Here you have a fudgey, decadent chocolate brownie minus dairy, flour, gluten and sugar. Yes, it's true! Now before you rush off to examine the ingredient list and then shake your head in disbelief that these could be good bare with me a minute.
My husband is the pickiest they come and so is my oldest son. Hubby rarely likes any of my sugar free desserts and both will share how distasteful they think something is without care to hurting my feelings. I'm good with that, I really am. I want the truth, always.
They not only ate 1 but ate 2, never asking what's in these, never asking what's not in these, never giving a funny face and never saying these were "ok" (that's usually what I get when they don't really like a recipe).
They don't know what's in these and I will never tell and if you're smart you won't share it either. 🙂
These brownies can stand up to any of the flour and sugar filled brownie recipes around. I'm serious. You can serve these to company without anyone even asking if these are healthy.
Because look at them.......
Do they look any less than amazing???
They are scrumptious and hefty and thick and perfect.
The first time I made them they were too wet and moist, I adapted again and this time absolutely perfect-o!
I was even skeptical ,myself since I never made these kind of brownies with this ingredient before. I'm finicky about moistness and finicky if it smells different too. No funny smell, no ......a..hem..... after-effects of eating 1 or even 2......if you know what I mean.
The mystery ingredient is all over the internet, BUT of course I would never put that ingredient in the title for goodness sake, who would even want to TRY them!!!
But looking at them now, then looking over the ingredients and then you will surely be looking back at the pictures in shock and will have a great desire to try these for yourself if only to prove me wrong. It's ok, I don't mind. 😉
You see, I've been on a quest to remove wheat/gluten from my diet since the new year and already have 2 fabulous brownie recipes on my blog here. This first one (sugar free chocolate brownies) has whole wheat flour in it and if you can have that then by all means try that recipe. The second is (gluten free & sugar free chocolate brownies) using gluten free flour and although delish and moist, more cake like, not fudgey. So it really depends on what you look for in a brownie. It you want fudgey this is the recipe to make!
That chocolate frosting you see was an experimental dairy free chocolate dip that turned into a failed chocolate dairy free ice cream that turned into frosting. I'll be experimenting with it some more because it is a slammin' delicious dairy free frosting!
My nutrition info is from nutritiondata.com and using sweetened carob chips and oil in this recipe but substitutions are always an option.
Quick Note: I'm using carob chips sweetened with beet sugar because I haven't been able to find Sunspire grain sweetened chocolate chips made from barely malt at Whole Foods or online anymore, (If you happen to find them and use them, just as a FYI, they are not gluten free since they are made with barely malt). The beet sugar is a more natural sugar than using chocolate chips sweetened with regular sugar or even cane juice. You could always use unsweetened as well but will have to experiment with the sugar of your choice. Another note, I used canola oil in this recipe since I was out of coconut oil but I believe coconut oil will work just as well.
UPDATE: I've found a SUGAR-FREE CHOCOLATE CHIP at Whole Foods by the BRAND LILY'S and they are sweetened with STEVIA!! I love them!
*adapted from Whole Foods Market
Fudgey Flourless Chocolate Brownies [Gluten, Dairy & Sugar Free]
Ingredients
- 1 ¼ cups sugar-free chocolate chips or carob chips or grain sweetened chocolate chips
- 1 15.5 ounce can black beans, rinsed and drained
- ¼ cup carob powder or cocoa powder unsweetened
- 2 eggs
- ⅓ cup olive oil or coconut oil melted
- ¼ teaspoon cinnamon
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon instant coffee
- 1 tablespoon powdered stevia
Instructions
- Preheat oven to 350 degrees.
- Line an 8 by 8 baking dish with parchment paper.
- Spray parchment paper with nonstick cooking spray.
- Process all ingredients in a food processor until smooth.
- Pour onto parchment paper in baking dish and smooth out batter to edges of dish.
- Bake 30-35 minutes until a toothpick comes out perfectly clean.
- Mine were perfect at 35 minutes.
- Cool on wire wrack for 10 minutes then remove by holding edges of parchment paper and lifting out.
- Transfer onto a wire rack to cool before slicing on a cutting board.
Notes
Total Carbs 16.3 minus 4.2 Fiber grams equals 12.3 NET CARBS
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Lori
These were AMAZING! The only thing I did different was to add a little sugar, about 3 tablespoons since I didn't have any stevia. I think the sugar could be omitted though since the chocolate chips would sweeten and the coconut oil seems to make things taste a little sweet. My daughter who is extremely picky and doesn't even like chocolate said they were amazingly good and she had no idea what the ingredients were. Definitely a keeper recipe and will repeat. Loved them.
Darren
Icing... I want to know about the icing in the pic. 🙂
Brenda
that was a mistake recipe that needs work, hope to post it soon though.
Nina
i dont have canned black beans, but do have them dried. do you think i could soak them over night then use them?
Brenda
I think your could but you may still need to cook them to soften them.
Melissa
I made these tonight and they taste delicious. The only problem was the bottom was a little crumbly and kind of fell apart slightly. Any idea why? Maybe they were cooked too much or not enough?
Brenda
did you spray the parchment paper with cooking spray?
Melissa
I actually used wax paper so I didn't think I needed to spray it. But maybe the wax paper was the problem.
Stacy
Yikes, wouldn't wax melt? Definitely use parchment paper if you can, don't want you eating wax in your brownies 🙂
Joyce
I have been wanting to try this .. so I was happy to find this recipe, as well as your blog. I'll be looking it over as well.
Could you omit the chocolate/carob chips? It is the only ingredient I don't have on hand at the moment. Thanks!!
Brenda
I wouldn't recommend omitting no.
Catrina
LOVE this recipe. Since becoming at least very sensitive to gluten and dairy I have been dying for some chocolate. These helped A LOT!!! I have made them 3 times and I ADORE them!!!! I think I like them better than the packages ones, and so much cheaper to make. Thank you SO much!!!
Ingrid
I made these last night and thought they were amazing!!! My teenage daughters said they were "ok" but I'm pretty sure they were already suspicious, (changing things up with cooking lately) lol!
I made the recipe as-is, no subs, and used coconut oil.
Brenda
Ha your girls liked them but won't admit it LOL! Glad you enjoyed them!
Melanie
I have a cane sugar allergy and would LOVE to know where you got or what brand you got of the beet sugar flavored carob chips?! I can't wait to try this recipe!
Brenda
Chatfields is the brand and I found them at Whole Foods Market.
Annette
Can olive oil be used in place of the canola or coconut oil?
Brenda
yes either will work fine
Melissa
Could you use honey instead? How much? Or sugar? Or xylitol ? Ha
Brenda
I'm sure you could but I haven't tried it with honey so I'd be guessing on the amount and since it's liquidy it may change the texture of the brownie. I don't use xylitol but I think it's comparable to stevia in amount.
Terri Cook
I was just at the farmers market and they had Chickpea flour, that would work also..... 🙂
Amanda
Just made these today. I didn't use stevia powder, instead i used raw sugar. I think I could have did without it though. These are amazing! So yummy! Thanks!
Stine
how much sugar did you use?
Erin @ Dinners, Dishes, and Desserts
I have always wanted to try brownies with beans, but for some reason I haven't yet. These look so fudgy, it might just push me over the top!
Trish
Evening! I just made these for my kids. I added almond extract, chopped almonds and unsweetened coconut flakes and made "Almond Joy" brownies! They were a HUGE hit!!
Brenda
oh wow, sounds divine! If my boys weren't allergic to nuts that would be my choice, yum!
Michele
Brenda, this looks amazing and I can't wait to try it. I did try a black bean brownie recipe before, but it looked nothing like what these look like. A point of reference on the beet sugar and canola oil. Sugar beets and canola are widely known as being genetically modified crops. So for those of you who are looking to avoid GMOs, an organic sugar would work instead. Evaporated cane juice is not GMO. Re the oil, organic canola is what you want if you are using it. If a product is organic, it cannot contain GMOs.
Sandy Eyl
I made these yesterday to bring to a meeting I have tonight. But I didnt know how many packets were in a Tbsp of stevia (Should have just put it in the measuring spoon in hindsight!) so I only put 3 which I think is only 1/2 the intended stevia. Brought them to the office today, and people have been really happy with them! Even if I only put in half the stevia by accident.
Brenda
Oh that's awesome to know Sandy, thanks for sharing! Yea they liked them too!
Nicki
Do you have a link for your frosting recipe?
Brenda
As I shared above, it was an experiment as a dip then a failed ice cream that ended up being a frosting so no, more work needs to be done.
Jules
These look amazing. For the cocoa powder, would you use unsweetened?
Brenda
yes unsweetened
Kristi Rimkus
I've seen brownie recipes that call for black beans. I love the idea. This is definitely a must make recipe. My nephews will love them and me.
mira
Can they be made egg free?
Brenda
I'm sure they could but I haven't tried it.
Dorthe
You can substitute 1 Tbsp Milled Flax Seed and 3 Tbsp water for 1 large egg, also, just as an FYI, Milled Flax Seed can also be used as a Fat Substitute in most recipes. Usually 3 Tbsp Flax to 1 Tbsp fat or oil. I have done this many times (substituting for eggs, and for fats), and I have never had any problems. Good Luck, hope this helps 🙂
payden
I don't see eggs in the recipe. am i missing something?
Michelle
Just be sure to NOTE- if you do end up using the Sunspire carob chips sweetened with barley malt...they are no longer GLUTEN free as your recipe mentions. This is very important to note, as many may make these for others that cannot have gluten and would not know better, or maybe for newbies who don't know the ropes yet... 🙂
Brenda
yes thanks for mentioning, I will make a note on that.
janel
I've tried several recipes like this that use beans and everyone always wants to know whats in them because they think they taste funny no matter what i do. lol
Kitty Ball
It could be the brand of beans. Try a different one or use dry black beans cooked. I usually buy dry beans, I just cook a little extra sometimes for use in another dish. People have different tastes and I think experimenting with your ingredients according to your families tastes will do the trick.
Laurie Bouley
no WAY!, lol
Nancy B from Many LA
Snagged - I LOVE LOVE LOVE your recipes!
A loyal reader, and snagger of recipes!
Kim Holland
Sounds yummy!! I have everything to make these except the instant coffee. Can I leave out or use regular? What does it do in the recipe?
Also can't wait to try with walnuts in it!! Thx!!
Brenda
You could leave it out, just gives a nice deep flavor to the carob chips I used, will still be good without. Yes walnuts would be great, my boys have a nut allergy otherwise I certainly would have put them in.
Hannah
Can I leave out the stevia?
Hannah
Can I also replace the chocolate with nuts or dried fruit?
Brenda
You could but you will need to replace it with at least 1/2 cup if not more of another sweetener.
Dr. Ramon de Torres
My wife and I make almost the same brownies. We use carob powder, coconut oil, and Stevia along with the typical ingredients. Why use sugar free neuro-toxic aspartame or sucralose when you can use a natural HEALTHY sweetener like Stevia? We never use carob or any other processed chips with un-natural unhealthy sweeteners.
The coconut oil is healthy, having medium chain fatty acids, and I feel a surge of energy when I am down after just two small carob brownies.
Michelle Collins
Yuck! Just made them! Very disappointed! I will try again and add a lot more stevia next time
Dolly
I soooooo agree beyond disappointing
Don't bother with this recipe won't change the texture nor will it making taste any better
And I'm a Chef!
Brenda
This recipe was written quite a few years ago at the beginning of my blogging career. I can say that at the time it was a delicious option for me and those who just started on a sugar free journey. I will be working to adapt it and make it better.
Judy
I do think I will increase the stevia next time or try it with Swerve. It just wasn’t as sweet as I’d like. My family ended up eating them with ice cream on top which kind of defeated the purpose!