These flourless brownies with a sweet potato frosting (which is optional but very recommended!) are absolutely delectable. They are vegan, gluten-free, oil-free (if you leave out the chocolate chips), grain-free, protein-rich, fudgy, chocolaty, and so rich! Made with chickpeas and other wholesome ingredients.
Healthy Flourless Brownies
Brownies will remain my favorite dessert. Period. I just love them, especially when they are fudgy, super chocolaty, and rich like these healthy vegan brownies with the most epic sweet potato frosting.
The recipe is plant-based, gluten-free, grain-free, protein-rich, and easy to make. It takes just 10 minutes to prepare the batter, so there is no excuse to not make this delicious dessert.
I love trying out new brownie recipes. I already shared some of my favorite recipes with you on my blog, like these Sweet Potato Brownies or these Pea Brownies and even Healthy No-Bake Brownies. These Cheesecake Brownies were a big hit as well!
Maybe you have already tried out one or more of these recipes. The healthy no-bake brownies have been remade many times on Instagram and people love them.
Chickpea Brownies
These vegan brownies contain chickpeas as the main ingredient. Chickpeas (sometimes known as garbanzo beans) are amazing, they are high in protein and contain lots of fiber, minerals, and vitamins. I love using chickpeas in desserts, for example in these No-Bake Cookie Dough Bars.
Vegan, Grain-Free, Gluten-free, Flourless Brownies
Not only are these brownies gluten-free, but they are also grain-free, flourless, and vegan. Ground almonds, flax seeds, chickpeas, and cocoa powder are the main ingredients of these deliciously healthy brownies. I also made them once with coconut flour. Both versions are good! Instead of ground almonds, you can use any ground nuts of choice, for example, hazelnuts.
Sweet Potato Frosting
You can make these flourless brownies without frosting, and I am sure you will like them. However, to take this dessert to the next level I urge you to make this decadent sweet potato frosting! It’s made with sweet potatoes, so it’s basically like eating salad, haha. Seriously, in my opinion, the frosting is a must and my boyfriend actually LOVED it!
You Will Love These Brownies Because They Are:
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
- Flourless
- Protein-rich
- Oil-free (if you leave out the chocolate chips)
- Chocolaty
- Fudgy
- Rich
- Healthier than most other brownies
- Can be made refined sugar-free
- Easy to make
- Delicious
- Great for dessert or breakfast
I’ve topped these chickpea brownies with dairy-free mini chocolate chips. This step is optional, of course, but in my opinion, you can never have enough chocolate in your life.
Should you recreate my recipe, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your recreations.
How To Make Flourless Brownies?
It’s so easy to make these vegan chickpea brownies. I love using a food processor because it’s so convenient and you don’t need lots of different bowls. Simply add in the ingredients, blend and you are almost done. Check the easy recipe and the video below!
If you are looking for more delicious vegan brownie recipes, then check out the following ones:
- Zucchini Brownies
- Sweet Potato Brownies
- Cheesecake Brownies
- Caramel Chocolate Brownies
- Best Vegan Brownies
- Healthy No-Bake Brownies
Flourless Brownies
Video
Ingredients
Dry ingredients:
- ¾ cup (150 g) coconut sugar or brown sugar
- ¾ cup (90 g) ground almonds (*see recipe notes)
- ½ cup + 2 tbsp (60 g) cocoa powder
- 2 tbsp ground (2 tbsp ground) flax seeds or ground chia seeds
- 1 tsp (1 tsp) baking powder
- ¼ tsp (¼ tsp) baking soda
- 1 Pinch of (Pinch of) salt
- ¼ cup (50 g) dairy-free chocolate chips (optional)
Wet ingredients:
- 2 (15 oz) cans (500 g) chickpeas drained and rinsed
- ½ cup (120 ml) plant-based milk
- ⅓ cup (80 g) nut butter or seed butter of choice (*see recipe notes)
- ½ (60 g) banana or 1/4 cup applesauce
- 2 tsp (2 tsp) vanilla extract
Frosting
- sweet potato frosting (optional)
Instructions
- I recommend using a kitchen scale for this recipe.
- Blend the chickpeas with all wet ingredients in a food processor until smooth (check the video).
- Add all dry ingredients (except the chocolate chips) to the food processor and blend again until the mixture is combined.
- Line a pan with parchment paper or grease it with vegan butter or coconut oil and spoon the batter into it. My baking dish measures 9"x6" (23 x 15 cm).
- Bake in the oven at 355 degrees F (180 degrees C) for about 40 minutes (it can take longer or shorter, depending on your oven and the size of your baking dish) or until a toothpick comes out almost clean (can still be sticky but not wet). Test after 35 minutes with a toothpick. Don't overcook the brownies! Let them cool completely. They'll still be soft at first but firm up once cooled down. They taste best on the 2nd or 3rd day!
- Check out this recipe to make the sweet potato frosting! Top with chocolate chips an enjoy!
Notes
- You can use any ground nuts instead of ground almonds. For a nut-free version try ground hemp seeds, pumpkin seeds or sunflower seeds. If you want to make the brownies with coconut flour, then use only 45 grams and not 90 grams since coconut flour absorbs a lot of liquid.
- Any nut butter like peanut butter, cashew butter works fine. For a nut-free version use coconut butter or sunflower seed butter.
- Nutrition facts are for 100 g without the frosting.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Even though I’m not vegan, I do like to find healthy sweet treats and this was what I was looking for. I only had one can of chickpeas in the cupboard and one can of kidney beans so I rinsed them both and used them and still turned out great. I like to purée vegetables and freeze them to add to meals so I have to have some frozen sweet potato that I thought out and used for the frosting. It was so good.! Also I used an 8×8 pan and it worked out perfectly as a sub for the 9×6
That sounds amazing, Kristina! 😊 I love how you got creative with what you had. Great to know the 8×8 pan worked well as a substitute. So happy it turned out great for you. Thanks so much for sharing your version! 💛
Hi Ela, I’m excited to make these. I’m wondering if peanut butter powder would work (with a little water), in the recipe. Would that be enough fat? Thank you.
Hey Mary 😊
Peanut butter powder unfortunately wouldn’t be a good 1:1 swap here. Even if you mix it with a little water, it still contains much less fat than regular nut butter, and the fat is really important in this recipe for moisture, texture and richness.
If you only use peanut butter powder, the result will likely turn out drier and a bit crumbly.
If you still want to try it, I’d recommend mixing the powder with a bit of neutral oil in addition to water, so you’re adding back some of the missing fat. Otherwise, using regular peanut butter, almond butter or even tahini will give you the best texture.
Hope that helps, and I’m excited for you to make them 💛
Thank you! I didn’t want to risk it so I used peanut butter – full fat, for both the brownies and the sweet potato frosting. I’m wondering if I need to refrigerate the brownies. I’m thinking yes. Thanks again!
Yes, I would refrigerate the brownies, especially since they have the sweet potato frosting. Because of the moisture from the sweet potatoes and plant milk, they’re best stored in the fridge.
Just keep them in an airtight container. You can let a slice sit at room temperature for a bit before eating so it softens slightly, or enjoy them chilled if you prefer that fudgier texture 💛
I wanted to share that these turned out insanely good and rich, honestly restaurant quality! . My guests were shocked when I mentioned (after tasting) that they had chickpeas and the frosting had sweet potato in it.
The one thing I will say, so I remember it for next time, is that you were so right about not over baking. My oven tends to take a bit longer and it’s hard to know when something is really ready, because the toothpick test always has batter on it. With these, I need to let it be ok that they seem a bit soft still and appear not to be fully done. I probably over baked by about 7 minutes, but they are still insane.
One other nice detail is that after refrigerating everything overnight, the frosting is so thick that I used a piping bag and it worked beautifully. Anyway, thank you again! Excited to try more of your recipes. I’ve been making your baguettes at Thanksgiving for a few years.
Wow, this made me smile so much 🥹💛
“Restaurant quality” is such an incredible compliment, thank you! I love that your guests were shocked after finding out about the chickpeas and sweet potato. That’s always the best moment.
Thank you for trusting my recipes again and again 🥰 I’m excited for you to try more!
Delectable is right! Wow!! I am having the hardest time keeping my hubby from diving into my baked goods before they have cooled completely! I scolded him into waiting today. Hee hee hee.
I swapped out the nut/seed butter with fresh avocado, forgot to add the pinch of salt and the vanilla. (I noticed after they were in the oven.) I put the ample amount of batter into an 8×12 pan and baked it for 35 minutes. They were perfection. Chocolatey, moist, delectable. This pan size gave me 24 small brownies. I am finding I realize why I freeze my goodies. It limits how often my hubby digs into them!
This is another winner, and packed with protein, you don’t have to feel bad about eating them. I like the course listed as: Breakfast, Dessert. I agree.
I appreciate all of your comments to your followers. I know I feel like you are right in my kitchen with me! How awesome is that?
Aww this made me smile so much, thank you Karie 🥰
Haha your poor hubby, but also totally understandable. Warm brownies are dangerous territory 😄
The avocado swap is actually such a good idea. It keeps them super moist, so I’m not surprised they turned out perfect even without the salt and vanilla.
Freezing really is the secret weapon. Not because they don’t taste amazing fresh, but because otherwise they magically disappear way too fast.
And your last lines really touched me. That’s exactly how I want it to feel, like we’re cooking together in the same kitchen. 🤍
It truly does feel that way, Ela. You are ready with cheers and support, and helpful alternatives. I am so blessed to have found you, and I pray for your health and safety.
You said it perfectly, “Not because they don’t taste amazing fresh, but because otherwise they magically disappear way too fast.” You truly understand. Thank you for showing us we can make amazing things with plants that are both healthful and delicious (also fun).
Here’s a big long hug. Many blessings to you. Karie
Oh Karie 🤍 thank you so much for these beautiful words. It means more to me than I can say that my recipes are part of your kitchen and bring you joy. Plants really can do so much more than people expect, delicious, nourishing, and genuinely fun.
Sending you a big, warm hug right back. Thank you for your blessings and kindness ✨
By the way, I followed the kitchen scale measurements and had to open a third can of garbanzos to get there!
These are the best healthy brownies I tasted. I tried different recipes already but these are over the top, I loooove them and my whole family loves them. Chickpeas is the only legume so far I like for desserts, truly amazing. thank you for such a great treat.
Aww, you are very welcome, Salome! I am so glad you like the brownies. 🙂
Do you know what I could sub the banana out with? Would love to try this, but i’m allergic. Thanks in advance 🙂
Hi Katy, it’s mentioned in the recipe: “1/2 (60 g) banana or 1/4 cup applesauce”
Just made the recipe and it looks amazing but did you really use a 9 by 6 pan? Mine would have turned out like a giant loaf of bread had I done that… instead I used a 9 by 9 for a thick brownie and it looks wonderful… Can’t wait to dive in
Yes, I did, but it was actually too small. 8×8 or larger is better. 🙂
thanks!!! my chocoholic vegan/GF husband is sooo happy…. they were waiting for him when he came home from a work trip. 🙂
Wonderful! So happy your husband liked them. 🙂
Hi, This recipe looks great! I live in Mexico and my cook speaks spanish, I put recipes through google translate. Do you have a security setting on so your text can’t be copied? Just curious.
Hi Jane, you can jump to the recipe card, click on “print recipe”, another tab will open, and then you can copy the recipe. I hope this helps. 🙂
hola , soy Betsy, me gustan tus recetas. Me gustaria saber como haces el glaseado de camote para este brownie? gracias
Hi Betsy, it’s the sweet potato frosting from this recipe: https://elavegan.com/chocolate-zucchini-cake-vegan-recipe/
I’m planning on making this but first…..Are ground almonds the same as almond meal or almond flour.
Thank you!
Hi Vesna! Yes, you can use almond meal or almond flour. Both are totally fine. 🙂
Hi Ella, getting ready to test out this amazing recipe – already drooling:-) Tell me, what would be another alternative to almond flour, besides all of those you mentioned? Would it be ok to use oat or wholegrain spelt flour instead? I am totally fine with some healthy gluten… Thank you for your help! x Iva
Hi Iva, both should work fine. You could also use half spelt flour and half oat flour. However, since the fat from the almond flour will be missing, I would suggest adding 2-3 tbsp of oil. 🙂
Brilliant! Thank you so much Ela (one l:-) ). I will certainly inform you about the end result. Have a lovely day and keep cooking – you rock:-) Greetings from Croatia, Iva
Ela, Ela, Ela…what can I say? You’ve gone and done it again! These brownies are sinful!!! I followed it step by step with no substitutions. Result- PERFECTION. Day 1, I thought, hmmm, these are alright, but by Day 3, my mouth was watering for my afternoon brownie slice and coffee. Moist, rich, melt in your mouth goodness. I just ate my last slice and I’m feeling a little sad although I know I can simply whip up another batch, I will soon, but in a few days I have your carrot-cake bars to make again. Why? Well, I have so many darn carrots. Heehee! Thanks again!!! (Oh, and boyfriend stamp of approval on the brownies).
Awww, I love your comment, Sommer! Thanks so much for your awesome feedback. Happy to hear they got the boyfriend stamp of approval, lol. 😀
Well, Ela, I’m sorry to inform you that I didn’t follow your advice ( :p ) and used dates instead of chickpeas and it is amazing! I reduced the coconut sugar, didn’t add the frosting because of the sugar in the dates. I put them in boiled water for 15 min and then drain them. It’s unbelievably fudgy…I added some walnuts for crunchiness and to complete the perfect brownie recipe 😀
Sounds amazing, Eva! How many dates did you use (in grams)? So happy it turned out fudgy and delicious. 🙂
To be honest I divided the recipe by three because I have the perfect pan for two servings the same height of yours! So I used 166 grams for the dates, and 30 grams for the coconut sugar (instead of 50 grams). I checked at 20′, still wet, and remove the pan at 27 minutes. I made them yesterday, let them in the fridge overnight and we are eating them! 😀
Thanks for sharing, Eva! 🙂
You’re most welcome! I’d like to ask you: I have a very teeny tiny blog myself (I post only once in a while, it’s not my job) and I’d love to share your recipe with my adjustments; I share lots of recipe only for one or two servings because I hate waste, and when it’s healthy on top of that it’s just awesome! Of course I would link to your blog and mention how awesome you are 😀 I know many people get inspired at others for tons of recipes without mentioning them, but I don’t like to do that and I love your recipes/ideas but I’d understand if you don’t want me to 😉 Thanks again Ela!