- Dish type
- Chocolate traybakes
No flour, no refined sugar - a fantastic flourless and easy brownie recipe! Hard to believe these chocolate chip brownies contain black beans; don't tell anyone the secret until they've been eaten up.
3 people made this
- 1 (400g) tin black beans, rinsed and drained
- 2 eggs
- 120ml unsweetened applesauce
- 45g cocoa powder
- 2 tablespoons strong brewed coffee
- 1 teaspoon vanilla extract
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 125g dark chocolate chips, divided
MethodPrep:10min ›Cook:30min ›Extra time:15min cooling › Ready in:55min
- Preheat oven to 180 C / Gas 4. Line a 20cm square baking dish with parchment.
- Combine beans, eggs, applesauce, cocoa powder, coffee, vanilla, bicarbonate of soda and salt in a food processor. Process until smooth. Add 80g chocolate chips to brownie mixture; stir gently to combine.
- Pour the mixture into the prepared baking dish; top with remaining chocolate chips.
- Bake in the preheated oven until a skewer inserted into the middle comes out clean, about 30 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
This is currently in the oven. There were no instructions about doing anything with the black beans, are you supposed to mash them at all as it took an age to mix, I had to mash them with a spoon inbetween beats but still ‘bits’ left! Also, the chocolate chips on top are melting, obviously, whereas your picture shows them still solid to some extent. Hoping they taste great! Hard to rate at this stage, giving it 3.-28 Nov 2017
Brownies & Blondies: Bake your dad a gift for Father's Day (V/GF options too)!
The only reason we'll turn on the oven during this scorching hot early June in Northern Michigan is to celebrate all the great Dad's out there! And we have 3 very tasty recipes for you to try, sure to please every Papa's palette.
Does your Dad love banana bread? Check out Aubrey's vegan brownies with bananas and nut butter. Gluten allergies? Try Christina's Almond Flour Brownies. Is your Dad a coffee lover? Jody's take on Sarah Kieffer's Coffee Blonde Brownies are delicious!
How Do You Make The Brownies
Except for the chocolate chips, all the ingredients are thrown into a blender. I actually have an order in which I add the ingredients, based on what ingredients need the most "chopping" and what creates the most optimal blend. Starting from first-in-the-blender-to-last:
- Black beans
- Cocoa, baking soda and salt
My logic goes like this: since the black beans and dates need the most "processing", I add them first so they will be closest to the blades. To blend properly, they need some liquid, so I add the eggs next. On top of that, I add the dry ingredients. so the cocoa, baking soda, and salt go in next. Finally, I top it off with the applesauce, which helps a bit in preventing the cocoa from flying high into the blender pitcher.
I have tried adding the ingredients into the blender in different orders, but I have found that this sequence works best for me. Perhaps your blender is powerful enough so that it doesn't matter what order you put everything in. in which case, you can simply ignore what I've just written!
If you do not have a blender, a food processor will also work. In either case, be sure to scrape down the sides and bottom of the pitcher/bowl halfway through to make sure you don't miss any chunks.
Finally, the chocolate chips make their appearance! Stir them into the batter with a spatula, and then be sure to sprinkle more chocolate chips on top after transferring the brownie batter to the pan and before baking!
After some time in a 350F/180C oven, this crazy mixture of ingredients will turn into brownies! Keep in mind that these will not be exactly the same as regular brownies or those that use grain flours. However, considering these are flourless brownies and contain ingredients like black beans, dates, and applesauce, the result is pretty amazing!
Flourless Brownie Pie
- 2 15-oz cans black beans, or 3 cups cooked
- 1/3 cup cocoa powder
- 1 cup quick oats
- 1/2 tsp salt
- 3/4 cup pure maple syrup, honey, or agave
- 1/8 tsp uncut stevia OR 1/4 cup sugar (or omit and increase maple syrup to 1 cup)
- 1/3 cup oil (60g), or 1/2 cup nut butter of choice
- 1 tbsp milk of choice
- 1 tbsp pure vanilla extract
- 1 tsp baking powder
- 2/3 to 1 cup chocolate chips, divided (Not optional. Omit at your own risk.)
- optional: more chips, for presentation
Grease a 9-inch pan, set aside, and preheat oven to 350 F. Drain and rinse the beans very well. In a high-quality food processor, process all ingredients except half of the chocolate chips for a few minutes, scraping down the sides occasionally, until completely smooth. (Use a blender or vitamix at your own risk, as the taste/texture will be much improved in a food processor such as a Cuisinart.) Stop the processor, stir in the remaining chocolate chips, and transfer the batter to the prepared pan, making sure to get out every last bit of batter. Smooth down. If desired, press in some extra chocolate chips on the top of the pie. Bake 20 minutes for a gooey version—it will firm up considerably overnight in the fridge, and the taste will be ten times more delicious the next day, so it’s highly recommended you do not even taste this pie until the next day. The gooey version will be a little hard to cut but really soft and delicious. Or bake longer for a firmer (cake-ier) pie. Store leftovers in the fridge for 3-4 days.
Easy and healthy chocolate cake recipe with no oil, it is my go-to chocolate cake recipe for everything!
Flourless Fudgy Brownies
Leaving out flour and adding cocoa powder to this simple batter makes the brownies tender and extra chocolate-y. You can substitute Dutch-processed cocoa for natural or try any of the variations below.
Heat the oven to 325 degrees. Line the bottom and sides of an 8-inch-square pan with foil and lightly coat the foil with nonstick cooking spray.
Combine the butter and chocolate chips in a large saucepan over low heat. Melt, stirring occasionally, until smooth, then remove from the heat and let cool. Whisk the sugar, cocoa and salt in a large bowl. If the cocoa is lumpy, sift it through a fine-mesh sieve with the sugar, then whisk in the salt.
Add the eggs to the bowl and whisk until smooth but not pale and frothy. While whisking, pour in the melted chocolate in a steady stream. Whisk until smooth, then pour into the prepared pan and smooth the top.
Bake until a toothpick inserted in the center comes out with a moist crumb, 30 to 35 minutes. Cool in the pan on a wire rack, then slide out onto a cutting board using the foil. Serve immediately or freeze first to cut neater squares.
Chocolate Chip Brownies: Stir ½ cup chocolate chips into the batter or scatter over the top of the batter before baking.
Walnut Brownies: Stir ¾ cup walnuts, toasted and coarsely chopped, into the batter.
Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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Rich Fudgy Flourless Brownies I dearly love brownies, so bringing this one back to the fore-front from the 2015 archives. I've been updating photos whenever I can squeeze it into my schedule and I've been anxious to redo this one! But brownies!! I mean, what's not to like? Look at them! But wait. no flour? UH OH. I used to have a weird curiosity of baking goods with no flour. It can be a challenge, due to the fact, flour acts as a medium to combine the ingredients together and it's needed for consistency. It is the main binding ingredient, that gives baked goods their texture and volume needed to add extra thickness. So began "The Challenge!" and curiosity! I wanted to bake brownies that had no flour in them, and in the past, whenever I bake anything flourless, it never quite turns out how I'm expecting it too. The texture was off, the baking was off. ugh. Ugly. But this recipe I made from Life Made Simple Bakes is amazing and would you believe the secret to this recipe to give it that moist, fudgy texture is 'cornstarch' and not flour? Makes sense, cornstarch thickens so there ya go! Obviously, no flour but. Yeah!? Can you believe that? The rule is, cornstarch has the same "thickening power" as arrowroot, potato starch and tapioca, and you should substitute the same amount to keep it gluten free. If you choose to use one of those options instead, let me know how it works out would ya? I've only tried it with cornstarch. I love the shiny top on the brownies! They are rich, thick, chewy and they melt-in-your-mouth. These were made with milk chocolate, but if you want to use semi-sweet or dark chocolate for an even more intense chocolate flavor, by all means, pick your poison! They are gluten-free too, and my husband heated his up in the microwave for 30-4o seconds and served whipped cream on top. Talk about chocolate dreams coming true! They are totally awesome! <---coming from a Chocoholic! And if you're looking for more brownie recipes..We got ya covered! What’s in these almond butter brownies?
Here’s the exciting news: you only need 8 ingredients to make these almond butter brownies! Not only do I love that these require ingredients you likely already have in your pantry, but I’m also obsessed with the fact that these brownies are both dairy and gluten free, which means they’re great for those with allergies. Here are the 8 ingredients you’ll need:
- All natural almond butter (only ingredient being roasted almonds + salt): it’s best to use almond butter in this recipe. Personally, I’m a huge fan of Trader Joe’s almond butter, but the 365 brand and Kirkland are also terrific. Bottom line is that we want this to be a creamy, drippy, natural almond butter.
- Eggs: see my notes section for substitutions.
- Pure maple syrup: the one and only!
- Brown sugar: you are welcome to sub coconut sugar, but brown sugar does really give them a nice crackly top and a true fudgy texture.
- Coconut oil: you’ll only need a tablespoon, but feel free to sub melted butter or vegan butter.
- Chocolate chips: feel free to use mini chocolate chips, dark chocolate chips or dairy free chocolate chips.
- Baking soda: there’s just a tiny bit in this recipe to keep the brownies perfectly fudgy.
- Salt: but we don’t count salt as an ingredient, right?
To be honest, when I first made these, I didn’t think they’d be as delicious as they were. I was simply trying to make a brownie version of my almond butter blondies. However, after sinking my teeth into a corner piece, I couldn’t stop saying, ‘OH MY GOODNESS,’ and ‘THESE ARE AMAZING — WOW.’
Later that night, I put them in the fridge to see if I’d love them even more cold.
My intuition was right. Straight cold from the fridge with a glass of almond milk is where it’s truly at.I love them. Tony loves them. My son in utero loves them. SO NOW YOU MUST MAKE THEM!
HOW TO MAKE HEALTHY FLOURLESS FUDGY CHOCOLATE CHIP COOKIE DOUGH BROWNIES
Let’s go over how to make these healthy fudgy flourless chocolate chip cookie dough brownies!
You’ll start by making the bits of chocolate chip cookie dough. You just need one bowl for this! In that bowl, you’ll whisk together a teensy tiny bit of melted butter, vanilla extract, liquid stevia (more on that in a moment!), milk, and salt.
That’s right… The bits of healthy chocolate chip cookie dough contain no eggs, so it’s perfectly fine to sneak a little taste test from the bowl!
Liquid stevia is what replaces the refined granulated sugar often found in traditional cookie dough and fully baked cookies. Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!). It’s also highly concentrated—and that’s critical for these healthy chocolate chip cookie dough bits!
If you tried using pure maple syrup or honey, those would add way too much liquid to the cookie dough. It would have the consistency of muffin batter, and you wouldn’t be able to roll the cookie dough into spheres!
If you reduced the amount of pure maple syrup or honey and simply added enough to get the correct cookie dough consistency, your cookie dough bites would taste more like bread… Not nearly as sweet as true cookies!
But by using liquid stevia, which is really concentrated, you end up with perfectly sweet cookie dough bites with the correct texture and consistency. Hooray!
Hint: I buy my liquid stevia online here! That’s the best price I’ve found, and I haven’t noticed any strange aftertaste with that particular brand. You’ll also use liquid stevia in all of these recipes of mine, too!
Now you’ll add oat flour to your bowl! Oat flour is technically just really finely ground oats… But “oat powder” doesn’t quite have the same ring to it. . I wasn’t sure whether to call these practically flourless or plain ol’ flourless. Regardless, these healthy chocolate chip cookie dough brownies are delicious!
Hint: This is my favorite oat flour (and this as the gluten-free version!). I also show you how to make your own oat flour at home here!
Time to fold in the mini chocolate chips! Yes, they must be mini chocolate chips. (These are my current favorite!) If you used regular chocolate chips, their larger size would cause your healthy cookie dough spheres to fall apart. So if you only have regular chocolate chips (or chocolate bars!), just chop them first!
With your bowl of healthy cookie dough all mixed together, you’ll roll it into tiny spheres. You want your bits of cookie dough to be the size of peas—no larger! This (a) allows your brownies to bake evenly and (b) ensures every bite of brownie contains cookie dough.
You should end up with dozens and dozens of teensy tiny cookie dough bits!
Transfer those to a small baking sheet lined with foil, and put them in the freezer. Yes, the freezer! When you briefly freeze the healthy chocolate chip cookie dough bits while you prepare the brownie batter, it hardens them so they don’t fall apart or disintegrate when you mix them into the brownie batter later.
So let’s turn to that brownie batter now!
You’ll start with more powdered oats oat flour (again, practically flourless or plain ol’ flourless—you decide!) and unsweetened cocoa powder. Just regular unsweetened cocoa powder! Because you’re adding just as much cocoa powder as oat flour, your brownies already taste really rich and chocolaty without Dutched or special dark cocoa powder. (I’ve also found that those latter two options taste more dull and muted in these brownies, not nearly as indulgent and decadent as regular unsweetened cocoa powder!)
Just remember to measure the oat flour and cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own and love!) This is so important. Too much of either ingredient will dry out your brownies and make them crumbly, rather than exceptionally moist and fudgy. This is especially true of the oat flour because it’s so absorbent and soaks up lots of moisture from the batter! Furthermore, too much cocoa powder will make your brownies taste bitter, instead of rich and decadent.
So the moral of the story? I promise it’s worth taking the extra time to measure your oat flour and cocoa powder correctly!
Unlike traditional brownie recipes that call for a full stick of butter (or lots of oil!), you just need 1 tablespoon in this recipe. That really helps keep your healthy flourless chocolate chip cookie dough brownies low fat and low calorie!
Then to make sure they still turn out really fudgy and chewy, you’ll mix Greek yogurt into the batter. Greek yogurt is one of my all-time favorite ingredients in healthy baking! In this recipe, it adds the same moisture as extra butter or oil but for a fraction of the calories. It also gives your healthy flourless chocolate chip cookie dough brownies a protein boost!
You’ll skip the refined granulated sugar often found in traditional brownie recipes and use coconut sugar instead. Coconut sugar is exactly what it sounds like: an unrefined sweetener that comes from coconuts. However, it does not actually taste like coconuts! It has a rich caramel-like flavor very similar to brown sugar, and you can often find it on the baking aisle right next to the regular sugar.
Finally, just to make sure these healthy flourless chocolate chip cookie dough brownies taste extra chocolaty, you’ll mix more mini chocolate chips into the batter. I save some to press into the top of the batter just before baking for a pretty presentation—but I’m getting ahead of myself!
You need to gently fold your partially frozen chocolate chip cookie dough bits into the batter first! Then spread the batter into your square baking pan, sprinkle those remaining mini chocolate chips on top, and slide that into the oven to bake.
Your healthy flourless chocolate chip cookie dough brownies actually don’t take too long to bake! They’re ready to come out of the oven when the edges look firm but the center still looks glossy and somewhat underdone.
The heat from the pan will continue to cook the center while you let the pan cool to room temperature on your counter. This prevents the edges from drying out, which means your entire pan of healthy flourless chocolate chip cookie dough brownies will be exceptionally chewy and fudgy!
For the best, chewiest, and fudgiest texture, you need to wait at least 6 hours after your brownies have reached room temperature to slice them into squares. Yes, it feels like torture… But they turn fudgier as they rest! If you cut into them sooner, your brownies will taste cakier. I pinky swear promise their chewy and fudgy texture is worth the wait!
I almost didn’t share any of these… But with how delicious they look (and taste!), can you blame me?? . And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! . ) I’d love to see your healthy flourless fudgy chocolate chip cookie dough brownies!
- for the cookie dough
- ½ tsp unsalted butter or coconut oil, melted
- ⅜ tsp vanilla extract
- ⅜ tsp liquid stevia, or adjusted to taste
- 2 tbsp + 1 tsp (35mL) nonfat milk, room temperature
- ⅛ tsp salt
- ½ cup (60g) oat flour (gluten-free if necessary and measured like this)
- ½ tbsp (7g) miniature chocolate chips
- for the brownies
- ¾ cup (90g) oat flour (gluten-free if necessary and measured like this)
- ¾ cup (60g) unsweetened cocoa powder (measured like this)
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted
- 2 large egg whites, room temperature
- 1 tsp vanilla extract
- ¼ cup (60g) plain nonfat Greek yogurt
- ½ cup (96g) coconut sugar
- 6 tbsp (90mL) nonfat milk
- 2 tbsp (28g) miniature chocolate chips, divided
- Place a sheet of wax paper or parchment paper on a baking tray.
- To prepare the cookie dough, stir together the butter, vanilla extract, and liquid stevia in a small bowl. Stir in the milk and salt. Add in the oat flour, stirring until just incorporated. Gently fold in the chocolate chips.
- Working with a small amount of the mixture at a time, roll into a pea-sized sphere (no larger!). Place on the prepared baking sheet. Once all of the cookie dough has been shaped into pea-sized spheres, place the baking sheet in the freezer while preparing the brownie batter.
- Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray. (Optional: Line the 8”-square baking pan with wax paper and coat it with cooking spray for easier removal of the brownies.)
- To prepare the brownies, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the coconut sugar. Stir in the milk. Add in the flour mixture, stirring until just incorporated. Fold in 1 ½ tablespoons of miniature chocolate chips and the partially frozen cookie dough bits.
- Spread the batter into the prepared pan. Press the remaining ½ tablespoon of miniature chocolate chips into the top. Bake at 300°F for 16-20 minutes (16 minutes yields the fudgiest brownies 20 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 6 hours once at room temperature for the fudgiest texture before slicing and serving.
Notes: Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your cookie dough, and it will be too crumbly to roll. If this happens to you, add more milk 1 teaspoon at a time until the cookie dough comes together. If the cookie dough looks fine when you first mix it together but dries out when you dry to roll it, moisten your fingers and palms with a bit of water before rolling it. (See my blog post above for more tips and information!)
Too much oat flour and cocoa powder in the brownie batter will make your brownies dry and crumbly, rather than chewy and fudgy. Too much cocoa powder will also make your brownies taste bitter, rather than rich and chocolaty.
I highly recommend using the liquid stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too! I buy mine online here because that’s the cheapest price I’ve found. For sweeter cookie dough bites, increase the liquid stevia by an additional ⅛ to ¼ teaspoon.
If you really prefer not to use the liquid stevia, then omit it and substitute pure maple syrup, honey, or agave for the milk. (The cookie dough centers won’t be quite as sweet with any of these substitutions! They’ll be closer to the sweetness level of muffins, rather than cookies.)
You must use miniature chocolate chips! Regular sized chocolate chips are too big, and they’ll make the cookie dough bits fall apart when you try to roll them into spheres. If you only have regular sized chocolate chips, then chop them first. Also, do not add more miniature chocolate chips to the cookie dough! Too many will also cause the cookie dough to fall apart when to try to shape it into spheres.
The cookie dough bits must be no larger than the size of peas. This ensures the brownies bake evenly (and that there’s a bit of cookie dough in every bite of brownie!).
White whole wheat flour, whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the oat flour.
For a non-oat-flour gluten-free option in the brownie batter, use as follows: ½ cup (60g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.
I don’t recommend using Dutched or special dark cocoa powder. The brownies already taste very rich and dark chocolaty without it!
If your cocoa powder is very bumpy and/or clumpy, then sift it into the mixing bowl.
Brown sugar or granulated sugar may be substituted for the coconut sugar, but the brownies will no longer be clean eating friendly.
Any milk may be substituted for the nonfat milk.
In the brownie batter, if you’d prefer, ½ cup (120mL) of pure maple syrup, honey, or agave may be substituted for the coconut sugar and 4 tablespoons of the milk. (You still need to add those 2 final tablespoons of milk!)
The brownie edges should look firm but the center should still look somewhat glossy and underdone when you remove the pan from the oven. If the edges of your brownies begin to pull away from the edges of your pan within 10 minutes of removing them from the oven, then you’ve baked them long enough!
PRO TIP 1: For the fudgiest texture, you must wait 6+ hours after your brownies reach room temperature before slicing and serving! If you cut into them while warm, they’ll taste cakey instead of fudgy. The brownies turn fudgier the longer they rest on the counter. I promise it’s worth the wait! (If you’re running short on time, then refrigerator your pan of brownies for at least 1 hour after they’ve cooled completely to room temperature!)
PRO TIP 2: Once your brownies have fully set (after 6 hours!), then microwave individual brownies for 9-14 seconds to warm them and make the chocolate chips turn melty again! (This is my favorite way to eat them!)
Preheat the oven to 350 F. Grease and line a 9-inch square baking pan.
Place the butter and chocolate in a large glass bowl (one that is completely dry and clean) and set over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted, then whisk until smooth. Remove from the heat and allow to cool for 5 minutes.
In another bowl, whisk together the almond meal, cocoa powder and baking powder.
In a third bowl, whisk together the eggs, brown sugar, vanilla extract and soy sauce.
Slowly whisk the egg mixture into the cooled chocolate mixture until well combined. Fold in the dry ingredients.
Pour the batter into the prepared pan and bake for 25 minutes. Remove and allow to cool completely in the pan (I like to leave it in the fridge overnight which makes it easier to handle). Cut into 12 to 16 pieces (depending on how big you like them). Store in an airtight container in the fridge for up to 1 week.
Flourless double chocolate brownies
This recipe is not for the faint of heart, and I apologize in advance for any inappropriate noises, salivary gland excretions, and/or heart palpitations that it may cause. Consider yourselves warned.
This is a recipe for my fellow chocolate addicts.
For the thin and crackly top lovers (brownie fans… you know what I’m talking about)…
For the soft, rich, fudgy, melt-in-your-mouth interior enthusiasts…
This is a recipe for those who happily find themselves in the kitchen at 7:30 AM on a Wednesday morning with melted chocolate smeared all over their forehead (true story)…
And for those who always grab another slice just to “make sure it’s good” (also a true story)…
This is a recipe for soft and fudgy Flourless Double Chocolate Brownies one that doesn’t involve beans, avocado, dates, or any other alternative ingredients. Nothing but pure old-fashioned chocolatey goodness in these bad boys.
Chocolate is easily one of my favourite things in life. That’s why, when Hershey’s Canada reached out and asked me if I wanted to be part of their #ChipitsHoliday campaign, I did small happy dance and said heck.to.the.YES. I mean, I’ve been using Chipits as my go-to chocolate chip for pretty much as long as I’ve been baking. In fact, I’m 99.9% sure that they were the chocolate chips I used in the very first cookies I baked on my own when I was around 10 years old, and I always, always have a bag or two in my pantry for when the baking bug hits… which it has been a lot given the time of the year.
So let’s talk about the latest holiday treats to come out of my kitchen, shall we?
Oh, and I’m sorry for bombarding you with so.many.pictures, but I was going through all my shots and literally could.not.decide which ones to pick, so I gave up trying and found a way to make it work. I hope. You forgive me, right? Right.
Okay, so… these brownies. These brownies. You’ve seen the thin crackly tops. You’ve seen the dense, fudgy, melt-in-your-mouth interior. And you know that they’re loaded with chocolate. The batter is made up of both melted chocolate and cocoa powder –that’s it! Welllllll, that and some coconut oil, coconut sugar, and a few spoonfuls of arrowroot powder to help keep things moist, but there’s no flour, no beans, and no other substitutions that you might find in flourless brownies — just a whole lot of chocolatey goodness that’s perfect for holiday parties, special get-togethers, or relaxing evenings spent at home.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!