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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Delicious, Flourless, Gluten Free Brownies!

Super fudge-y, moist, chocolatey, and absolutely amazing: you won’t believe that these brownies are flourless, gluten-free, low-fat, low-sugar, all-natural, and less than 100 calories per brownie!

The secret ingredient will surprise you…

These brownies are made with black beans.

Yup. That’s right. BEANS.

You have to try it to believe it, but these don’t taste like beans at all, they just taste like brownies! I took them to a dinner party where there were a bunch of kids all under the age of 8, and they all gobbled them up just like they were regular brownies. We didn’t tell them they were healthy (shhh 🙂 )

Most healthy brownie recipes I’ve tried in the past have been too dry, or too cakey, but not these guys. They’re an actual guilt-free treat.

The Ingredients

  • 1 (15 oz) can black beans, rinsed and drained
  • 2 large eggs (Note: To make these vegan, you can use flax eggs instead)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar (or coconut sugar, if you want to make it slightly lower glycemic)
  • 1/2 teaspoon olive oil
  • 1 tablespoon 1% milk
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of freshly ground coffee or instant coffee
  • 3/4 cup mini semisweet (or dark) chocolate chips

The Directions

Step 1: 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.

Step 2: Blend the black beans, eggs, cocoa powder, sugar, oil, milk, balsamic, baking soda, baking powder and coffee in a food processor or blender until smooth and pour into a bowl. Fold in half of the chocolate chips until combined.

Step 3: Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.

Step 4: 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.

Delicious Flourless, Gluten Free Brownies!

Makes 20 Brownies. Nutritional Info Per Serving (1 serving = 1 brownie): 91 Calories, 3.4g Fat (1.9g Saturated Fat), 7.7mg Sodium, 14.7g Carbs, 1.8g Fiber, 10g Sugar, 2.2g Protein

Ingredients

  • 1 (15 oz) can black beans, rinsed and drained
  • 2 large eggs (Note: To make these vegan, you can use flax eggs instead)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar (or coconut sugar, if you want to make it slightly lower glycemic)
  • 1/2 teaspoon olive oil
  • 1 tablespoon 1% milk
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of freshly ground coffee or instant coffee
  • 3/4 cup mini semisweet (or dark) chocolate chips

Instructions

  1. 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.
  2. Blend the black beans, eggs, cocoa powder, sugar, oil, milk, balsamic, baking soda, baking powder and coffee in a food processor or blender until smooth and pour into a bowl. Fold in half of the chocolate chips until combined.
  3. Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.
  4. 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.

Notes

Adapted from The Roasted Root

https://www.pickyeaterblog.com/delicious-flourless-gluten-free-brownies/

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24 responses to “Delicious, Flourless, Gluten Free Brownies!”

  1. the brownie looks awesome, gonna try this today! I found your site from the “Top 68 Food Blogs You Need To Follow Right Now” post published in “chew the world” and I’m glad I did. Will definitely try this.

    • Yay!! I know you’ll absolutely love these brownies when you make them – enjoy! 🙂

  2. Every time I look at this blog, I am so pleased. The layout is beautiful, the ads are subtle and unobtrusive. Everything is so tastefully done. And the recipes are wonderful and creative. Thank you!

    • Thank you so much for your kind words Laura!! I’m so happy to hear you’ve been enjoying my recipe and my blog! 🙂

    • Of course!! I’m sure you will love these brownies Kirsten! They are perfectly moist and chocolatey – one of my favs 🙂

  3. Thank you for sharing this amazing recipe with us. Thank god it is gluten free. I have been surfing the net extensively in search of gluten free recipes. I’m lucky I bumped into your blog. I can’t wait to try this recipe this weekend. It will be the perfect dessert for saturday night dinner.

    • Hi Eshika! Aw I’m so glad you came across my blog too!! This recipe is the perfect gluten free dessert – because it isn’t grainy or dense at all – this recipe makes the perfect cakey fudgey brownies and they taste amazing. I’m sure you will love it when you try it!

  4. Will the brownies have a coffee taste?? I tend to not like coffee flavor in chocolate recipes. Could it be left out?
    Thanks!

    • Hi Brittany! The brownies actually have zero coffee taste — the instant coffee just brings out the flavor of the chocolate even more without having to add too much sugar!! Hope that helps, I’d definitely recommend keeping the coffee in the recipe if you can!

    • Hi! Thanks so much! To your question — I wouldn’t recommend replacing the black beans with red kidney beans — they have a different flavor and a slightly different texture than black beans, so I can’t guarantee that they would bake the same (or taste the same) in these brownies! Hope that helps, let me know if you have any other questions!

    • Hi Violet! If you’re trying to go dairy free then you can use almond milk and it should work just fine in this recipe! Hope that helps!

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