Fudgey Flourless Chocolate Brownies [Gluten, Dairy & Sugar Free]



Here you have a fudgey, decadent chocolate brownie minus dairy, flour, gluten and sugar. Yes, it’s true! Now before you rush off to examine the ingredient list and then shake your head in disbelief that these could be good bare with me a minute.

My husband is the pickiest they come and so is my oldest son. Hubby rarely likes any of my sugar free desserts and both will share how distasteful they think something is without care to hurting my feelings. I’m good with that, I really am. I want the truth, always.

They not only ate 1 but ate 2, never asking what’s in these, never asking what’s not in these, never giving a funny face and never saying these were “ok” (that’s usually what I get when they don’t really like a recipe).

They don’t know what’s in these and I will never tell and if you’re smart you won’t share it either. :)




These brownies can stand up to any of the flour and sugar filled brownie recipes around. I’m serious. You can serve these to company without anyone even asking if these are healthy.

Because look at them…….

Do they look any less than amazing???




They are scrumptious and hefty and thick and perfect.




The first time I made them they were too wet and moist, I adapted again and this time absolutely perfect-o!

I was even skeptical ,myself since I never made these kind of brownies with this ingredient before. I’m finicky about moistness and finicky if it smells different too. No funny smell, no ……a..hem….. after-effects of eating 1 or even 2……if you know what I mean.




The mystery ingredient is all over the internet, BUT of course I would never put that ingredient in the title for goodness sake, who would even want to TRY them!!!

But looking at them now, then looking over the ingredients and then you will surely be looking back at the pictures in shock and will have a great desire  to try these for yourself if only to prove me wrong. It’s ok, I don’t mind. ;)

You see, I’ve been on a quest to remove wheat/gluten from my diet since the new year and already have 2 fabulous brownie recipes on my blog here. This first one (sugar free chocolate brownies) has whole wheat flour in it and if you can have that then by all means try that recipe. The second is (gluten free & sugar free chocolate brownies) using gluten free flour and although delish and moist, more cake like, not fudgey. So it really depends on what you look for in a brownie. It you want fudgey this is the recipe to make!



That chocolate frosting you see was an experimental dairy free chocolate dip that turned into a failed chocolate dairy free ice cream that turned into frosting. I’ll be experimenting with it some more because it is a slammin’ delicious dairy free frosting!

My nutrition info is from nutritiondata.com and using sweetened carob chips and oil in this recipe but substitutions are always an option.

Quick Note: I’m using carob chips sweetened with beet sugar because I haven’t been able to find Sunspire grain sweetened chocolate chips made from barely malt at Whole Foods or online anymore, (If you happen to find them and use them, just as a FYI, they are not gluten free since they are made with barely malt). The beet sugar is a more natural sugar than using chocolate chips sweetened with regular sugar or even cane juice. You could always use unsweetened as well but will have to experiment with the sugar of your choice. Another note, I used canola oil in this recipe since I was out of coconut oil but I believe coconut oil will work just as well.

UPDATE: I’ve found a SUGAR-FREE CHOCOLATE CHIP at Whole Foods by the BRAND LILY’S and they are sweetened with STEVIA!! I love them!

 *adapted from Whole Foods Market

4.7 from 6 reviews
Fudgey Flourless Chocolate Brownies [Gluten, Dairy & Sugar Free]
Nutrition Information
  • Serves: 16
  • Serving size: 1
  • Calories: 146
  • Fat: 10.4g
  • Saturated fat: 4.1g
  • Carbohydrates: 16.3g
  • Sugar: 1.7g
  • Sodium: 79mg
  • Fiber: 4.2g
  • Protein: 3.8g
  • Cholesterol: 22mg
Prep time: 
Cook time: 
Total time: 
  • 1 1/4 cups sugar-free chocolate chips or (carob chips or grain sweetened chocolate chips)
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1/4 cup carob powder or cocoa powder, unsweetened
  • 2 eggs
  • 1/3 cup olive oil or coconut oil, melted
  • 1/4 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon instant coffee
  • 1 tablespoon powdered stevia
  1. Preheat oven to 350 degrees.
  2. Line an 8 by 8 baking dish with parchment paper.
  3. Spray parchment paper with nonstick cooking spray.
  4. Process all ingredients in a food processor until smooth.
  5. Pour onto parchment paper in baking dish and smooth out batter to edges of dish.
  6. Bake 30-35 minutes until a toothpick comes out perfectly clean.
  7. Mine were perfect at 35 minutes.
  8. Cool on wire wrack for 10 minutes then remove by holding edges of parchment paper and lifting out.
  9. Transfer onto a wire rack to cool before slicing on a cutting board.
Weight Watchers PointsPlus: 4*


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  1. Kim Holland says:

    Sounds yummy!! I have everything to make these except the instant coffee. Can I leave out or use regular? What does it do in the recipe?

    Also can’t wait to try with walnuts in it!! Thx!!

    • You could leave it out, just gives a nice deep flavor to the carob chips I used, will still be good without. Yes walnuts would be great, my boys have a nut allergy otherwise I certainly would have put them in.

  2. Nancy B from Many LA says:

    Snagged – I LOVE LOVE LOVE your recipes!

    A loyal reader, and snagger of recipes!

  3. Laurie Bouley says:

    no WAY!, lol

  4. I’ve tried several recipes like this that use beans and everyone always wants to know whats in them because they think they taste funny no matter what i do. lol

    • Kitty Ball says:

      It could be the brand of beans. Try a different one or use dry black beans cooked. I usually buy dry beans, I just cook a little extra sometimes for use in another dish. People have different tastes and I think experimenting with your ingredients according to your families tastes will do the trick.

  5. Just be sure to NOTE- if you do end up using the Sunspire carob chips sweetened with barley malt…they are no longer GLUTEN free as your recipe mentions. This is very important to note, as many may make these for others that cannot have gluten and would not know better, or maybe for newbies who don’t know the ropes yet… :)

  6. Can they be made egg free?

    • I’m sure they could but I haven’t tried it.

      • You can substitute 1 Tbsp Milled Flax Seed and 3 Tbsp water for 1 large egg, also, just as an FYI, Milled Flax Seed can also be used as a Fat Substitute in most recipes. Usually 3 Tbsp Flax to 1 Tbsp fat or oil. I have done this many times (substituting for eggs, and for fats), and I have never had any problems. Good Luck, hope this helps :-)

  7. I’ve seen brownie recipes that call for black beans. I love the idea. This is definitely a must make recipe. My nephews will love them and me.

  8. These look amazing. For the cocoa powder, would you use unsweetened?

  9. Do you have a link for your frosting recipe?

    • As I shared above, it was an experiment as a dip then a failed ice cream that ended up being a frosting so no, more work needs to be done.

  10. I made these yesterday to bring to a meeting I have tonight. But I didnt know how many packets were in a Tbsp of stevia (Should have just put it in the measuring spoon in hindsight!) so I only put 3 which I think is only 1/2 the intended stevia. Brought them to the office today, and people have been really happy with them! Even if I only put in half the stevia by accident.

  11. Brenda, this looks amazing and I can’t wait to try it. I did try a black bean brownie recipe before, but it looked nothing like what these look like. A point of reference on the beet sugar and canola oil. Sugar beets and canola are widely known as being genetically modified crops. So for those of you who are looking to avoid GMOs, an organic sugar would work instead. Evaporated cane juice is not GMO. Re the oil, organic canola is what you want if you are using it. If a product is organic, it cannot contain GMOs.

  12. Evening! I just made these for my kids. I added almond extract, chopped almonds and unsweetened coconut flakes and made “Almond Joy” brownies! They were a HUGE hit!!

  13. I have always wanted to try brownies with beans, but for some reason I haven’t yet. These look so fudgy, it might just push me over the top!

  14. Just made these today. I didn’t use stevia powder, instead i used raw sugar. I think I could have did without it though. These are amazing! So yummy! Thanks!

  15. Terri Cook says:

    I was just at the farmers market and they had Chickpea flour, that would work also….. :-)

  16. Melissa says:

    Could you use honey instead? How much? Or sugar? Or xylitol ? Ha

    • I’m sure you could but I haven’t tried it with honey so I’d be guessing on the amount and since it’s liquidy it may change the texture of the brownie. I don’t use xylitol but I think it’s comparable to stevia in amount.

  17. Annette says:

    Can olive oil be used in place of the canola or coconut oil?

  18. I have a cane sugar allergy and would LOVE to know where you got or what brand you got of the beet sugar flavored carob chips?! I can’t wait to try this recipe!

  19. I made these last night and thought they were amazing!!! My teenage daughters said they were “ok” but I’m pretty sure they were already suspicious, (changing things up with cooking lately) lol!
    I made the recipe as-is, no subs, and used coconut oil.

  20. LOVE this recipe. Since becoming at least very sensitive to gluten and dairy I have been dying for some chocolate. These helped A LOT!!! I have made them 3 times and I ADORE them!!!! I think I like them better than the packages ones, and so much cheaper to make. Thank you SO much!!!

  21. I have been wanting to try this .. so I was happy to find this recipe, as well as your blog. I’ll be looking it over as well.

    Could you omit the chocolate/carob chips? It is the only ingredient I don’t have on hand at the moment. Thanks!!

  22. I made these tonight and they taste delicious. The only problem was the bottom was a little crumbly and kind of fell apart slightly. Any idea why? Maybe they were cooked too much or not enough?

  23. i dont have canned black beans, but do have them dried. do you think i could soak them over night then use them?

  24. Icing… I want to know about the icing in the pic. :)

  25. These were AMAZING! The only thing I did different was to add a little sugar, about 3 tablespoons since I didn’t have any stevia. I think the sugar could be omitted though since the chocolate chips would sweeten and the coconut oil seems to make things taste a little sweet. My daughter who is extremely picky and doesn’t even like chocolate said they were amazingly good and she had no idea what the ingredients were. Definitely a keeper recipe and will repeat. Loved them.

  26. Isn’t there sugar in the chocolate chips?? . . .

    • some are processed with evaporated cane juice which is a less refined sugar, that’s why I use the carob chips.

  27. Just thought you shoud know. The title says gluten, dairy & sugar free – but there are two eggs in the ingredients list. Typo?

  28. Love your recipes and how clear your instructions are. Thanks for giving me advice on which brands of ingredients you use. That can really make or break how a recipe.

  29. This is SO creative. I would’ve never in a million years thought of using black beans for brownies. Bravo!! Tons of Kudos to you, my dear!

  30. I don’t have black beans but have white cannelloni beans or canned pumpkin – would either of those work as a sub?

    • I would think the cannelini beans would be the better choice but not sure if the color will be slightly lighter than a typical chocolate brownie look.

  31. In my oven rn – smells divine! The batter was delicious but didn’t feel sweet enough imo, so I added two spoonfuls of honey. Might try this with maple next time :) Thanks for this!

    • I’m going to try making these but hate the taste of stevia. I’m going to use rapadura sugar instead. They look so much like normal brownies can’t wait to try

  32. NOT SURE ABOUT THIS. made bean brownies once and they wre soooo disappointing. same thing with using chickpeas in sweets. doesn’t work for me. I might try this as I prefer a fudge brownie. I have heard of beets in choc cake, and I use quinoa and that is divine.. but black beans> has anyone tried these?

  33. Would regular ground coffee work as a substitute for the instant?

  34. Would canned butter beans work also? I do not have any black beans.

  35. Hi, I live in perth Western Australia and wondering if you could maybe use cacao nibs in this and xylitol instead of stevia? I guess I could try this and let you know how it goes! Thanks for all of your great recipes :-)

  36. Just saw this recipe on my Facebook feed and ran to the kitchen to try it. Turned out really well. I like the mild cocoa taste and knowing I’m not eating all the sugar I used to eat from boxed brownies. Maybe I’ll trick my family during the holidays with these!

    • My hubby and teen still have no idea the beans are in there. My younger two found out when seeing me in the kitchen with them but still ate them and love them.

  37. I love the idea of these. But, I would rather just use regular sugar and chocolate chips instead of the stevia, since i eat small amounts of sugar in moderation, but I’m really trying to avoid gluten. Do you think I could substitute regular sugar for the stevia, and would it be the same amount?

    • The tablespoon of stevia I used here is about a 1/2 cup of sugar. Let me know if you try it and how it works for you.

  38. Looks Devine!! What do you suppose I could use in place of beans?? I can’t have legumes.

  39. I was wondering if you could substitute maple syrup for the stevia? Would it be maybe 1/2 or 1/3 cup?

  40. Hi, I see you mentioned Sunspire Grain sweetened chocolate chips.
    But do you know if they are GMO-free, including their malted-corn-sweetener?
    Thanks for any info!

    • I’ve not been able to buy them anywhere anymore so now I’ve been using Lilys brand which is GMO free and sweetened with stevia.

  41. This will be my first attempt baking sweets with beans. I’m excited and a little nervous. I’m thinking of taking them for Thanksgiving. Will they keep for 3 or 4 days, can I make them the day ahead, or should I just make them the day of?

  42. Hi there :) Just wondering roughly how many grams of choc chips make up the 1 and 1/4 cups? I’m going to try the recipe with a melted stevia sweetened chocky bar instead! Thanks!

  43. Rhonda Strange says:

    Great Ideal using the Beans! I don’t know why people are always wanting to change a tried and true recipes ingredients! Looking for an even lower carb brownie as a bad diabetic that has to keep all snacks low. This has no sugar and I would think the carb count to be much lower than listed so I am gonna try them. Thanks for helping most of us to be healthier!

  44. I typed this recipe into weightwatchers.com by ingredients and came out with 3 points for 1/16 of the recipe. When I type in the nutrition facts you posted here, I get 5 points. Any thoughts?

  45. Hi, I have made these twice. First time I forgot coconut oil. Oops. Second time taste was great but not moist at all. Did I over bake? I did 30 min. Also my container of beans was 13.5 oz and not 15.5. Does that matter? My other thought was that I over processed in the food processor. How long do you pulse? The recipe says until smooth. Thanks for any insight!

    • I would think overbaking would have dried them out. Undercooking might be the best way to achieve a moister brownie.

  46. I must have done something wrong because I made these tonight and they are not very good :( I didn’t use the coffee extract but other than that I followed the recipe. I used Lily’s dark chocolate sugar-free chips which are super yummy right out of the bag. What happened???

    • Did you change anything else? The coffee extract gives the chocolate an extra level of flavor you just can’t get with anything else. What about the stevia, what brand?

      • Jeanette says:

        Have been dying to try these – what a fab recipe!! Loved using the black beans and we could NOT taste them at all. I don’t know how anyone could – not with that much chocolate :-) I used dark chocolate (70% cocoa) as I wanted some sweetness and used 1 tbspn of agave nectar instead of Stevia and added walnuts. Cooked for 30 mins which was plenty – might go less next time. The texture wasn’t as `fudgey’ as I thought it would be, but that’s maybe because of the agave. However it was a good result and I would definitely make it again. Looking forward to your next recipe Brenda!! Thanks so much.

        • thank you Jeanette!

        • I put in chopped walnuts and left out the coffee too. For less fat I used a mashed banana instead of the oil. I also added about 1/2-3/4 cup of water soaked dates (so the food processor could blend them) and half the amount of stevia with a few drizzles of coconut nectar for rich natural sweetness.

          Made “icing” out of mashed cooked sweet potato, banana and avocado with cocoa powder, salt and coconut nectar again. SO good! Maple syrup or honey would also be great. I am only going to use this recipe for brownies from now on. Thanks Brenda!

          • …tried to give the recipe 5 stars but it didn’t let me the first time!

          • That’s awesome, so happy you liked it and those subs worked so nicely for you!Thanks for sharing!

  47. I want to make these tonight for a get together tomorrow. Would coconut sugar work instead of stevia?

  48. I made them last night with a tablespoon of coconut sugar and about a tablespoon of honey instead of the stevia. I used dark chocolate chips so that also added a little sweetness. They were so delicious!

  49. Can I omit beans? Or any substitute. Thanks

  50. I put them on 350degrees and they burnt :( that was some expencive brownie mix to throw away :(

  51. Ann Lynn Smith says:

    I hope to try this and just for anyone else out there, my family thankfully does not have any allergies and I even add black beans to regular box mixes of brownies and the kiddos gobble them up:)

  52. I didn’t believe they would taste so good, I admit it. And now I HAVE TO BITE MY TONGUE!!! Thanks for making a healthy life sweeter.

  53. The recipe looks really good :) Just a couple of questions:
    – can I substitute the stevia with sukrin gold? How much sukrin do you think I would need?
    – can I use melted dark chokolate instead of the cocoapowder?
    – The owen temperature is in Celsius right?

    • I don’t use sukrin gold so I can’t comment on that. I would use the same amount of dark chocolate melted as cocoa. This temperature is in Fahrenheit.

  54. Steven Day says:

    Do you have to use the powdered stevia or is there anything else i could use please.
    Many thanks

  55. This turned out amazingly well. I used liquid stevia vanilla cream flavored. 3 dropper squeezes from dropper. No not filled to the top of the dropper, just as far as it normally fills…like halfway, instead of what’s asked for in the recipe.
    I gave these out to my sugar flour eating friends and they are converting!
    Well done and thankyou so much for this. Beans, who knew? :-)


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