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.
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!
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!
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.
are you suppose to use canned beans for these? i have cannellini beans. but they are dry. some clarification would be nice here. thank you
Yes, definitely, canned. Dry beans wouldn’t blend up too well, as they are dry and hard. I have listed to drain and rinse the beans, which means from a can. Yes, you can most definitely cook your own beans first, and then measure.
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.
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/
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!
I love this! It tasted so good, even my parents!
Wonderful! So glad you enjoyed it!
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.
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
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.
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!
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.
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!
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! 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 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!
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!
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!
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!
These were absolutely fantastic. What a nice treat!
Awesome Mike, thank you so much for letting me know!
Made this, it’s just wow! Thank you very much for sharing!! Finally a brownie without coconut oil, margarine, or useless fat!
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!
Well darn, who doesn’t want to rush off and make these RIGHT NOW? 😀
Haha, right?! Thank you!
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.
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!