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Low calorie brownies - Image 3

Fudgy Low Calorie Brownies

These incredibly fudgy brownies are a game-changer. Using a blend of black beans and almond flour, they deliver deep chocolate flavor and a satisfying texture for a fraction of the calories of traditional recipes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15 oz can black beans rinsed and drained very well
  • 3 large eggs room temperature
  • 1/3 cup pure maple syrup or honey
  • 1/4 cup unsweetened cocoa powder Dutch-processed for deeper flavor
  • 1/2 cup almond flour blanched, super-fine
  • 1/4 cup chocolate protein powder or additional 1/4 cup almond flour
  • 1/4 cup unsweetened applesauce
  • 3 tbsp coconut oil melted and cooled slightly
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup dark chocolate chips 70% cacao or higher, divided

Equipment

  • 8x8-inch metal baking pan
  • Parchment paper
  • High-speed blender or food processor
  • Medium mixing bowl
  • Rubber spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. This is non-negotiable for clean cuts. Trust me, it makes all the difference.
  2. In a high-speed blender or food processor, combine the well-rinsed black beans, eggs, maple syrup, applesauce, melted coconut oil, and vanilla extract. Blend on high for 45-60 seconds until the mixture is completely smooth, with no bean flecks visible. Scrape down the sides once halfway through.
  3. In a medium bowl, whisk together the almond flour, cocoa powder, protein powder (if using), baking powder, and salt. Tip from me: Sift the cocoa powder to avoid lumps. Add the dry ingredients to the blender with the wet mixture and pulse just 5-6 times until combined. Do not over-blend.
  4. Fold in half of the dark chocolate chips (about 3 tbsp) with a spatula. Pour the batter into your prepared pan—it will be thick. Smooth the top, then sprinkle the remaining chocolate chips evenly over the surface. They'll sink in slightly as they bake.
  5. Bake for 22-25 minutes. The key is to under-bake slightly. A toothpick inserted should come out with a few moist crumbs, not clean. The center will look set but still soft. Believe me, this is what gives you that fudgy texture. Let cool completely in the pan before lifting out and slicing into 16 squares.

Notes

Chef's Tips:
• For clean cuts, chill the brownies for 30 minutes after cooling.
• Do not substitute coconut flour for almond flour; it will absorb too much moisture.
• Serve slightly warmed for an extra gooey experience.
Food Safety:
• Ensure eggs are cooked through; the brownies are done when the center is set.
• Store cooled brownies in an airtight container in the refrigerator.