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
Ooh, can’t wait to try THESE! Chocolate fudge… Fudgey chocolate… Whichever – count me in. 😀 I’ve seen you write it on previous recipes about using Dutch-processed cocoa if you want the result to taste like a boxed version – is that because the boxed mixes always use it?! I guess that wouldn’t be too surprising, if that’s the case… since cocoa’s less bitter once alkalized a bit, huh? (Destroys a lot of the antioxidants in lovely chocolate, though…)
My mom has a secret chocolate fudge cake recipe that she makes every year on my birthday that I’m in love with. 🙂 It doesn’t taste like a traditional chocolate cake and almost has a tang… It’s SUPER moist! It’s definitely worth the year-long wait, too, haha.
Yup! If you read the box of store-bought brownie mixes, hot cocoas, and cakes, they’ll all say “dutch cocoa processed with alkali.” If that’s the taste you’re used to, I don’t want to lead anyone on and say that these brownies taste like that. They don’t (unless you use that cocoa), but they’re delicious in their own right! (And, as you pointed out, healthier!)
YUM! Thanks so much for sharing this recipe, Katie! 😀
wow am i glad i discovered your blog! although i’m not strictly vegetarian/vegan myself, i cook that way most of the time, because it makes my body feel much more wonderful! i’m so excited to try out some of these recipes. i have a question though. when you give an ingredient quantity in “T” are you referring to teaspoons or tablespoons?
“T” means Tablespoons and “t” means teaspoons. Hope that helps!
Yup! Thanks, Angela! 🙂
I’m so glad you found my blog! 🙂
I made these the other day, and I loved them so much! Almost too much…
But I didn’t try your extremely fudgey version… If you highly recommend it, well then I think you have convinced me. But honestly, Katie, they were so good even the normal way!
Oh, and my favorite dessert usually has something to do with peanut butter. Growing up, it was Reeses cups. So good!
Mmmm brownies I love brownies. I actually made vegan brownies with tofu once and they were the best I ever had! I should try this next time I get some tofu. yumminess
ps yumminess should also be a word
My favorite dessert is anything chocolate. Seriously. Add peanut butter to the mix and it’s that much more magical!
My favorite specific dessert is probably the Raw Chocolate Pie from Spiral Diner. Amazing!
I am loving your two-bite brownie recipe. Think I’m going to make more today!
Woah, wait, raw chocolate pie?! I get their emails… they’ve never mentioned that. Must get my butt off to Spiral Diner! I haven’t been in ages :(.
I have to admit – I’ve been hesitant to try baking with tofu. These look so delicious that I think I’m going to have to “bite the bullet”and try it!
One commenter said she subbed banana for the tofu and it worked. I can’t personally vouch for the results, though!
Any idea how much banana? If not, I’ll experiment and get back to you. I love all your recipes, but I don’t think I ever make them as written, so why start now?
Hmmm… the commenter didn’t say. Maybe an equal amount? (so 1.5oz?) But really, I have no clue lol! I’d LOVE to hear your experiment results if you try!
Great idea! I have that on-hand, too… Thanks!
Yum! The fudgier, the better! I don’t have an absolute favorite dessert. Cookie dough, brownie batter, and cake batter are pretty high up on the list.
katie! the fudge on top of those things seriously is glistening! your photog skills are right on par with your baking prowess! 🙂
fav desserts for me are kinda random: pumpkin pie (mostly the crust), chocolate junk cake (family recipe), cinnamon buns, chocolate lave cake….too many really.
that picture with you dad is super cute. 🙂
looking forward to that s’mores recipe when it comes.
I think temperature messes with your taste buds, because you know ice cream needs more sweetener as when cold it tastes less sweet (think about how much richer melted ice cream tastes).
So maybe the leaving them after they come out the oven is the same here?
They look amazing anyway, and they do look fudgy in the pic (and yes, those are words!)
Oh my gosh, it so does! I hate my food freezing cold… or even super-hot! My friends think I’m so weird, because I’ll eat even things like oatmeal or soup cold (but not freezing). I think that’s the temp at which you get the most flavor!