Flourless Double Chocolate Brownies
Flourless Double Chocolate Brownies
I have never personally met anyone that doesn’t like brownies. The reason why I think this recipe is unique is because it contains protein, has fiber, no flour, no artificial sweetener, and is totally vegan & gluten-free. Plus, it's nut-free and incredibly gooey and moist (sorry if you don’t like that word). In case you are looking for more plant-based, healthy desserts, you’re in the right place!
If you’re like me, you love dessert! BUT… you want to make better choices throughout the year. I am a huge advocate of eating whatever you want, in moderation. However, if there is a way we can swap our favorite treats to be able to have them whenever we want, then I am 100% for it! Here’s everything you will learn in this recipe breakdown: a secret ingredient that makes the BEST brownies, and how to make these flour free!
The best part? This flourless brownie recipe is vegan, gluten-free, and soy-free! These brownies are also nut-free, so feel free to send your kiddos to school with them! Make a double batch of these perfect brownies and enjoy the whole week long or freeze for later!
Flourless Double Chocolate Brownies Ingredients
1 can black beans, drained & rinsed, 1x 15 oz can
1/4 cup cacao powder
1/4 cup coconut sugar
1/4 cup maple syrup, honey or agave
1/4 cup coconut oil, melted & cooled
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup chocolate bar, chopped or chocolate chips
How to Make Flourless Double Chocolate Brownies
Preheat the oven to 350F.
Rinse and drain the black beans really well. Add them into a food processor along with the coconut sugar, maple syrup, coconut oil, and vanilla extract. Pulse for 30 seconds until well combined.
Add the cacao powder, salt, baking powder and mix again until creamy (about 30 seconds - 60 seconds).
Fold in the chopped chocolate bar or chocolate chips.
Pour the brownie batter into a brownie pan or loaf pan.
Bake at 350F for 20 minutes, let it cool for 10 minutes, slice into squares and dig in!
Storage
Store these brownies in an airtight container. I prefer to store mine in the fridge for ultimate freshness.
If you’re like me, you can heat them up in the air fryer for 1 minute or microwave for 20 seconds before digging in!
Serve with your favorite whipped cream, vanilla ice cream, and chocolate drizzle!
These stay fresh for about 4 days in the fridge!
FAQ
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For these flourless double chocolate brownies, you will need 1 can black beans, ¼ cup unsweetened cocoa powder, ¼ cup coconut sugar, ¼ cup maple syrup, honey, or agave ¼ cup coconut oil, melted & cooled, 2 teaspoons vanilla extract, ¼ teaspoon salt, ½ teaspoon baking powder, and 1/2 cup chocolate bar, chopped, or 1/2 cup of chocolate chips.
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Flourless chocolate brownies typically take about 20 minutes to bake at 350F. After baking, it’s important to let them cool for 10 minutes before slicing them into squares. The cooling part sets them!
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Yes, these are gluten-free brownies because they do not contain any flour. They are made with black beans as a base instead of flour. The perfect treat for your gluten-free friends!
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Rinse and drain the black beans really well before adding them to the food processor. This helps to remove any excess liquid and ensures a smoother texture for a really good brownie.
For best results, make sure that the coconut oil is melted and cooled before adding it to the mixture. This helps to prevent the chocolate from seizing up and gives the brownies a fudgy texture and crackly top.
Fold in the chopped chocolate bar or chocolate chips at the end of the mixing process. This adds extra pockets of gooey, melted chocolate throughout the brownies.
Let the brownies cool on a wire rack for 10 minutes before slicing them into squares. This allows them to set and makes cutting them without falling apart easier.
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The best type of chocolate to use for making fudgy flourless brownies is dark chocolate. It has a rich and intense flavor that pairs perfectly with the fudgy, chewy texture of the brownies. You can use a chocolate bar that is at least 70% cocoa or chocolate chips made from dark chocolate.
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To store flourless chocolate brownies, place them in an airtight container. It is best to store them in the fridge for ultimate freshness. You can also heat them up in the air fryer for 1 minute or microwave for 20 seconds before enjoying them again. They will stay fresh in the fridge for about 4 days.
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Yes, it is possible to make flourless chocolate brownies without whole eggs. In this recipe, the black beans serve as a substitute for eggs, providing moisture and binding the ingredients together. So you can enjoy these delicious brownies even if you follow a vegan or egg-free diet.
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These flourless double chocolate brownies are filled with healthier ingredients than your regular brownies. Instead of refined types of sugars, this recipe uses natural sweeteners like maple syrup, agave, or honey. This recipe also uses coconut oil instead of butter. Try using dark chocolate chips instead of milk chocolate for added health benefits!
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No, flourless chocolate brownie recipes typically have a fudgy and dense texture rather than a cake-like texture. This is because they are made of ingredients like black beans and coconut oil, contributing to the moist and gooey texture. The absence of flour also helps to create a denser and chewier brownie.
These flourless chocolate brownies are the perfect treat for anyone looking for a delicious and healthier sweet treat. You can still enjoy the intense chocolate flavor of fudgy brownies without flour or artificial sweeteners by using simple ingredients like black beans, cacao powder, and coconut sugar. Making plant-based, healthy desserts has never been sweeter with this great recipe!
Flourless Double Chocolate Brownies
Ingredients
- 1 can black beans, drained & rinsed, 1x 15 oz can
- 1/4 cup cacao powder
- 1/4 cup coconut sugar
- 1/4 cup maple syrup, honey or agave
- 1/4 cup coconut oil, melted & cooled
- 2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup chocolate bar, chopped or chocolate chips
Instructions
- Preheat the oven to 350F.
- Rinse the black beans really well. Drain them as best as you can. Add them into a food processor along with the coconut sugar, maple syrup, coconut oil, and vanilla extract. Pulse for 30 seconds until well combined.
- Add the cacao powder, salt, baking powder and mix again until creamy (about 30 seconds - 60 seconds).
- Fold in the chopped chocolate bar or chocolate chips.
- Pour into a brownie pan or loaf pan.
- Bake at 350F for 20 minutes, let it cool for 10 minutes, slice into squares and dig in!
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