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.
kim
I put them on 350degrees and they burnt 🙁 that was some expencive brownie mix to throw away 🙁
Viv
Can I omit beans? Or any substitute. Thanks
Alicia
I made them last night with a tablespoon of coconut sugar and about a tablespoon of honey instead of the stevia. I used dark chocolate chips so that also added a little sweetness. They were so delicious!
Brenda
Glad you liked them!
Alicia
I want to make these tonight for a get together tomorrow. Would coconut sugar work instead of stevia?
Brenda
Yes of course, maybe 1/2 cup would be sweet enough.
Mitzi
I must have done something wrong because I made these tonight and they are not very good 🙁 I didn't use the coffee extract but other than that I followed the recipe. I used Lily's dark chocolate sugar-free chips which are super yummy right out of the bag. What happened???
Brenda
Did you change anything else? The coffee extract gives the chocolate an extra level of flavor you just can't get with anything else. What about the stevia, what brand?
Jeanette
Have been dying to try these - what a fab recipe!! Loved using the black beans and we could NOT taste them at all. I don't know how anyone could - not with that much chocolate 🙂 I used dark chocolate (70% cocoa) as I wanted some sweetness and used 1 tbspn of agave nectar instead of Stevia and added walnuts. Cooked for 30 mins which was plenty - might go less next time. The texture wasn't as `fudgey' as I thought it would be, but that's maybe because of the agave. However it was a good result and I would definitely make it again. Looking forward to your next recipe Brenda!! Thanks so much.
Brenda
thank you Jeanette!
Laura
I put in chopped walnuts and left out the coffee too. For less fat I used a mashed banana instead of the oil. I also added about 1/2-3/4 cup of water soaked dates (so the food processor could blend them) and half the amount of stevia with a few drizzles of coconut nectar for rich natural sweetness.
Made "icing" out of mashed cooked sweet potato, banana and avocado with cocoa powder, salt and coconut nectar again. SO good! Maple syrup or honey would also be great. I am only going to use this recipe for brownies from now on. Thanks Brenda!
Laura
...tried to give the recipe 5 stars but it didn't let me the first time!
Brenda
That's awesome, so happy you liked it and those subs worked so nicely for you!Thanks for sharing!
Carey
Hi, I have made these twice. First time I forgot coconut oil. Oops. Second time taste was great but not moist at all. Did I over bake? I did 30 min. Also my container of beans was 13.5 oz and not 15.5. Does that matter? My other thought was that I over processed in the food processor. How long do you pulse? The recipe says until smooth. Thanks for any insight!
Brenda
I would think overbaking would have dried them out. Undercooking might be the best way to achieve a moister brownie.
Danielle
I typed this recipe into weightwatchers.com by ingredients and came out with 3 points for 1/16 of the recipe. When I type in the nutrition facts you posted here, I get 5 points. Any thoughts?
Brenda
I have no idea why! Wish I knew why that happens, if you find out or ask your leader would you let me know?
Rhonda Strange
Great Ideal using the Beans! I don't know why people are always wanting to change a tried and true recipes ingredients! Looking for an even lower carb brownie as a bad diabetic that has to keep all snacks low. This has no sugar and I would think the carb count to be much lower than listed so I am gonna try them. Thanks for helping most of us to be healthier!
Courtney
Hi there 🙂 Just wondering roughly how many grams of choc chips make up the 1 and 1/4 cups? I'm going to try the recipe with a melted stevia sweetened chocky bar instead! Thanks!
Brenda
283.495 grams, let me know how it turns out for you!
Dawn
This will be my first attempt baking sweets with beans. I'm excited and a little nervous. I'm thinking of taking them for Thanksgiving. Will they keep for 3 or 4 days, can I make them the day ahead, or should I just make them the day of?
Thanks.
Brenda
I think it would be best to make only the day before so they are nice and fresh.
sierra
Hi, I see you mentioned Sunspire Grain sweetened chocolate chips.
But do you know if they are GMO-free, including their malted-corn-sweetener?
Thanks for any info!
Brenda
I've not been able to buy them anywhere anymore so now I've been using Lilys brand which is GMO free and sweetened with stevia.
Sontina
I was wondering if you could substitute maple syrup for the stevia? Would it be maybe 1/2 or 1/3 cup?
Shauna T
Looks Devine!! What do you suppose I could use in place of beans?? I can't have legumes.
Brenda
maybe pumpkin
Lisa
I love the idea of these. But, I would rather just use regular sugar and chocolate chips instead of the stevia, since i eat small amounts of sugar in moderation, but I'm really trying to avoid gluten. Do you think I could substitute regular sugar for the stevia, and would it be the same amount?
Thanks!
Brenda
The tablespoon of stevia I used here is about a 1/2 cup of sugar. Let me know if you try it and how it works for you.
Carla
Just saw this recipe on my Facebook feed and ran to the kitchen to try it. Turned out really well. I like the mild cocoa taste and knowing I'm not eating all the sugar I used to eat from boxed brownies. Maybe I'll trick my family during the holidays with these!
Brenda
My hubby and teen still have no idea the beans are in there. My younger two found out when seeing me in the kitchen with them but still ate them and love them.
Melissa
Hi, I live in perth Western Australia and wondering if you could maybe use cacao nibs in this and xylitol instead of stevia? I guess I could try this and let you know how it goes! Thanks for all of your great recipes 🙂
Brenda
Sounds good!
Jan
Would canned butter beans work also? I do not have any black beans.
Brenda
I've never tried it but it's worth a try.
stacie
Would regular ground coffee work as a substitute for the instant?
debbie
no - too grainy. you can leave it out. coffee gives depth to chocolate desserts.
paula
NOT SURE ABOUT THIS. made bean brownies once and they wre soooo disappointing. same thing with using chickpeas in sweets. doesn't work for me. I might try this as I prefer a fudge brownie. I have heard of beets in choc cake, and I use quinoa and that is divine.. but black beans> has anyone tried these?
PrettyCharlie
I think if you read the other comments, Paula, you will see that many readers have. 😉
Mayushi
In my oven rn - smells divine! The batter was delicious but didn't feel sweet enough imo, so I added two spoonfuls of honey. Might try this with maple next time 🙂 Thanks for this!
lisa
I'm going to try making these but hate the taste of stevia. I'm going to use rapadura sugar instead. They look so much like normal brownies can't wait to try
Anna
I don't have black beans but have white cannelloni beans or canned pumpkin - would either of those work as a sub?
Brenda
I would think the cannelini beans would be the better choice but not sure if the color will be slightly lighter than a typical chocolate brownie look.
Jill
Black beans don't add color.... I used navy beans... Coconut oil[9Tbs] and no chips- just 8 tbs. of cocoa powder , five eggs, 1 tsp each of baking powder and baking soda, and 2 Tbs of vanilla. [I make my own with vodka and vanilla beans] and one half tsp salt. They are more cakelike, fyi. Yummy. 🙂
I prefer no chip recipes because I don't usually have chips in the house and when I get a craving I just want to make it without worrying about ingredients. I always have cocoa on hand.
Jill
Also, I used Kal Stevia. So in the above recipe I used: 1 teaspoon plus 2 "baby scoops [comes with a mini scoop I call a baby scoop, lol] of stevia. I had forgotten to mention the sweetner... I think my recipe came from "Breastcancerconquerer.com". I'm not sure. I've had it a while on note paper. I think it was called "Blender Brownies" or something like that. I used a food processor. A blender was too small. Hope this helps someone.
Jess
This is SO creative. I would've never in a million years thought of using black beans for brownies. Bravo!! Tons of Kudos to you, my dear!
Suzie
Love your recipes and how clear your instructions are. Thanks for giving me advice on which brands of ingredients you use. That can really make or break how a recipe.
Kayo
Just thought you shoud know. The title says gluten, dairy & sugar free - but there are two eggs in the ingredients list. Typo?
Brenda
Eggs are not dairy they are protein.
jeannie
Isn't there sugar in the chocolate chips?? . . .
Brenda
some are processed with evaporated cane juice which is a less refined sugar, that's why I use the carob chips.