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Flourless Chocolate Chip Brownie Pie

Rich, fudgy, chocolate flourless brownie pie.

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I’ve been working on this recipe for more than three years.

It was inspired by one of the most popular recipes on this website that I’d initially worried readers might not want to try after seeing the ingredients… which is really funny given the fact that the post has now been viewed over 2 million times and the recipe was featured on the ABC 5 O’Clock News.

This chocolate brownie version has everything that made the original so fantastic: protein, fiber, NO flour, and less than 250 calories per rich and luxurious serving.

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After at least seven trials to get the recipe just right, this final result is a combination of both my Black Bean Brownies recipe and the Deep Dish Cookie Pie.

chocolate pie

Just like the two recipes mentioned above, this recipe got the seal of approval even from junk-food eaters who think bacon is a food group and claim to hate healthy food in any form.

Hope you love it too!

Chocolate brownie pie with NO flour, and a secret healthy ingredient you'd never expect: black beans!

If you can, I highly recommend serving the pie with my homemade Coconut Ice Cream Recipe.

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Flourless Brownie Pie

  • 2 15-oz cans black beans, or 3 cups cooked
  • 1/3 cup cocoa powder
  • 1 cup quick oats
  • 1/2 tsp salt
  • 3/4 cup pure maple syrup, honey, or agave
  • 1/8 tsp uncut stevia OR 1/4 cup sugar (or omit and increase maple syrup to 1 cup)
  • 1/3 cup oil (60g), or 1/2 cup nut butter of choice
  • 1 tbsp milk of choice
  • 1 tbsp pure vanilla extract
  • 1 tsp baking powder
  • 2/3 to 1 cup chocolate chips, divided (Not optional. Omit at your own risk.)
  • optional: more chips, for presentation

Grease a 9-inch pan, set aside, and preheat oven to 350 F. Drain and rinse the beans very well. In a high-quality food processor, process all ingredients except half of the chocolate chips for a few minutes, scraping down the sides occasionally, until completely smooth. (Use a blender or vitamix at your own risk, as the taste/texture will be much improved in a food processor such as a Cuisinart.) Stop the processor, stir in the remaining chocolate chips, and transfer the batter to the prepared pan, making sure to get out every last bit of batter. Smooth down. If desired, press in some extra chocolate chips on the top of the pie. Bake 20 minutes for a gooey version—it will firm up considerably overnight in the fridge, and the taste will be ten times more delicious the next day, so it’s highly recommended you do not even taste this pie until the next day. The gooey version will be a little hard to cut but really soft and delicious. Or bake longer for a firmer (cake-ier) pie. Store leftovers in the fridge for 3-4 days.

View Nutrition Facts

 

 

 

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More About The Cookbook

 

5/5 (4)

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Published on February 2, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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95 Comments

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  1. Jessie says

    Hello! I’ve never owned a food processor before, so I’m not sure of all the attachments. I’m thinking of buying a nice immersion blender that has a food processor attached, and comes with an s-blade. Is this the correct attachment to use in recipes like these where you specify a food processor over a blender? Thanks!

  2. Erin says

    Katie – I LOVE your blog! I have not only made so many of your recipes, but shared with all my friends! This recipe is one of my FAVORITES! It’s so easy and SUPER delicious! I sprinkled coconut on top, and it is super yum!

  3. Brenda says

    I’m excited about this recipe, as we want to decrease our white flour intake. Wish for a lower sugar level, too, tho: although maple syrup and honey are natural, they are still sugar. Has anyone tried a stevia substitution?

  4. SheriO says

    I have tried many of your recipes Katie. I would remind everyone that some black beans are seasoned and the garlic taste doesn’t go well in chocolate pie! Read the label.

  5. Nikki says

    Love your black bean brownies! Very excited to try this recipe. I just finished one but would like to make a second for dinner party Friday. Does anyone know if its better to freeze or refrigerate this brownie pie. Making today Wed and like to eat Friday. Thanks in advance

  6. Madison says

    I loooove a gooey brownie texture, but also love a warm brownie in contrast to cold ice cream. How would you approach re-warming the brownie after letting it sit in the fridge for a day or so? Thank you!

  7. Sherrilyn Parkes says

    I discovered your black bean brownie recipe a few months ago and it has been my go-to ever since! I just finished making this and have popped it in the fridge and can´t wait to try it in a bit. Thanks so much for all of your wonderful recipes, I am honestly obsessed! I absolutely love healthy baking and your website is the best I have found 🙂

  8. Mish says

    the only bad part about this recipe is that one batch is not big enough for me to eat forever. i made it for dessert and between four people it was gone

  9. Adriana says

    Hi, I just want to let you know that I make a lot of your recipes. My kids and husband love them all. I made this Chocolate Chip Brownie Pie and it was the best brownie pie ever. I even had it next day for breakfast. It was so fudgy and rich. I only used 2/4 cup of honey and 1/4 tsp stevia and the pie was sweet enough.
    I told my co-workers about your recipe and they asked me why I did not bring any to work and I said because it was so good that there was not even one piece left.
    Thank you again for the recipe.

    5/5

    5/5

  10. Lisa says

    I am in love with this recipe and. make it frequently. I was wondering if you have ever experimented with using Medjool Dates for a sweetener? Thank you!

    5/5

    5/5

  11. jorie says

    I would like to make either the flourless chocolate chip brownie pie or the black bean brownies…can you tell me the differences between the two as far as fudge chocolate taste? or which most people seem to prefer? Thanks

  12. Rachel says

    Hi Katie! I love your recipes! Could I use garbanzo beans instead of black beans? (That’s what I have on-hand.) I assume it wouldn’t make much of a difference except for color, right?

  13. Sweet tooth says

    Katie ,
    Thank you so much for your coconut crack bar recipe! I see recipes like this flourless brownie pie and I’ll want to make them but I can’t because on my diet I can’t have cane sugar, white flour, syrup, dates, fruit, etc. I suffer from a disease where I have to stay away from these things, is there anything you can replace syrup or honey with that doesn’t contain sugar? Or can you suggest some other recipes like coconut crack bars that only use stevia, almond flour, coconut oil, coconut flour, etc.?

  14. Aimee says

    Hi, I wanted to comment on this. I’ve made it several times with several small variations and every time it’s been fabulously received. In fact, it gets requested at every get together with this one group of friends my hubby and I have. Yesterday, I made it for a group of ladies and I made some substitutions that worked really well. I used quinoa flour (about 3/4C) in place of the oats, I used about 1/2C honey & 1/2C maple syrup for the sweetener, coconut oil for the oil, & almond milk for the milk. So for anyone wondering if you can use a certain flour or oil or milk, go for it! You might be pleasantly surprised at the delicious results.

  15. Celine says

    2 questions: for the former version it says to cook it longer so is 30 minutes enough? Has anyone successfully used apple sauce in place of the oil?

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