Healthy Brownies. Yes that’s a thing, and no they aren’t gross. I think everyone has seen the meme for vegan healthy brownies that look like blocks of grass. I promise these are nothing like that. They’re fudge-y, dense, and super chocolatey. Vegan, gluten-free, and refined sugar-free. Remove the walnuts and they’re also nut-free in case someone has an allergy. I think its one of those recipes that everyone should have in their back pocket.
I love brownies, in fact that much might be obvious from my post history… Gluten-Free Fudge Brownies, Grown-Up Brownies, Caramel Pecan Brownies, and Brooksters… Come to think of it the only brownie recipe that never made it to the blog was the peanut butter-oreo brownies… Anyways these are by far the easiest to make. All the ingredients go into the food processor, give it a whirl, and you’re done! Seriously, healthy brownies, made in a food processor, does it get any better? Actually it does…
The brownies are great on their own, but the ganache frosting makes them so much better! Its light and fluffy, without being overly sweet, making these even more satisfying. Did I mention they’re free from refined sugar? My dad was recently diagnosed with early stages of diabetes so I’ve been looking for ways to make some of my favorite treats even healthier. These are definitely a win. Yup, only 8 grams of sugar per serving, make that 3 grams if you don’t make the frosting. But why would you leave out the frosting? Its so simple, 1 bowl, and 4 ingredients. The secret ingredient? Pumpkin puree! I know what you’re thinking, but I swear you’d never know it was there. Plus they’re loaded with potassium and vitamin A. How often can you day that about brownies?
Whip up a batch and let me know how you liked them in the comments below. They go really well with an espresso or morning latte. Yes I have these for breakfast!!! Black beans, pumpkin puree, millet flour and no sugar, yup, I’d say you can feel good about treating yourself and having one of these instead of your morning cereal 😉
- 1 19 oz can black beans, rinsed and drained
- 2 tablespoons ground flax seeds
- ⅓ cup cocoa powder
- ⅓ cup millet flour *see notes
- 1½ teaspoons baking powder
- 1 tablespoon tapioca starch
- ⅔ cup granulated stevia
- 3 tablespoon coconut oil, melted *see notes
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- ½ cup semi-sweet chocolate chips, melted *see notes
- ½ cup chopped walnuts
- 1 cup pumpkin puree
- ¼ cup cocoa powder
- 3 tablespoons maple syrup
- 2 tablespoons sun butter, or almond butter
- Preheat the oven to 350°F. Line an 8x8-inch square pan with parchment paper and set aside.
- Mix the ground flax seeds with 6 tablespoons of warm water and set aside to thicken.
- In the bowl of a food processor add all the brownie ingredients except for the walnuts. Puree until completely smooth and no chunks of black beans remain.
- Add the chopped walnuts and pulse until combined.
- Spread the brownie mixture in the prepared pan and use a spatula or the back of a spoon to smooth the top and spread it into the corners.
- Bake for 26-28 minutes until firm to the touch.
- Set aside to cool completely.
- In a small mixing bowl whisk together the pumpkin puree, cocoa powder, maple syrup, and sun butter.
- Beat until completely smooth and no lumps remain.
- Spread the frosting over the cooled brownies and top with additional walnuts if desired. Slice into 9 squares.
- Brownies can be stored in an air-tight container in the fridge for up to 3 days.
Canola oil can be used in the place of coconut oil if you don't have any on hand. The brownies tend to be a little softer with canola oil, but will firm up nicely in the fridge.
The recipe calls for melted chocolate, I found this gave the best flavor and texture. The brownies had more richness to them and felt more decadent, but if you're short on time, throw the chocolate chips directly into the food processor at the same time as the walnuts. They'll still turn out great.