This recipe for rich and fudgy healthy brownies is so completely delicious that you will never believe the healthy ingredients!
The best healthy brownies
Imagine a homemade secretly healthy brownie recipe that can easily its own in taste and texture against any regular chocolate brownie.
There is no flour, no refined sugar, and more than five grams of protein packed into each and every super chocolatey fudge brownie.
The wholesome brownie recipe can be vegan, oil free, low fat, egg free, dairy free, and cholesterol free, with fiber, potassium, and iron.
Also try this healthy Frozen Yogurt Recipe
Flourless brownie ingredients
These super chocolatey low calorie brownies call for the following ingredients: unsweetened cocoa powder, baking powder, quick oats, pure maple syrup (or honey or raw agave), banana, nut butter, pure vanilla extract, chocolate chips, and black beans.
For flourless and grain free brownies, the half cup of quick oats can be replaced with an equal amount of almond flour if desired.
There is also keto and paleo brownie recipe option included in the recipe.
Feel free to use your favorite nut butter, such as almond butter, cashew butter, or peanut butter. Or for an allergy friendly option, sunflower butter also works well.
Use chocolate protein powder instead of the antioxidant rich cocoa if you want high protein brownies. Just be sure to choose a protein powder with a flavor you already know that you like for baking.
The gluten free brownie recipe calls for a standard fifteen ounce can of black beans. If you want to use cooked beans, measure out one and a half cups after cooking.
I have not tried any other beans or legumes in place of the black beans here. However, I do have a different recipe for Chickpea Brownies if you want to use garbanzo beans.
For the chocolate chips: I like to use Enjoy Life mini chocolate chips in the recipe, or you can use whatever chips you have on hand. My preference is for dark chocolate, but semi sweet, milk chocolate, and white chocolate all work too.
For a no sugar variation, Lily’s dark chocolate chips are a great option.
Or you can even make your own Sugar Free Chocolate Chips.
Liquid sweeteners that do well here include pure maple syrup, raw agave, honey (not for vegans), date syrup, or even keto syrup for sugar free brownies.
Healthy brownie recipe video
Above, watch the step-by-step video
Healthy brownies without banana
The recipe below uses banana to add natural sweetness without added sugar.
If you are allergic to the fruit, do not have any on hand, or just dislike the taste of banana brownies, make these popular Black Bean Brownies instead. It’s a similar recipe, but with no banana.
Or you might also really like these healthy Sweet Potato Brownies.
To answer a common reader question: You might be able to sub applesauce, avocado, or Greek yogurt for the banana if you also add some sweetener to replace the sugar from the banana. I have not tried this substitution so cannot say how it will taste.
Be sure to report back if you experiment.
How to make vegan healthy brownies from scratch
To make the plant based brownies, start by reading through the recipe instructions and gathering your ingredients.
Preheat the oven to 350 degrees Fahrenheit, and line an 8 inch baking pan with parchment paper or grease the pan well. Set it aside.
In a high quality food processor, blend everything until completely smooth. You can mix in the chocolate chips either before or after blending, but be sure not to leave them out!
Smooth the healthy brownie batter into the prepared pan. If desired, you can sprinkle some extra dark chocolate chips on top. Place the pan on the oven’s center rack.
Bake the healthy chocolate fudge brownies for fifteen minutes. Let them cool before cutting into bars or squares.
If you want them extra gooey and fudgy (definitely my preferred way to eat brownies!), you can eat them right away.
Otherwise, refrigerate the pan overnight, very loosely covered, and the delicious chocolate dessert will firm up considerably as excess moisture escapes.
They also have a deeper, sweeter, and richer taste a day after they are made.
Chocolate brownie storage tips
Store leftover brownies in the refrigerator for up to four or five days.
Or slice and freeze the brownie bars in a single layer or with parchment in between layers. Thaw the frozen brownies before serving, and enjoy for dessert or snack whenever a brownie craving hits in the future.
Try topping the recipe with cream cheese or chocolate frosting, melted chocolate chips or chocolate ganache, or Banana Ice Cream if desired.
With all the protein, fiber, vitamins and antioxidants, who is to say you couldn’t even eat these wholesome chocolate brownies for breakfast???
Health benefits
When cut into nine servings, each brownie is just 150 calories.
And the recipe contains 5.6 grams of protein and 5.7 grams of heart healthy fiber.
They are low in saturated fat, low sodium, and high in iron, with calcium, quercetin, and potassium.
Plus, the superfood black beans and unsweetened cocoa powder provide nutritious vitamins, minerals, and antioxidants.
Easy healthy brownie recipes
Healthy Brownies
Ingredients
- 1 can black beans
- 3 tbsp unsweetened cocoa powder
- 1/2 cup quick oats (for low carb, try these Keto Brownies)
- 1/4 tsp salt
- 1/3 cup pure maple syrup or honey or agave
- 1 banana (see banana free options listed above)
- 1/4 cup nut butter of choice or coconut oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup chocolate chips (not optional)
Instructions
- To make healthy brownies, first preheat the oven to 350 F. Blend all ingredients except the chocolate chips in a food processor until completely smooth. (A blender can work if you must, but the texture and taste will be better in a food processor. I use this food processor.) Stir in the chips. Smooth into a greased or parchment lined 8×8 inch baking pan. If desired, add extra chocolate chips on top. Bake on the oven's center rack for 15 minutes. Let cool before cutting. If they are too fudgy and gooey for your liking, you can place them in the fridge overnight, during which time they firm up even more. View Nutrition Facts
Video
Notes
Healthy Dessert Ideas
Hey Katie, do you think it’s possible to sub tofu with cooked carrot puree?
I haven’t tried, so I can’t tell you! But I *kind of* did something similar with pumpkin for this recipe: https://lett-trim.today/2011/11/11/chocolate-pumpkin-pie-brownies%3C/a%3E%3Cbr /> If you do have success with carrot, let me know!
I’ve had a brownie craving all week and made these last night with walnuts and a few PB chips. They were rich, fudgey and filling!
Wow they look delicious! Can I use chikpeas or ww flour instead of ww pastry/white? I cant get ww pastry where I live and I’m trying to avoid white flour and sugar…
Btw ALL your recipes are AWESOME!! Nice job! 🙂
Sorry, I don’t know. I’ve only tried the ww pastry. But if you do try it with chickpeas, I’d love to hear the results. It might turn out gummy, though…
I made these last night and they were gummy and kind of tasteless. Any suggestions?
It’s really hard (or pretty much impossible) to say what could’ve gone wrong when I wasn’t there to see exactly what ingredients you used :(. I guess my only suggestion could be to maybe try a different recipe. Maybe this one just wasn’t your thing. (Other thoughts pertaining to why it might’ve been gummy: make sure to use the oil, and make sure the oil you use is melted. Also, I find these are more cake-like if you use sugar as opposed to agave.)
I made the Pumpkin Chocolate Chip Pizookie the same night. That was a hit! My diabetic friend ate 1/2 of it! 🙂
I just made these and they are BY FAR the fudgiest most delicious brownies I’ve ever had! Thanks for such a great recipe!
Also, I made two batches, one with a mix of ww/white flour, and one with rice flour, since I don’t tolerate gluten well. They yielded somewhat different results – the regular flour ones are almost a fudge consistency while the rice flour ones are chewier and earthier, if that makes any sense. Nevertheless, my family loves them both!
Ooh wow, I’ll have to try the rice flour version! I’ve never baked with rice flour before.
These look TO DIE for.
What could I use instead of tofu? I’m not a vegan so do you think eggs or yogurt would work instead?
I don’t know about the egg or yogurt, but I do know that some other commenters have had success subbing other things for the tofu. LOL if you’re bored, read through the comments. Or, you can make this similar recipe that doesn’t have any tofu: https://lett-trim.today/2011/11/11/chocolate-pumpkin-pie-brownies%3C/a%3E%3C/p%3E
To answer your other q about the pancake mix: I never know how a recipe will turn out until I try it! But edible experiments are always fun. Hey, if the results are less than perfect, it’s an excuse to not serve it and keep the dessert all to yourself ;).
Oh, wait… I’m confused! You asked if you could sub pancake mix for spelt flour in the deep-dish cookie pie recipe… but that one doesn’t call for any flour! Did you mean a different recipe?
Probably a dumb question..but why not just make this batter as a dip? I already made your cookie dough dip for a party and am gearing up to make your brownie batter dip. But I was just curious if there was a reason to not just use your delish brownie recipe.
Not a dumb question… it’s an awesome idea! Honestly, I’ve eaten the batter that way, myself (with a spoon), but I’ve never brought it to a party as a dip. Might have to try it… if I don’t eat it all first ;).
THESE ARE AMAZING!! I just made these and ate like half of it 😛
When I mixed the wet into the dry, I realized I forgot the vanilla extract XD but it was still really good. PS: I put these in the microwave for 4 minutes 15 seconds 😉
I just made these and they are delicious! I just have a question… what is whole wheat pastry flour? Is it different from regular ww flour? lol sorry if it’s a dumb question… anyway, my sister made regular brownies and I made these and mine were sooooo much better! Brownies are so much better when they are fudgey instead of cakey. I never really liked brownies but these fudgey daddio’s are so yummmmmy!
Thank you so much!
It’s much less dense, so it’s better for baking :).