Decadent Dark Chocolate Flourless Brownies

Decadent Dark Chocolate Flourless Brownies

I have a bit of an obsession with finding recipes that sneakily swap in good-for-you ingredients. So I was psyched when I came across this brownie recipe as a part of the nutrition plan for my current program, 80 Day Obsession!

The recipe couldn’t be easier: Combine seven simple ingredients in a food processor or blender, dump them in a pan, add chocolate chips (because of course), then bake for 25 minutes. Done.

Even better, these brownies taste like the real thing but pack major protein you won’t even taste! The nutrition nerd in me fell in love with the beany brownies because they tasted decadent but were actually high in fiber, heart-healthy fats, and plant-based protein, meaning they left me feeling satisfied instead of craving all the sweets. But the real win here – my FAMILY ATE THEM! Shush, just don’t tell them they are vegetarian & gluten-free.

Guys, I’ve tried a few different “bean brownies” recipes in the past, from simply pureeing a can of black beans and adding to a mix versus a from scratch version, but they all were kinda ‘meh. But these, these passed the test!

*TIP* using cannellini beans instead of chickpeas blends up a little smoother. Take this route if anyone in your family is sensitive to texture.

Flourless Dark Chocolate Chickpea Brownies


1 can {15 oz} chickpeas/garbanzo beans, drained, rinsed
1/4 cup extra-virgin coconut oil
2 large eggs
1/2 cup pure maple syrup
2 tsp pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder
1 pinch sea salt {or Himalayan salt}
1/4 cup dark chocolate chips


  1. Preheat oven to 350 degrees F. Line an 8×8 baking pan with parchment paper or aluminum foil, making sure there are at least a few inches of parchment overflowing on each side. If using aluminum foil, be sure to coat with non-stick spray.
  2. Place all ingredients {except for chocolate chips} into a food processor or high speed blender. Puree until completely smooth, scraping down the side as needed.
  3. Empty mixture into a mixing bowl and stir in chopped chocolate/chocolate chips.
  4. Turn dough into pan and shake gently to create an even layer. At this point, you can trim back some of the parchment but leave an inch or two overhanging.
  5. Bake for 25 – 28 minutes or until a toothpick comes out with only a tiny bit of batter. Remove from oven and allow to cool at least 30 minutes before removing and slicing. If you can wait an hour, the pieces will hold together better.
Cut into squares.
 16 servings (or 8 ) depending on your mood
For those following the Portion System, this recipe counts as 1 Yellow Container per square (16 servings)
Happy baking!


Christin Mielke

Chief Firestarter. Fitness Instigator. Snack Master.

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