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)”

    2. Agnieszka, I live in Europe as well... just use the traditional measuring spoons. They will have a Tablespoon spoon. Here's a conversion chart for you: http://www.exploratorium.edu/cooking/convert/measurements.html
      Reply
  3. Pingback: Flourless Blondies | My Whole Food Life
    1. It's a vegan egg replacement. Here is how you make them https://mywholefoodlife.com/advice/how-to-make-a-flax-egg/ You can also use a real egg if you eat them.
      Reply
  6. hi! anyone have problems with the 'skin' on the beans? for some reason i kept getting pieces of the skins in every bite! (i used canned beans...) also i had to bake them at least twice as long so get them to firm up enough before i let them cool, at least an hour and ten minutes. any advice on the beans would be great, thanks! (do you have to pulverize them first? it just said a food processor to break them up, so it didn't seem like it...)
    Reply
    1. I usually use dried beans for this and I haven't had an issue with the skins. What kind of food processor do you have? I'm sorry you had an issue. :(
      Reply
  7. Pingback: Flourless Chocolate Cake Flourless Cookies - Diets for Women: Best Diet Plans ♥ Best Diet Foods
    1. If you use canned beans, you just need to open the can, drain and rinse. If you use dried beans, you will need to soak them overnight, boil until soft, and then use in this recipe.
      Reply
  9. I had the same problem as some: soggy in the middle after being cooked for 45 minutes. I'm going to try refrigerating them per your suggestion. Is the problem that I used canned black beans instead of dry? The batter tasted really good, though...my six year old licked the bowl of my food processor clean!
    Reply
  10. I made these last night and they were amazing. I was a little worried that the middle was a bit soggy and super moist. But after a night in the fridge they were perfect. Almost remind me of fudge. Thanks for another winner.
    Reply
  11. The only food processor I had was for making baby food and so I had to work with half the ingredients at a time. First thing I learned is I need to put a food processor on my Christmas list. I used dark chocolate chips and like how the food processor changed the beans into a chocolate batter. I was concerned that the batter still had a bean taste to it before cooking but one out of the oven it was a chocolate delight that had no bean taste. I did not have the parchment paper and I am regretting not going to the store for some since now I am stuck with a gooey mess . I am not sure what I did wrong but you the brownies are more not brownie like and more like a custard. Maybe I should of baked this receipt in custard dishes. Anyway the taste is amazing and if they don't set up I will put scoops of the chocolate muss into a bowel and put fresh fruit on top. Who knows my family might even think that was in intent.
    Reply
    1. Maybe it was because of the smaller food processor.? Sorry they are gooey. If you stick them in the fridge, they firm up more and actually get a fudge-like consistency. Can you try that?
      Reply
  12. These look amazing and I cant wait to try them, but I was just wondering what I could replace the flax egg with, maybe some flax seed? Thanks!
    Reply
  13. Can't wait to try but I try to stay away from refined sugar. Can I use 2 cups of your homemade chocolate instead of the chocolate chips?
    Reply
  15. I attempted to try these tonight. They were very squishy after cooking for 35 minutes and certainly would not hold there shape if I attempted to remove them from the pan. There was even oil bubbling around them and on top, although I followed the directions and added no oil. The only thing I can think is that I used the wrong kind of chocolate chips. Any suggestion? The batter tasted amazing and I was really looking forward to trying these.
    Reply
    1. What chips did you use? Try putting the whole thing in the fridge. It should firm up and take on a flourless texture.
      Reply
        1. That should have been fine I think. Not sure where the oil would have come from. Maybe the chips were old? Some people like this recipe after it's sat in the fridge overnight. Try that and see if it helps.
          Reply
  16. Pingback: Flourless Peanut Butter Muffins - My Whole Food Life
  17. Been searching for oil free brownies for so, so long! Black bean brownies to be exact. I wanted to ask though, would it be okay make my own apple sauce puree in a blender? Or even substitute for nut butter? What does the apple sauce do to the brownies? So sorry for the questions. Thank you!
    Reply
  19. Pingback: Black bean and plum brownies (vegan, gluten-free, sugar-free) | confessions of a broccoli addict
  20. Have any of your readers tried replacing applesauce with coconut oil? If so, what were the results? I love chocolate covered Kate's recipe, but just want another recipe to have on hand for those that can't have oats as is in her recipe:)
    Reply

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