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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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100 Calorie Chocolate Cake

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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. Kathryn says

    I have been waiting for this recipe for so long!! Every time I wanted to make the original cookie pie but only had black beans, I’d be so disappointed there wasn’t a chocolate version. Katie, you have made my dream come true! Thank you so much! Now, I need to go get me some black beans. I am totally making this today.

  2. Leah says

    Looks delicious! I love your deep dish cookie pie so I’ll be trying this.
    Can the agave/honey/syrup be subbed for brown sugar, you think?

  3. Sara says

    Awesome, Katie. Now, for your next mission, could you please adapt the original Deep-Dish Cookie Pie (or this one) into MUFFINS? I unsuccessfully tried to do so (no rise – they sank). That would be wonderful. Portion control + protein + fiber + chocolate chips! 🙂

    • Shaindel says

      I’ve made the Deep-Dish cookie pie as muffins very successfully multiple times.
      I make the recipe as on the website (with my own substitutions – I’ve used eggs instead of applesauce sometimes, and a combination of maple syrup and honey – whatever I have on hand – instead of sugar) but don’t add chocolate chips.
      Line a cupcake tin with the paper liners, fill up the cups halfway, sprinkle a few chocolate chips into each cup, and fill them almost to the top with batter. Then freeze them raw. Bake straight from the freezer at 350 for about 27 minutes. You’ll have to put a pan or piece of tinfoil under the cupcake liner when you bake it, otherwise it falls through the oven rack as it defrosts.
      Hope this helps!
      I usually make double or 2.5 times the recipe, and I get 48 or more cupcakes that way.

  4. D says

    What a coincidence Katie, I was waiting to take your original deep dish cookie pie out of the oven within minutes when I found this post. I was wondering how you would make it as an all-chocolate chocolate chip cookie pie. You rock!

  5. Lindsey @ Simply Lindsey says

    This recipe looks so delicious!! I tried the chocolate chip cookies from your book on Friday and they were a hit at the dinner party we attended. 😀

      • Joy says

        I used coconut oil (and also rice malt syrup instead of agave) and it worked perfectly! So gooey and delicious! Thank you, Katie! (And Katie, I wanted you to know that I actually bought TWO books – one for me and one for my coworker who really really liked the black bean brownies I brought to work 😀 We love how we can eat healthy and that INCLUDES dessert! Thank you!)

    • Suzette says

      That is a great question Esther! I almost did the same thing by subbing apple sauce for the oil. In the end, I did go with canola oil, but I think I will try apple sauce next time and see how it turns out. 🙂

  6. Bianca says

    This looks so good, Katie!! Btw, loving your book! Thanks so much for the copy. I had the Blueberry Beauty Queen Smoothie this morning, and I’ve also had the Mint Chocolate Milkshake recently. I’m gonna make a few dessert dishes, and then I’ll post a review. The problem is deciding what to make! Everything looks so good!

  7. Emma says

    Hi Katie,

    Looks amazing! Can’t wait to try it 🙂
    I just thought I would let you no I ordered your cookbook and it is amazing! So professional and the food is delicious. I have tried a few things on your site and I cannot wait to make more.

    P.S. I am not vegan, love my unhealthy sweet food and have tried your food on unsuspecting victims and they all cannot believe its healthy!!

    From Emma in New Zealand 🙂

  8. Anne says

    What kind of oil did you use? The cookie pie recipe is a hit with my family. I can’t wait to try this one. If I am going to mail this as a care package, any recommendations?

  9. Tina says

    Hi Katie,
    Just wanted to say hi from Australia I just recieved your cookbook I’m so excited! Love it! Congratulations just love reading your blog and making your awesome recipes!

    cheers!

  10. Jessica says

    This looks so amazingly good! I have been having a huge brownie craving lately and this looks like it will fit the bill nicely! Thank you for sharing……..now I am off to go play in my kitchen and make so yummy chocolate brownie pie! 🙂

  11. Suzette says

    Okay, I made this yesterday and on Katie’s advice in her directions didn’t even think of tasting it until today (well, except for tasting the batter which was seriously delicious!). Yes, it’s only 8:30 in the morning in my neck of the woods, but I just had to give this a taste. And WOW! It does NOT disappoint!! It is incredibly good with a fabulous texture. I used my food processor to make the batter and only changed one ingredient – instead of the 1 tablespoon milk I added 1 tablespoon of spiced rum. I am not even sure why, I just felt inspired! haha

    Thanks Katie for a fabulous chocolate pie recipe that will be made many, many times in my house!

  12. Shannon says

    I do not bake much….tried a similar recipe but I used unsweetened cocoa powder and the brownies tasted awful. When the recipe calls for cocoa powder, is it sweetened cocoa powder? My little boys were really looking forward to eating a yummy chocolate brownie, I do not want to mess it up again ;-( Thank you!

    • Anna says

      Unless otherwise specified, it’s always unsweetened cocoa powder. There’s already plenty of sweetener in this recipe 🙂

  13. Amber @ Slim Pickin's Kitchen says

    I can’t believe I still haven’t made your deep dish cookie pie recipe yet! I really need to get on that. I did make your cookie dough dip for Super Bowl this weekend…and ate it in between two grain-free chocolate chip cookies like an ice cream sandwich. So, so good!

  14. Vicki says

    This was delicious–and no, we didn’t until the next day!! Both my husband and teenage son really liked it. Thank you for sharing recipes that have no wheat or eggs. It’s hard to find tasty, healthy desserts that my son can eat. My family enjoys so many of your recipes!!

  15. Ellie says

    Ever since my naturopath recommended I try going gluten-free for a while, I’ve been doing lots of things with oats. Can’t wait to try this one! P.S. Katie, I love how you come up with awesome healthy substitutions like the beans in this and in your famous cookie dough dip. You’re an inspiration! Stay cool! 🙂

  16. Amy Basso says

    Wow! That looks amazing. I have never tried baked goods with black beans, but have heard great things. Cannot wait to try!

  17. Anonymous Person says

    You should start a YouTube channel! I’d watch all your videos! 😀

    Everything you make looks really yummy 🙂 keep posting!

  18. Waliyyah says

    You should start a YouTube channel! I’d watch all your videos! 😀

    Everything you make looks really yummy. Keep posting! 🙂

  19. Katharina says

    Hi lovely Katie!
    That pie looks incredible- totally trying that! I just adore you and your blog so much.
    Being a dessert-addict myself, I just love that you offer healthier versions that taste as amazing.
    And guess what? I just got your book today and am so excited to try out all the recipes.

    Keep up the good work, love 🙂

  20. andrea says

    I just found your website and I am loving it! We are healthy eaters, but beyond that, your recipes are easier for my limited access to certain ingredients; I live in Mozambique. Thank you!!!

  21. Shannon W says

    Wow. I had to comment to say how delicious these brownies were. I mixed in a blender and used a full cup of the maple syrup instead of adding sugar. Although as Kaite said, the bender doesn’t have the best texture (it’s a little more chunky), the flavor is amazing. I’ve made black bean brownies before and these truly taste like real brownies.

    A++++!!

  22. Heidi Romero says

    I was already a fan of the black bean brownies as well as the cookie pie, and this tops them both! I substituted applesauce for the oil and it came out perfect, so moist and fudgy. Thanks Katie for another amazing recipe!

  23. an says

    I made this pie last night and tasted it this morning – divine!
    So gooey and silky! Baked it for 20 minutes.
    I used honey (I’m not vegan), but the flavor of honey is too distinct, so I’d suggest using maple syrup or agave.
    Thank you!

  24. Wendy Langford says

    This is delicious. The key really is leaving it in the fridge. Most importantly, it just passed my picky husband’s taste test. He’s been pretty good about all my healthy recipes, but the desserts have been the hardest. Thanks.

  25. Kelly J. R. says

    I made this yesterday and it’s amazing! Very fudge-y and chocolate-y. My husband loves it too and couldn’t believe it was made with black beans. I used 3/4 C. maple syrup and 1/4 C. coconut palm sugar. I also used a whole cup of dark choc. chips because, let’s me honest, you can never have enough chocolate!

  26. anni says

    Made these for the second time already, this time with sugar syrup instead of honey, next time I’d cut back on syrup though. They’e easy to make and dense, just the way I love my brownies. Definitely a go to recipe. Everyone loved it!

  27. Camila says

    I HAVE A PROBLEM. I left the beans soaking in water for a little too long and now they are sticky and with, I think, a tiny bit of moss!!! Did I screw up or there’s still hope???

  28. Casey says

    yum yum yum!! I actually toyed around with the cookie pie recipe over the holidays and made gingersnap cookie pie for my gluten free friends, and it was a huge hit. I can’t wait to make this version!

  29. Julie says

    I made the deep dish cookie pie tonight to take something gluten free to a meeting. I tell everyone I know about it and my adult kids ask for it. Great recipe!

  30. 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!

  31. 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!

  32. 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?

  33. 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.

  34. 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

  35. 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!

  36. 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 🙂

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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?

  42. 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.?

  43. 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.

  44. 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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