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!
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
- Almond milk
- 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?
- Zucchini Brownies
- Double Chocolate Sunflower Brownies
- Fudgy Coconut Butter Brownies
- Chocolate Pumpkin Cake Brownies
- Raw “Nutella” Brownies
- No Bake Brownies with Raspberry Glaze
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Fudgy Vegan Low-Fat Brownies
Ingredients
- 3/4 cup (150g) of canned white cannellini beans, drained and rinsed well and patted dry
- 3/4 cup (240g) 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)
- 2 tablespoons (30g) creamy almond milk or other plant-based milk
- 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 (72g) unsweetened cocoa powder
- 1 cup (128g) superfine oat flour (I use Bob's Red Mill)
- Optional: 1 teaspoon dried espresso powder for a richer taste
- 1/2 cup (120g) dairy-free semi-sweet chocolate chips (DO NOT OMIT or the brownies will be too bitter!)
- 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 a 7x7 or an 8x8 square pan with nonstick spray. A 7 inch pan will bake normal thick brownies and an 8 inch will make them thinner but still delicious.
- Add the beans, syrup, almond milk, 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 but don't blend them! Just stir them into the batter.
- 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 and make sure to gently press them into the batter, so they remain in tact while baking.
- Bake for 25-30 minutes when they are slightly puffed up and the top is firm to the touch. The 7 inch pan will take 30 minutes. The 8 inch batch took 27 minutes for me. 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.
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!!!
Oh Christa, I am so happy to hear that! Thank you so much lady for making them and leaving feedback, you’re the best!!
These just look incredible!! So interesting too. You’ll be starting a brownie epidemic as we all rush to make and feast on them!!! 🙂
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!
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!
Aww Gabrielle that was the BEST feedback! I’m so happy you loved these so much! You just made my day!
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 8×8 pan and had no trouble removing the brownies!
So good to know, thank you for sharing Brooke!
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!
These are so yummy. Both boys like them. I am making them a second time today.
So happy to hear that Lindsey, thank you so much for the feedback!
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!
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!
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!
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!
Thanks for these perfect sinnless brownies i love them!!
I’m so very happy you loved these Alice, thank you so much for leaving feedback!!
I have been hesitant in making my brownies with beans, but yours sounds and looks so good that I can’t wait to try!
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!
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!!
Thank you so much Emilie!! These are really delicious and do NOT taste healthy, I swear!
Damn Brandi! Any chance of a delivery? LOL
These look amazing and so rich and yummy.
Haha, I wish I could bring you some!
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!!!!
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!
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!
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!
These look insanely fudgy Brandi! <3 I love bean based brownies and that added espresso is just genius!
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!
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 😉
Thank you so much Howie!
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.
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!
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) :-)))
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!
Bean brownies are just the best!! 🙂 These look so delicious, Brandi!
Thank you Sina! Yes, these are finally ones I love!!
These look so delicious! I can’t way to try this recipe 🙂
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 🙂
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!! 🙂
Yay Jennifer!! So so happy to hear that and your comment made me laugh out loud!! Haha!
Helloooo Chocolate! Those look over-the-top decadent Brandi … so hard to believe they’re so virtuous.
Thank you so much Alisa!!
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.