oil free brownies

Fudgy Vegan Gluten-Free Low-Fat Brownies are made in the food processor with no bowl required! These are the most decadent, rich and fudgy brownies without the guilt!

Fudgy Vegan Low-Fat Brownies

+ 2 tablespoons (90 grams) unsweetened applesauce

baking powder

vanilla extract

tsp salt

flour

espresso powder

chocolate

scale.

Always use a scale

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.

Add the beans, syrup, applesauce, baking powder, vanilla and salt to a food processor and blend for a minute. Scrape the top and sides and then add the cocoa powder 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! Add the chocolate chips and give it a good stir around the bowl with a spoon to incorporate them, but don't blend them.

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.

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. If not avoiding fat intake, then serve with my Vanilla Cheesecake Ice Cream!

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.

Moist, rich, decadent vegan brownies made with a base of black beans! Completely gluten-free, oil-free, 100% plant-based and super simple to make.

Vegan Black Bean Brownies (Oil-Free)

15 oz can black beans (unsalted, rinsed and drained)

peanut butter

almond flour

cacao powder (or cocoa)

maple syrup

applesauce

vanilla

tsp baking soda

tsp baking powder

vegan chocolate chips

Preheat the oven to 350 degrees F.

Add all ingredients into a food processor except for the chocolate chips. 

Blend until completely smooth and combined. Stir in ½ cup chocolate chips

Pour into non-stick 9x9 baking pan.

Sprinkle the remaining chocolate chips on top. 

Bake for 25 minutes, then let cool for about 1 hour. 

Serve and enjoy! 

Not only are these Peanut Butter Brownies fudgy, decadent, and delicious, but they're also Vegan, Gluten-Free, and made from only 9 healthy ingredients!

Fudgy Peanut Butter Brownies

tbsp Ground Flax + 5 tbsp Water

Oats, blended into flour

Cacao Powder

½ tsp Baking Powder

Salt

Non-Dairy Milk

Natural Peanut Butter, plus more for drizzle (Optional)

Sugar

tsp Vanilla Extract

Dairy Free Chocolate Chips

Preheat the oven to 350F. Combine the Ground Flax and water together in a small bowl, and set aside to let thicken for 5 minutes.

In the meantime, add the Oat Flour, Cacao Powder, Baking Powder, and Salt in a large bowl and whisk until well-combined. Form a well in the center of the bowl, then add in the Non-Dairy Milk, Peanut Butter, Coconut Sugar, Vanilla Extract, and thickened Flax Egg. Mix until a thick batter forms, then fold in the Chocolate Chips.

Pour the batter into a greased or lined 9&#215;9&#8243; baking tin and spread it around evenly with a spatula. If you&#8217;d like to make a Peanut Butter swirl, spread a thick drizzle/&#8221;dollop&#8221; of nut butter around the top of the batter, then use a butter knife to swirl everything around.

Bake for 20-22 minutes, then let cool in the pan for 10-15 minutes before removing. Transfer to a cooling rack and let cool completely before slicing. Store any leftovers in a container with a loose-fitting lid at room temperature for up to 5 days.

Not quite sweet enough for me but they were still good. A few of my family tried them (all SAD or Atkins diets) and loved them!

Decadent and healthy! These pass the test of a snobby brownie lover :D I have a limited list of healthy treats, and these have made it onto the list. What can I say? I've made them 3 times already! For healthier sweetness, I used 1/4 cup stevia, 1/4 cup ethryitol and left 1/4 sugar to make sure the yumminess stays intact!

Thank you for my favorite vegan brownie recipe!! I love that it can be gluten free with GF oats and I have subbed cashew butter for the peanut butter twice and it turns out great too! They’re fudgy, peanut buttery, and chocolatey yumminess! They’re my go to dessert to take when sharing with vegans and non-vegans!

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Top 3 oil free brownies recipes from across the web

The most viewed oil free brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fudgy Vegan Low-Fat Brownies

Vegan Black Bean Brownies (Oil-Free...

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The most viewed oil free brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine