Fudgy Flourless Chocolate Chip Brownies Recipe

The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious! Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt.

Have you ever had the perfect brownie? These flourless chocolate chip brownies check every box: fudgy interior, crisp edges and deep chocolate flavor. Despite tasting indulgent, they’re made healthier—no refined sugar or oil, and boosted with protein thanks to black beans and Greek yogurt. The beans are completely undetectable in flavor or texture, so these are ideal when a chocolate craving hits. They’re quick to make, easy to customize, and the hardest part is letting them cool before digging in.

Why You’ll Love This

• Fudgy, flourless brownies that deliver about 4 grams of protein per serving.
• Healthier than traditional brownies — made with black beans, Greek yogurt, and no butter, oil, or refined sugar.
• A simple blender or food processor recipe using pantry staples for minimal cleanup.
• Gluten-free and higher in protein than classic brownies because they contain no flour.
• Easily customized: stir in extra chocolate chips, nuts, shredded coconut, or swirl in peanut butter.

Ingredients You’ll Need

• Black beans – 1 (15 oz) can black beans, drained and rinsed. They add protein and fiber without affecting flavor.
• Eggs – 3 large eggs to add structure, lift and additional protein.
• Greek yogurt – 3 tablespoons plain Greek yogurt replaces oil and keeps brownies moist. Melted coconut oil can be used instead if preferred.
• Cocoa powder – 1/4 cup unsweetened cocoa powder for rich chocolate flavor. Use Dutch-processed or natural cocoa; a pinch of espresso powder will deepen the chocolate notes.
• Baking powder – 1/2 teaspoon to help the brownies rise slightly. Baking soda can be used in a pinch.
• Coconut sugar – 3/4 cup coconut sugar (or other granulated sweetener). Cane, white or brown sugar will also work; liquid sweeteners like maple syrup or honey may be substituted but will change texture.
• Vanilla extract – 1 teaspoon for flavor.
• Chocolate chips – 1/3 cup chocolate chips. Use your favorite kind: dark, milk or lower-sugar options.
• Salt – a pinch of kosher or sea salt to balance and enhance the chocolate flavor.

How to Make Flourless Chocolate Brownies

This recipe comes together in three simple steps and takes about 35 minutes total.

1. Make the batter. Preheat oven to 350°F. In a food processor or high-speed blender, pulse the drained black beans until mostly mashed. Add the eggs, Greek yogurt, cocoa powder, coconut sugar, vanilla, baking powder and a pinch of salt. Process until very smooth and well combined.
2. Bake. Fold in the chocolate chips, then pour the batter into a greased cast-iron skillet or an 8×8-inch pan lined with parchment paper. Bake 30–35 minutes, depending on how fudgy or cakey you prefer them. A toothpick should come out mostly clean but the center will still be moist for a fudgier texture.
3. Cool and serve. Let brownies cool completely in the pan before slicing so they set properly. Serve plain or with a scoop of ice cream for an extra treat.

Tips and Substitutions

• Gooey brownies: For extra gooey centers, watch the edges and remove the pan at about 25 minutes when the middle still looks slightly underbaked.
• Cakey brownies: Leave them in a few minutes longer (closer to 35 minutes) for a more cake-like texture.
• Gluten-free: This recipe is naturally gluten-free when using gluten-free ingredients.
• Vegan option: Replace each egg with a flax egg (1 tablespoon flaxseed + 3 tablespoons water per egg). Note: texture may vary slightly with vegan substitutions.
• Skillet or pan: An 8×8-inch pan makes clean square slices; a cast-iron skillet is great for serving warm with ice cream right from the pan.
• Chocolate drizzle: Melt a few tablespoons of chocolate chips in short bursts in the microwave or over low heat and drizzle over cooled brownies for a pretty finishing touch.
• Extra mix-ins: Stir in chopped nuts, shredded coconut, or an extra handful of chocolate chips for more texture and flavor.

Prepping and Storage

To store: Keep cooled brownies in an airtight container at room temperature for up to 4–5 days. For longer storage, refrigerate in a sealed container for up to one week.

To freeze: Brownies freeze well. Cool completely, then wrap or place in a freezer-safe container for up to three months. Thaw at room temperature before serving.

More Healthy Desserts

• Fudgy Zucchini Brownies
• Healthy Chocolate Chip Cookies
• Peanut Butter Protein Bars
• Peanut Butter Oatmeal Cookies
• Dark Chocolate Almond Butter Bars

More Flourless Recipes

• Flourless Chocolate Cookies
• Chocolate Peanut Butter Bars
• Lemon Blueberry Blender Muffins
• Almond Flour Pumpkin Bread
• Pumpkin Spice Mug Cake

If you enjoyed this recipe, please leave a review and share a photo—I’d love to see your brownies! Tag your photos with the recipe name so others can find inspiration.