Eggless Besan (Chickpea Flour) Brownies Recipe

These eggless brownies are made with besan (chickpea flour). They are fudgy, deeply chocolatey and surprisingly gluten-free—perfect for when you want a rich treat without eggs.

I’m excited to share this Besan Brownies recipe. When I first started baking I stuck to basic flours and standard recipes, but over time I began experimenting with different ingredients. I tested these eggless besan brownies several times and finally settled on a version that yields a fudgy, chocolatey brownie with a texture you’ll love.

Besan is a staple in many Indian kitchens, and I often use it for savory and sweet dishes alike. Using it in brownies was a pleasant surprise—the flavor and texture work beautifully together. Even people familiar with traditional wheat-based brownies are often surprised when they learn these are made with chickpea flour.

Ingredients

Besan: Use regular besan (chickpea flour) you buy for pakoras, chilla or kadhi. No specialty flour is needed.

Cocoa powder: Any unsweetened cocoa powder will work.

Sugar: This recipe uses granulated white sugar. If you prefer brown sugar, try replacing half the sugar and expect a slight change in texture.

Flaxseed meal: Acts as a binder in place of eggs. Grind whole flaxseeds into a fine meal or buy ready-made flaxseed meal.

Butter: Unsalted butter gives great flavor; use salted if you prefer but reduce added salt. A bit of oil keeps the brownies moist.

Yogurt: Use thick yogurt such as Greek yogurt. If using regular yogurt, strain it to remove excess whey so it’s thick.

To Add or Not To Add Leavening Agents?

Traditional fudgy brownies usually don’t include leavening agents. I tested versions with and without baking powder and settled on omitting it for the fudgiest texture.

With baking powder: brownies rise slightly and become more cake-like.

Without baking powder: brownies stay dense and fudgy, which is the preferred texture for this recipe. You can choose either approach, but skip leavening for fudgy results.

Step by Step Instructions

1. Sift 3/4 cup besan (91 g) into a bowl.

2. Add 1/2 cup cocoa powder (48 g), 1 teaspoon instant coffee, 1/4 teaspoon cinnamon (optional) and 1/4 teaspoon salt.

3. Sift the dry ingredients together into a large bowl.

4. Stir in 2 tablespoons (14 g) flaxseed meal and set aside.

5. Chop 1/2 cup (113 g) butter into pieces and melt it using a double boiler or microwave. If using a double boiler, the bottom of the bowl should not touch the water. Stir until smooth, then remove from heat.

6. Let the butter cool for 3–4 minutes, then add 1 tablespoon oil (avocado or neutral oil).

7. Add 3/4 cup sugar (150 g) and 1 teaspoon vanilla extract. Mix thoroughly until combined.

8. Add 1/2 cup yogurt (120 g) and whisk vigorously until the sugar dissolves and the mixture is smooth. This step helps create the shiny crust on top.

9. Fold in half of the sifted dry ingredients with a spatula, then add the remaining half and combine until no dry streaks remain.

10. Stir in 1/2 cup chocolate chips, distributing them evenly through the batter.

11. Transfer the batter to an 8-inch square pan lined with parchment paper. Smooth the top with a spatula.

12. Bake at 350°F (175°C) for 30–35 minutes. The edges should pull away slightly and the center should not feel overly gooey. Remove from the oven and let cool completely—very important: allow the brownies to cool for at least 2 hours before cutting to avoid crumbling. Chilling in the fridge for an hour before slicing will also help.

Making It Vegan

I haven’t personally tested a vegan version, but these substitutions should work:

• Replace the butter with 1/2 cup coconut oil (solid or melted as needed).
• Use a plain plant-based yogurt, such as almond or coconut yogurt, in place of dairy yogurt.

Keep the rest of the recipe the same and monitor bake time as needed.

Storage

Store these chickpea flour brownies in an airtight container at room temperature for 2–3 days. Refrigerate to extend their shelf life by a few more days.

Replacing Sugar With Jaggery

I haven’t tested this swap, so I can’t guarantee how jaggery will affect texture. If you try it, expect a deeper, caramel-like flavor and possibly a moister, denser crumb—please share your results if you experiment.

Alternative To Flaxseed Meal

If you don’t have flaxseed meal, ground psyllium husk or finely ground chia seeds can be used as a binder instead.

Additional Add-Ins

Add chopped walnuts or pecans for crunch, or drizzle finished brownies with fudge or caramel to make them more indulgent.

Tips For Making The Best Besan Brownies

1. Measure ingredients by weight for the most consistent results.
2. Line the baking pan with parchment paper for easy removal and clean edges.
3. Whisk sugar and yogurt vigorously until the sugar dissolves—this helps create a thin, glossy crust.
4. Cool the brownies for at least 2 hours before cutting to prevent crumbling.
5. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

If you try this recipe, please rate it and share any feedback. Enjoy these rich, fudgy besan brownies!