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
Fudgey Flourless Chocolate Brownies [Gluten, Dairy & Sugar Free]
- 1 ¼ cups sugar-free chocolate chips or carob chips or grain sweetened chocolate chips
- 1 15.5 ounce can black beans, rinsed and drained
- ¼ cup carob powder or cocoa powder unsweetened
- 2 eggs
- ⅓ cup olive oil or coconut oil melted
- ¼ teaspoon cinnamon
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon instant coffee
- 1 tablespoon powdered stevia
- Preheat oven to 350 degrees.
- Line an 8 by 8 baking dish with parchment paper.
- Spray parchment paper with nonstick cooking spray.
- Process all ingredients in a food processor until smooth.
- Pour onto parchment paper in baking dish and smooth out batter to edges of dish.
- Bake 30-35 minutes until a toothpick comes out perfectly clean.
- Mine were perfect at 35 minutes.
- Cool on wire wrack for 10 minutes then remove by holding edges of parchment paper and lifting out.
- Transfer onto a wire rack to cool before slicing on a cutting board.
Total Carbs 16.3 minus 4.2 Fiber grams equals 12.3 NET CARBS
If you want gluten free omit the barley malt - barley is gluten- you mentioned some chips that are made from barley malt.
Do you have to use plain parchment paper or can you use one that is foil-lined on one side and parchment paper on the other?
I think either will be fine.
I made these with almond flour beacause that's what I had on hand. I eat low carb and vegetarian. I'm trying to really reduce my use of eggs and butter (for animal welfare reasons) which seriously limits my low carb baking options. I was pretty sceptical about this recipe, but I must say I REALLY like these. I like them even more than other low carb brownies I've made with eggs and butter. Thank you! This is a winner in my house! My mom also likes them and asked for the recipe. I've been eating them plain mostly because I just don't want to make frosting. I love em plain, and would probably like them even more frosted. Thanks again!
Oh man was I disappointed in this recipe 🙁 I just started my sugar-free dairy-free gluten-free journey and was sooo looking forward to being able to have a brownie. But I followed the recipe exactly and they came out like dirt. The texture of dirt, the taste of dirt. I almost cried. I'm very disheartened.
Sounds like they were over baked? These have always come out super moist for me.
Made these last night, they came out absolutely amazing. Being sugar free, gluten free, dairy free am so used to slightly strange tasting cakes, however these were so good, I don't think anyone would be able to tell the difference between them and ones with the more usual ingredients in. I used pecans nuts, a cupful, no chocolate chips, no coffee, and added some xylitol (around quarter of a cup). I added some water too, as I blended it all together, maybe all the pecans nuts dried the mixture. Anyway they really have come out so so good, am so happy with them. Thanks so much for the recipe. X
Wonderful so glad to hear thank you for sharing!
Do you put the chocolate chips in the food processor with everything else? I guess they get all ground up in the brownies?
Yes they just all go in the food processor.
I saw that you are working to adapt these after a reviewer said they were disappointing. Have you done so already or is this the original recipe?
Also, thanks for trying to provide a sugar-free recipe! Recently diagnosed with gestational diabetes but these sugar cravings are a BEAST! I need something to fulfill my sweet tooth ?
I'm so excited to make these next weekend for my diabetic lactose intolerant niece but unfortunately during a trial run, they came out overly moist and never really set. I love fudgy brownies but these seemed underdone. I used carob chips and powder, olive oil and stevia, didn't change anything in the recipe. Do you have any suggestions? Thanks!!
Sounds like it just needed to be cooked longer. Setting them in the fridge after cooling also helps.
Love the recipe! Only issue is the Lily's chocolate chips; they say they are vegan but when you look at the kosher hescher, there is a D next to the hescher, clearly stating there is cross contamination with dairy. That in fact would not make them vegan nor friendly for those who stay strict to kosher laws (mixing meat with dairy). And I bet there are a lot of kosher cooks who love to have dairy free brownie recipes such as this! I'm just going to try pure cocoa nibs and a tablespoon or so of my own stevia. Probably cheaper anyway....Also, I will be substituting the eggs with a chia seed/water mix. Keep the recipe vegan friendly as well. Ill respond to how it goes!
Hi! I love the secret ingredient (one of my favourite cake recipes has chickpeas on it) but I am not too happy with the fudgey texture, can I add some sort of wheat flour to this recipe to make it more cake like but keeping the kidney beans?
Thanks in advance.
I've not tried it, maybe reduce the beans by 1/2 cup and replace with flour. Let me know how it goes.
Bleeeeck! Ew! These were disgusting! I made them to a "T", and they LITERALLY tasted like dog kibble.
Which brand of stevia and chocolate chips did you use?
Thank you for this recipe! I have been looking for something like this for two weeks now! I have cysts on my liver and I need to really be picky about what I eat. I can't have chocolate anymore and I actually went thru a mini depression over it. Thanks to this recipe I don't feel so sad anymore! I just leave the coffee out and I am good to go. Again thank you they were really yummy!!!
Did you use No Salt Added black beans? We didn't and ours came out moist, rich and beautiful, but too salty. And we, unfortunately, like salty foods. Any ideas?
Thanks! Can't wait to try them again!
No I used regular black beans in a can, than rinsed well and drained
what did you top the brownies with - looks like a type of icing - I want to make these for a diabetic friend. What topping can I do that will be suitable?
I realise the recipe is about using 'black beans' for texture and deliciousness, but my daughter is intolerant to legumes - what could I use to replace the beans?
Thanks so much
I have other brownie recipes that do not have black beans so it would be best to use another recipe than try to replace the beans. Like this one:https://www.sugarfreemom.com/recipes/sugar-free-chocolate-brownies-recipe/ and many options for frosting. Here's one with another brownie recipe using quinoa:https://www.sugarfreemom.com/recipes/crock-pot-sugar-free-chocolate-quinoa-brownies/
This is so good! I just made with orange extract and ginger and it is to die for! Thank you, thank you!