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. These are in the oven! I added a peanut butter swirl because I was also oggling Minimalist Baker's recent brownie recipe. I love the idea of just throwing the chocolate chips in the FP with the beans. So easy. Swooned over the batter!
    Reply
    1. I'm sorry, I don't. I adapted the recipe from Sugar Free Mom and she does list hers. Mine should probably be close. I actually omitted the oil too. http://www.sugarfreemom.com/recipes/fudgey-flourless-chocolate-brownies-gluten-dairy-sugar-free/
      Reply
  3. I made these and cooked them for about an hour and they never seemed to cook all the way through. They didn't taste very good, had to throw them away:( not sure what happened?
    Reply
    1. Really? I'm sorry. :( I have had loads of compliments on this recipe. They consistency will never be like real brownies because they are flourless. You could have stuck them in the fridge and they would have firmed up more.
      Reply
  4. Hi there, these look amazing (my previous attempts at bean brownies not great either). When you say 1 "T" does that mean tablespoon? Thanks!
    Reply
  5. Just took these out of the oven, they smell delish and the girls licked the batter bowl clean! They are still 'jiggly' after baking for 40 min…..maybe they will set up as they cool? If all else fails i will put them in the fridge/freezer!
    Reply
    1. They will still seem under cooked, but if you place them in the fridge, they will firm up to the consistency of a fudge or flourless cake.
      Reply
  6. Making my 2nd batch now with flax seed. They are great and I have a hard time getting the batter to the oven without eating it. Way better than regular brownie batter. To save me the time of figuring it up, do you have the nutritional values of the recipe? Especially the calorie count?
    Reply
    1. I'm sorry. I see you have answered this previously. And I will say in reply to any comments about being too moist...these taste so good, I'd eat the finished brownies with a spoon if necessary.
      Reply
  8. I am so confused. I followed the recipe exactly. But they won't bake. It's just raw batter. Help!!! It's been in the oven for 45 minutes now.
    Reply
  9. These are seriously AMAZING. Great job with that recipe!!!! I was out of apple sauce so I did substitute with 1/4 cup plain yogurt and 1/4c canola oil. They needed to cook longer than the 35 minutes. I also used a bag of ghiradelli dark chocolate (60% cacao) for my chocolate. You definitely cannot taste the black beans at all. I've been making a lot of your recipes lately because we have my son on a VERY low sugar diet for "ADHD." He has gotten used to eating healthier (we all have) and he LOVED these (we all did). Thanks again!!
    Reply
      1. I remade these again and processed 1/2c oats with the chocolate (then added the black beans and did everything the same from there) just to give them a more brownie like texture, and it worked perfectly. I have made these for tons of people now and just about everyone has loved them!
        Reply
  10. I made these last night...and they came out super squishy & gooey- not in a good way/not like a brownie.... so I'm wondering what I may have done wrong? I have a smaller food processor, so it was a little difficult to blend up the chocolate and black beans- so maybe I overworked them initially? the flavor was there, and my husband had no idea there were beans in there (he still doesn't know tee hee!). Any suggestions? as I would love for these to be a staple in my house!
    Reply
    1. The texture is slightly different than a regular brownie. A smaller food processor could have been the problem? Maybe you can process the ingredients separately and then mix them together by hand after? Just a thought. Sorry the texture was off for you. One thing I did notice, was that they firmed up nicely after sitting in the fridge.
      Reply
  11. Pingback: Black Bean BrowniesYeah…imma eat that
  12. Pingback: Flourless Cookie Dough Truffles | My Whole Food Life
  13. Made them today. Kids liked them. But I added more maple syrup and 3 tblsp of flour. You have to let these cool all the way for a good consistency. Also I put a thin layer of natural peanut butter on top. I love that they are low sugar and healthy! :-)
    Reply
      1. trick from a friend and my constant go-to...put the beans in the crock in the morning and they're ready at early afternoon. Put them in at night and they're ready by morning. High or low works...high takes less time. No need to soak - just cook in the crock. Don't season and you have beens not only for brownies but for other meals and salads. Season those when you go to use them for the meals.
        Reply
  15. Pingback: Fudgy Flourless Brownies | My Whole Food Life
    1. I don't know. The original recipe I used from Sugarfreemom has a calorie count. Mine should be slightly different since I used no oil. Here is the link to her recipe if you want to get an idea of the calorie count. http://www.sugarfreemom.com/recipes/fudgey-flourless-chocolate-brownies-gluten-dairy-sugar-free/
      Reply
  17. First of all, these are a family favorite with hubby, 20 year old daughter, 16 year old son, and 11 year old daughter. These fool the crowds and are loved by our guests. Second, I must know, how often does your family eat the desserts you post? Are you an everyday dessert kind of family (especially you) or once or twice a week but just posting more often than that? And, how many servings do you manage to keep to, as I can't resist these and stop at one. I ask because of metabolism. Even healthy, there is such a thing as too much and it appears your family eats desserts and lara bars and etc. quite often. Not critiquing...looking for guidance. LOVE your recipes...life-changing!
    Reply
    1. Glad you like these! I often give the recipes I make away to family and friends. I also make my husband take them to work. Others get shoved in the freezer. I do let myself have something sweet everyday though. If I was eating these, I stop at one. My husband struggles to keep weight on,(I wish I had that problem) so he eats a lot of what I make as well. Even though I post a lot of desserts, I am not eating most of them. I just love to bake and always have.
      Reply
  18. Will this work with sugar free chips (thinking Lily's with stevia)? Or does the sugar in the chips make a difference in how it bakes? Thanks.
    Reply
      1. I tried it with the Lily's chips with stevia. It baked ok, consistency-wise, but I thought the taste was rather bitter. Might be ok served with vegan ice cream, or dusted with powdered sugar. I just threw them out. Tried with regular chips and found they baked much more soft (I had the same problem many did, with them being overly soft, and I even put them in the freezer and they were cold throughout - never firmed up other than the outer edges). The taste was rather fruity (maybe due to the applesauce?) which isn't something I care for with chocolate, but if you like a fruity chocolate taste then they were good.
        Reply
        1. Sorry they didn't work out for you. The original recipe from Sugar Free Mom did call for sugar free chips. I guess that is a taste you need to get used to?
          Reply
  19. I have wanted to try black bean brownies for awhile and I finally got around to making them yesterday. These brownies are so good! I can't stop eating them! Thanks for the recipe
    Reply
  20. This is by far the best chocolatebrownie recipe I have come across since starting a life without unhealthy carbohydrates. I looove it! My hubby think it lacks a bit of sweetness, but that is his loss and the more cake for me! Thank you for a lovely blog. / Lissa
    Reply

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