Fudge Walnut Brownies, Vegan and Gluten-Free

The best recipe for Fudge Walnut Brownies

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!  

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

fudge walnut brownies vegan gluten free recipe

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

The best recipe for Fudge Walnut Brownies
Course Dessert, Snack
Cuisine American, Gluten Free, Vegan
Prep Time 10 minutes
Baking Time 25 minutes
Total Time 35 minutes
Servings 16
Calories 99kcal
Cost $


  • 1 can 15.5 ounce chickpeas, drained and rinsed
  • ½ cup all natural peanut butter
  • 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
  • cup chopped walnuts + ¼ cup for topping
  • ¼ cup mini-chocolate chips vegan if necessary
How many Ounces Are in a Cup?
How many Grams are in a Cup?


  • Preheat oven to 350 degrees. Coat a 8×8 baking dish with oil of your choice or cooking spray, set aside.
  • 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!)
  • Transfer mixture to a bowl and fold in ⅓ cup chopped walnuts.
  • Evenly spread mixture into a greased 8×8 baking dish, top with ¼ cup chopped walnuts and ¼ cup mini-chocolate chips and cook for 20-25 minutes.
  • Brownies are done when a tooth pick inserted comes out clean.
  • Cool, cut and enjoy 🙂


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 🙂


Calories: 99kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 134mg | Potassium: 73mg | Fiber: 1g | Sugar: 7g | Vitamin A: 7IU | Vitamin C: 0.05mg | Calcium: 21mg | Iron: 0.3mg
Cristina C. RD LDN
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