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
A silly question but do you count tofu as a wet ingredient for the mixing? Sorry to sound stupid but I have never worked with tofu before. I bought the type you recommend and am looking forward to trying it in some of your recipes.
Yes :). Blend the tofu with the other liquid ingredients.
I hope you like them!!
So far every single recipe I have tried from your blog has been awesome! 🙂
Ms Katie! I have to admit I was skeptical of vegan fudgy brownies tasting good, but I’ve been seeing all these recipes for cookie dough brownies on pinterest and wanted to make a healthier version of them. I used your brownie recipe and topped it with your chocolate chip cookie dough dip. It was one of the most fantastic things I’ve put in my mouth recently! Chickpeas that taste like cookie douigh? Pure culinary magic! And tofu in brownies? Who knew! I was very anxious to not overbake the brownies so I pulled them out too early which wasn’t really a bad thing. With the dip on top it was a warm gooey dish of deliciousness! Everyone loved it! I put the leftovers in the fridge and now its like a barely set fudge consistency. Awesome! I highly recommend both recipes! You ROCK!
I think this is the second recipe I have tried from this site in as many days, and it is already a firm favourite! Thankyou for posting such delicious dishes (delishes?).
PS Such a cute photo of you and your Pa ^_^ You look so beautiful in your dress.
Aww thank you!!
Hey Katie!
I’ve been reading your blog for a while now and you really inspired me to bake more! I usually just cook a lot because I don’t really like heavy, sugary things but your recipes seemed so great I had to try them. I also like that your recipes are vegan although I’m not following a strict (but mostly) vegan diet.
So today was the first time I tried one of your recipes and decided to make your fudge daddies because they just look so so good and I love fudgey brownies. I must admit I was a bit sceptical about the tofu but….WOW! they are probably the best brownies I’ve ever eaten, not too sweet and super fudgey!
I made them for a birthday party tomorrow and I hope everyone will love them as much as I do.
So thank you really much for this great recipe and the inspiration, I’m sure I will try a lot more recipes from your blog from now on!
Greetings from Germany 🙂
Aww wow, Sarah, that makes me so happy!
And happy early birthday!!
I’m not usually a commenter but I’ve made so many of your recipes and they always come out great! You’ve made it so easy (and delicious) to ease our family into a real food diet by sharing your delicious desserts. So, I just wanted to say I appreciate it and I think your blog is super amazing. Thanks!
Aww thanks, Beth! That means a lot to me :).
seriously so good! made with oat flour and i have made way to many healthy brownies to count all disasters in my mind! which really made me sad because brownies are my favorite my moms bf always loved the rejects though … i think hed get along with your dad! haha mmmm brownies where? so glad i finally found one thats actually really good im pretty picky when it comes to brownies (:
🙂
Hi Katie – I have been lurking on your blog for quite some time! I think you are just a doll and absolutely LOVE your healthy take on delicious food! HOWEVER, I haven’t tried any recipes yet! Thursday is my birthday and I came here to find a delicious chocolate recipe for my “cake”, and I think this has to be it!!! I am excited to try it and I just promised my kids that I will make them something from your blog every week! Thank you for all of the wonderful ideas, and you DO have thick, beautiful hair, so soak it up! 🙂
Aww happy birthday (early)! I hope they turn out well for you!
Would I be able to replace the oil with applesauce?
I was surprisingly very disappointed when I tried these brownies. I’m not quite sure what went wrong, but it might have been the tofu. I used “silken” tofu, and I am new to the tofu-world, so i’m not sure if that’s where it went wrong. I also felt bad using 1/3 a cup of agave nectar on a batch of brownies, because it was expensive and I only go a little bottle. Also, it didnt specify how much liquid sweetener to use (agave, etc;) under the “lower-sugar option”. I also used sweetened cocoa because I didn’t use as much agave. I put a little sugar and 2 packets of Splenda in it. I know, this sounds more like an experiment, but you do what you have to do. The brownies were extremely thin, and tasted like bitter chocolate with the texture of soft liquorice ( im not sure if I spelled that right :0 ).
oh.my.gosh. I just made these and they are absolutely insanely delicious and moist. mind=blown. Thank you!!!!!