Super Moist Flourless Brownies (Vegan)

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

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

A decadent treat with NO oil and NO flour!



  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 .


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. Made it this weekend gone and totally converted. This is now my 3pm chocolate hit without the guilt and loaded with protein! Do you know what other canned bean alternatives you can use? My OH is not a fan of the taste and wondered if it may be the beans. In saying that I used dark chocolate too. I would love to know of Alternative bean substitutes that would be suitable in this recipe to try.
    1. So glad you liked them! If you use Enjoy Life chocolate chips, he may like them better. They are slightly sweeter than dark chocolate. Not sure of an alternative to beans in this recipe, but I do have several other brownie recipes on my blog. Some using avocado, some more traditional, but made a little healthier. Maybe try one of those on him?
      1. I remade these for the fourth time and this time added 2x heaped tablespoons of peanut was next level amazing! Even made the result a bit more solid (still soft but harder than your recipe). I would say any nut butter would work well. Once again thanks so much!
    1. I am not sure, if they can totally be left out with the same results. If you are worried about the sugar, you can use sugar free chocolate chips. Libby's makes sugar free chocolate chips made with stevia and decent ingredients.
  2. How do you think this would be with white beans instead of black? I happen to have some extra cans I bought to make white bean vanilla cupcakes, but then I couldn't find the good recipe anymore, and now I am dying for something chocolate anyway! :)
  3. My brownies came out really they firm up? I measured out 2 cups of Black Beans which is about 1 1/2 cans.... Then read I should have just used 1 can.... not sure if I should just bake them a little longer??
    1. Did you drain the beans before adding? Yes, definitely try cooking longer, or place in the fridge to see if they set up.
  4. Hi. I just made the brownies. They were really soft. I followed the recipe. I cook them extra 5 minutes and that didn't help. Do you have any suggestion?
  5. Did you use just the egg replacer (such as 1 Tbsp flaxseed meal) or did you mix it with water prior (1 Tbsp flaxseed meal soaked in 3 Tbsp water) to using in the recipe?

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