Fudgy Vegan Low-Fat Brownies
Brownies made in the food processor with no bowl required! Bake and slice into the most decadent, rich and fudgy brownies without the guilt! You will truly be amazed that these are so low-fat!
Brownies made in the food processor with no bowl required! Bake and slice into the most decadent, rich and fudgy brownies without the guilt! You will truly be amazed that these are so low-fat!
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1/2 tsp salt
- 3/4 cup white cannellini or great northern beans drained and rinsed well and patted dry (150 g)
- 3/4 cup + 3 tablespoons maple syrup (225 ml) (seems like a but there is a high amount of cocoa powder, so it's necessary fo
- 1/4 cup + 2 tablespoons unsweetened applesauce (leveled o
- 3/4 cup cocoa powder (90 g)
- 1 cup oat flour (116 g see note)
- optional: 1 teaspoon dried espresso powder for a
- 6 tablespoons (95 g) dairy-free chocolate chips (the larger one
- note: i make my own oat flour by
- Carbohydrate 31.5000939575893 g
- Cholesterol 0.306249999378667 mg
- Fat 1.06817916652997 g
- Fiber 9.33855192430814 g
- Protein 3.92238624948585 g
- Saturated Fat 0.172081041581544 g
- Serving Size 1 1 Serving (342g)
- Sodium 14.7454166503567 mg
- Sugar 22.1615420332812 g
- Trans Fat 0.540524979159677 g
- Calories 101 calories
Step-by-step
- Preheat an oven to 350 degrees and lightly spray an 8x8 metal square pan with nonstick spray.
- Add the beans, syrup, applesauce, baking powder, vanilla and salt to a food processor and blend for a minute. Scrape the top and sides and then add the cocoa powder and oat flour. Process for a minute or so. Scrape down the sides very well and process again for another 1-2 minutes. Let it run until completely smooth.
- Add the chocolate chips and stir to incorporate them, but don't blend them.
- Spread the batter into the pan, making sure to scrape out all of the batter from the processor. Dampen the spatula with water to help if necessary.
- Sprinkle extra chocolate chips all over the top.
- Bake for 25-30 minutes. Let them cool at least 20 minutes before slicing them.
- Once they are completely cooled, cover the pan tightly with foil and keep stored at room temperature or transfer to a sealed container.
My Accidental Baking Adventure: Fudgy Vegan Brownies That Changed Everything
As a busy mom of three, finding time for anything beyond the daily grind feels like a luxury. My days are a whirlwind of school runs, work deadlines, and the never-ending cycle of laundry and meal prep. So, when I stumbled upon this recipe for fudgy vegan low-fat brownies, I was skeptical. Low-fat? Vegan? And delicious? It seemed too good to be true. But, desperate for a little indulgence (and something quick!), I decided to give it a try.
The beauty of this recipe lies in its simplicity. No bowls, no fancy equipment – just a food processor and a few simple ingredients. I’ve always loved baking, but the time commitment often deterred me. This recipe changed that. I was able to whip up a batch of these brownies in a fraction of the time it usually takes me. The process was surprisingly easy, even for my limited kitchen skills. I confess, the batter tasted a bit unusual before baking – that beany flavor was a little unexpected – but once baked? Oh my goodness. The texture was incredible: fudgy, moist, and perfectly rich. My kids devoured them, and even my usually discerning husband declared them the best brownies he’d ever had.
The "accidental" part of the story is that I actually wasn’t even aiming for a low-fat treat! I just happened to grab what was readily available in my pantry, and that's how this recipe came to life. This discovery has completely changed my baking routine. Now, I bake these brownies frequently, not just for special occasions, but as a simple weeknight treat. The kids love helping with the simple steps and we get some quality time in the kitchen together. The ease and speed of preparation alone have made them a staple in our house. They're perfect for unexpected guests, school events, or simply to satisfy a sudden craving for something sweet and chocolaty.
Beyond the convenience and taste, these brownies are a source of immense pride for me. I never considered myself a particularly gifted baker, but this recipe has given me a newfound confidence in the kitchen. I've experimented with variations, adding different nuts or spices. My favorite? A touch of espresso powder for an extra depth of flavor. And, let's be honest, the knowledge that they're relatively low-fat (a small indulgence!) means I can enjoy a piece without the excessive guilt. They're the perfect balance of satisfying my sweet tooth while staying somewhat on track with my health goals.
So, if you're a busy mom, a working professional, or simply someone who appreciates a delicious treat without the fuss, I wholeheartedly recommend giving these brownies a try. They are incredibly versatile, adaptable to your own taste preferences, and guaranteed to be a hit with everyone who tries them. I encourage you to experiment – and who knows? You might just discover your own accidental baking masterpiece.
Ingredients:
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 tsp salt
3/4 cup white cannellini or great northern beans drained and rinsed well and patted dry (150 g)
3/4 cup + 3 tablespoons maple syrup (225 ml)
1/4 cup + 2 tablespoons unsweetened applesauce (leveled)
3/4 cup cocoa powder (90 g)
1 cup oat flour (116 g)
optional: 1 teaspoon dried espresso powder
6 tablespoons (95 g) dairy-free chocolate chips
Note: I make my own oat flour by blending rolled oats in a food processor until it's a fine powder.
