Brownies are some of my favorite desserts, especially the fudge-y, rich ones that make you wonder if you are eating a combination of fudge and cake. Warm, gooey, chocolatey goodness will always have a special place in my heart. There are all sorts of brownie creations available, but my goal was to make a variation of the classic brownie that almost everyone could enjoy. These brownies are paleo, vegan, oil free, gluten free, naturally sweetened, soy free, nut free, corn free, and peanut free!
In addition, these brownies use aquafaba (literally “bean water”) to help bind the ingredients together and increase the fudge-yness levels. Yet do not let an unknown ingredient scare you away from making these delicious brownies! I know many recipes using aquafaba require whisking before adding other ingredients of even using an electric mixer to get peaks similar to egg whites; however, for this particular recipe, I just took the liquid straight from a can of chickpeas and whisked it with the other wet ingredients. So now, every time you make humus, falafel, or use chickpeas for whatever reason, you have an excuse to make brownies!
Also, do not worry if your brownies smell strongly of beans when you pull the pan from the oven. As the brownies cool, the smell lessens, and then, when you eat the cooled brownies, the smell is completely gone! So, as incredibly hard as it is to not eat brownies fresh from the oven… I promise it is well worth the wait!
These chickpea brownies are definitely best eaten the day they are baked because after the first day the brownies begin drying out, but they will keep in an airtight container for a few days as well.
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1 cup garbanzo/chickpea flour
- ½ cup cacao powder
- 1 tsp baking powder
- ½ tsp salt
- ½ cup aquafaba (liquid reserved from one (15oz) can chickpeas)
- ¾ cup coconut sugar
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 3 Tbsp coconut milk
- *optional: cacao nibs for topping
- Preheat the oven to 350˚F and prepare a 8"x8" baking dish. I used a glass casserole dish and lined it with parchment paper for easy removal.
- In a large bowl, whisk together the garbanzo flour, cacao powder, baking powder, and salt.
- In a medium bowl, whisk together the aquafaba, coconut sugar, applesauce, vanilla extract, and coconut milk.
- Add the wet ingredients to the dry ingredients and whisk until no clumps remain in the batter.
- Pour the batter into the prepared pan, smooth the top with a spatula, and sprinkle with the cacao nibs.
- Place the pan in the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely before slicing, and then cut into squares and serve!
- These brownies are best eaten the day they are baked, but the can be stored in a airtight container for a few days as well.