Healthy Gluten Free Brownies

by Sherri on February 28, 2014 · 31 comments · Clean Eating, Desserts, Simple Recipes


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Healthy Gluten Free Brownies

I have to say I was a little skeptical of this Gluten Free Brownies recipe the first time I was making it. Chickpeas instead of flour? What?  But let me tell you, they are AWESOME. AWESOME. AWESOME!!

They get completely devoured by everyone in my house…especially the kids!  And they had no idea until I told them.

Ingredients

1 1/2 cups of chickpeas or 1 can of chickpeas, drained

4 Egg Whites

4 TBSP of Cocoa Powder

1 tsp baking powder

1 tsp baking soda

1/3 cup coconut oil (melted) or canola oil

1/3 cup of honey

1/4 cup of semi-sweet chocolate chips — you can add more if you’d like. I put closer to 1/2 cup. :-)

Directions

1. Preheat oven to 350 degrees.

2.  Grease a 8 x 8 pan. ( I use coconut oil to do this)

3. Mix all the ingredients (except chocolate chips) in a food processor.

4.  Stir in the chocolate chips.

5. Pour in the greased pan.

6. Bake at 350 degrees for 45 minutes or until a toothpick comes out clean.

Healthy Gluten Free Brownies

Healthy Gluten Free Brownies

You may also like :

Healthier Chocolate Chip Cookies

I am sharing this recipe at some of these great Weekly Linky Parties.

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{ 30 comments… read them below or add one }

Holly March 2, 2014 at 4:41 pm

There is something missing in this recipe for gluten free brownies. It lists 4 tablespoons, but not the ingredient? Is it safe to say that it is cocoa powder??

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Sherri March 2, 2014 at 5:38 pm

Oh I am SO embarrassed I missed that!! YES…..4 TBSP of Cocoa Powder. Thanks so much for pointing it out.

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tara March 16, 2014 at 4:21 pm

Is there a reason you only use egg whites? Is it just to make them healthier? Or does leaving out the yolks make them turn out better? I hate wasting the egg yolks. Either way, I am totally going to try these!

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Sherri March 16, 2014 at 4:45 pm

I only use egg whites because the whites are a binding agent. If you use the whole egg, the texture may change and crumble instead of being more moist.

If you were going to substitute the whole egg, you would need 3 whole eggs for 4 egg whites.

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tara March 16, 2014 at 4:51 pm

Great, thanks!

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Sherri March 16, 2014 at 5:14 pm

You’re welcome. :-)

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Tara March 16, 2014 at 9:08 pm

Do you know the calorie count for these?

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Barb @ A Life in Balance March 21, 2014 at 4:50 pm

I’ve made gluten free brownies with black beans before, not chick peas. That sounds yummy!

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Sherri March 21, 2014 at 4:56 pm

They are really great!! No one has any idea they are “Healthy”

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Tonia March 26, 2014 at 2:32 pm

Those look so yummy! I’m slowly transitioning away from wheat and have been trying new gluten free recipes (some successful some not so successful!). I’ll be adding these to my list of things to try. Love the beans – great way to add extra fiber.

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Sherri March 27, 2014 at 8:07 am

We have been too. I really like finding alternatives that are this good! :-)

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Katherines Corner March 27, 2014 at 9:23 am

so many people are gluten free now, a great recipe. Thank you for sharing your lovely blog at the Thursday Favorite Things Blog Hop xo

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Courtney Killpack March 27, 2014 at 12:16 pm

Looks yummy – pinned this!

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Sherri March 27, 2014 at 12:53 pm

Thanks so much! They are so good :-)

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Nellie @ Brooklyn Active Mama March 28, 2014 at 9:11 am

These look so awesome!! Can’t wait to try :) Visiting from the Keeping It Real Link Up!

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Sherri March 28, 2014 at 11:44 am

Thanks so much for stopping by Nellie :-)

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Rebecca @ Dorm Room Baker March 28, 2014 at 11:38 am

These look so delicious! I’ve heard of black bean brownies, but never chickpeas. Could I substitute regular vegetable oil for the coconut oil? I’m not the biggest fan of the latter.

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Sherri March 28, 2014 at 11:43 am

I’m sure you could substitute vegetable or canola oil :-) They are really great!!

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Joanne T Ferguson March 29, 2014 at 1:32 am

G’day! Who does not love a brownie?
Thanks for sharing it at the Foodie Friends Friday #Foods That Make You Smile Party!
Cheers! Joanne

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Lisa @ The Wellness Wife March 29, 2014 at 10:47 am

These sound so good. I wish my husband liked chickpeas. I wonder if I could fool him…

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Sherri March 29, 2014 at 11:00 am

Oh! I bet you could! He would never know. It would be a test. :-)

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Zelda Behr March 29, 2014 at 10:57 am

I am on the hunt for healthy treats! This is so going to pinterest love it!

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Jenny March 29, 2014 at 11:41 am

I assume to drain the chickpeas?

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Sherri March 29, 2014 at 4:55 pm

Yes, I am so used to using my own dried and cooked that I forgot to mention that. Sorry. :-)

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Miz Helen April 1, 2014 at 4:05 pm

Oh how I would just love that brownie right now. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon!
Miz Helen

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Michelle Weber April 4, 2014 at 6:22 pm

These were amazing. I did add a thin layer of homemade chocolate frosting. My GF and non GF friends LOVED them! Will make a lot!

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Judy May 29, 2014 at 3:30 pm

What can you use to substitute eggs in any gluten free recipes. My grandson is gluten free and also allergic to eggs too.

thanks

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Sherri May 30, 2014 at 8:19 am

I have heard that 1/4 cup of applesauce or 1/4 cup of plain yogurt equals one egg.

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Holly October 4, 2014 at 3:14 pm

You can also use ground flaxseed in place of eggs. You mix it with water and let it thicken. You can but ground flaxseed at costco or several other stores or possibly make your own. If you buy it, most packages will have instructions for how much to use per egg when using as a substitute.

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Holly October 4, 2014 at 3:15 pm

I meant “buy”. Sorry about that.

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