Garbanzo Bean Flour Brownies (Gluten-Free, Egg-Free)

I’ve made a lot of brownies in my life — fudgy ones, cakey ones, late-night brownies straight from a box. So when I began eating in a more intentionally anti-inflammatory way, I found myself wondering if brownies were going to disappear from my life altogether. Not quite ready to accept that, I went on a mission to create a version that felt just as indulgent and satisfying as the classics. These garbanzo bean flour brownies are the result. They’re rich, deeply chocolatey, with that glossy top and fudgy center we all chase in a great brownie. They’re naturally gluten-free, grain-free, and egg-free, made without refined sugar — and I promise, you won’t feel like you’re giving anything up.

How these brownies fit AIP Modified

These garbanzo bean flour brownies are suitable for AIP Modified, which allows ingredients like ghee, legumes, and certain seeds, making recipes like this possible again compared the more restrictive AIP Core.

Garbanzo bean flour provides structure and a subtle nuttiness, while aquafaba (the liquid from cooked chickpeas) works as a natural egg replacement. Together, they create a batter that bakes up rich and fudgy without traditional flour or eggs.

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Drain a can of chickpeas and measure a half cup of the liquid. This is called aquafaba, which literally means “bean water,” and it holds many of the same qualities of eggs. It’s a tried-and-true egg replacer in baking. Whip the aquafaba with a hand mixer for about a minute and you’ll find that it gets foamy and can even whip to peaks, just like eggs.

Whisk the coconut sugar, date syrup, instant espresso granules, baking soda and kosher salt. For sweetness, this recipe relies on coconut sugar and date syrup, both of which add gentle caramel and molasses notes that complement the chocolate and give the brownies their deep, toffee-like richness. The espresso granules are my favorite addition to any brownie batter. Somehow, just a little bitter coffee amplifies the chocolate flavor. It’s an optional add-in, so feel free to omit it if you aren’t able to tolerate coffee. Then, set the mixture aside while you prepare the chocolate.

Add the ghee and the chocolate to a heat-safe bowl. I recommend measuring the ghee by weight since it’s not as easy to measure by volume as regular butter. I’m using a bakers chocolate, or a 100% cocoa bar, to completely control the amount of sugar in the recipe and exclusively use only natural sugars. You can zap the bowl in the microwave for 30-seconds at a time, stirring after each interval until the chocolate and ghee are combined. Or, use the double-boiler method and set the bowl over a simmering pot of water to gently melt the ingredients, stirring constantly until they are combined. The chocolate will be extremely thin.

While the chocolate is still very warm, pour it into the aquafaba mixture and whisk until it’s combined. You’ll notice that any of the coarse granules of coconut sugar left behind will melt and the batter will begin to thicken up and develop a glossy sheen.

Finally, fold the garbanzo bean flour into the batter. The batter will be thick but still pourable. I also recommend weighing the garbanzo bean flour for an accurate measure, since different brands are milled at various consistencies. If you do volume measure, lightly spoon the flour into the measuring cup and level it.

Pour the batter into a prepared 8×8 baking dish, either glass or metal. Use a parchment paper sling to easily remove the brownies once they’re baked. Sprinkle some flaky sea salt onto the top of the brownies and bake them in the oven at 350° for 30 to 35 minutes, or until a cake tester inserted into the center removes just about clean.

You’ll want to dig in with a spoon as spoon right away, and you can, but they’re a bit crumbly right out of the oven. Before they cool, these brownies may remind you more of a flourless chocolate cake or a lava cake. Honestly, I don’t think that’s anything to be upset about. However, you’ll find that they’re easier to cut and serve once completely cooled.

These garbanzo bean flour brownies are proof that anti-inflammatory baking doesn’t have to feel like a compromise. You’ll feel good about reaching for these deeply chocolatey, fudgy brownies made with thoughtful, whole ingredients.

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Garbanzo Bean Flour Brownies

5 from 1 vote

Rich garbanzo bean flour brownies with a fudgy center and glossy top. Naturally gluten-free, grain-free, and egg-free, made without refined sugar.

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Total Time:45 minutes mins

Servings: 9 servings

Author: Christina Marche

Ingredients

• ¼ cup (45g) ghee, plus more for preparing the pan
• ½ cup aquafaba from a (15 oz) can of chickpeas
• 1 cup (160g) coconut sugar (golden or blonde)
• 2 tbsp date syrup
• 1 tsp instant espresso granules
• ½ tsp baking soda
• ½ tsp Kosher salt
• 5 oz (150g) 100% cocoa baking chocolate
• ½ cup (50g) garbanzo bean flour (scooped and leveled)
• Sea salt flakes for topping

Instructions

• Heat oven to 350°F. Lightly grease an 8×8-inch baking pan with ghee or line it with parchment paper.
• Measure out ½ cup of aquafaba (the liquid from a cans of chickpeas). In a medium mixing bowl, use a hand mixer to whip the aquafaba until it becomes thick and foamy, about one minute.
• Stir the coconut sugar, date syrup, espresso granules, baking soda and salt into the aquafaba. Stir gently, then set the bowl aside so the coconut sugar has time to begin dissolving.
• Break the chocolate bars into small pieces and place them in a heat-safe bowl with the ghee. You can melt this mixture in the microwave, heating in 30-second intervals and stirring between each, or use a double boiler on the stovetop. If you choose a double boiler, set the bowl over a saucepan with about an inch of simmering water—just be sure the bottom of the bowl doesn’t touch the water. Stir until the chocolate and ghee are fully melted, combined, and smooth. The melted mixture will be quite thin.
• While still hot, pour the chocolate mixture into the aquafaba mixture and whisk well. The warm chocolate will begin to thicken.
• Fold in the garbanzo bean flour. The finished batter will be thick and glossy, but still easy to pour.
• Transfer the batter into the prepared baking pan. Sprinkle the top with flaky sea salt, if desired.
• Bake for 30 to 35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
• Let the brownies cool completely before cutting into squares.

Course: Dessert

Cuisine: AIP Modified