Fudgy Flourless Brownies

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O.M.G you guys!  These brownies are awesome!  You know I have made my Super Moist Flourless brownies in the past and those were great.  These Fudgy Flourless Brownies go to the next level of awesomeness.  They are flourless thanks to a secret ingredient.  I will give you a hint.  It’s not beans!

Zucchini Brownies - My Whole Food Life P

These flourless brownies are so rich.  Imagine a crisp outer layer with a gooey inside.  Almost as if they were under done.  This recipe is an adaptation of Delighted Momma’s Zucchini Brownies.

Fudgy Flourless Brownies

Rating: 51

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 9 squares

Fudgy Flourless Brownies

These super moist and rich brownies are secretly healthy!

Ingredients

Instructions

  • Preheat oven to 350.
  • In a food processor, combine all the ingredients and mix well.
  • Pour the batter into a parchment lined pan. I used an 8x8 glass baking dish.
  • Bake for 45 minutes.
  • Let the brownies cool completely before removing them from the pan.
  • Store them in an airtight container in the fridge.
  • They should last 1 week in the fridge.
  • You can also freeze them.

A few things to note: These brownies will almost seem like they are underdone. Once they have finished cooking,let them cool completely and put them in the fridge and they will firm up nicely. I used macadamia nut butter because I like the buttery texture and taste of it. If you want to use it, just take 2 cups raw macadamia nuts and blend them in the a blender or food processor. I used my Blendtec with the twister jar and it took only 2 minutes. You can also sub another nut butter if you wish. Store these in the fridge in an airtight container. I like to put a layer of parchment paper in between each brownie, so they don't stick together.

http://mywholefoodlife.com/2014/03/02/fudgy-flourless-brownies/

Zucchini Brownies FG

72 thoughts on “Fudgy Flourless Brownies

  1. Oh I’m very excited about these, since the black bean brownies didn’t turn out that great. I once baked a potato chocolate cake….moist and nice

    1. Thanks Melissa! I hope you enjoy the recipe. I also have several recipes for zucchini pasta if you are interested. :)

  2. I love your blog! All the food looks delicious, and I have Crohn’s Disease, so I’m always looking for healthy recipes. :o)

    Visiting from “This Ole Mom” Linky Party!

  3. Thank you for this fantastic recipe! I can’t wait to try it out. I don’t suppose you know the cal count per brownie do you? I can try to ballpark it but thought I would ask you first. Thank you! :)

  4. I’m going to try regular butter and stevia to sweeten as we are having to count carbs here. Will also omit the chocolate chips.

  5. I’m a type 1 diabetic. I made these last night using peanut butter (what i had on hand) and the turned out awesome! I’ve made black bean brownies twice and these are uber better! My last batch of black bean brownies were a failure, I tried using a xylytol/eurithrytol blend (diy) and the brownies began to harden as soon as they began to cool. With in minutes those brownies were rock hard. This time I stuck with maple syrup ( easy enough to account for with a small addition of insulin) and the brownies did not create a blood sugar spike and they stayed soft. YEY! Though I’m sure I could have used stevia leaf too, the amount of maple syrup is very small per square. I also used Enjoy Life chocolate chips, real cold-pressed cocoa powder and added a T of Maca powder. Thanks for the recipe Melissa :)

    1. You are so welcome Linda! I am so glad you were able to enjoy them. I do think they would turn out well with stevia as well. :)

  6. Ok so I made these today and I have mixed emotions so I need some guidance :) this is my first time trying anything “healthy” as far as a brownie goes…I’ve always just cooked the ole fashioned fattening brownie and since we’ve been trying to change what we eat I decided these. So obviously drastic flavor change…but I had almond and peanut butter so I used some of both and then the only chocolate chips I had were semi sweet chips. Would that alter the taste. These were not “sweet” at all but knowing what they were made of I can’t say they were awful either!! So did I go from one drastic end to the next? Was their another brownie recipe in between that I should have tried first?!? I will say this though my son ate them up which made me smile bc he never eats vegetables so knowing he was eating something ok for him I was ok with it :). Thanks for your input since I’m a newbie to this healthy stuff :)

    1. I think they may not have been sweet enough due to the semi sweet chips? I used sweetened chips. I also think that maybe a good stepping stone for you would be to use sweetened chips and even add a couple more tablespoons of maple syrup? Then each time you make them, you can use a little less sweetener? Just a thought.

  7. Do you have any suggestions about a food processor substitute? I have a ninja, stand mixer and hand mixer. Think any of those methods would work?

  8. Hey there, glad I found this. We are trying to eat healthier, and there has been a recent diabetes diagnosis in the family here (not me thank goodness). But can I bake this for our dessert and let them have some? I *think* it would be ok. Do you know? I was going to try some black bean ones, but this looks more tasty (the ingredients i mean )

    1. I am not 100% sure it’s diabetic friendly. I would advise you to use sugar free chocolate chips. They make some sweetened with stevia that are probably okay for diabetics.

    2. I am not 100% sure it’s diabetic friendly. I would advise you to use sugar free chocolate chips. They make some sweetened with stevia that are probably okay for diabetics.

    3. I am diabetic myself and these are much more carb friendly than the bean ones. Zucchini is low in carbs as are the macadamia nuts (as long as you they don’t have added sugar). Cut down on the maple syrup some and use the stevia chips like Melissa recommended. Without added chocolate chips each bar is going to be roughly 15 carbs (I ran it through a recipe counter). You can also go with some low sugar dark chocolate. Your diabetic can easily incorporate this into allotted carbs per meal. I stay away from the artificial sugars, including stevia, and just plan accordingly.

  9. I don’t think using butter would work very well. The nut butters are of a solid substance, and gives the brownies a solid base. Butter is an oily, liquid substance and will likely not set up when baked. These sound so good, & I have been avoiding flour for about a year now. Hope I can try these soon!

  10. I was super excited to try these but they were not what I expected. They are tasty but I don’t think they are gonna curb my brownie craving. They are super moist! But I would describe them as more cake-like than fudgy. I am a pretty strict brownie critic, though. With that said, I think my two year old will adore them as she doesn’t have an expectation as to what a brownie should be like. I think I will call them chocolate cake squares and that will help my brain.

  11. Just made these and I desperately WANT them to be amazing… but for some reason, even after multiple additions to the cooking time, they are still gooey- they do not hold any shape. What could have gone wrong? I followed your recipe exactly…

    1. I am sorry you had that problem. A lot of people liked them better straight out of the fridge. You can try doing that.

  12. Made these for a play date yesterday. Delicious!!! I used almond butter and put it all in the vitamix. Everyone loved them! My picky eater even had 2. Keep up the good work :)

  13. Made these brownies tonight and they are awesome! My 3-year-old loves them, too. We’ll definitely be making these again. Thank you for sharing the recipe!

  14. When I saw this I was expecting a bean-based recipe – not that bean-based recipes aren’t amazing, but I’ve just already tried quite a few of them. I’m a firm believer of the power of courgettes in desserts, and am absolutely delighted to find a recipe not just featuring them as a “secret” add-in, but hanging the entire recipe upon them! Cannot WAIT to try these and see how it works:D

    1. Let me know how you like them! I really enjoy this recipe. :) I will be making some chocolate zucchini muffins tomorrow!

  15. Let me preface by saying that my #1 brownie recipe is Brooke’s Bombshell from Allrecipes.com, which if I recall has 1 c butter 3 c sugar, 1 c cocoa powder, etc. And they are to die for. I have never bothered making “healthy” brownies because they usually sound like a lame imitation that will drive me right into making real brownies anyway. :)

    This recipe was quite surprisingly very good. The base itself isn’t very chocolatey, but has just the right texture for a fudgy brownie. But when you combine a right-texture base with amazing chocolate chip bursts in your mouth, you are tricked into thinking it is a very guilty treat. We used mostly PB and then cashew butter when the PB ran out, and about 1/2 semi and 1/2 60% Ghirardelli chips. I don’t recommend this without good quality chips, (or chips at all), but I really enjoyed them. I used thawed shredded zucchini (about 3 cups before freezing last summer), squeezed all of the thawy water out, and the 3 cups well squeezed seemed to be excellent. I’d probably use 2c fresh zucch if it’s what I had. Oh, and be sure to spread the batter pretty flat, as it did not spread at all while baking.

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