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 Hi there! It’s Lise from Mom Loves Baking. I’m so excited to be a new contributor here. Many thanks, Dana! My kids have started school already. Can you believe it? After school snacks are on my mind and what better than a healthy treat for the kiddos when they get home from school. Mine are always starving when they walk through the door.

Fudgy Flourless Nutella® Brownies

 Fudgy Flourless Nutella® Brownies, the name says it all.. WOW!

This is a recipe I’ve been playing around with and perfecting for quite some time. I finally got it right! They are so fudgy, moist and delicious! You have to try them! You would never know that they are made with black beans. (Shhh, don’t tell my kids!) They’re also gluten-free which is a plus. You’re welcome, mom.
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5 from 1 vote

Fudgy Flourless Nutella Brownies


For the Brownies:

For the Frosting:


  • Preheat oven to 375°F.
  • Line an 8"x8" square baking pan with an 8"x16" piece aluminum foil. There will be about 2 extra inches of foil hanging over on either side. Spray the pan with cooking spray before placing the foil on top. Press down, so the foil molds to the inside of the pan. Then spray the foil as well.
  • Place all of the ingredients except for the chocolate chips in a food processor. Process until smooth, about a minute. Add the chocolate chips and pulse a few times to distribute them. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool for 30 minutes to an
  • hour.
  • Meanwhile, make the frosting. Place chocolate chips in a microwave-safe bowl. Microwave on high for 1 minute. Stir until smooth and completely melted. Add coconut oil and Nutella®. Stir to combine. Pour over cooled brownies. Sprinkle the sprinkles on top. Refrigerate for 1-2 hours. This is important for the icing to set.
  • Let it sit on the counter for about 10 minutes before cutting. Run a knife down the sides to loosen the brownies. Cut into squares and serve. Store in refrigerator.
Nutrition Disclaimer

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Fudgy Flourless Nutella® Brownies, the name says it all.. WOW!
Start by lining your pan with aluminum foil. You’ll have extra on either end. That’s ok. This will give you something to grab after they’re done, so you can lift the brownies out. It makes cutting much easier. I love this little trick.
Fudgy Flourless Nutella® Brownies, the name says it all.. WOW!
These brownies are made in a food processor. Simply dump all of the ingredients in (except the chocolate chips) and process until smooth. This way there’s no hint of black beans in the batter. Add the chocolate chips and then pour the batter into your prepared pan. Bake as directed and let them cool completely.
Fudgy Flourless Nutella® Brownies, the name says it all.. WOW!
If you wanted to make this recipe on the healthier side and reduce the sugar, then you could serve them without the frosting. They’re actually very good alone. And my kids have eaten them plain without a problem.
Fudgy Flourless Nutella® Brownies, the name says it all.. WOW!
But I just wanted to gild the lily, as they say. I can’t resist this creamy frosting made with melted chocolate chips, coconut oil and Nutella®. It’s so good.
Fudgy Flourless Nutella® Brownies, the name says it all.. WOW!
And what kid can resist sprinkles. I love the rainbow of colors. Feel free to add more if you like. It’s important to refrigerate these beauties for at least 1 hour. 2 hours is even better.
 Fudgy Flourless Nutella® Brownies, the name says it all.. WOW!
After you take them out of the refrigerator, let them sit on the counter for about 10 minutes. That way they soften up a bit. Run a knife down the sides, then lift them out by pulling the foil up and out. Slice and serve.
With the extra protein from the black beans, these brownies really satisfy! I hope you enjoyed this post. Let me know what you think. Thanks for reading and thanks again to Dana! See y’all next time.
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  1. I love anything with nutella! These looks so good, and I love that they have black beans! Thanks for sharing, visiting from One Project at a Time!

  2. These look really delicious. will be pinning to make one day (from moonlight & mason jars link party)

  3. Black beans?!? I love it! Can’t wait to try these. My hubby LOVES (not kidding) when I make delicious things with some redeeming health value. These will be a real shocker!

  4. I would have never guessed there was a whole can of black beans in these rich looking brownies. Definitely gonna have to try these!!!

  5. Totally irresistible!! Thanks for linking up with What’s Cookin’ Wednesday!

  6. You had me at Nutella!! Definitely a favorite treat in our house. Thanks for linking up at Snickerdoodle Sunday- I hope you’ll come back again this week with your latest makes!

    Sarah (Sadie Seasongoods)

  7. OK would NEVER have guessed the secret ingredient here but these look amazing. Featuring when my party opens up tonight.

  8. I am in the process of making these now, and the batter tasted amazing. You will probably not get back to me immediately, so if they fail I will at least know for next time, but

    QUESTION: When I remove them from the oven, should they be “done” like the consistency that normal batch of brownies has after being baked? Mine jiggles as if it is still a batch of goo inside a puffy outer layer. I put them in the oven for 25 mins @ 375 as stated…

  9. @Jamie – They don’t look like regular brownies when they come out of the oven. They might “jiggle” slightly but not a lot. They will set a bit during the cooling process. If they are really jiggly, I would stick them back in the oven for another 5 minutes. Oven temperature accuracy can vary.

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