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Fudgy Vegan Low-Fat Brownies

Fudgy Vegan Gluten-Free Low-Fat Brownies are made in the food processor with no bowl required! These are the most decadent, rich and fudgy brownies without the guilt!
Course Dessert
Cuisine American
Keyword fudgy vegan brownies, low-fat vegan brownies, vegan bean brownies, vegan fudgy brownies, best vegan brownies
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 brownies
Author Brandi Doming

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

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

  5. Once they are completely cooled, cover the pan tightly with foil and keep stored at room temperature or transfer to a sealed container. This will keep them moist for a couple of days.

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