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Amazing Flour-less Black Bean Brownies

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Amazing Flour-less Black Bean Brownies are moist, chocolatey and delicious – finally a low-fat, gluten-free brownie that’s pretty darn good made with no flour and no butter!

Amazing Flour-less Black Bean Brownies are moist, chocolatey and delicious – finally a low-fat, gluten-free brownie that's pretty darn good made with no flour and no butter!

They come out so moist, not cakey or dry like most low-fat brownie recipe I’ve tried.

Amazing Flour-less Black Bean Brownies are moist, chocolatey and delicious – finally a low-fat, gluten-free brownie that's pretty darn good made with no flour and no butter!

The secret ingredient is black beans, and I’m sure you’re thinking… what? But trust me, you don’t taste it! My husband even loves them, and can’t get over how good they are (and trust me if he didn’t like it he would tell me). They really feel like you’re eating something loaded with butter, yet it only uses 1/2 teaspoon of oil.  The last version I added some walnuts which increased the points to 5 each, but I gave you the basic recipe without.

Amazing Flour-less Black Bean Brownies are moist, chocolatey and delicious – finally a low-fat, gluten-free brownie that's pretty darn good made with no flour and no butter!

How To Make Black Bean Brownies


Best Low Fat Black Bean Brownie Recipe

Amazing Flour-less Brownies

4.82 from 121 votes
6
Cals:144
Protein:4
Carbs:25
Fat:5
Amazing Flour-less Black Bean Brownies are moist, chocolatey and delicious – finally a low-fat, gluten-free brownie that's pretty darn good made with no flour and no butter!
Course: Dessert
Cuisine: American
Amazing Flour-less Black Bean Brownies are moist, chocolatey and delicious – finally a low-fat, gluten-free brownie that's pretty darn good made with no flour and no butter!
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Yield: 16 servings
Serving Size: 1 brownie

Ingredients

  • 1 14 oz canned low-sodium black beans, rinsed and drained
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1/2 teaspoon oil
  • 1 tablespoon unsweetened almond milk, or dairy, skim
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of freshly ground coffee or instant coffee
  • 1 cup semisweet chocolate chips, divided (Hershey's)

Instructions

  • Preheat the oven to 350° F.
  • Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
  • Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl.
  • Fold in 1/2 cup chocolate chips until combined.
  • Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies.
  • Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.
  • Allow the brownies to cool completely before slicing them into squares.

Last Step:

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Notes

Adapted from Roasted Root.

Nutrition

Serving: 1 brownie, Calories: 144 kcal, Carbohydrates: 25 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 0.5 g, Cholesterol: 23.5 mg, Sodium: 91 mg, Fiber: 3.5 g, Sugar: 17.5 g

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763 comments on “Amazing Flour-less Black Bean Brownies”

  1. I made these for work and they are so good! Some of my coworkers are vegan so I’d like to work on an egg substitute- has anyone had success? Thanks!

  2. I have been making these for awhile now, great brownies! Even my husband who does not always go for my healthy makeovers loves them. So easy to make in the blender. I always use dark cocoa powder. Thank you again for another wonderful recipe.

  3. Amazing! I was nervous, I’ll admit. But these were so dang good! Followed recipe exactly, resulted in a rich moist fluffy treat! Family (13, 7yo kid) approved!!

  4. Can I substitute something else for the oil+milk+vinegar? And can I use 1/2 cup of maple syrup in place of the sugar?

  5. I substituted Truvia Cane Sugar Blend (1/4 cup + 2 Tablespoons) for the Sugar, and cut back the Semisweet Chocolate Chips by adding 1/2 cup to the brownies but didn’t sprinkle any on top. They turned out rich and delicious! Cut into 12 servings they are 3 points each. Yum!

  6. Very good! Moist!
    I used more sugar and iced it.
    Appreciate that I could make it with items I already had in pantry.
    I used apple cider vinegar instead of balsamic.

  7. I was a little skeptical but these are amazing! I didn’t have enough chocolate chips so just sprinkled what I had on top.
    Next time I may try to use less sugar.

  8. Made these for the first time tonight and have to say, they were REALLY good (and that’s coming from someone who has a voracious sweet tooth).

    I didn’t add the choco chips because I didn’t have any. They are more like moist cake than brownies but I love them. Thanks Skinnytaste!

  9. How to make this recipe without using the eggs and almond milk /dairy . Cuz the child is allergic to eggs and dairy ..all the other ingredients are fine except these two.. is it possible to make without them ? And might not be adding coffee since it’s for a child ..

  10. I feel like this is a dumb question… but for the fresh ground coffee does that mean grind up the beans and use that, or make a pot of coffee (with freshly ground beans) and use the prepared coffee?