These Fudgy Vegan Gluten-Free Low-Fat Brownies are made with white beans 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!
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FUDGY VEGAN LOW-FAT BROWNIES
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.
These Fudgy Vegan Low-Fat Brownies are only 2.6 g of fat per brownie!! But don’t let that fool you, these are rich, decadent and do not taste low-fat at all.
WHAT INGREDIENTS DO I NEED TO MAKE VEGAN FUDGY BROWNIES?
First, you will need a food processor and to gather these ingredients:
- White Beans
- Cocoa powder
- Oat Flour
- Maple Syrup
- Applesauce
- Vanilla
- Baking Powder
- Chocolate Chips
WHY I LOVE THESE LOW-FAT VEGAN BEAN 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.
HOW TO MAKE THE BEST VEGAN BEAN BROWNIES
The secret? Cannellini White Beans!
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
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? 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.
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?
- Double Chocolate Sunflower Brownies
- Fudgy Coconut Butter Brownies
- Chocolate Pumpkin Cake Brownies
- Raw “Nutella” Brownies
- Nutty Raw Brownies with Raspberry Glaze
Fudgy Vegan Low-Fat Brownies
Ingredients
- 3/4 cup (150g) of white cannellini beans, drained and rinsed well and patted dry
- 3/4 cup + 3 tablespoons (300g) pure maple syrup (seems like a lot, but there's a high amount of cocoa, so it's necessary for them not to be bitter)
- 1/4 cup + 2 tablespoons (90g) unsweetened applesauce
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons (8g) vanilla extract
- 1/2 tsp salt
- 3/4 cup (72-90g) unsweetened cocoa powder. I really packed mine in to get 90 grams because I like a RICH chocolate taste. If you prefer more sweet, then ONLY DO 72 grams!
- 1 cup (128g) superfine oat flour (I use Bob's Red Mill)
- Optional: 1 teaspoon dried espresso powder for a richer taste
- 6 heaping tablespoons (95g) dairy-free chocolate chips (the larger ones really work best in these versus the mini ones. I used Trader Joes)
- I use this scale.
NOTE
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
Instructions
- Preheat an oven to 350°F (177°C) 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.
- 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.
- 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.
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!
- 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.
Recipe 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
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!!!!!
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!
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 😀 and BTW I also swear by metal baking pans, I firmly believe that ceramics and glass belong in the realm of baked dinner meals.
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!
Hi Brandi,
Do you think dates as sweetener could work for these? Maybe blend them with water (or plant milk) to get the wetness?
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.
I’m so excited about these! They’re about to hit the oven. I thought the batter tasted just fine – and my toddler agreed!
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!
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 🙂
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.
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! 🙂
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?
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.
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!! 😀
Thanks for everything you do!!
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! 🙂
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 !!!
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 🙂
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)
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!
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!
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.
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!
https://thevegan8.com/2014/01/28/fudgy-coconut-butter-brownies/
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 😆
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!
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 😋.
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!
Brandi- do you weigh the oat flour before or after grinding?
I always keep oat flour on hand, so I always weigh it after it’s already ground up.
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.
Hi Emma! Yes, of course, that sounds exciting! Thank you for asking 🙂 Let me know how it goes!
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?
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.
Well darn, who doesn’t want to rush off and make these RIGHT NOW? 😀
Haha, right?! Thank you!
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 :).
Yay! So very happy to hear that, thank you for the feedback!
Made this, it’s just wow! Thank you very much for sharing!! Finally a brownie without coconut oil, margarine, or useless fat!
These were absolutely fantastic. What a nice treat!
Awesome Mike, thank you so much for letting me know!
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!
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!
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!
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!
Haha, that is so awesome to hear Erika! So glad she loved them! Thank you very much for the wonderful review!
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! 🙂
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!!
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!
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 !!!😊😊😊
So wonderful to hear Sheri! So glad these were such a hit, thank you very much for the feedback!
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!
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!
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!!
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…..
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!
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.
TY TY TY, these were a hit, even with the kids at the campground, can’t wait to try more recipes, keep them coming 🙂
That is so wonderful to hear Kathleen! So happy they were a hit, even with the kiddos!
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.
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.
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
Which flours can I substitute for oat? Tapioca?
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.
I love this! It tasted so good, even my parents!
Wonderful! So glad you enjoyed it!
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
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!
Hi Brandi, I finally got round to making these Brownies, and I think they taste ok but probably too cocoa-y. (This from someone who relishes 90% chocolate, so you know, it’s not because i’m a wuss where cocoa is concerned!) I just now measured out 3/4 cup of cocoa, and weighed it and even packing it down (and probably getting nearer to 7/8 cup) i can only get it to weigh 60g. Knowing that weighed ingredients are more accurate I had put the full 90g in mine. Then i saw someone else had noticed this discrepancy! So my question is, when you make them, are you using cup measure or weighing out the full 90g? Could it be an error? Don’t get me wrong, they are perfectly edible, but probably need ice cream to offset the intensity. I will probably try them again going with less cocoa to see if I can get them better!
Thanks for your blog!
Hi Jane! No, 90g is correct and what I use. Are you sure you aren’t using dark cocoa? Because these are plenty sweet. I’ve had hundreds of reviews on these and they’ve all been excellent with only one other person that mentioned that about the cocoa. I haven’t heard that before from others. I know several readers that have made them weigh it as well. So, the only thing I can think is maybe the cocoa brand is different. I use plain Hershey’s natural unsweetened cocoa, NOT the dark cocoa. If I pack in a tablespoon of cocoa powder, I get 7-8g and that comes to 90g. I always use grams with all of my recipes when I make them. I basically measure with the cups and pat them down and weigh it and then post what that measurement is, that way the results are accurate for readers. But if you feel you want them less chocolatey, then definitely use less. You are using the full amount of syrup, correct? That should be more than enough to counteract the sweetness, as well as the chocolate chips! I hope that helps some. Just use less cocoa I guess next time! 🙂
Thanks so much for replying Brandi! I was using raw cacao, it didn’t seem especially dark but it may be compared to Hersheys – we don’t have that brand here in Australia. Anyway, no worries at all, I will simply adjust next time! Or i might make one of your other delectable sounding brownie recipes instead!!!! 🙂
Hi Jane! Yes, raw cacao actually has a bit of a stronger chocolate taste, so that could definitely be it. But yes, just add less next time and taste the batter. The chocolate chips, make sure they are semi-sweet, not bittersweet, that could make a big difference in the taste as well 🙂
Oh and yes, try these or these! 2 very big reader favorites. The sunflower ones are actually my favorite and the coconut ones are just like traditional brownies 🙂
https://thevegan8.com/2015/04/22/vegan-double-chocolate-sunflower-brownies/
https://thevegan8.com/2014/01/28/vegan-fudgy-coconut-butter-brownies/
I have a documented deficiency when it comes to baking. I’m horrible at it. Horrible. This is what makes this recipe so amazing!! I’ve made it multiple times and it has always turned out awesome. I even mixed it up and added mint chocolate and peppermint candies at Christmas. So good!!
So very awesome to hear how much you loved these, thank you so much for the great review! The mint sounds so yummy!
Hello.
Can I replace apple sauce with mashed banana?
Hi Erika! I’ve never personally tried it so I can’t say for sure, but you can certainly try! Just make sure it’s really smooth purées.
Finally made these, with some trepidation because although I always love your stuff, I haven’t loved bean brownies…until now! You are so right—white beans rather than black make all the difference! Fudgy, delicious, moist. Perfect texture. The only difference I may make in the future is putting some cacao nibs instead of the extra chocolate chips on top since they took a while to firm up and the cacao nibs would add some crunch and less fat (although these are so low-fat to begin with). I did feel a little guilty using all that maple syrup, but raw cacao is a health food, so I figure I was definitely counterbalancing it.
I thought it was brilliant of you to warn people not to taste the raw batter since it could taste beany but to have faith that the finished product wouldn’t. You think of everything!
You’ve done it again!
Thank you so much for your kind review Ellen! So very happy you loved these so much! Haha, yeah, I’m pretty darn picky and although several readers have stated they loved the batter, I personally tasted beans, so I needed that warning, haha.
ON MY GOODNESS! These are so good! Thank You so much for sharing this recipe! It’s been so hard for me to find a good treat that is both began & gluten-free.
Oh that is so fabulous to hear Susan, thank you so much for the awesome review!
These are fantastic! Followed your recipe to the T! Next time I will get the big dairy free chips verses the minis…..other than that, what a treat! To think these are made with beans. No one would be the wiser. Thank you for this amazing recipe!
Oh Yay Kristy! I’m so happy to hear that! Thank you so much for such a fantastic review, I really appreciate it! If you get a chance to leave a star rating, that would be awesome, they help me out so much. Thank you for making them!
These are by far, our favorite brownie recipe! I made them tonight with a swirl of cream cheese mixed with powdered sugar for a ‘zebra’ effect. Love! Pic is on Instagram:)
Yippee! Best review, thank you so much Nina! I ran over to IG and saw your amazing pic of the swirl in the brownies, omg, great idea! I’m so happy you all loved them so much!
What type of cocoa powder did you use?
Just regular unsweetened natural cocoa powder by Hershey’s. Not the dark cocoa.
These are amazing! My kids loved the brownie batter!
So happy to hear that Cheryl, thank you for sharing!
I have to tell you…I just made your Fudgy Vegan Low-Fat Brownies and they are to DIE for! Amazingly, unbelievably fudgy and chewy! They are PERFECT! I’ve made black bean brownies before, but these are way, WAY better! Thanks for sharing!
I’m so glad you loved these Tammy! Thank you for the wonderful review!!
Wow! White beans really were a surprise ingredient for me! but they turned out better than I couldve imagined, I feared you may be able to taste the “bean” haha
Haha nope! Was my goal to completely disguise them! So glad you loved these!
I just made these and they are spectacular!!! So fudgy and delicious. I used great northern beans and added a bit extra maple syrup. We ate them fresh out of the oven and I cooked them just under 25 mins. so they were perfectly fudgy. Thank you so much for creating not only a vegan but very low-fat version of brownies!!!! I can’t wait to serve them next time with some banana “nice” cream. I’m also going to try a version with carob powder for my mom who cannot have cocoa because of the caffeine in it. Thank you again for this fantastic recipe!!!
Woohoo, so happy to hear that Julia, thank you so much for the incredible review!
Brandi, I just made these and they are without a doubt, the best brownies I have ever eaten! Thank you, thank you, thank you! I made these exactly as you said going with lots of cocoa!DELISH!!!!!
Yay Helen! This thrills me so much to hear! Thank you so much for the awesome feedback!!
I have been doing a whole foods plant based diet for 6 weeks to lower my blood pressure – but my sweet tooth has been suffering! Then I made these brownies, and O.M.G. Really. These are outstanding, and you are a genius!!!!
That is awesome to hear Jenny, thank you so much for making them!
Hello,
great reviews. I do not have a food processor. Can I make these with a hand mixer?
Hi Mary, hmm, that will be tough because the beans need to be completely pureed to a smooth consistency. A hand mixer won’t quite do that well and you would end up with an odd texture of the brownies with bits of beans throughout. Do you have a blender? Perhaps have a food processor you could borrow from someone?
I have searched long and hard for the perfect fudgy, oil free, plant based brownie recipe and this is it! I reduced the syrup to 250g and they were still plenty sweet and not a hint of bean! I am traveling, so I only had my ninja bullet rather than my full size food processor. I blended the wet ingredients in the bullet and then whisked in the cocoa and flour until incorporated, then beat well with a spatula. Just wanted to add that note in case anyone is considering not making these fabulous brownies due to equipment issues 😉 Thank you so much!
Aww thank you so much Ainslee! That is so wonderful to hear how much you loved these!
I just made these and cannot believe how delicious they turned out (even though I accidentally overbaked them:() I ate (read: licked) whatever batter was left in the food processor and even though I love beans and bean desserts, I didn’t taste them in the batter.Oh, btw, my house smelles like chocolate heaven! Brandi, please be my roommate. 🙏❤️😂
Haha, I’m thrilled to hear this Sherri!! So happy you loved them! Thank you so much for making them!
You continue to amaze me each time I try one of your recipes!! These are so fudgy with just enough sweetness to satisfy. Zero bean taste and my kids gobbled them up without even knowing how healthy they are! Thank you once again for knocking it out of the park!! On to the next recipe!
That is so amazing Amanda! Especially with the kiddos gobbling them up! I was determined that these would have no weird taste or bean taste, haha!
I was hoping to make this recipe with my kids, but my usual stock of white beans is out and I’m avoiding going out during this COVId-19 era. Have you used canned pinto beans for this recipe? Would that work? I do have black beans too, but it seems from comments here that the white beans trump it. Please let me know if you think pinto beans will work…. I’ve never made any bean brownies so I can’t imagine. Thank you in advance!
Hi Janu, I apologize, I missed this comment! Hopefully by now you’ve been able to get some white beans! I don’t think pinto would taste very good in these, to be honest.
Thank You for such a good healthy brownie recipe. We love them, this will now be my go-to brownie recipe!
You are welcome, so glad you loved it!
I LOVE these brownies! First of all, I have tried other black bean brownie recipes which I found to be pretty unpalatable so I was skeptical when I tried this recipe but I was pleasantly surprised when these came out of the oven! I taste tested these on my carnivore eating boyfriend and he couldn’t stop talking about how great they tasted! This recipe will be my new go to as a dessert option….or even breakfast 😉
I did leave out the chocolate chips since I was completely out and only used 100g of maple syrup since that’s all I had remaining in the jar when I went to make these!
That is so fantastic to hear Mary!! Yes, I know what you mean, I do not like black bean brownies at ALL. You can always detect the beans no matter what. So happy you and your boyfriend loved these!
I’ve always wanted to try these but never got around to making them. Thank heavens my husband is now perusing recipes since we started eating vegetarian. He saw a recipe and I said “wait!” Use Brandi’s recipe. He actually made 2 different recipes – one using black beans and this one using white beans. This recipe won hand’s down and smashed the competition. Event better, I just got to eat them. These will be made again and again. Only issue is the chocolate chips keep falling off the top so I may suggest they either be folded into the batter or left off? (I diidn’t make them so I’d have to review the recipe to see if this works.) Thanks Brandi for all the chocolate recipes that keep me going!
Make this and you’ll be amazed!
can you make these without the chocolate chips? I really need to go as low fat as possible for a heart condition Thank you
Hi Alice, yes, if you are okay with them being less sweet, then yes, they will still work!