This recipe is actually an update of one of my first recipes posted on this blog.
Though I love my Black Bean Brownies, these are special in that they have far less added oil, and, subsequently, calories.
While the black bean version is fudgy and dense, these delicious treats are fudgy and soft. Not cake-like in any way, but rather they have a richness that belies their low fat content. They literally melt in your mouth!
Please enjoy the following video tutorial for them!
Adapted and improved from my original recipe
Fudgy brownies made with oat flour and a secret ingredient!
- 1/2 c . oat flour
- 5 T . cocoa powder
- 1 T . carob powder (or another tablespoon of cocoa powder)
- 1/4 c . coconut sugar (or another natural granulated sugar)
- 1/2 t . sea salt
- 1/2 t . baking soda
- 1 T . chia seeds , ground into flour
- 1/2 c . prune puree
- 2 T . honey or maple syrup
- 1 t . vanilla
- 1 T . oil (grapeseed or coconut both work well)
- 2 T . water or dairy-free milk
- 1/4 c . chopped dark chocolate
- Preheat the oven to 350 degrees.
Whisk the dry ingredients (oat flour, cocoa, carob (if using), salt, baking soda, ground chia seeds, and sugar).
- Mix the wet ingredients in a separate bowl (liquid sweetener, vanilla, prunes, oil, and milk or water).
Stir all of the ingredients together until thoroughly combined, and there are no lumps. Stir in the chopped chocolate last (or sprinkle it atop the batter once you've poured it into the dish).
- Oil an 8 x 8 baking dish, and pour the batter into the dish.
- Bake the brownies for 20-23 minutes (they should feel fairly firm if you press lightly on the top of them).
- Allow them to cool (they will firm up more during this time as well).
Fat: 4.4 Carbs: 23.7 g Sugar: 15.7 g Protein: 2.2 g; Nutrition facts are based on using carob, coconut sugar, honey, grapeseed oil, and water. WW points (new system): 4
Karly says
September 25, 2017 at 6:54 pmThese are truly unreal. Delicious AND guilt free? Almost to good to be true. Must. Try.
Kim says
May 25, 2017 at 2:57 pmI used applesauce in place of the prunes and it was still good, fyi. 🙂
Shelby Stepp says
August 7, 2015 at 1:01 pmI made these last night and OMG they are delicious! So yummy and healthy!
Thank you for posting this recipe, I will definitely continue to make these when I want a chocolatey treat!
Lauren says
August 7, 2015 at 5:40 pmThat’s awesome Shelby! They’re a favorite of mine as well. 🙂
Nick says
November 24, 2014 at 12:22 pmAnother delicious recipe I found.
http://01688etg47xalw23u5ln191s7s.hop.clickbank.net/
Sarla says
November 10, 2014 at 2:10 pmThanks Lauren.
Sarla says
October 30, 2014 at 11:30 amHello Lauren, love your blog and will try the recipes.
Both myself and my son have gluten/sugar/dairy issues and we both are vegetarians so also need eggless recipes.
I would like to know what the nutritional yeast is? We both are allergic to yeast as well and we cannot eat cheese. Can you please give me more details as I would like to use that product if we can tolerate it and if it tastes like cheese? Thanks
Sarla
Lauren says
October 30, 2014 at 5:24 pmHi Sarla!
Here is a great link for more info on the yeast: http://blog.fatfreevegan.com/2011/10/what-the-heck-is-nutritional-yeast.html
Hope that helps! 🙂
Bianca Hensman says
September 1, 2014 at 4:15 amHi there,
These look great!
Any ideas on how much the prune purée weighs? I’m hoping to purée my own prunes, but if I had a ballpark idea of weight this might help 🙂
Lauren says
September 1, 2014 at 8:13 amHi Bianca,
I use two baby food jars that are each four ounces, so eight ounces. 🙂
Mandi Huffaker says
August 31, 2014 at 7:22 pmCould you sub flax instead of chia?
Mandi Huffaker says
August 31, 2014 at 7:23 pmWhoops just saw the reply lol!!!
Maria says
June 29, 2014 at 11:42 pmHi Laureen, thanks for a great recipe! Do you think it’s ok to use flax seeds instead of chia seeds? I could start baking right away… 🙂
Lauren says
June 30, 2014 at 7:30 amHi Maria,
Flax seeds should work fine! Just be sure to grind them into a meal. 🙂
Maria says
June 30, 2014 at 7:36 amMany thanks, Lauren, I will surely do so! Greetings from Poland, where flax seeds are freakishly cheap! 🙂
Kristina says
June 28, 2014 at 6:15 pmThis brownie recipe looks amazing!! I have been loving baking with oat flour recently!–definitely trying these soon. 🙂
Donna says
June 23, 2014 at 9:38 amthank you Lauren…. thanks so much. I am laughing now…because i just this moment made them again and this time i only put in one small jar of prunes. hmmmmm maybe i am not suppose to be making these! 🙂 I also used one egg similar to one of the above posts, maybe that will make the lesser amt of prune puree be ok. we soon shall see. I am determined!!!! oxox
Donna says
June 23, 2014 at 6:12 amHi, well i finally tried these and somehow i double the oats and of course they came out not very good. Made them late at night…wrong decision. But may i ask you have this recipe posted twice, in one of the posts you state 3/4 cup ground oats and this one above you typed 1/2 cup. Which is correct? and in the ‘directions’ you have the ‘mix dry ingredients’ twice…i found the which i think is the original and correct post but if you could pls clarify even just for me. Thx.
Lauren says
June 23, 2014 at 8:12 amHi Donna,
3/4 cup oats is equal to 1/2 cup oat flour, so they are both correct. Sorry about the directions, I’ve fixed them now. Somehow ‘mix dry ingredients’ was printed twice. I hope you get to try them again under better conditions! 🙂
Melissa @ Nourish By Melissa says
June 18, 2014 at 10:30 amI never have prunes in my house but a friend just gave us some by chance! Perfect timing! Definitely trying this 🙂
Debbie says
June 18, 2014 at 10:13 amWould like to make this recipe this afternoon. I have ground chia seeds. Do you know how much ground chia I should use…2Tbs? Thanks
Lauren says
June 18, 2014 at 2:09 pmHi Debbie,
I don’t think the amount differs by too much, so I would use a heaping tablespoon of the ground chia. I hope you enjoy them if you try them!! 🙂
Isadora @ She Likes Food says
June 16, 2014 at 3:13 pmThese looks so delicious and so choclately!! I wish I had one right now! Also, I love your videos 🙂
Debbie says
June 16, 2014 at 11:46 amCan I use mashed bananas instead of prunes as I cannot tolerate prunes or apples? These look delicious. How long will they last in the refrigerator and can I freeze them for latter? A few weeks ago I made your quinoa thin pizza crust. It was so simple and amazing. Thank you for your healthy and yummy recipes. Love your blog!!
Lauren says
June 16, 2014 at 2:20 pmHi Debbie,
Bananas would probably work fine! I’m so happy you enjoyed the pizza, and thank you for your comment! 🙂
Donna says
June 16, 2014 at 6:43 amOne question was just answered by Mike. Have you tried swapping the oat flr with the almond meal? and if so did it work out?
Lauren thank you again for another great recipe. my question to you is can i use ‘ground’ whole oats into a flour as opposed to buying ‘oat flour’? thanks….
Lauren says
June 16, 2014 at 7:37 amHi Donna,
I’ve substituted almond flour for oat flour in the past, so I assume the opposite would work! 🙂 …and yes, you can definitely grind your own oats into flour (that’s what I do).
Mike@TheIronYou says
June 16, 2014 at 6:27 amI’ve probably said this already but you’re a natural in front of the camera Lauren. You should totally have your cooking show or something!
Loving the brownies. I would probably just swap the oat flour with almond meal (you know, the paleo thing) but other than that they’re perfect.
Lauren says
June 16, 2014 at 7:37 amAw, thanks so much Mike! I think almond flour would work great here, I should actually add that to the recipe. 🙂