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. If you try them, let me know what you think. The texture is different than regular brownies, but they are seriously good!
      Reply
      2. Is it 2 cups of dried black beans or 2 cups after cooking? It makes a huge difference. I have used an egg free chocolate cake recipe that uses stewed apple. Could more applesauce be added instead of egg or even 2 eggs instead of applesauce?
        Reply
  2. I've made sweet potato brownies, beetroot brownies and white bean blondies, but am yet to have tried black bean brownies! I think I'll give this one a go though :) After all, they do look super fudgy and delicious! x
    Reply
      1. Chocolate Covered Katie has fantastic recipes for both White Bean Blondies and Black Bean Brownies. I've fed them to people at church and even to an unsuspecting troop of Girl Scouts, and they've all adored them! :)
        Reply
    1. If you are using dried beans, they need to be soaked overnight and then boiled in the morning. If you are using canned beans, they just need to be drained and rinsed.
      Reply
  4. Everything you put up, I absolutely LOVE! These, once again look amazing! And gluten free so I can enjoy them! Thank you so much for reading my mind and creating yummy treats I can enjoy after my training runs!
    Reply
    1. I'm not sure a blender would blend everything up as well. Maybe you can blend the ingredients separately and then mix them all together in a bowl after? If you try it, please let me know how that works.
      Reply
      1. Although I have not tried your brownie recipe, I have made a black bean chocolate cake, and I believe it's a recipe from Sugar Fee mom too, and I used a blender with no problem. The cake was delicious, and I'm planning to test your recipe for brownies soon, thank you for sharing!
        Reply
    3. Yes I use a blender every time I make them except I don't blend in the chips...I just sprinkle them over the better once it's in the pan !
      Reply
    4. I used a vitamix blender w/ the tamper for this recipe and it worked great. I won't bother pulling out my clunky food processor again for this recipe.
      Reply
  7. You say they are a different texture....what do you mean by that exactly? Do they taste as chocolatey as a regular brownie? And do you taste the beans in them at all? Wondering just how different they really are from regular brownies before I decide to make them. Thanks!
    Reply
    1. They taste just as chocolatey. I don't taste the beans at all. However, since there is no flour in them , the texture is different than brownies that contain flour.
      Reply
      1. My husband who HATES bean didn't know they were in there, he knew it was "different" but he and my 3 & 5 year old (who are very very picky eaters) said they liked it and asked for more! So this is now a staple in our house for days you need a sweet treat :)
        Reply
    1. Thanks! That is one of my most favorite recipes. A reader favorite as well. Here is the link. https://mywholefoodlife.com/2013/02/11/coconut-cream-larabars/
      Reply
  10. These are in the oven right now and smell soooo good! I snuck a taste of the batter (salmonella be damned!) and it was so chocolatey. I'll let you know if my kids (3 and 6) are fans. Do you think adding shredded unsweetened coconut would work? I love that Almond Joy combination.
    Reply
          1. Your 3 year old sounds like my 5 year old!! LOL Refuses to try most everything and it is a battle to get him to do so.
  11. Do we let these cool in the pan before we lift them out, because mine just "squished & seemed uncooked" and did not come out like your nice brownies (baked for 35 minutes). So I put it back in the pan to cool. Hope that works!
    Reply
    1. Also, mine were really went in the center after 35 minutes, so I put them back in til it came out pretty much clean. Was I supposed to leave it went in the center or did I do the right thing?
      Reply
  13. These are AWESOME! Our whole family loved them. No one had a clue there were beans in there. Not even my husband who bought all the ingredients. lol A new favorite treat in our house. Thanks once again for another great recipe! :)
    Reply
  15. I have tried a lot of black bean brownies and just cant get into them :(. Think I could replace them with a bean of similar density but milder flavor like kidney or cannellini? I adore black beans just not in my sweets :p
    Reply
    1. You seriously can't taste them at all in here. I was also skeptical of the bean brownies, but these are so good! I guess you could try replacing them. I would use cannellini beans. Let me know how they turn out that way.
      Reply
    2. I've not done this recipe, but have made black bean brownies & white bean blondies by Chocolate Covered Katie for over a year now, and everyone adores them -- even the kids in the preschool at church, and my daughter's Girl Scout troop!
      Reply
  16. I'm in the UK and maple syrup is REALLY hard to get.....what is a good substitute? Is honey ok or golden syrup? Is it for binding or flavor? thanks!! I can't wait to try these!
    Reply
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  19. I honestly couldn't believe how incredible these were. Amazing. My entire family devoured them last night. My husband said "shut up!" when I told him they were oil free and made with black beans. LOL. I did tweak it a touch and added a bit more maple syrup instead of the 1 TB, about a 1/4 cup.
    Reply
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