 3:16 am

    I’m definitely going to try these! Thanks for making such flexible recipes. My husband and I were at a an Indian street food restaurant and I wished you could have been there whispering in my ear what’s what and what is vegan. We ended up with a tasty meal, but weren’t exactly sure what it was 🙂 It’s the same when I go to the Indian market. There are so many beans that I don’t know!

    Reply
    • Richa says

      April 14, 2019 at 9:09 pm

      Thank you Susan!
      You should ask the shop people to explain 🙂 Many indian street foods are like nachos. Some crispy base with toppings and dressings(chutneys) but very different flavor profile, Some are sandwiches, and some like a salad but like a whole new level 🙂

      Reply
      • Susan says

        April 15, 2019 at 2:00 am

        Thanks Richa, I like idli and we usually try to get thali where are there are choices. Language is the barrier, they can tell us if it’s vegan, but don’t always know what ingredients are called in English. 😂 In the store I like to walk down the aisles and look at everything, just wonder what I’m looking at sometimes. 🤣 You know, not that I would buy, just wonder what it is.

        Reply
  5. tania says

    April 14, 2019 at 6:28 pm

    it says to add melted chocolate but where is that step in the ingredients/ what type of chocolate? how much?

    Reply
    • Richa says

      April 14, 2019 at 8:50 pm

      from step 1 where we melted the 1/2 cup chocolate in the non dairy milk and maple syrup. i’ll update to be clearer.

      Reply
  6. Christine says

    April 15, 2019 at 12:49 pm

    I have made the chickpea cookie pie on several occasions; which is surprisingly quite tasty! So naturally I am very excited to try these~! They look very fudgy. As a vegan myself, I have tried many of Richa’s recipes. Some better than others; but I find myself really digging the curry flavors. Thanks for the variety!

    Reply
    • Richa says

      April 15, 2019 at 2:16 pm

      awesome thanks Let me know which ones need some improvement 🙂

      Reply
  7. alena says

    April 15, 2019 at 2:13 pm

    5 stars
    I saw these on insta and had to make them immediately… so yes I made these already lol. I used a can of black beans and it worked beautifully. these are by far the best bean brownies I’ve made and I love that they’re grain free. sooo good

    Reply
    • Richa says

      April 15, 2019 at 2:15 pm

      yay! thats awesome!

      Reply
  8. Jade says

    April 15, 2019 at 11:44 pm

    Trying these out this weekend! Thanks a ton for sharing the recipe!

    Reply
  9. Emily Roque Cisneros says

    April 18, 2019 at 11:08 am

    4 stars
    Best legume brownies I’ve had! A little soft in the middle when cooking 40 minutes, so I let mine go a little longer. Also would recommend a longer pan. I used a brownie one and they were really thick!

    Reply
    • Richa says

      April 18, 2019 at 11:45 am

      awesome! Probably the chickpeas or nut butter were more voluminous? Use a bigger pan for sure.

      Reply
  10. Gail Cannady says

    April 20, 2019 at 4:53 pm

    Excellent. Not an easy recipe, but I’m sure the second time around will be better. (I had to call hubby in to help clean up the mess I made.)
    No one at Easter picnic will know there are beans in this.
    Important to smooth the top of the batter prettily, as they don’t liquify, spread or puff up like most baked goods. How you put it into the oven, is how it comes out.
    Thanks for this great recipe.

    Reply
    • Richa says

      April 20, 2019 at 7:36 pm

      awesome! yes i should add that tip to smooth it out nicely.

      Reply
  11. Krys says

    April 21, 2019 at 10:24 pm

    5 stars
    Best legume vegan brownie we’ve ever had!! Best of all – kids devoured it!! Thank you so much for sharing it!!!

    Reply
    • Richa says

      April 21, 2019 at 10:27 pm

      yay!

      Reply
  12. Sneha says

    April 26, 2019 at 8:07 am

    Hey, Can this be be cooked in a cooker ?

    Reply
    • Richa says

      April 26, 2019 at 9:44 am

      not really. the texture will be very different. you can try a small portion at high pressure for 10 mins

      Reply
  13. Dennis Miller says

    April 29, 2019 at 1:32 pm

    5 stars
    Just tried your Vegan Chickpea Brownies, Great recipe, I am just starting WFPB lifestyle medicine so I took out all salt and still great brownie. I tried making nut -free way as well as almond flour and both again turned out delicious. I used Ghirardelli powdered chocolate in the base mixture and then took Ghirardelli powder mixed with fresh, pure maple syrup and drizzled on top before serving, Everyone loved the brownies even after telling them they were vegan and WFPB!

    Reply
    • Richa says

      April 29, 2019 at 3:18 pm

      thanks!

      Reply
  14. Cassie Thuvan Tran says

    May 7, 2019 at 7:14 pm

    Chickpea brownies are such a delicious treat! I tried a recipe with chickpeas, peanut butter, baking powder, and maple syrup. SO easy yet addictive! I have to try your recipe out because it probably would be a little bit more well-formed and solidified!

    Reply
  15. Adina says

    May 13, 2019 at 2:24 am

    These look so so good. Question – I don’t have a food processor – will it get smooth enough with a blender stick? thanks

    Reply
    • Richa says

      May 13, 2019 at 9:43 am

      You will need to add more non dairy milk. Use warmed non dairy milk, warmed nut butter and also blend while the chocolate mixture is still warm as it thickens quickly and the blender will seize.

      Reply
      • Adina says

        May 13, 2019 at 9:45 am

        thank you

        Reply
  16. Alexandria Phillips says

    May 15, 2019 at 5:12 pm

    5 stars
    Turned out very good. I followed the recipe.

    Reply
    • Richa says

      May 15, 2019 at 6:09 pm

      awesome!

      Reply
  17. Maureen Scott says

    May 17, 2019 at 7:29 pm

    2 stars
    I hate to write this but these didn’t turn out good for me. I would use a can of black beans instead. Maybe I didn’t put enough sugar in them. I cut that back to 3 tsp.
    I ended up throwing them away. Bummer. I normally love all that you make. I own both cookbooks. Could have been me.

    Reply
    • Richa says

      May 17, 2019 at 7:49 pm

      oh no, you probably do need the sugar as theres just enough in these. Many vegan chocolate chips are not sweet enough, so you need enough additional sweetness. You can taste the dough before baking. i’ve tried some blackbean brownies before and had to give them away as i didnt like the texture. What was the problem other than less sweet? Also, The texture and sweetness improves as they sit and chill.

      if the only issue was sweet, You could crumble them up, drizzle some melted chocolate and vanilla ice cream and they would work just fine. theres always ways to fix food :). Lets figure out what happened.

      Reply
  18. Emily says

    May 19, 2019 at 12:06 am

    5 stars
    Just made these. Added 2 tbsp oil for decadence and extra chocolate chips. Gosh they turned out so delicious! I agree that they get fudgier after cooling for a few hours. Perfect with some vanilla ice cream

    Reply
    • Richa says

      May 19, 2019 at 10:44 am

      awesome

      Reply
  19. Amy says

    June 22, 2019 at 1:29 pm

    Would these freeze well?

    Reply
    • Richa says

      June 22, 2019 at 3:22 pm

      yes

      Reply
  20. sneha says

    July 12, 2019 at 9:00 am

    Hi Richa,

    What is the alternate for maple syrup? I don’t have it and would prefer some alternative to it.

    Reply
    • Richa says

      July 12, 2019 at 11:20 am

      use sugar and add 3-4 tbsp more non dairy milk

      Reply
  21. Anne Maas says

    July 21, 2019 at 10:18 am

    Thanks for sharing.These look delicious! Could you use chickpea flour instead of the cooked chickpeas and if so, what would be the ratio?

    Reply
    • Richa says

      July 21, 2019 at 10:21 am

      it wont work as a direct sub as the flour is different than the the moist volume of cooked chickpeas. Try my other brownies, i posted another grain-free nooil brownie. veganricha.com/?s=brownie

      Reply
  22. Christine says

    August 11, 2019 at 3:48 am

    5 stars
    These turned out really yummy and so full of protein!

    Reply
    • Richa says

      August 11, 2019 at 10:28 am

      yay!

      Reply
  23. Shakimono says

    October 11, 2019 at 12:25 pm

    5 stars
    Wow!!!! I opened a can of chick peas , hoping to make lunch and then I took the AQUAFABA TOUR!!! 😂😂😂😂! I looked up VEGAN BROWNIES and your recipe came up, sure simple ingredients and the batter tasted sooooo delicious!!!! Thank you for the inspiration! I hope they are as chewy and gooey and delicious as my imagination!

    Reply
    • Richa says

      October 12, 2019 at 1:31 pm

      Thanks!

      Reply
  24. Aswathy says

    December 1, 2019 at 6:23 pm

    5 stars
    This recipe was so simple and quick! It turned out so tasty! It was slightly a little thick but still very delicious! I’m addicted!

    Reply
    • Richa says

      December 1, 2019 at 6:36 pm

      awesome!

      Reply
  25. Mel says

    December 12, 2019 at 9:24 am

    5 stars
    WOW! I stumbled upon your website a couple years ago (an never left, ha) and I would like to say how awesomely creative you are. I read your bio and what an amazing, joyful, loving, and helpful individual you are! Your recipes have changed not only my world but my husband and sons as well. All the best!

    Reply
    • Richa says

      December 12, 2019 at 3:12 pm

      thank you

      Reply
  26. Matt says

    December 14, 2019 at 3:59 pm

    5 stars
    I’m about to try these–thank you for the recipe!

    This was at the bottom of your printable recipe… “Use all-purpose or wheat flour instead of almond flour or oat flour for gluten-free. ”

    This may confuse people (who don’t know what gluten is) into thinking all-purpose/wheat flour is gluten-free. This would be more clear: “If you do not want it to be gluten-free, use all-purpose/wheat flour instead of almond or oat flour.”

    I really don’t intend to be annoying. I’m celiac and so that stood out to me.

    Reply
    • Richa says

      December 14, 2019 at 5:31 pm

      i’ll update it

      Reply
  27. Patti says

    December 31, 2019 at 3:27 pm

    5 stars
    Smells SO good in the oven! Haven’t tasted yet but they look awesome and I am optimistic. Will follow advice on comments to let sit longer to get the real fudgy taste and hopefully nice neat squares!
    Super THICK batter, I used a Bullet and it was too stiff to mix properly so I finished by hand.
    Next time I will puree beans & peanutbutter first

    Reply
    • Richa says

      December 31, 2019 at 4:59 pm

      yes its a thick batter, i usee a food processor, you can add some non dairy milk or oil to help it move, also warm the nut butter as the nut butter can someetimes be too stiff solid depending on ambient temp

      Reply
  28. Maxine says

    April 5, 2020 at 12:57 pm

    5 stars
    Best Treat ever – I have made them without the coconut sugar and they are still very very tasty!!
    Great work on this!

    Reply
  29. Cassy says

    April 16, 2020 at 10:33 pm

    5 stars
    Amazing! Just modified these using what I had on hand and they turned out fabulous. I omitted the maple syrup and cocoa powder, used black turtle beans (blended with an additional 1/6 cup soy milk), reduced the almond butter by 1/4 cup & used oat flour instead of almond flour. They needed an extra bit of time in the oven, but I did also double the recipe. So, so yummy.

    Reply
    • Vegan Richa Support says

      April 17, 2020 at 12:52 pm

      thanks for the modification info!

      Reply
      • Renu says

        April 22, 2020 at 5:50 am

        Can we just boiled the soaked chickpea and use or is it advisable to use the can or tin one?
        Thanks

        Reply
        • Vegan Richa Support says

          April 24, 2020 at 10:57 am

          You can boil soaked chickpeas to cook them first if you prefer not to use canned.

          Reply
  30. Shravani says

    May 2, 2020 at 7:58 pm

    5 stars
    Absolutely a guilt-free recipe to munch on and very well explained. Thank you so much for this brilliant brownie recipe Richa 😍

    Reply
  31. Jessica Loihle says

    June 20, 2020 at 5:00 pm

    5 stars
    Very easy, very chocolatey

    Reply
    • Vegan Richa Support says

      June 20, 2020 at 6:35 pm

      awesome!!! thank you

      Reply
  32. Rose says

    July 2, 2020 at 3:18 am

    Hi I love all your recipes thanks ! I want to try this one soon but I dont have an oven where I live. It seems to ne it would work in a no-bake version, what do you think ? If so would you recommend to change anything ?

    Reply
  33. Hella says

    July 10, 2020 at 7:09 pm

    5 stars
    Love it 😊 even staunch non-vegans like it 😊👍

    Reply
    • Vegan Richa Support says

      July 14, 2020 at 10:33 am

      Thanks !!

      Reply
  34. Isabelle says

    July 12, 2020 at 10:39 am

    4 stars
    Unfortunately, I didn’t have all the ingredients so made a few adjustments but think it worked out fine. The texture is a little grainy but the flavour is nice. I think I’ll probably add some fruit in like cranberries or raspberries maybe to make the flavour sing a little and to even out the texture a bit next time I make this. Otherwise, I thought it was really good and am glad to be able to eat brownies and not feel quite so guilty at the time! Thanks so much for this recipe, really glad to find a gluten free and vaguely healthy brownie that tastes great ☺️

    Reply
    • Vegan Richa Support says

      July 14, 2020 at 10:29 am

      That’s great Isabelle, thank you.

      Reply
  35. Marie I. says

    July 31, 2020 at 11:35 am

    5 stars
    We’ve made these several times and they are outrageously good. I’ve added a bit more chocolate chips…Nobody would ever think these contain chick peas

    Reply
    • Vegan Richa Support says

      August 1, 2020 at 12:21 pm

      that’s awesome!!! exactly, they are so versatile, thank you for the awesome rating

      Reply
  36. k says

    December 13, 2020 at 11:33 am

    5 stars
    I completely forgot to add the 1/4c almond flour, until after the brownies were in the oven for 15 minutes (gosh darn it!). I am happy to report that they still turned out – cut-able, hold-able, even with my error. I am sure they would be even better with all the ingredients 🙂

    Reply
  37. Jenny says

    January 7, 2021 at 5:15 pm

    I can’t wait to bake this with my kiddos this weekend!!!
    Just wondering… what vegan chocolate chips do you use?
    Thank you 🥰

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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