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
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.
Fudgy Flourless Nutella Brownies
For the Brownies:
- 1 - 15 oz. 425 g can black beans, drained & rinsed
- 3 eggs room temperature
- 1/4 cup 20 g cocoa powder
- 1/4 cup 75 g Nutella®
- 1 cup 200 g sugar
- 3 tablespoons coconut oil
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/4 cup 45 g semisweet chocolate chips
For the Frosting:
- 1 1/4 cups 225 g semisweet chocolate chips
- 1/4 cup 50 g coconut oil
- 1/2 cup 150 g Nutella®
- 1/4 cup 45 g multi-colored sprinkles
- 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
- 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.
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.
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.
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.
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.
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.
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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