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
*This post contains affiliate links. See my full disclosure policy here.
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- 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.
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!
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!
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 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!
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!
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 🙂
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! 🙂
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.
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! 🙂
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 🙂
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!
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.
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!
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!
Hi, they sound amazing. I wondered if substituting the maple syrup for agave would work? Thanks!
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!
Dying to try these!!!! Looks like heaven. (And Esselstyn). You’re a genius, big hug!
Aww thanks Hazel, I can’t wait to hear what you think of them!
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!
Thank you for stopping by, so nice of you!
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.
So so happy to hear that Melanie, thank you so much for the awesome feedback!!
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???
So happy you all loved them Estee, thank you so much for the feedback!
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.
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! 🙂
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 🙂
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
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!
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!!!
That is awesome Gina that these were such a hit, thank you very much for the feedback, I love hearing it!
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!
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!