Fudgy Vegan Low-Fat Brownies (Gluten-free and Oil-free!)

Fudgy Vegan Low-Fat Brownies (Gluten-free and Oil-free!)

These Fudgy Vegan Gluten-Free Low-Fat Brownies are made in the food processor with no bowl required! These are the most decadent, rich and fudgy brownies without the guilt! You will truly be amazed that these are so low-fat!

I get excited about many, many recipes I share on this blog...obviously, or I wouldn't share them. But today's recipe has me OMG so excited. While I'm ok with some fat, I know many of my readers simply try to avoid a large amount due to health problems and nut allergies as well. And who in the world wouldn't want to eat more brownies if they could because they are super low-fat?? *All hands raised* Well, friends, these are LOW-FAT brownies that don't TASTE low-fat...in other words, they still taste freaking amazing and like a brownie...not some SAD version of a healthy brownie! Lol!

FUDGY VEGAN LOW-FAT BROWNIES

These beauties are only 2.6 g of fat per brownie!! Without a doubt, one of my most popular desserts of all-time is my Double Chocolate Sunflower Brownies. They are loved by all and even called better than traditional that is filled with eggs, butter and oil. Well, these are the low-fat version of those and they are eerily similar in taste and texture, with just a fraction of the fat! Shoot, they even look similar! Just like those ones, these are FUDGY and dense and super chocolatey. But they are cooked through. I cannot stand brownies that have the texture of wet potatoes or wet hummus, um no. They should be dense, but firm. Just like I stated in the intro of that post, I do not do cakey brownies...to me that is not a brownie, but it's cake, lol. I like mine super fudgy, you know...almost like fudge, hahaha.

These bean brownies are super easy to make, you only need:

  • White Beans
  • Cocoa powder
  • Oat Flour
  • Maple Syrup
  • Applesauce
  • Vanilla
  • Baking Powder
  • Chocolate Chips

You Will Love These Low-Fat Brownies

Now, I typically am not a fan of low-fat desserts because they tend to taste like crap, sorry. To me, there is no point in eating a dessert if it's healthy, yet it's boring, bland and not enjoyable. In fact, why bother? I want to enjoy my dessert! But when my reader Diana wrote me awhile back begging me to recreate a healthier low-fat, oil and nut-free version of my Double Chocolate Sunflower Brownies, I could not let her down. She and her hubby have fallen in love with those brownies and made them regularly. That is until, her hubby's doctor said he needed to avoid nuts and even seeds, and to greatly reduce his fat intake for health reasons. I felt so bad because of how much they had made those brownies a regular in their household. While those brownies are healthier than most traditional brownies, they are not low-fat and not really suitable for those with heart disease. Sooooo, I set out testing several trials to nail a much healthier, low-fat brownie.

Surprisingly Gluten-Free and Nut-Free

I have been wanting to create an amazing chocolate brownie for sooo long that tasted rich and decadent and not be made with nuts, coconut or oil. I truthfully didn't think it was possible to still taste amazing, but these do.  No oil, no nuts, no gluten, no seeds, no avocado, no dates, not even coconut.

The secret? Cannellini White Beans! I literally had this idea one night while laying in bed and wondered if it would truly work. Now, I know bean desserts are not a new thing, they've been around for years. Black beans and chickpeas are a big thing in brownies and bars. The only problem I've found with them, is I always taste them. Sooo that is why I wondered if the white beans would work. I also don't like seeing black bean skins in my desserts...I'm such a visual eater, that it doesn't work for me. Cannellini beans totally worked because they hardly have any taste to them!

Sooooo, if you haven't had success with bean desserts before, I urge you to try these, you will be shocked at how rich they taste, while being relatively healthy! I'm even shocked at the result. They are dang good people.

NO, you truly cannot taste beans, I swear! The trick is processing them really, really smooth in a food processor. I tested several family members with these brownies and told none of them what was in it......they had no clue...just happy chocolate faceshappy chocolate faces, lol!

The Key to Amazing Bean Brownies

  • Don't add an alarming amount of beans! Too many beans will obviously be impossible to cover up the detection of beans. I want the beans for fudginess but I don't want to just be eating beans...
  • Add enough cocoa powder! We want our brownies to taste like chocolate, right?

The ultimate test was when my hubby tasted them (not knowing what was in them) and said "mmmmmmm, these are good!" I asked if they were sweet enough, rich enough and he was like "oh yeah!". Guys, he is soooo picky, especially with chocolate, so if he likes something, I go with it. When I told him it was fudge because of beans and applesauce, he was shocked, lol! He said they didn't taste low-fat at all. There you go.

Now, I know that adding ice cream on top defeats the low-fat factor, but that is for those who aren't concerned with the fat. These brownies are so low-fat that a nice scoop of my Vegan Vanilla Cheesecake Ice Cream with a sprinkle of espresso powder sent me straight to brownie heaven.

Looking for more vegan brownie recipes? You'll see that I have quite the collection...

Lastly, I did a video on my YouTube channel, so check it out and get a visual! Be sure to please subscribe and "LIKE" the video and I will be working on doing these more often!

Are you keeping up with me on Pinterest yet? I pin daily many recipes that you may not have seen on this blog or some yummy recipes I see! Click my button here to follow me!


Now, go make these! I cannot wait to hear what you think of these Fudgy Vegan Low-Fat Brownies! Be sure to leave feedback below after you make them! You can also tag me on Instagram with my hashtag #thevegan8 (so it saves to my page) or Facebook with a pic!

1 brownie

Fudgy Vegan Low-Fat Brownies

Brownies made in the food processor with no bowl required! Bake and slice into the most decadent, rich and fudgy brownies without the guilt! You will truly be amazed that these are so low-fat!

10 minPrep Time

25 minCook Time

35 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 3/4 cup white cannellini or Great Northern beans, drained and rinsed well and patted dry (150 g)
  • 3/4 cup + 3 tablespoons maple syrup (225 ml) (seems like a lot, but there is a high amount of cocoa powder, so it's necessary for them not to taste bitter)
  • 1/4 cup + 2 tablespoons unsweetened applesauce (leveled off 95 g)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons vanilla extract
  • 1/2 tsp salt
  • 3/4 cup cocoa powder (90 g)
  • 1 cup oat flour (116 g, see Note)
  • Optional: 1 teaspoon dried espresso powder for a richer taste
  • 6 heaping tablespoons (95 g) dairy-free chocolate chips (the larger ones really work best in these versus the mini ones. I used Trader Joes)
  • Note: I make my own oat flour by processing quick cooking gluten-free oats in my vitamix or food processor into a fine flour. It is very important it is a fine flour before measuring and then weigh it for accurate results.

Instructions

  1. Preheat an oven to 350 degrees and lightly spray an 8x8 metal square pan with nonstick spray. I found these to cook much better in a metal pan than a stoneware dish.
  2. Add the beans, syrup, applesauce, baking powder, vanilla and salt to a food processor and blend for a minute. Scrape the top and sides and then add the cocoa powder and oat flour. Process for a minute or so. Scrape down the sides very well and process again for another 1-2 minutes. Walk away and let it run until completely smooth. It should be smooth and thick, like the consistency of a nut butter. Don't judge the result by the taste of the batter (if you try it) because it tastes slightly beany, but not at all once baked! Add the chocolate chips and give it a good stir around the bowl with a spoon to incorporate them, but don't blend them.
  3. Spread the batter into the pan, making sure to scrape out ALL of the batter from the processor, including underneath the blade. I used a skinny rubber spatula to get it all out and spread the top of the batter flat and out to the corners of the pan. Dampen the spatula with water to help if necessary, as it will be thick and sticky. Sprinkle extra chocolate chips all over the top.
  4. Bake for 25-30 minutes when they are slightly puffed up and the top is firm. I removed mine at 27 minutes. Do 25 minutes for a more fudgy brownie and closer to 30 for a more dry/firm brownie. I felt 27 mins was perfect. Fudgy, moist and firm. They will seem a bit undercooked at removal but will continue cooking and firm up as they cool, trust me. Let them cool at least 20 minutes before slicing them. If not avoiding fat intake, then serve with my Vanilla Cheesecake Ice Cream !
  5. Once they are completely cooled, cover the pan tightly with foil and keep stored at room temperature or transfer to a sealed container. This will keep them moist for a couple of days.

Notes

Serving size: 1 brownie (Based off 16) Calories: 133.8 Fat: 2.6 g Carbohydrates: 26.9 g Sugar: 14.6 g Sodium: 107.7 mg Fiber: 3.9 g Protein: 2.3 g

7.6.4
1859

If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.

192 Comments

  1. Looks like my weekend dessert just showed up :-)! Fun video, Brandi!
    • brandi.doming@yahoo.com
      Thanks so much Annie!
    • This looks like an awesome recipe! I have made quite a few different bean based brownies but all others used black beans. This is on my short list to make SOON for sure Did you try them and find the Cannellini /Great Northern gave superior taste in the end?
      • brandi.doming@yahoo.com
        Hi Geoffrey! Yes, I am not a big fan of the black bean desserts, they tend to make things taste more dry and leave the noticeable skins in the dessert. The white beans completely puree into silky smooth results and are completely undetectable in the finished brownies. Many, many readers have made these for non-vegans and nobody had a clue there was beans. I hope you enjoy them!
      • brandi.doming@yahoo.com
        Hi Geoffrey! Yes, I am not a big fan of the black bean desserts, they tend to make things taste more dry and leave the noticeable skins in the dessert. The white beans completely puree into silky smooth results and are completely undetectable in the finished brownies. Many, many readers have made these for non-vegans and nobody had a clue there was beans. I hope you enjoy them!
    • Oh and where are you? I live at 6000 feet so will likely have to play w/ baking time and possibly moisture level of batter... knowing your altitude will help me get started on that.
      • !!!!These are eye rolling good !!!! I did make a couple changes probably worth noting but your recipe is definitely a full home run. I weight out cocoa pwdr and it looked like a heck of a lot. Checked pkg and CRONoMeter and sure enough both agreed, 60 grams close to 3/4 cup not 90, so I went w/ that and it was plenty. If using measuring cup no problem but I do tend to use gram scale if I have a weight given... I can't eat oats, allergic, so used barley flour instead I made by grinding pearled barley. Likely pretty similar but ya never know. Also, just for my own bizarre obsession I prefer dates to maple syrup so used water + dates. Added a bit of extra water for my altitude as things tend to dry out much faster in oven at higher altitude so I used 1 cup water and 8 oz pitted Deglet noor dates. Chopped the dates a bit then put them and water into sauce pan and heated to almost boiling then let sit awhile. I put everything in my Blendtech blender where I had already ground the barley to flour easily enough. Whipped it good and baked away. I went 25 minutes, again due to altitude a bit less on the time. Knife stick came out just a bit damp. They were beyond perfect. Very moist, chewy, fudgy... Good as it gets for sure. Many thanks for creating this and posting it. Here's 5 more stars💥💥💥💥💥
        • brandi.doming@yahoo.com
          I'm so very happy you loved these so much Geoffrey! Thank you so much for such wonderful feedback! Glad the date syrup worked out for you too! Regarding the weight, it's always best to go by weight because that is the accurate measurement. We all scoop up our flours differently or measure them differently with measuring cups, so that is why it is best and recommended to go by weight because that is what ensures accuracy. Glad they worked out anyways!
    • Awesome!!!! Fudgy and awesome!! I had to use semi sweet mini vegan chips and the deep chocolate flavor and fudgy texture- no one will believe these are vegan!! Perfect!! Thank you!!!
      • Served these to six non vegan adults. They went nuts over them and ate all I had with us- then soon as we got home they searched and found the rest and ate them all. Big hit!! I used mini semi sweet morsels- covered most of top and baked in round eight inch metal pan. Thank you thank you Brandi!!!!! I cooked same time you listed and guests described them as like fudge. They traveled well in a cooler to the beach. No mess to my surprise.
    • I thought oats had gluten?
      • Jen
        It depends on what kind of oats you buy
      • brandi.doming@yahoo.com
        I use Bob's Red Mill certified gluten-free oats.
  2. O so fudgy and decadent! Just how I like my brownies (and a little plant power!) Nothing mighty legumes can't do!
  3. I will never turn down low fat brownies. :-)
  4. Those look amazing. Great job on the video!
  5. Wow I can't say how much I love these brownies, Brandi! The addition of cannellini beans are just wonderful! I love cannellini beans so much and could eat these almost every day, but I have to admit I've never tried these in a dessert before. I could see myself eating the whole plate! I don't want to share anything! :) Love this video tutorial at the end so clear and easy to make for everyone.
    • brandi.doming@yahoo.com
      Thank you so much Florian!! So nice of you!
  6. Oh my goodness, lady, these look so luscious! And you know I would definitely be adding that espresso powder in, Mmmm...
    • brandi.doming@yahoo.com
      So sweet, thank you so much Jackie!
  7. I giggled so many times throughout reading this one, especially at the "wet hummus" and the "fudge because of beans and applesauce" parts lol! Hilarious mental thoughts, but yet I totally get what you are saying :D I have only tried bean desserts once and it was not a good experience so I haven't revisited that. Even those bean cereals...nope! But I trust your ultra sensitive palate and all that cocoa to know that these babies are rich and chocolatey with no hint of hummus! You know I love low fat desserts, but the no dates would've been hard for me as that is my main trick to making things super moist still. But jeez do these look insanely fudgey! And I'm so excited you made a video, I love it!! There is something about videos that makes everything look super easy and like you should do it asap :)
    • brandi.doming@yahoo.com
      Natalie, I'm SO sorry I never responded to your amazing and sweet comment, this day was crazy and I realized I missed a few. Anyways, thank you so much for your kind words! Yes, these are so the perfect combo of fudgy but not WET fudgy...yuck. They taste like actual cooked brownies, but not dry at all and the perfect fudginess. I cannot stand too wet of brownies and not too dry either. I hope you revisit bean desserts because I learned that with the right recipe, you won't taste them, lol!
  8. Uma
    Ice cream on top of brownies is always delicious:) I never tasted vegan brownies! Let me try one!
    • brandi.doming@yahoo.com
      They just taste like brownies, swear!
  9. Well, I for one love bean desserts. I have one with black beans and one with chickpeas both on the blog and they are a huge hit. So, of course, I'm drooling over these too! Love the video! And, yes, to the ice cream topper!! :)
    • brandi.doming@yahoo.com
      Oh, I'm sure yours are delicious, I've never tried them, but I bet they are yummy. I just have had really bad results from many others I've tried. So bad, that I never thought I'd create a bean dessert, but realizing how mild white beans are, I gave it a shot. I've heard Chocolate Covered Katie's black bean brownies are really delicious too, so I'm sure there are some great ones out there, just haven't tried them. I'll have to get brave again because my black bean dessert nightmares still linger, lol!
  10. Thanks for this! I can't have gluten, dairy, and my gall bladder is finicky, so too much fat is an issue also. Oh, and did I mention I'm allergic to chickpeas? So all those great "use chickpea instead" recipes. Nope. Can't do it. These though, Oh yes. My birthday is in May. These will be a thing. <3
  11. Whoa!!! These look crazy fudgy and dangerous! I can't believe there are beans in there! I loooooove cannellini beans and use them all the time in place of nuts for sauces, but never thought to use them in a dessert. I've tried black bean brownies before and wasn't overly thrilled with them, but maybe it was the recipe because everyone raves about them. And YAY for a YouTube video!! I'll have to go subscribe. These look wonderful, Brandi! <3
  12. Had everything in my kitchen and went ahead and whipped up a batch. Huge hit with myself and the kids! I always love sneaking beans into their food too haha. They came together quickly and the hard part was waiting for them to cool. Dug in when they were still a bit warm, absolutely delicious!
    • brandi.doming@yahoo.com
      Yay!! I'm so happy to hear you and your kids loved them Jenn, thank you so much for making them so quickly and leaving feedback!
  13. Oh wow girl these look amazing. And I am so excited about the youtube channel. Yay. I already subscribed. I seriously need these in my belly. Although I don't have a food processor. :( One of these days I will get one. Maybe I will be lucky enough to get one for my birthday in like 4 months. Hahahaha And wow seriously that picture with the ice cream is beyond words. You could not be more amazing I can't believe you made a low fat healthy brownie that seems unbelievably decadent. You never fail to amaze me.
    • brandi.doming@yahoo.com
      Oh Christina, you are the sweetest!! You could try them in a blender, you would just need to get it super smooth before adding to the pan, but if you can do that, go for it! Thank you so much, I'm so glad you like that photo...I decided at the last minute ice cream on top would just make these look even better, hahaha!
  14. LOVE these brownies, love the video and love your nails <3
    • brandi.doming@yahoo.com
      Haha..you are like the 5th person to comment on my nails, I'm laughing so hard! Maybe I shall do purple nails for all my videos ;) Thanks Aimee!
  15. These look awesome! Just one question- I avoid using sweeteners in such large quantities...could I replace with a granulated form (lakanto or stevia) and maybe more applesauce to make up for the lack of wet? Let me know your thoughts. Thank you!!
    • brandi.doming@yahoo.com
      Hi Audra, thank you! I understand it seems a lot but when it's broken down to each brownie, it's only 14 g sugar (16 brownies) and there is so much cocoa powder that the syrup is needed to balance it out, otherwise these will taste too bitter and not good. And trust me, they are not very sweet even with the syrup, because of the cocoa powder. I can't speak for how much dry sugar or applesauce you'd need because I've only tested it as the above version. Too much applesauce will affect the texture since it doesn't perform the same way as syrup. The syrup helps to make them fudgy as well and I think a dry sweetener would make them a tad dry since these are so low-fat. You can try messing around with it, but I just can only vouch for the above written recipe.
  16. Brandi, can you tell me how many grams of sugar are in a single brownie? They look delicious and I'm wondering if my diabetic Mom can have them! Thank you!
    • brandi.doming@yahoo.com
      Hi Peggy, oops I forgot that one, it is added now!
  17. These are tempting, but....you list 5 other Brownie recipes and I just wondered, which are your actual top pick?? I want to make Brownies but only do it once in a while so if I am doing it I want to choose the best!! I appreciate you made it low fat for a particular reader, but high sugars can be a problem too, so IF you said to hell with any health issue, which would it be?!
    • brandi.doming@yahoo.com
      Hi Jane! Haha, yes, any thing in excess is bad but since these are brownies, a dessert, I don't worry about the sugar. Plus it makes a large batch. Fat is more of a serious issue from everything I have learned from plant-based doctors and especially those who want a treat, it is better to avoid the high fat versus sugar. Since this reader has a condition regarding heart disease, their doctor specifically said low fat and no nuts or seeds, etc. All brownies will contain sugar, but these are definitely the healthiest brownies I've made, while them still tasting like brownies, lol! But to answer your question, I would choose my top 2 with readers, the Double Chocolate Sunflower or the Fudgy Coconut Butter. They are both excellent and constant hits with readers, and we love them as well. My very favorite is the Sunflower ones (more fudgy) and they are easier to make since you don't need to make or purchase both coconut or almond butter..however, I think the Fudgy Coconut both look and taste like traditional brownies (not quite as fudgy as the Sunflower). It makes a large batch and has that classic crinkled top. All my non-vegan friends love them. You can't go wrong with either one, just depends on which you prefer. Hope that helps! I listed all just in case people are freaked out by beans, hahaha.
      • Thanks so much for detailed reply! I will peruse all the recipes again and make a decision!! Yep, i absolutely know what you mean about a dessert being dessert so of course it is sweet! Not really related to the Brownie issue - as you say, they are a sweet treat - but just as a matter of interest in relation to your comment about low-fat vs sugar, all the talk lately here in Australia (and Britain too I believe) is that the low-fat thing has been essentially misguided, for weight loss in particular (not talking heart disease here, obvs) and that while we absolutely NEED good fats for good health (cold pressed, non hydrogenated etc), sugar is essentially toxic - and they are including even unrefined sugars in that, and refined carbs too since they metabolise into sugar. It is all very interesting! But won't stop me making Brownies!! Thanks for your great blog - always look forward to a new one in my inbox!
        • brandi.doming@yahoo.com
          Oh I agree, ANY sweetener is bad if you are consuming too much of it. There are many many plant-based doctors like Dr. McDougall, Dr. Esselystyn and Dr. Bernard who all teach on how to reverse heart disease, among many other issues or diseases by going plant-based and reducing your fat intake, there are books and documentaries that have been out for years, but specifically why it's so important to avoid oils, which isn't exactly the same as nuts, since nuts are whole food, which I use. Forks Over Knives movie is a great one to watch! Oils are not whole foods and the most calorie dense and fattest "food" out there. It is nothing but liquid fat with all the other nutrients removed. So, I do use fats, but in whole food form like nuts, avocados, seeds, olives, etc. that way our body is getting the full nutrition of the food and not just the oil. Dr. Esselstyn teaches on that in his book about how damaging oil is to the lining of our arterior walls and I can tell you how much my health has improved and cholesterol since I stopped cooking with oils. I do NOT avoid fats, I just don't use the oils solely :) But I don't obsess or stress over any that may be in food if I happen to eat out, which isn't very often. I don't believe in stressing over every detail and not enjoying life. I truly love making desserts and I will enjoy them, but it's nice to enjoy these knowing they are so low calorie on top of it, haha!
      • :) :) ;)
  18. Gonna try these with carob instead of cocoa...thanks for the recipe!
    • brandi.doming@yahoo.com
      I have never tried that, will definitely change the taste, let me know how they turn out!
    • April, please will you let us know how your carob version turns out? I can't have cocoa as the caffeine makes me ill and I wasn't sure how these would work with carob.. I was thinking the maple syrup could be reduced slightly as the Carob powder is sweeter than cocoa powder..
  19. These are perfect! I cannot wait to try them.
    • brandi.doming@yahoo.com
      Thank you so much Shannon!
  20. i had been wanting to brownies for a while now..im loving this healthier yet fudgy version :)
  21. pat
    Mine weren't as pretty as yours and didn't rise much. I think I should've taken them out a few minutes earlier, but got distracted. Nevertheless, they were really good and I would definitely make these again, unlike other bean desserts that I have tried which failed miserably. I could not taste the beans at all and I plan to make these for a vegan cooking class that a friend is hosting!:-)
    • brandi.doming@yahoo.com
      Yay! So happy to hear you enjoyed them and these succeeded after your other bean fails...that has been my experience with other bean desserts too, they were awful. But yes, can't taste these at all! Did you use an 8x8 pan and really spread out the top beforehand? Because since the batter is so thick, you really need to spreay the top as it will cook up the way it's spread. These only rise a little bit because they are so thick and dense, that is why. If they were more watery, then they would rise more, but I didn't want them cakey. So glad you are making them for a cooking class, so cool! Also, if you want them bigger, just use a round 8 inch cake pan instead and they will be thicker :)
  22. Love the video Brandi! I checked it out on FB earlier when I saw your post! These brownies look awesome and love that they are nut-free!
  23. Awesome looking brownies. Is there anyone out there that doesn't like brownies? I think I could live on them! I love cannellini beans in desserts and often use them in baking and smoothies. They give great results and are milder in flavour than black beans so great for recipes like this.
    • brandi.doming@yahoo.com
      Thank you Mel! This is my first time ever trying them in baked goods, or anything sweet for that matter. Yup, that's basically why I said I used them in my post because of their milder taste, haven't liked the black beans or chickpeas!
  24. […] Fudgy Vegan Low-Fat Brownies (Gluten-free and Oil-free!) […]
  25. Ok, how cute are you with your video?! I love it! I know, I know, it's time for my butt to get into the video thing. I was using you as an excuse, well Brandi doesn't so I'm good. And now you ruined it ;) Ha! But your brownies look so darn yummy. Fudge extreme for sure!! Believe it or not, I have some cookies I've been working on that yes, I am actually using beans in. SHOCKER. You know how much I am not a bean and dessert person. But I recreated a recipe I had and just like you say in these, you seriously cannot taste them! I've been going between the white and chickpeas in mine though and haven't made a final call yet. Will have to give these puppies a try! By the way, link to all those awesome other brownie recipes so people can click and get right to them!! And a big fat yes on the ice cream. DUH.
  26. Love the video! Beans in brownies are amazing! I couldn't believe how you can't taste them, and how they make the texture so perfect. These look so delicious, Brandi. I need to go whip up a batch right now.
  27. Helloooo Chocolate! Those look over-the-top decadent Brandi ... so hard to believe they're so virtuous.
    • brandi.doming@yahoo.com
      Thank you so much Alisa!!
  28. […] the chocolate craving […]
  29. You did it again! These were super creamy and cakey at the same time. I'm smacking my hands so I don't eat the whole pan! Love love love your recipes!! :)
    • brandi.doming@yahoo.com
      Yay Jennifer!! So so happy to hear that and your comment made me laugh out loud!! Haha!
  30. WoW, these look so fudgy and love the addition of cannellini beans just made them so much more healthier. I can definitely see myself munching on them :)
  31. These look so delicious! I can't way to try this recipe :)
  32. Bean brownies are just the best!! :-) These look so delicious, Brandi!
    • brandi.doming@yahoo.com
      Thank you Sina! Yes, these are finally ones I love!!
  33. I love the video Brandi, although I would prefer to see your pretty face in it! I want to do videos too but I hate my voice. I sound like Borat (google him) :-)))
    • brandi.doming@yahoo.com
      Aww thank you Hedi, I'm planning on doing those too, just much harder to do with a toddler around, haha! I am planning on it though!
  34. OK, I'll admit I was a bit nervous about these, especially after I tried the raw batter and wasn't sure if I cared for the taste... Well I don't know what magic occurred while they were baking, but these brownies are fantastic!! They are dense and moist without being wet- always tricky for me when baking gluten-free goods. I added some dark cocoa with the regular, and used dark chocolate chips. I forgot about adding extra chips on top, so I sprinkled some mini chips during the 20 minute cool down and then spread them like icing with a spatula. SO fudgalicious! These are amazing warm and I'm sure they will be just as good once they cool; that is if there are any left. :) Thanks, Brandi! It's a dreary rainy day today but making these brownies (and your incredible lemon vanilla puff cookies) have certainly cheered us up.
    • brandi.doming@yahoo.com
      Yay Colleen!! I'm so happy to hear you loved these so much! Yes, it's funny because some are saying they love the batter so much but I'm super picky and slightly tasted the beans in the batter, but yes, they bake up into heaven, haha! I agree with you about the wet typical result from most gluten-free baked goods. That was what I was saying in my post, I can't stand the wet mushy baked good or wet brownie, I like the firm with a good chewy bite! Thanks so much for the feedback!
  35. Haaa, that's a cool reacipe, also watched it on youtube! I need to try baking with legumes. Never did that so far, but I'm sure it works really well. These brownies look excellent, Brandi!! Good luck with your video venture ;-)
    • brandi.doming@yahoo.com
      Thank you so much Howie!
  36. These look insanely fudgy Brandi! <3 I love bean based brownies and that added espresso is just genius!
    • brandi.doming@yahoo.com
      Thank you so much Lucie! I love the extra richness and chocolatey flavor it gives, make it more intense, espresso and chocolate are my #1 favorite combo EVER!
  37. Hello Brandi, the vegan low-fat brownie recipe sounds delicious! Although I am not a vegan I have been trying to find healthier recipes to some of my favorite deserts. And who doesn't like a nice fudgy brownie that is not half as bad for you as a boxed one from the store! I also am happy I stumbled upon this because many of my friends are vegan and constantly have the struggle of finding deserts that are non-dairy. I will definitely try this yummy recipe and share it with my friends!
    • brandi.doming@yahoo.com
      Such a sweet comment Viola, thank you! I create my recipes to "fool" anybody and they are loved by all, whether vegan or gluten-free or not, so I think you will love the desserts, they are my favorite type of recipe to create. I hope you all love these!
  38. These are seriously really delicious! For a vegan "brownie" with none of the things that I am allergic to (bah allergies suck!), they are out of this world. So chocolaty and you can't taste the beans at all. Geez, I can die a happy camper now! They are addicting. I purposely froze them so I wouldn't eat them all in one sitting, but having a microwave near by to defrost really doesn't help :) Followed the recipe to a T, except used 1 cup cacao powder and skipped the espresso powder. They turned out to be more like a moist fudgey cake, which is totally expected in vegan baking. T'was very yummy in my tummy. I may try upping the oven temp next time to get the outside crispier and keep the inside moist. Great job on this recipe!!!!
    • brandi.doming@yahoo.com
      That is so awesome to hear Marlyn!! SO so happy to hear you loved these so much! I know, right? No oil, butter, eggs, flour or traditional sugar, yet they still taste like amazing fudgy brownies, haha! I'm so happy with how delish they turned out and none of my family members had a clue there was beans or low-fat!
  39. Damn Brandi! Any chance of a delivery? LOL These look amazing and so rich and yummy.
    • brandi.doming@yahoo.com
      Haha, I wish I could bring you some!
  40. Gosh I'm obsessed with these!!! Your sunflower brownies look AHmazing, but loving the nutritional facts on this recipe! Beans really are the best foods EVER!!
    • brandi.doming@yahoo.com
      Thank you so much Emilie!! These are really delicious and do NOT taste healthy, I swear!
  41. I have been hesitant in making my brownies with beans, but yours sounds and looks so good that I can't wait to try!
    • brandi.doming@yahoo.com
      Oh, I understand girl, I have been soo disappointed with what I've tried too, but I'm telling you, these taste just like regular rich fudgy brownies!
  42. […] gluten-free, nut-free vegan brownies made with this recipe from The Vegan […]
  43. Thanks for these perfect sinnless brownies i love them!!
    • brandi.doming@yahoo.com
      I'm so very happy you loved these Alice, thank you so much for leaving feedback!!
  44. I've tried bean brownies a couple times, but never got the ratio quite how I wanted. I'm excited to try your recipe and see if it's the perfect combo I've been after!
    • brandi.doming@yahoo.com
      Thank you Mary! They have been a big hit with everybody who has made them so I hope you love them too! They just taste like fudgy brownies, I promise!
  45. I made these to take to a wedding in which I knew there would be no suitable baked delights for me. I ran out of both cocoa powder and maple syrup while I was making them! I ended up with just over 1/2 cup of the 3/4 cup of cocoa powder, so I substituted the rest with carob powder and I had about 3/4 cup of maple syrup. I have heard carob is sweeter and less bitter than cocoa, so I wasn't too worried about the missing sugar and just substituted the remaining 3 tbsp of maple syrup with the water I used to clean out the maple syrup bottle. They came out great and the whole wedding, I had going back to my car to look forward it! Thank you! Can't wait to try them again with all of the proper ingredients!
    • brandi.doming@yahoo.com
      That is so awesome to hear these were so delicious with part carbo too, thank you so much for sharing April! I'm really happy to hear you loved these and they were a treat for while you were at a wedding, haha! Awesome!
  46. These are so yummy. Both boys like them. I am making them a second time today.
    • brandi.doming@yahoo.com
      So happy to hear that Lindsey, thank you so much for the feedback!
  47. Every recipe on your website is beyond delicious and this is no exception!! It is such a treat to indulge in something so rich and chocolate-y and know that the majority of the ingredients are doing your body good! Thank you so much for your recipes! I know that if you post a recipe, it will be delicious!
    • Forgot to mention, I used parchment in my 8x8 pan and had no trouble removing the brownies!
      • brandi.doming@yahoo.com
        So good to know, thank you for sharing Brooke!
    • brandi.doming@yahoo.com
      Aww thank you so much Brooke! Such a sweet compliment! I'm so honored you love all of my recipes and especially these! Thank you so much for the kind words and the great feedback, I really appreciate it!
  48. Thank you so much for this recipe! Made these tonight and well... I am free now! I can live a full, happy life with this dessert. Bless you Brandi! You changed my life!
    • brandi.doming@yahoo.com
      Aww Gabrielle that was the BEST feedback! I'm so happy you loved these so much! You just made my day!
  49. These just look incredible!! So interesting too. You'll be starting a brownie epidemic as we all rush to make and feast on them!!! :)
    • brandi.doming@yahoo.com
      Haha, thank you so much Amy! I think the brownie epidemic has already begun as I'm seeing remakes all over each day on social media! I'm so happy everybody loves them so much!
  50. Brandi, these are absolutely amazing! I made them last night and they turned out perfect and totally took care of my chocolate craving! I had a very hard time not taking just one more bight... so good!!!
    • brandi.doming@yahoo.com
      Oh Christa, I am so happy to hear that! Thank you so much lady for making them and leaving feedback, you're the best!!
  51. Let me begin with -- I am VERY impressed. Then let me qualify a few alterations which may have affected the results. To begin with, I didn't want to use canned beans. So I bought dried Great Northern (Cannellini were unavailable). Soaked them for 3 days (changed water twice a day after agitating) and then cooked them in home made vegetable stock (created from the vegetable leavings which I save in my freezer). Besides, I wanted extra beans to make other meals. I am on a special diet due to gall bladder problems and I'm supposed to have as near as possible a o% fat diet. Most days I manage very close to that, but I wanted to have something I might be able to eat in very small quantities, on a rare occasion. While following the recipe I was grateful for the gram equivalents since I bake bread and it's the way I am accustomed to baking. Besides, it's far more accurate when dealing with non-liquid ingredients. At the point I was to add the cocoa powder and oatmeal flour, I noticed on my box it said 1 Tablespoon weighed 6 grams. This meant that 3/4 of a cup would be 72 grams and not 90. I hesitated and then opted for the 72 grams. Resulting, of course in less cocoa used. I had no information about converting the oatmeal flour so used the entire 116 grams. I had almost forgotten about the chocolate chips when I remembered. I was too lazy to get out the scale having already put it away so estimated. Later I was so I weighed what remained in the bag and found I had used only 40 grams of chocolate. Next, I didn't have a square metal pan so considered using my pie tin. Instead I opted to use my shallow corning type 8" square pan and I coated it in Wilton's Cake Release. After cooking exactly 27 minutes, I checked it. The top matched the instruction's description, so I set it on the cook top to cool. I returned an hour later and the brownies had nicely pulled away from the sides. A quick test showed I could lift the entire chocolate decadence out of the pan with no problems! I cut it and tried the smallest piece (don't want to over do it). It was heavenly! I would happily share the pic I took but didn't see a way to attach a picture to this comment. Please, continue to keep up the work. Your oil free (which often makes them sufficiently low or no fat) recipes are helping me stave off starvation!
    • brandi.doming@yahoo.com
      Yay! SO happy you loved these so much Jeanne! Thank you so much for sharing all of this! Yes, we all measure differently , so that is why I always list the weight measurements as that is always best to go by for accurate results. I always scoop out with my measuring cup, lightly pat down to make sure there are no holes and then level off, then weigh it. I never go by what a box says. So glad you loved these and my recipes are helping you so much!
  52. I made these tonight and they were excellent! I even messed up and added the whole can of beans and they were still good. ☺️ My preschoolers loved them too!!! Yum!!!
    • brandi.doming@yahoo.com
      That is awesome Gina that these were such a hit, thank you very much for the feedback, I love hearing it!
  53. OMG OMG OMG OMG OMG OMG OMG!!!!!!!!!!!!!!!!! WOW! I am so excited to try this recipe Brandi - it looks AMAZING! You know how much I love chocolate - so I just know how much I am going to love these brownies. They look so incredible. You are amazing! <3
    • brandi.doming@yahoo.com
      Haha awww thanks so much Harriet, you are so sweet! These have become such a huge hit with everybody, I hope you love them too!
  54. I really enjoyed watching the video! This is such a simple and great recipe, the brownies look absolutely scrumptious. I actually never had beans in desserts, but now I'm totally up for it :)
  55. Brandi, I did a no- no....I substituted Sugar-Free Maple Syrup, and although the texture was wonderful, the taste was dark-chocolatey and not quite sweet enough...so I frosted the brownies with a fudge frosting...still didn't work well. SO, I am going to make them again, (since they are nearly gone... I mean, they aren't dreadful, just not "there", ya know?), and I WILL follow the recipe to the T ! THANKYOU, and please accept my apology, tee hee.
    • brandi.doming@yahoo.com
      Haha, no worries Carol! Yes, definitely use REAL maple syrup...that imitation stuff is awful!! It will be so much better with the good stuff...can't wait to hear what you think afterwards! :)
  56. I made 3 batches of this in 1 week. I can't keep it in the house away from family and friends to have more than a tiny piece myself. Need I say more???
    • brandi.doming@yahoo.com
      So happy you all loved them Estee, thank you so much for the feedback!
  57. These brownies are delicious!!! I guiltlessly ate them for breakfast, indulged mid-afternoon, or sliced slivers off late at night. The kids loved them too. I will make these again and again and again.
    • brandi.doming@yahoo.com
      So so happy to hear that Melanie, thank you so much for the awesome feedback!!
  58. Hola! I've been following your site for a long time now and finally got the bravery to go ahead and give you a shout out from Austin Texas! Just wanted to say keep up the great job!
    • brandi.doming@yahoo.com
      Thank you for stopping by, so nice of you!
  59. Dying to try these!!!! Looks like heaven. (And Esselstyn). You're a genius, big hug!
    • brandi.doming@yahoo.com
      Aww thanks Hazel, I can't wait to hear what you think of them!
  60. Ros
    Hi, they sound amazing. I wondered if substituting the maple syrup for agave would work? Thanks!
    • brandi.doming@yahoo.com
      Hi Ros! Yes, I actually have that noted above that either syrup or agave will work. :) I tested with both actually when I ran out of syrup and they both taste perfect. Let me know when you try them!
  61. I was baking for a beach trip this weekend and I made these brownies and also made a box of Ghirardelli brownies (oil/egg...the whole 9 yards) last night. I made my husband do a blind taste test of each. He swore that your vegan version was the Ghirardelli double chocolate brownie. He was a little surprised when I told him that it was your recipe that he clearly thought was tastier and better. We both agree that it really does taste way better and more fudgy than the Ghirardelli brownies. Bonus that it is healthier! SOLD! This is our new go to brownie recipe for sure!!!!!
    • brandi.doming@yahoo.com
      Kacy, this is the most profound proof of feedback I've seen to how amazing these brownies really are! I'm sooo happy that my LOW-FAT healthy brownies beat out the super fattening unhealthy ones in a blind taste test, just wow! Thank you so much!
  62. Okay, I have work to do. Wish I had seen this gem of a recipe before I made my unbaked chickpea cookie dough slice (sorry if that sounds odd). Now I shall have to scoff down that (not much of a chore, more of a fun project!) so I can make these! I am intrigued by the use of white vs the usual black beans :D and BTW I also swear by metal baking pans, I firmly believe that ceramics and glass belong in the realm of baked dinner meals.
    • brandi.doming@yahoo.com
      I hope you love these, they have been extremely popular with other readers! I find that white beans are so much better than black beans in my personal opinion! Let me know once you try them!
  63. Hi Brandi, Do you think dates as sweetener could work for these? Maybe blend them with water (or plant milk) to get the wetness?
    • brandi.doming@yahoo.com
      Hi Milda! I have never used dates in a recipe, as I'm not really a fan, so I can't say what it would do to the taste or texture but I do know since these brownies are already really fudgy, that the dates will make them possibly too fudgy, however, if you try it out, let me know. I would make a date syrup first and then use the same measurement, they will be less sweet too.
  64. I'm so excited about these! They're about to hit the oven. I thought the batter tasted just fine - and my toddler agreed!
    • brandi.doming@yahoo.com
      Wonderful Crystal! Yes, several have stated they still love the batter, I just thought I'd mention that they taste even more amazing than the batter because to me you can slightly taste the batter in the beans. Hope they turned out amazing!
  65. This recipe is out of this world, being a brownie fanatic this truly is heaven. Everything I wanted and more, you delivered!!!!! Thank you👊🏾👊🏾
    • Wonderful Hanan!! I'm so glad you loved these so much!! Your picture of them on Facebook was gorgeous, just like the video! Great job! Thanks for the kind words and feedback :)
  66. Why do mine turn out so much different? Im adding all the ingredients that are listed in the correct order. My batter is too thick and really sticky and when they bake they are charcoal black and not like yours in the video and pictures. They also do not turn out very fudgy and are on the dry side.
    • Hi Jessica, I'm not sure what's going wrong on your end without being there, but I've had dozens and dozens of people all make these with success as you can see above. The video shows each step how it looks so if yours is turning out black and dry, then you are using an incorrect ingredient or amount. So many readers make these weekly and this is the first I've heard of anybody not having them turn out as in the video. What flour are you using? Are you using black beans by chance? These are a dark brown but not black. Are you sure you aren't using a dark cocoa? Make sure you are measuring the correct amount of syrup (3/4 cup plus 3 Tablespoons) and applesauce and beans. It's impossible for these to be dry with all of that liquid. They are very fudgy. I'm trying to help troubleshoot.
      • brandi.doming@yahoo.com
        If you're are turning out black and dry, that sounds burnt to me and maybe you are over-baking them or your oven is super hot because none of my other readers have had any issue with the baking time. Maybe try checking them at 20 mins, I don't know. Mine always come out just as you see in the video and pics. That's why I did the video to help show each live step and that's their true result. Hope that helps! :)
  67. Can't wait to make these! I'd prefer to use carob powder instead of cacao. Do you think I should use less, as it is sweeter? Or should I just use less maple syrup? Or less of both?
    • brandi.doming@yahoo.com
      Hi Taylor! I'm not familiar with using carob powder in baking and I know it will totally change the flavor of these. I do have some and know it's a bit sweeter so you could try using a tbsp less maple syrup or so but the mixture needs liquid in order for it to turn out right so you can try replacing the syrup with some creamy plant milk. That is the best way I can think to sub it without testing it.
  68. O.M.G.... Brandi!!!! HOW THE HELL DO YOU DO IT?! THESE ARE THE BEST BROWNIES EVER!!! I never tried the sunflower ones and I don't need to! These are perfect!! I also thought the batter was fantastic! I licked the blender clean! I have made so many of your recipes and I always know that they will turn out fantastic. You are my favorite chef/cook/baker/food blogger!! Your recipes are healthy and genius. I tell everyone about your page! Especially anyone I am trying to turn vegan! I was very busy tonight making your recipes, I also made your teriyaki sauce and your creamy lemon pepper sauce. AMAZING. Someday if I ever get to meet you I hope I don't fan girl too badly!! :D Thanks for everything you do!!
    • brandi.doming@yahoo.com
      Awwww Lindsay, what a wonderful sweet lady you are! Thank you so much for your beautiful kind words! I really love reading comments from readers and yours definitely made me smile. I'm so happy you loved these so much!! SO glad to hear you had a Vegan 8 cooking day, haha! Those 2 sauces are 2 of my favorites as well and come to think of it, I'm now craving the Lemon Pepper sauce now that you mention it, lol! Thank you again for taking the time to write me and rate the recipe, it really does mean so much to me! :)
  69. OMG !! Brandi, you did it again. Every recipe is a home run, girl these brownies are the best I 've ever had hands down. make these yesterday remove them from the oven to cool and went to the gym by the time I returned there were only five brownies remained, my husband and kids had a blast with them. I was mad as hell, the texture is mind-blowing I was surprise. I' ve tried numerous recipes most of them were dense and very dry, but not this one, you are superior in the vegan, gluten-free department. No one can test you girl, not even the cooks who claim they are professionals. I've tried a couple black beans recipe for brownies from a couple food site none of them came close to yours, you are the queen. I think you should considered writing a cook book it will be #1 best seller. thanks Brandi . Keep it up !!!
    • brandi.doming@yahoo.com
      Yay!! Thank you so much Josie for such amazing feedback and kind words! Thank you! Desserts are my passion, so superior quality is my #1 goal, I don't like mediocre desserts, haha! Thank you again :)
  70. Just baking these brownies right now and they smell amazing! But i was wondering if for next time I could add in frozen raspberries?? (to make raspberry brownies)
    • brandi.doming@yahoo.com
      Hi Olivia! I'm not sure adding frozen would be the best idea because that is going to add a lot of moisture to the brownies, fresh would be better. I have never tried adding fruit but if you like fruit, then go for it!
  71. I must have done something wrong. The brownies looked beautiful, but turned out bitter and tough. Too bad, I am sure I did something wrong- other have had much success. Will try again another day. Love the site and will keep trying! Have a safe and happy holiday weekend.
    • Hi Darby! Oh, yes, something definitely went wrong, these are very sweet and chocolatey and fudgy. These are even hits with non-vegans. Did you use all the syrup? Change any ingredient? Use the chocolate chips? Weigh the ingredients? Let me know!
  72. Really great recipe! The texture is really nice and you can't taste the beans at all. It's not like a traditional brownie mix texture but it is different and wonderful as it is. It's dense, chewy, and satisfied my chocolate craving. I added half the chocolate chips and added walnuts in its place. I love walnuts but I wish I added more chocolate chips!!! (What was I thinking) I would definitely make this again!!! I love the idea of beans in a brownie... haha, makes me feel good after eating these.
    • brandi.doming@yahoo.com
      So glad you loved them Christine! Yes, these are more fudgy than traditional brownies, which is what I wanted. My favorite all-time brownies are these and they rival any traditional brownie! http://thevegan8.com/2014/01/28/fudgy-coconut-butter-brownies/
  73. I just made these and OMG these are by far the best low fat brownies I have ever tasted.. scratch that, THE best brownies I've ever tasted. I measured the oat flour wrong (no scale 😣) and ended up having to add a couple of tablespoons of water to get the right consistency...but they turned out fantastic! Thank you so much Brandi, every recipe I have tried from you is simply out of this world I really appreciate and admire the time and effort you put into your work. I look forward to trying more low fat desserts 😆
    • brandi.doming@yahoo.com
      Stacy, your comment simply made my day! Thank you so much for such awesome feedback!! So happy you love all the recipes you've tried so far, thank you again!
  74. I found it! The perfect vegan brownie recipe. Thank you @thevegan8 for giving me back the only thing I truly missed from my non-vegan days: a good, rich, moist, decadently chocolatey brownie. So easy to make, and so yummy. I'm having these for breakfast right now, and I don't care 😋.
    • brandi.doming@yahoo.com
      Thank you so much Richard for taking the time to leave such awesome feedback and also for sharing your beautiful pics of them on Instagram! They looked just fabulous!
  75. Brandi- do you weigh the oat flour before or after grinding?
    • brandi.doming@yahoo.com
      I always keep oat flour on hand, so I always weigh it after it's already ground up.
  76. Hey Brandi! I was just wondering if I could use your low fat-brownie pic. for a cooking project i am doing in school. I just wanted to ask you first! It's for educational use ONLY.
    • brandi.doming@yahoo.com
      Hi Emma! Yes, of course, that sounds exciting! Thank you for asking :) Let me know how it goes!
  77. This may have already been asked, but can I sub all-purpose flour for oat flour?
    • Oops, I forgot to ask another thing - could I sub sugar for maple syrup?
    • brandi.doming@yahoo.com
      Hi Sloane! I have not tested it personally, so I can't guarantee results, but to sub oat for all-purpose, I would use only 1/2 cup, as opposed to the 3/4 cup of oat flour. Since all-purpose is so much more finely ground and drying, you would need less. I think that should work. As far as subbing sugar for maple syrup, I wouldn't recommend it. As you can see, a large amount of the recipe is syrup and a liquid and subbing sugar would totally throw off the liquid/dry ratios and the syrup really gives moisture and deep flavor to the brownies. If you are wanting something less expensive than maple syrup, then I think dark amber agave would work well, too. Let me know if you try them.
      • Thank you for your fast reply! I will tell you have it goes.
  78. Well darn, who doesn't want to rush off and make these RIGHT NOW? :D
    • brandi.doming@yahoo.com
      Haha, right?! Thank you!
  79. I was intrigued by this recipe, from the moment I saw it! I tried it out last night and am really amazed by how good these brownies taste. I will take them to the office today to have my omni colleagues try them :).
    • brandi.doming@yahoo.com
      Yay! So very happy to hear that, thank you for the feedback!
  80. Made this, it's just wow! Thank you very much for sharing!! Finally a brownie without coconut oil, margarine, or useless fat!
  81. These were absolutely fantastic. What a nice treat!
    • brandi.doming@yahoo.com
      Awesome Mike, thank you so much for letting me know!
  82. I've made these brownies 5 times now and they've become a regular occupant of my fridge. Pretty sure I've also become the most popular person at the office since I brought them in for my coworkers. Your simple vegan recipes are UNREAL. Thank you for introducing brownies back into our lives in healthy form!
    • brandi.doming@yahoo.com
      Thank you so very much for this amazing feedback Emily! You made my day. So glad these are such a staple in your home, thank you for letting me know!
  83. This recipe looks awesome! I've been looking for oil free chocolate vegan desserts, and I am so glad that I found your recipe. I don't have a brownie pan. Do you think that I could use a cupcake pan and make brownie bites? I wonder how many it would make? Thank you!
  84. When my 8yo found out I was making brownies with beans she said "I'll pass." "More for me!" I proclaimed. Of course, she didn't pass and the family fought over these to the end. I'm making another batch tonight. Thank you so much for a GF dessert that I can still use to indulge my sweet tooth while trying to keep the fat at bay. They were perfect!
    • brandi.doming@yahoo.com
      Haha, that is so awesome to hear Erika! So glad she loved them! Thank you very much for the wonderful review!
  85. These look amazing! I definitely want to try them but have a few questions. Do you think I could use garbanzo beans instead? I was hoping to replace some of the maple syrup with stevia. Do you think I could replace the maple syrup with extra applesauce? I only have special dark cocoa powder. Do you think I could use that, and if so, should I use less/replace it with more oat flour? Thanks so much! Looking forward to trying these! :)
    • brandi.doming@yahoo.com
      Hi Alex! Ok, that will change the recipe quite a bit and I can only vouch for results as the recipe is listed. I would not suggest garbanzo beans, they are much thicker and do not get nearly as creamy as the white beans. They also leave a much stronger taste, so I just don't think they'd taste good. You are welcome to try to sub some of the maple syrup with stevia, just know that I cannot vouch for any bitterness taste. I would not replace the syrup with applesauce, as that will make the brownies way too wet. Instead, I would replace what you sub with milk. Also, dark cocoa powder is MUCH more strong and bitter than natural regular cocoa and it also makes things more moist, so if you sub with dark cocoa they are going to be VERY bitter and super wet. I would not replace cocoa with more flour because that will be changing the texture. Can you just get some regular cocoa powder?? It is 3/4 cup, so that is a lot you are wanting to change and natural cocoa powder...I just use Hersheys, is super cheap and worth it. These are already super dark and chocolatey so I would advise against subbing with dark cocoa. You are asking to change several of the ingredients, haha, so I just can't say what would work and what wouldn't without having tested myself. Sorry! Try and give it a shot!
      • Thank you so much for the very helpful response! I was hoping I could get away with what I have on hand, but sounds like it might be best to go to the grocery store first. :) I'll at least get some white beans and regular cocoa powder! I'll report back once I try them. Thanks again!!
        • brandi.doming@yahoo.com
          You're so welcome! I just didn't want you to waste your time and ingredients using the chickpeas or dark cocoa and then it tasting too bitter and gross, haha!
  86. Hi! I have been wanting to make these brownies for a while now. Today was that day! They turned out quite nice. I baked them for 27 min and they are firm like a real brownie. The taste is wonderful too! I may bake them for 25 min next time to give them a less dry more fudgy texture. No one would guess beans were an ingredient! Thank you for a delicious recipe !!!😊😊😊
    • brandi.doming@yahoo.com
      So wonderful to hear Sheri! So glad these were such a hit, thank you very much for the feedback!
    • brandi.doming@yahoo.com
      So awesome to hear Sheri!! So glad it was a hit! Yes, ovens vary so if yours would be slightly fudgier removing it early, then yes, definitely do that! Thank you!
  87. Dee
    These are hands down the BEST brownies ever Brandi! I have come across far too many cake-like consistency brownies in my day (sigh!), but these beauties tick all the boxes - they are even better than any conventional brownie I've ever had! They are incredible, and no one ever guesses the secret fudgy ingredient. We have tried this recipe with substituting the oat flour for almond flour (same quantities) and this works amazingly. We've also replaced the apple sauce with about half a cup of coconut oil when we were out of apple sauce - this also worked a treat. A sprinkle of crushed roasted pistachios on top is bliss. We're hoping to try this recipe with a dash of rosewater, or even a drop or two of Frankincense essential oil in the not too distant future! Thank you again for this amazing recipe; I can't wait to try your new zucchini brownies too!
    • brandi.doming@yahoo.com
      Wow Dee!! Thank you so very much for such an amazing review, it was so wonderful to read it! So very happy to hear these are the best brownies you've ever had!! Yay!!
  88. Hi there.....I'm not sure if I overlooked something in this recipient but I gauged 90% dry with 10% wet. I didn't even had the 3rd 1/4 of cacoa. I added coconut milk till I got the consistency suggested in the recipe. It came out great and super lush....really glad I backed off on the cocoa.....
    • brandi.doming@yahoo.com
      Hi Jennifer! So glad you enjoyed these! But I am a bit confused by your comment...the ingredient measurements are about 50/50 for wet and dry, as there is a lot of syrup, applesauce and the beans (which make it fudgy) with the cocoa powder and oat flour balancing it out. Also, there is no coconut milk in this recipe. This recipe has been made by hundreds of readers and the 3/4 cup cocoa powder is accurate and balanced out by the syrup, so it sounds like you changed the recipe, but glad to hear you still enjoyed them!
  89. O.M.G. We are camping this weekend, and I thought I would give this a try. I made them this afternoon, and stole one to try. Absolutely fantastic. I am just beginning to dabble with vegan cooking. Looking forward to trying other recipes, ty.
  90. TY TY TY, these were a hit, even with the kids at the campground, can't wait to try more recipes, keep them coming :)
    • brandi.doming@yahoo.com
      That is so wonderful to hear Kathleen! So happy they were a hit, even with the kiddos!
  91. Will this work with chickpeas and if so, how many cups? Also, will it work with Walden Farms calorie free maple syrup? Thanks!
    • Following up on my own comment so I can select to be notified when you reply.
    • brandi.doming@yahoo.com
      Hi Alexz! Unfortunately, I am not a fan of chickpeas in brownies, which is why I use white beans. To me, chickpeas are too strong of a flavor and are not nearly as creamy or blend as smooth as white beans, so I personally wouldn't recommend it or vouch for the results. As far as that syrup, I have no idea since I only use pure maple syrup. Usually those calorie-free syrups are artificial ingredients and corn syrup or fake sweeteners and I'm not a fan of the taste so I can't say how it would taste with it. You are certainly welcome to experiment though! I just can't say since I've not tried it.
  92. These are amazingly good! Don't overcook! Next time I will use less maple syrup though. Very sweet. Maybe use only the 3/4 c
  93. Which flours can I substitute for oat? Tapioca?
    • brandi.doming@yahoo.com
      Hi Joan, no tapioca won't work in place of oat flour. Tapioca is a starch that binds things and would make these extremely dense and hard to eat. You could try brown rice flour or spelt flour would actually be the best sub in place of the oat flour.
  94. I love this! It tasted so good, even my parents!
    • brandi.doming@yahoo.com
      Wonderful! So glad you enjoyed it!
  95. Brandi!!!!! I don`t know how they are going to turn out, they are in the oven right now, but this is the most delicious brownie batter I have ever taste!!!! I couldn`t stop eating it, problably I had half of the batter before put in the oven!!! Can`t thank you enought, even if turns out a disaster after baked, it`s already a winner!!!! Love, Tati
    • brandi.doming@yahoo.com
      Yay! Hahaha, I know, the batter is yummy but the baked brownies taste even better. These are one of my most popular recipes, so I hope you loved them baked as well!

Leave a comment

Rate this recipe: