Super Moist Flourless Brownies (Vegan)

Melissa King Healthy Brownies and Bars, Recipes

Super Moist Flourless Brownies.  Who doesn’t like brownies?  My Thick and Fudgy Brownie recipe is very popular.  But it’s not flourless.  I also have a Grain Free Blondie recipe that still is not flourless.

Since so many people try to avoid those things, I started to think about black bean brownie recipes.  There are so many flourless brownie recipes out there.

I have actually attempted flourless brownies in the past, but many have been fails.  So I decided to try a successful black bean brownie recipe.

I even shared this black bean brownie recipe on my Facebook page in the past.  I used Sugar Free Mom’s recipe as inspiration, but slightly tweaked it to make it oil free.

If you haven’t checked out Sugar Free Mom, you need to.  She has great recipes and many are sugar free and gluten free.

 

Super Moist Flourless Brownies - My Whole Food Life 1

 

My black bean recipe contains no oil and no flour!  These gooey brownies just melt in your mouth.   Bursting with chocolatey goodness.  I am sold on black bean brownies from now on!

Even my kids were totally fooled! They really do taste as decadent as the unhealthy brownies.  This black bean brownie recipe couldn’t be easier to make!

It can totally be mixed in the food processor.  No mixer and multiple bowls!   Now I only have one problem.  How do I keep myself from eating the entire pan??

Looking for more brownie recipes?

Super Moist Flourless Brownies

Super Moist Flourless Brownies

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Prep Time 5 min Cook Time 35 min Serves 9 squares     adjust servings

A decadent treat with NO oil and NO flour!

Ingredients

Instructions

  1. Preheat oven to 350.
  2. In a food processor , combine the black beans and chocolate chips very well.
  3. Once they are broken up well, add in the remaining ingredients and keep processing until a smooth batter forms.
  4. Line an 8X8 pan with parchment paper leaving enough paper to stick out the sides.
  5. Spoon batter into the pan.
  6. Bake for about 30-35 minutes.
  7. Lift the brownies out of the pan by grabbing the extra sides of parchment paper.
  8. Cut into squares with a pizza cutter .

by

Recipe Notes

If you want to use canned beans. This recipe equals 1 can beans. Drain and rinse before using. These brownies need to be stored in the fridge. They should last a couple weeks. You may also be able to freeze them, but I haven't tried that yet.

Recipe has been adapted from Sugar Free Mom .

 

 

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251 thoughts to “Super Moist Flourless Brownies (Vegan)”

  1. Just wondering if the black beans used in this way are still hard to digest? My stomach can't handle beans, just wondering if this might be more tolerated. Any thoughts?
    Reply
  2. I don't know what i did wrong--left it in longer, then put in frig and still gooey, not set...so i drizzled all natural peanut butter on top and it was the bomb! But, still wish I could cut them and eat them instead of scooping the out... Thanks!
    Reply
    1. Sorry they were gooey for you. :( Glad you could eat them anyway. Did you drain the beans? Also how long did you let them sit in the fridge?
      Reply
  3. Hi! I'd like to make these, and I was wondering if you could use less chocolate chips and more cocoa powder. Would that make them dryer though?
    Reply
    1. Its a vegan egg replacement made from flax meal. Here is how you make them. https://mywholefoodlife.com/advice/how-to-make-a-flax-egg/ You can also use a real egg if you prefer
      Reply
  7. Do you know the carb/sugar count per serving? I'm diabetic and have been avoiding flour, but I still have to count the carbs/sugars in this recipe's beans, applesauce, chocolate chips, and maple syrup. Thanks!
    Reply
  8. Although the taste was delish, I had to bake for an additional 15 minutes (on top of 35) and the middle was still complete mush. We had to eat them with a spoon. If these could be perfected into an actual cuttable brownie, my kids and I would be delighted! :)
    Reply
    1. Did you try placing them in the fridge? A lot of people prefer this recipe chilled. Like a flourless cake texture.
      Reply
    2. Hello Heidi, I had the same problem, but just gave it a bit more time in the oven, an extra 10 minutes. I let it cool down totally and than cut it in pieces. I just took out a piece each time we wanted one. A huge tip: the brownies are soo much better a day after! And easier to cut trough as well :-)
      Reply
  9. Wow!!! I made these yesterday for the first time and we had a piece right after they came out of the oven. So soft and moist, very good! BUT...the day after they were sooooo much better! The taste of the blackbeans were totally gone and you can only taste a really good chocolate brownie....Yammmm
    Reply
  10. I don't know what I did wrong :( I followed the recipe word for word and the brownies will not get cooked all the way through..the tops and sides are great but the middle still looks like batter and I have been cooking them for over an hr..please help!! P.s. I really like the parts that are cooked tho :)
    Reply
  13. Your recipe says to process until smooth, but my chips never broke down the whole way. The batter part is smooth but not the chips. Ought I have put the chips in food processor by themselves to begin with?
    Reply
    1. It's fine if the chips don't break down all the way. It's more important for the beans to be completely broken down.
      Reply
  15. Pingback: Flourless Lemon Cookies - My Whole Food Life
  16. Canned black beans are going to have a saltier taste, because of the solemn content of the liquid, I would assume. Even after rinsed, will this difference affect the outcome of the brownies versus soaking and boiling dry black beans? If using dry black beans, how long should they be cooked after soaking? Thank you!
    Reply
    1. If you use dried black beans, soak overnight and then boil until soft before using in this recipe. Usually about 20 minutes.
      Reply
  19. I bet I could use chopped dates in place of chocolate chips? Because the chips aren't a necessary item to the recipe, say, an egg or binder or anything. What do you think?
    Reply

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