Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour

I'm a savory type of gal, so it's not often that I bake sweet creations. Still, it's fun to share tempting treats with friends and besides, I am still on a quest to make the perfect moist and fudgy brownie. I must say my latest creation comes close. These brownies are actually made with chickpea flour instead of wheat flour, meaning they are gluten-free. You honestly won't be able to tell they aren't made with traditional flour. Serve them up to some friends without telling them if you doubt it. I'm not fond of nuts in brownies, but I have discovered that I rather like dried fruit in brownies, so I added some dried cranberries. The cranberries proved to be a pleasing accompaniment to the chocolate and added some chewiness besides.

Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour

But brownies really need no introduction; without further ado, onto the recipe.

Chocolate Cocoa Brownies with Dried Cranberries and Chickpea FlourChocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Recipe by
Published on May 19, 2009

Simple, moist and fudgy gluten-free brownies with dried cranberries

Preparation: 10 minutes
Cooking time: 30 to 35 minutes

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  • 2/3 cup unsalted butter
  • 1/3 cup dark chocolate
  • 3 large eggs
  • 1 cup sugar
  • 1/2 teaspoon sea salt
  • 2/3 cup dried cranberries
  • 1 1/2 teaspoons vanilla
  • 4 tablespoons unsweetened cocoa
  • 2/3 cup sifted chickpea flour (besan)
  • Preheat an oven to 350°F and butter a 9 × 9 inch baking pan.

  • Melt the butter and chocolate over low heat in a medium saucepan. Let cool for a few minutes after melting.

  • In a large bowl, beat together the eggs and sugar. Stir in the melted butter and chocolate. Add the salt, cranberries and vanilla, and stir to combine. Now add the cocoa and flour and stir until well combined.

  • Transfer the batter to the baking pan and bake for 30 to 35 minutes or until a cake tester or toothpick inserted into the middle comes out clean.

  • Let cool on wire rack for 10 minutes or longer, then cut into 1- to 2-inch pieces.

Makes 16 servings

Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour

More brownie recipes from Lisa's Kitchen:
Brownies with Dried Fruit
Cocoa Brownies with Peanut Butter and Chocolate Icing
Peanut Butter Brownies
Quick and Easy Fudgy Brownies


Parita said...

wow lisa chick pea flour in brownie..this is so to me..brownies sure look mouth watering :)

Finla said...

I love brownies, and i love anything sweet, but till now i have only made brownies once.
I love that you used cranberies in them, looks so so yumm. If i show this to my daughter she will ask me when am i going to make this for her.

Pooja said...

Brownies look moist n delicious! New recipe for me. Fabulous! Lisa, can you please tell what temp you baked those?

Indhu said...

am drooling over the brownies... love that you have used chickpea flour :)

Suparna said...

Hi Lisa,
U have a surprise element in most of ur recipes. The chickpea flour to make brownies is a beautiful surprise!! I love the look of these tempters. I'll make these for sure.
BTW I made the scrambled chickpea flour, it was lovely. Thanks

Lisa Turner said...

Whoops! I've updated my post Pooja. Thanks for noticing the omission. You bake the brownies at 350.

Glad you enjoyed the scrambled chickpea flour Suparna.

Usha said...

These brownies look absolutely scrumptious, this recipe definitely goes into my must try recipe folder:-)

A_and_N said...

the last thing i'd do with chick pea flour is to bake a brownie.Not anymore ;) I like the fact that you got that crust on top just like a regular brownie. Great one Lisa :)

FewMinute Wonders said...

Oh lord I am just trying to get over my chocolate craving. This one is very tempting

Ashwini said...

Wow Love brownies. Liked the idea of adding chickpea flour and dried cranberries. Yummo.

eatme_delicious said...

Mmm these look good. Love that you used chickpea flour! I bought a bag but have yet to use it.

Sunshinemom said...

Luscious brownies!

Ramya Vijaykumar said...

Fabulous brownies and that too with besan flour... The cake has turned out really well... I am gonna try your version soon!!!

La Cuisine d'Helene said...

Another great recipe. I like this version with chickpea flour. I should try them.

Ricki said...

These look INCREDIBLY fudgy--and what a bonus, gluten free! I love the addition of cranberries, too.

Unknown said...

OMG what to say Brownies with chickpea flour simply superb looks delicious yum

Unknown said...

brownies look awesome..that too with chick pea flour sounds interesting..

Rachel Cotterill said...

If you're really really nice to me I might give you my perfect brownie recipe, it makes industrial quantities, though, so you mg need to scale it down!

Lisa Turner said...

I'd love to find out about your recipe Rachel. Please share! Pretty please.

Vicci said...

Yes, it looks as though I'll be buying more chickpea flour! Thanks for the recipe, I hope to make it soon. :)

Soma said...

I have never ever baked a cake with chickpea flour.. I should try this out. Lisa did u find any difference in taste from a regular flour?

Nithya Praveen said...

First time to ur blog and am already zapped...chickpeas in cake?wow that sounds interesting n sumtng that i've never heard off....shud try this one soon.Thanks for sharing:)

aforkfulofspaghetti said...

My problem with brownies is that they so often miss the mark. But I can see from the texture of yours - absolutely, wonderfully, spot-on - that I wouldn't have that problem with yours!

I'm intrigued by the use of chickpea flour, and by the fact that you've used no raising agent (a good thing), and they've still come out looking great. Definitely a must-try for me!

Johanna GGG said...

These look dense and pleasingly chocolatey - must try this - but am curious about the chickpea flour - I am under the impression the one the italians use is different from the indian one (gram) - do you know which one you used???

Lisa Turner said...

Soma, I didn't notice a difference using chickpea flour rather than regular flour. The brownies rose nicely and they tasted great.

Johanna, I bought my chickpea flour from an Indian grocery store.

bee said...

what a great concept. this would be perfect for my gluten-free friend. thank you.

Aparna Balasubramanian said...

Who doesn't love brownies, but I've never seen bropwnies with chickpea flour.
Does this taste exactly like the regular brownie? Any difference in the texture?

Lisa Turner said...

Aparna, you would never know the difference. Same texture and taste. They worked perfectly.

Janira said...

These turned out soooo good. I substituted 1/3 cup coconut oil for the butter and 1 cup of turbinado sugar for regular white and I didn't use any cranberries and it was delish. I will make it again! Thanks :)

Patti Windsor said...

Tonight is the second time I made these brownies. My husband and I love them! I added a teaspoon of orange extract because we love the chocolate orange flavor. Thanks for sharing this recipe!