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 delicious! I have made black bean brownies before, but they used sugar to sweeten. I love that these use maple syrup! I made them last weekend and will make again today! Thanks for sharing :)
    Reply
  4. Yum- though I did use Nestle dark choc chips and Special Dark cocoa powder, so a little chalky and a touch of a bitter aftertaste, even though I added more syrup when I tasted the batter. I will have to play around with this because I don't like milk choc chips!
    Reply
  6. Just made these and they are sooooooo good! I added coffee and a little extra vanilla--wow! This is my new favorite brownie recipe! So glad you shared this--thank you!
    Reply
  7. Pingback: 4 Ingredient Flourless Chocolate Cookies | My Whole Food Life
  8. These have a great taste but I had to put them back in the oven twice because they were never done. How long did everyone else cook them?
    Reply
  9. Made these today and forgot to add the applesauce, they were still delicious! They were like chocolate pudding when i pulled them out of the oven so i ate them with a spoon, which worked well, then i put them in the fridge for four hrs and they were like fudge brownies...love them!
    Reply
  10. I just made these ..disaster,,had to throw them away. no idea what I did wrong but they were awful, tasteless crumbly :( so disappointed.
    Reply
  11. Pingback: Flourless Chocolate Chip Cookies | My Whole Food Life
  12. Just made these, and we like them quite a bit. When they're still warm, they have sort of a dry/crumbly texture, but chilled they are creamy/gooey and perfect. But that is, after all, true of any flourless chocolate cake - chilling is really the final step in the recipe and is what gives you the result you want. So definitely take the time to chill them. Also, you can't taste the beans at all. Great recipe and I'll definitely use it again.
    Reply
  14. Pingback: Chocolate Coconut Tarts | My Whole Food LifeMy Whole Food Life
  18. These brownies are delicious! My dad (who strays away from any baked good that sounds even a LITTLE bit healthy) even loved them. I like freezing them and taking one out at a time - that way they stay fresh longer! Thank you so much for this recipe (:
    Reply
  19. Pingback: Flourless black bean brownies (a particularly ahhmazing pinterest find) | A mouthful of moderation
  20. This is my first time making these. I accidentally used 1c of applesauce instead of 1/2c. I hope they aren't ruined. I guess I'll find out when they come out of the oven. :-)
    Reply

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