Yields16 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

These Fudgy Vegan, Gluten-Free, Oil-Free & Low-Fat Brownies are made with white beans in the food processor with no bowl required! You will truly be amazed that these are so low-fat!

These Fudgy Vegan Low-Fat Brownies are only 2.6 g of fat per brownie!! But don’t let that fool you, these are rich, decadent and do not taste low-fat at all.

This recipe is by Brandi Doming and revisited by Tania Joseph.

 

Servings: 16 brownies

INGREDIENTS OF THE FUDGY VEGAN LOW-FAT BROWNIES :

 ¾ cup (150g) Canned white cannellini beans, drained and rinsed well and patted dry
 ¾ cup + 3 tablespoons (300g) Ideal Protein no calorie maple syrupSeems like a lot, but there's a high amount of cocoa, so it's necessary for them not to be bitter.
 ¼ cup + 2 tablespoons (90g) Unsweetened applesauce
 1 ½ tsp Baking powder
 1 ½ tsp (8g) Vanilla extract
 75 ml Water
 ¾ cup (72-90g) Unsweetened cocoa powderI really packed mine in to get 90 grams because I like a RICH chocolate taste. If you prefer more sweet, then ONLY DO 72 grams!
 1 cup (128g) Superfine oat flourI use Bob's Red Mill
 6 tbsp (95g) Dairy-free chocolate chipsFill the spoons well! The larger ones really work best in these versus the mini ones. I used Trader Joes

NOTE : I recommend using a scale.

Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.


PREPARATION OF THE FUDGY VEGAN LOW-FAT BROWNIES :

 

1

Preheat an oven to 350°F (177°C) and lightly spray an 8x8 metal square pan with nonstick spray. I found these to cook much better in a metal pan than a stoneware dish.

2

Add the beans, syrup, applesauce, baking powder, vanilla and salt to a food processor and blend for a minute.

3

Scrape the top and sides and then add the cocoa powder, the pack of Ideal Protein Dark Chocolate Pudding Mix and oat flour. Process for a minute or so.
Scrape down the sides very well and process again for another 1-2 minutes. Walk away and let it run until completely smooth. It should be smooth and thick, like the consistency of a nut butter. Don't judge the result by the taste of the batter (if you try it) because it tastes slightly beany, but not at all once baked!

4

Add the chocolate chips and give it a good stir around the bowl with a spoon to incorporate them, but don't blend them.

5

Spread the batter into the pan, making sure to scrape out ALL of the batter from the processor, including underneath the blade. I used a skinny rubber spatula to get it all out and spread the top of the batter flat and out to the corners of the pan. Dampen the spatula with water to help if necessary, as it will be thick and sticky. Sprinkle extra chocolate chips all over the top and make sure to gently press them into the batter, so they remain in tact while baking.

Cooking
6

Bake for 25-30 minutes when they are slightly puffed up and the top is firm. I removed mine at 27 minutes. Do 25 minutes for a more fudgy brownie and closer to 30 for a more dry/firm brownie. I felt 27 mins was perfect. Fudgy, moist and firm. They will seem a bit undercooked at removal but will continue cooking and firm up as they cool, trust me. Let them cool at least 20 minutes before slicing them.

7

Once they are completely cooled, cover the pan tightly with foil and keep stored at room temperature or transfer to a sealed container. This will keep them moist for a couple of days.

 



Nutrition Facts

Serving Size 1

Servings 16


Amount Per Serving
Calories 140
% Daily Value *
Total Fat 2.7g5%
Sodium 123.3mg6%
Total Carbohydrate 27.4g10%
Dietary Fiber 4.1g17%
Sugars 14.7g
Protein 3.42g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

 

 

 

 

Ingredients

 ¾ cup (150g) Canned white cannellini beans, drained and rinsed well and patted dry
 ¾ cup + 3 tablespoons (300g) Ideal Protein no calorie maple syrupSeems like a lot, but there's a high amount of cocoa, so it's necessary for them not to be bitter.
 ¼ cup + 2 tablespoons (90g) Unsweetened applesauce
 1 ½ tsp Baking powder
 1 ½ tsp (8g) Vanilla extract
 75 ml Water
 ¾ cup (72-90g) Unsweetened cocoa powderI really packed mine in to get 90 grams because I like a RICH chocolate taste. If you prefer more sweet, then ONLY DO 72 grams!
 1 cup (128g) Superfine oat flourI use Bob's Red Mill
 6 tbsp (95g) Dairy-free chocolate chipsFill the spoons well! The larger ones really work best in these versus the mini ones. I used Trader Joes

Directions

1

Preheat an oven to 350°F (177°C) and lightly spray an 8x8 metal square pan with nonstick spray. I found these to cook much better in a metal pan than a stoneware dish.

2

Add the beans, syrup, applesauce, baking powder, vanilla and salt to a food processor and blend for a minute.

3

Scrape the top and sides and then add the cocoa powder, the pack of Ideal Protein Dark Chocolate Pudding Mix and oat flour. Process for a minute or so.
Scrape down the sides very well and process again for another 1-2 minutes. Walk away and let it run until completely smooth. It should be smooth and thick, like the consistency of a nut butter. Don't judge the result by the taste of the batter (if you try it) because it tastes slightly beany, but not at all once baked!

4

Add the chocolate chips and give it a good stir around the bowl with a spoon to incorporate them, but don't blend them.

5

Spread the batter into the pan, making sure to scrape out ALL of the batter from the processor, including underneath the blade. I used a skinny rubber spatula to get it all out and spread the top of the batter flat and out to the corners of the pan. Dampen the spatula with water to help if necessary, as it will be thick and sticky. Sprinkle extra chocolate chips all over the top and make sure to gently press them into the batter, so they remain in tact while baking.

Cooking
6

Bake for 25-30 minutes when they are slightly puffed up and the top is firm. I removed mine at 27 minutes. Do 25 minutes for a more fudgy brownie and closer to 30 for a more dry/firm brownie. I felt 27 mins was perfect. Fudgy, moist and firm. They will seem a bit undercooked at removal but will continue cooking and firm up as they cool, trust me. Let them cool at least 20 minutes before slicing them.

7

Once they are completely cooled, cover the pan tightly with foil and keep stored at room temperature or transfer to a sealed container. This will keep them moist for a couple of days.

Fudgy Vegan Low-Fat Brownies