Fudgy Vegan Low-Fat Brownies

4.94 from 75 votes

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!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American, Gluten-free, Vegan

Keyword: best vegan fudgy brownies, fudgy vegan brownies, healthy vegan brownies, low fat brownies, oil free brownies, vegan bean brownies, vegan fudgy brownies

Servings: brownies

Calories: 133.8kcal

Author: Brandi Doming

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.

Notes

You can sub the maple syrup with agave if preferred.

Nutrition