fudge walnut brownies ~vegan, gluten free~

Since my post on Chickpea Chocolate Chip Cookies was such a hit with both my family and blog readers, I decided to make another batch!

This time, instead of cookies I used the dough to create fudgy brownies!  

Fudge Walnut Brownies ~vegan, gluten free~  Totally healthy and made with chickpeas...Shhh, no one needs to know :)

These brownies use the same healthy base of chickpeas, but has added antioxidants from cacao powder and omega 3 fatty acids from walnuts!

Let’s take a closer look at what chickpeas have to offer:

Fiber:  Chickpeas are chock full with fiber.  The soluble kind, which is key to lowering cholesterol.  In a recent study published by the Canadian Medical Association Journal eating 1 serving (3/4 cup) per day of beans or legumes lowers LDL levels by 5%.  Chickpeas also contain plant sterols, which are also proven to lower cholesterol levels.

Glucose Stability:  The combination of complex carbs, fiber and protein present in chickpeas keeps blood sugar levels from spiking.  So long hunger headaches!

Iron & Folic Acid:  Chickpeas are a great vegetarian source of iron as well as folic acid.  Both of these nutrients are essential for everyone, but especially important for pregnant women!

fudge walnut brownies ~vegan, gluten free~
Serves: 16
  • 1 can (15.5 ounce) chickpeas, drained and rinsed
  • ½ cup all natural peanut butter
  • ⅓ cup pure maple syrup
  • 1 tablespoon vanilla extract
  • ½ teaspoon sea salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • a heaping ¼ cup cacao powder or high-quality cocoa powder
  • ⅓ cup chopped walnuts + ¼ cup for topping
  • ¼ cup mini-chocolate chips (vegan if necessary)
  1. Preheat oven to 350 degrees. Coat a 8x8 baking dish with oil of your choice or cooking spray, set aside.
  2. Add chickpeas, peanut butter, maple syrup, vanilla, salt, baking powder, baking soda and cacao powder to a food processor. Blend until creamy. (this may take a few minutes!)
  3. Transfer mixture to a bowl and fold in ⅓ cup chopped walnuts.
  4. Evenly spread mixture into a greased 8x8 baking dish, top with ¼ cup chopped walnuts and ¼ cup mini-chocolate chips and cook for 20-25 minutes.
  5. Brownies are done when a tooth pick inserted comes out clean.
  6. Cool, cut and enjoy!
Nutrition Information
Serving size: 1 Calories: 128 Fat: 7 Carbohydrates: 14 Protein: 4

Fudge Walnut Brownies ~vegan, gluten free~  Totally healthy and made with chickpeas...Shhh, no one needs to know :)

Top with a little whipped coconut cream and you have a decadent dessert!

Like I said before, no one needs to know they were made with chickpeas!

Fudge Walnut Brownies ~vegan, gluten free~  Totally healthy and made with chickpeas...Shhh, no one needs to know :)


  1. Min   •  

    Hi Cristina! Saw this on Instagram and just head to check it out! I’ve never made brownies with chickpeas before, but I absolutely love this healthy twist. Pinned! I’m also happy to connect with another Recipe Reduxer 😉

    • beginwithinnutrition   •     Author

      Hello! Thanks for making the effort to visit from Instagram! I promise no one will know they are made with chickpeas, I fooled my whole family :)

  2. Linda   •  

    What a terrific idea to use chickpeas! Can one substitute Splenda (white or brown) in the same amount as the maple syrup?

    • beginwithinnutrition   •     Author

      Thanks Linda! You can definitely substitute a different sweetener. The maple syrup adds a little moisture, so you may need to add a few drops of soy or almond milk to compensate. If you do, let me know how they come out!

  3. Amanda   •  

    Hi, just wondering how much chickpea (net weight/ cups) to use? Thank you 😉

    • beginwithinnutrition   •     Author

      Hi Amanda! 1 15.5 ounce can of chickpeas roughly equals 1.5 cups. Hope this helps :)

      • Amanda   •  

        Yay!! Thank u!! Can start making soon!

      • Amanda   •  

        I tried baking one last nigth, i keep reaching for anthr piece! Thanks for the recipe 😉

        • beginwithinnutrition   •     Author

          Thanks for sharing Amanda! They are hard to resist :)

  4. Cathy   •  

    the brownies are awesome!! I was eating the batter, next time I’ll make a double batch. I definite cure when you need something chocolatey!!!

    • beginwithinnutrition   •     Author

      I ate all the batter the first time too! I’m so happy you like them as much as I do! Thanks for stopping by :)

  5. Jules   •  

    Wow, what a great recipe. I saw this on fb on the page findig vegan and I tried it an hour ago with almonds. So tasty and really, if you don’t know that the brownies are made of chickpeas, you’ll never taste the difference. It’s just not so sweet as the other ones and I like it very much. Thank you very much, Christina :)

    • beginwithinnutrition   •     Author

      Hi Jules! I love fooling people with these, no one every knows that they are made with chickpeas! Thank you so much for sharing :)

  6. Diane   •  

    These brownies were the best!! I made a batch last night and ran out of maple syrup, so I added a bit of regular sugar with a little almond milk. The texture was perfect and the take was delicious!! Thank you so much for sharing this yummy recipe!!

    • beginwithinnutrition   •     Author

      Hi Diane! I’m SO happy to hear they came out well with the substitution! Thank you for stopping by the blog and trying the recipes :)

  7. Pingback: peanut butter blast brownies ~vegan, gluten free~ - BeginWithin Nutrition

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