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Healthy Brownies

5 from 370 votes

These ultra rich and fudgy healthy brownies are so completely delicious that you will absolutely NEVER believe the healthy ingredients!

Low Calorie Brownies

The Best Healthy Brownies

Imagine a homemade secretly healthy brownie recipe that can easily its own in taste and texture against any regular chocolate brownie.

There’s NO flour, no refined sugar, and more than five grams of protein packed into each and every super chocolatey fudge brownie.

The recipe can be vegan, oil free, low fat, egg free, dairy free, and cholesterol free, with fiber, potassium, and 11% of the RDA for iron.

Also try this healthy Frozen Yogurt Recipe

Healthy Brownies Recipe

Easy Healthy Brownie Recipes

Zucchini Brownies

Vegan Brownies

Peanut Butter Brownies

No Bake Brownies

Healthy Sugar Free Brownies

Flourless Brownie Ingredients

These super chocolatey low calorie brownies call for the following ingredients: unsweetened cocoa powder, baking powder, quick oats, pure maple syrup (or honey or raw agave), banana, nut butter, pure vanilla extract, chocolate chips, and black beans.

For flourless and grain free brownies, the 1/2 cup quick oats can be replaced with an equal amount of almond flour if desired. There’s also keto and paleo brownie recipe option included in the recipe.

Feel free to use your favorite nut butter, such as almond butter, cashew butter, or peanut butter. Or for an allergy friendly option, sunflower butter also works well.

Chocolate protein powder can be used instead of the antioxidant rich cocoa if you want high protein brownies. Just be sure to choose a protein powder with a flavor you already know that you like in other recipes.

The gluten free brownie recipe calls for a standard 15 oz can of black beans. If you want to use cooked beans, use 1 1/2 cups after cooking.

I haven’t tried any other beans or legumes in place of the black beans, but I do have a different recipe for Chickpea Brownies if you want to use garbanzo beans.

For the chocolate chips: I like to use Enjoy Life mini chocolate chips in the recipe, or you can use whatever you have on hand. For no sugar, Lily’s dark chocolate chips are a great option.

Or you can even make your own Sugar Free Chocolate Chips.

For the liquid sweetener: This can be pure maple syrup, raw agave, honey (not for vegans), date syrup, or even keto syrup for sugar free brownies.

Healthy Vegan Brownies

Healthy Brownies without Banana

The recipe below uses banana to add natural sweetness without added sugar.

If you are allergic to the fruit, don’t have any on hand, or just don’t like the taste of banana brownies, make these popular Black Bean Brownies instead – it’s a similar recipe, but with no banana.

Or you might also really like these healthy Sweet Potato Brownies.

To answer a common reader question: You might be able to sub applesauce, avocado, or Greek yogurt for the banana if you also add some sweetener to replace the sugar from the banana, but I haven’t tried it. Be sure to report back if you experiment.

Healthy Brownie Ingredients

How to make Vegan Healthy Brownies from Scratch

To make the plant based brownies, start by reading through the recipe instructions and gathering your ingredients.

Preheat the oven to 350 degrees Fahrenheit, and line an 8 inch baking pan with parchment paper or grease the pan well. Set it aside.

In a high quality food processor, blend everything until completely smooth. You can mix in the chocolate chips either before or after blending, but be sure not to leave them out!

Smooth the healthy brownie batter into the prepared pan. If desired, you can sprinkle some extra dark chocolate chips on top. Place the pan on the oven’s center rack.

Bake the brownies for 15 minutes. Let them cool before cutting. If you want them extra gooey and fudgy (definitely my preferred way to eat brownies!), you can eat them right away.

Otherwise, refrigerate the pan overnight, very loosely covered, and the healthy chocolate dessert will firm up considerably as excess moisture escapes. They also have a deeper, sweeter, and richer taste a day after they’re made.

Black Bean Healthy Brownies

Chocolate Brownie Storage Tips

Leftover brownies can be stored in the refrigerator for four or five days.

Or slice and freeze the brownie bars in a single layer (or with parchment in between layers) to thaw and enjoy for dessert or snack whenever a brownie craving hits in the future, topped with frosting, melted chocolate chips, or Banana Ice Cream if desired.

With all the protein, fiber, vitamins and antioxidants, who’s to say you couldn’t even eat these wholesome chocolate brownies for breakfast???

Above, watch the step-by-step chocolate brownie recipe video

The Best Healthy Brownie Recipe
Pin it now to save for laterPin Recipe

Healthy Brownies

These rich and fudgy vegan healthy brownies are completely delicious, and the recipe is so easy to make!
Cook Time 15 minutes
Total Time 15 minutes
Yield 9 brownies
5 from 370 votes


  • 1 can black beans
  • 3 tbsp unsweetened cocoa powder
  • 1/2 cup quick oats (for low carb, try these Keto Brownies)
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup, honey, or agave
  • 1 banana (banana-free options listed above in the post)
  • 1/4 cup nut butter of choice OR oil for nut-free
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup chocolate chips (not optional)


  • Preheat the oven to 350 F. Blend all ingredients except the chocolate chips in a food processor until completely smooth. (A blender can work if you must, but the texture and taste will be better in a food processor. I use this food processor.) Stir in chips. Smooth into a greased or parchment-lined 8×8 baking pan. If desired, add extra chocolate chips on top. Bake on the oven center rack for 15 minutes. Let cool before cutting. If they are too fudgy and gooey for your liking, you can place them in the fridge overnight, during which time they firm up even more. 
    View Nutrition Facts


Readers also love these Healthy Chocolate Chip Cookies.

Have you made this recipe?

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Published on January 30, 2022

Meet Katie

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

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    • Emily says

      Me too! I KNOW when I make a CCK recipe, that I will love it. I tried these brownies after you first posted them, and I seriously like them BETTER than normal brownies!

      The fact that they have only 100 calories and healthy ingredients? Icing on the cake, or brownies ;).

      • M. says

        When I first saw the recipe, I jotted it down, but I didn’t have any immediate plans to make it. But then I read this comment, that says it’s better than regular brownies, and suddenly I was intrigued and had to make them to see for myself!

        I admit that I was skeptical at first. But now? Incredibly enough, I agree! These are so fudgy that they’re almost more like fudge than brownies, even. Definitely not for someone who likes their brownies cakey. But I’d much rather have a fudgy brownie than a cakey one.

        Thanks, CCK. I will definitely be making these again and again!

      • clara says

        hey, i love your recipes, and your healthy approach to life! i was just wondering do you ever worry about calories/your weight, or are you pretty care free?

        • Chocolate-Covered Katie says

          Thanks Clara!! 🙂
          I am not 100% carefree… but I’ve come a long way! Most days, I am happy with my body. I don’t know if you saw this page, but I wrote more about it all here:

          As for calories, I pretty much don’t count them. But sometimes I have to be careful to get enough food because of how active I am. So if I’m feeling sluggish on a particular day, I’ll try to think back to everything I ate that day (or the day before) and see if maybe the reason I’m tired is that I wasn’t eating enough.

  1. Lisa Fine says

    I can tell they’re fudgy, mostly. But maybe you can send some to all of us to taste-test and be sure? 🙂

    I love brownies, especially topped with some coconut ice cream, or Rice Dream ice cream.

    Love the photo of you and your dad.

  2. Qi Ting @ Misadventures of Fat free Baking says

    YES YES YES! My favourite dessert– my absolute most favourite dessert is… errr… I don’t know actually. (Sorry for my dry sense of humour. Oops.) There’s banana cake, chocolate cake, fudge cake, brownies, carrot cake, scones, blondies, … the list goes on! 😀

    By the way, your dad looks really good! He’s got the “George Clooney”/”Robin Williams” look if you know what I mean!

  3. The English Major says

    My absolute favorite dessert? Oh, it’s so shameful… but I LOVE cookie cake. You know, the giant chocolate chip cookies with the super processed icing words on it that they sell at – what am I saying? Everyone knows what cookie cake is.

    But usually I tell people my second favorite dessert, to save face, which is warm gingerbread topped with lemon ice cream. Not sorbet – ice cream. It’s an important distinction.

    • Emily says

      I still need to try Katie’s chocolate chip cookie pie! It looks like the cookie cakes from my childhood. Maybe that’s next on the list, if I can stop eating these brownies long enough to make something else!

  4. Melissa says

    Fudgy brownies are the ONLY kind, IMO. If I want cake, I’ll eat cake. Ptttoey on you, cakey brownies! These look soooo goooood, Katie. NOM.

    Current favorite dessert I can eat a home is Liz Lovely Gluten Free chocolate mint cookies! I keep them frozen and eat them frozen, too. Soooo fudgy. The GF chcolate moose ones are also fantastic as are the regular snickerdudes! Find them. Eat them.

    I really like raw desserts at restaurants. The most epic desserts I’ve ever had have been raw. I had a really amazing pumpkin pie in a raw place in Florida – it was carrots(!) and brazil nuts, no pumpkin at all. Craziness. I also have had many many amazing coconut cream pies at various raw places. Coconut cream is my favsies so I always get it. 🙂

    Green Owl in Madison, WI makes a great cooked coconut cream and The Cheese Factory in Wisconsin Dells has the best cupcakes ever. Chocolate cake that’s rich and dense but fluffy with impeccable chocolate buttercream. They also do a great maple walnut cookie and the best vegan burrito I’ve ever had. 😉 Epic epic food. We always swing into the Dells when we’re driving from St. Paul to my folks in Wisconsin just to eat there.

    I need to stop before I get going on the dark chocolate and pear crepes I had in Portland! Haha. I love food. It’s a good thing I also love running! 😉

  5. Angela says

    I bought the tofu yesterday and now the apples are on the stove. Can’t wait to it out. Apples…please cook quicker.

    My fav dessert – anything involving chocolate…brownies…ice cream…

  6. Holly @ Pink Runner says

    Oh my gosh I have to try these this weekend. Brownies are my FAVORITE! I actually avoid making them because I can eat an entire pan in a few days… I tried to make vegan brownies before with applesauce and they were dry and cakey. I like gooey fudgey brownies and these look like they will be perfect! Is the tofu what makes them fudgey??

  7. Vegan Gal says

    As you know, this is my new FAVORITE brownie recipe. Favorite. It is amazing and I highly recomend it to everyone who reads this!

    I’ve tried all sorts of healthy brownie recipes and all the other ones pale in comparison.
    And now I’ll stop sounding like an infomercial, but I really am obsessed with these!

    I think I’ll have to make another batch today, now that you posted this.

  8. Emily says

    Haha Katie, I’m obsessed with these brownies too! I tried your “fudgey version” after you posted it on the 2-bite brownie post, and I fell in LOVE :).

  9. Jenny says

    Ooh, can’t wait to try THESE! Chocolate fudge… Fudgey chocolate… Whichever – count me in. 😀 I’ve seen you write it on previous recipes about using Dutch-processed cocoa if you want the result to taste like a boxed version – is that because the boxed mixes always use it?! I guess that wouldn’t be too surprising, if that’s the case… since cocoa’s less bitter once alkalized a bit, huh? (Destroys a lot of the antioxidants in lovely chocolate, though…)

    My mom has a secret chocolate fudge cake recipe that she makes every year on my birthday that I’m in love with. 🙂 It doesn’t taste like a traditional chocolate cake and almost has a tang… It’s SUPER moist! It’s definitely worth the year-long wait, too, haha.

    • Chocolate-Covered Katie says

      Yup! If you read the box of store-bought brownie mixes, hot cocoas, and cakes, they’ll all say “dutch cocoa processed with alkali.” If that’s the taste you’re used to, I don’t want to lead anyone on and say that these brownies taste like that. They don’t (unless you use that cocoa), but they’re delicious in their own right! (And, as you pointed out, healthier!)

  10. Jaz says

    wow am i glad i discovered your blog! although i’m not strictly vegetarian/vegan myself, i cook that way most of the time, because it makes my body feel much more wonderful! i’m so excited to try out some of these recipes. i have a question though. when you give an ingredient quantity in “T” are you referring to teaspoons or tablespoons?

  11. Sarah C says

    I made these the other day, and I loved them so much! Almost too much…
    But I didn’t try your extremely fudgey version… If you highly recommend it, well then I think you have convinced me. But honestly, Katie, they were so good even the normal way!

    Oh, and my favorite dessert usually has something to do with peanut butter. Growing up, it was Reeses cups. So good!

  12. Kat @ Cupcake Kat says

    Mmmm brownies I love brownies. I actually made vegan brownies with tofu once and they were the best I ever had! I should try this next time I get some tofu. yumminess
    ps yumminess should also be a word

  13. steph - vegfortworth says

    My favorite dessert is anything chocolate. Seriously. Add peanut butter to the mix and it’s that much more magical!

    My favorite specific dessert is probably the Raw Chocolate Pie from Spiral Diner. Amazing!

    I am loving your two-bite brownie recipe. Think I’m going to make more today!

  14. Mellie says

    Yum! The fudgier, the better! I don’t have an absolute favorite dessert. Cookie dough, brownie batter, and cake batter are pretty high up on the list.

  15. Cait's a Runnerchick says

    katie! the fudge on top of those things seriously is glistening! your photog skills are right on par with your baking prowess! 🙂

    fav desserts for me are kinda random: pumpkin pie (mostly the crust), chocolate junk cake (family recipe), cinnamon buns, chocolate lave cake….too many really.

    that picture with you dad is super cute. 🙂
    looking forward to that s’mores recipe when it comes.

  16. Maria @ runningcupcake says

    I think temperature messes with your taste buds, because you know ice cream needs more sweetener as when cold it tastes less sweet (think about how much richer melted ice cream tastes).
    So maybe the leaving them after they come out the oven is the same here?
    They look amazing anyway, and they do look fudgy in the pic (and yes, those are words!)

    • Chocolate-Covered Katie says

      Oh my gosh, it so does! I hate my food freezing cold… or even super-hot! My friends think I’m so weird, because I’ll eat even things like oatmeal or soup cold (but not freezing). I think that’s the temp at which you get the most flavor!

  17. Ragnhild says

    Ah, YUM!!! These looks too good! I love everythink dark and chocolaty!! I could live on it, dark chocolate is the only thing I NEVER get tired off!
    You and your daddy are so cute, and you are so pretty! I love you hear, so shiny!
    Oh, and I LOVE the chocolate mousse cake from Candle Cafe too! Candle cafe was The high light when I was in New York last year.
    I have the recipe, do you want me to send it to you?

    • Chocolate-Covered Katie says

      Awwww thank you SO much!!!

      I have their recipe from the cookbook… but I made it once, years ago, and it didn’t taste the same! 🙁
      I’m thinking I might try it again, omitting the almond extract. I don’t remember that flavor when I ate it in NYC. Maybe that’s why their cookbook version disappointed me? Or maybe they’re just not giving out the real recipe in their cookbook… because they want to keep it secret! Evil lol!

      • Ragnhild says

        I tried to make it once too, but didnt have the right kind of tofu, so it didnt turn out too good:P Ill make it away though, since we finally have got silken tofu to Norway. Haha.. we are SO behind 😛

  18. Freya says

    They look terrific!
    One of my top desserts is tiramisu, but I have never, ever seen a vegan version – care to take up the challenge!?

  19. katie says

    these look amazing and healthy which I love!!

    The pic of you and your dad is great! U should frame that and give it to him for fathers day!

    Love you!

  20. Emily @ Glitz Glam Granola says

    Omigosh those look delicious and definitely fudgey! And oh man- I don’t think I could ever choose just one favorite dessert! There are too many yummy ones that I love. A family one is my Grandma’s German Chocolate cake– it’s to die for! As for desserts out, it depends on my mood, but I always love a Creme Brulee or some sort of Chocolate creation. The other day I had chocolate pop rocks which were pretty amazing!

  21. Nicole @sugarcoatedsisters says

    These look so good – as expected! Anything fudgey (which is a word) is delicious 😉

    I can’t choose a favorite dessert… but one dessert I can’t get out of my mind was Butterscotch Bread Pudding I had a few months ago at California Cafe in Los Gatos, CA. It was to-die-for!!! I can’t wait to recreate it, even though it won’t be quite as good as the original!

  22. Holly @ The Runny Egg says

    I like hair that length — and you have such thick hair that I think it looks great! But do what makes you feel more comfortable!

    Favorite dessert — I love pie. Cherry pie, blueberry pie, BANANA CREAM PIE. yum. But brownies, cookies, baklava, etc — I will never turn those down.

    • Chocolate-Covered Katie says

      Every time you say I have thick hair, I want to reach through the screen and hug you! Or maybe let you reach through the screen and see that it’s not true! 😉 I always joke that my sister stole all the hair in the family! It takes her 45 minutes to blow dry!

  23. Emma (Sweet Tooth Runner) says

    And I’M obsessed with YOU. I am SO trying those brownies!! Fudgey and chocolate is SO the best thing ever!! Mmm chocolate fudge cake/brownies/cookies are ALL my gave desserts! 😀

    P.S. GORGEOUS photo of your and your dad!! 🙂

  24. Katherine says

    These look scrumptious. I tried a batch of vegan chocolate peanut butter cookies (using Dark Chocolate Dreams, of course) yesterday that totally flopped — they were super salty from an excess of baking powder. These look like they’d taste much better, for sure! You can’t go wrong with fudgy brownies.

    My favorite dessert is the “banana” cream pie from R&D Kitchen, which you may have heard of since you live in Dallas. It’s actually vanilla cream with banana slices on top, so I just ask them to leave off the banana slices because of my allergies. It’s an oat crust with a layer of dark chocolate, topped with the vanilla cream, homemade unsweetened whipped cream, and a salted caramel drizzle. It tastes beyond heavenly. Although this is by no means a vegan dessert, if you ever get a chance, you should stop into R&D and try their veggie burger — it’s probably the best I’ve ever tasted.

  25. Ashley says

    wow thats alot of chocolate!! Looks super yummy!! I love the pic of you and your daddy,soo sweet 🙂 My favorite dessert is from a local restaurant, RED VELVET CAKE!!

    • Karen says

      Hi Angela, How much Agave did you use and did you have to change the amount of any other liquids? Thanks! Karen

      • Angela says

        Hi Karen,
        I used a little less than 1/2 cup of Agave because of it being a little less sweet than sugar and reduced the applesauce to 1/4 cup as Katie suggested. I used 2T of melted coconut oil for the fat (another time I used 3T of almond butter instead and that was delicious too). However, you can’t really go wrong with 1/2 cup of agave because it will be no more sweet than regular boxed brownies. I always like mine a little less sweet. They tasted great with the agave and I’ve made 3 batches so far. I also tried some with a little coconut added to the mix.

        • Karen says

          And was that for the smaller batch or an 8 by 8 pan? I’m gonna try an 8 by 8 batch this weekend. Thanks a lot!

          • Angela says

            Hi Karen,
            I made the 8×8. So, I just doubled everything and it turned out great. I figured if I was going to make brownies, might as well make a large batch because I know that the small one wouldn’t last long!

          • Karen says

            Ohh,sorry to be dense. But was it 1/2 cup agave in the doubled version? Or a cup after doubling?

  26. Hannah (tickledtofu) says

    They look so rich and delicious! Favorite dessert for me would be classic chewy chocolate chip cookies (ooh nice alliteration) warm from the oven!!! (My mouth is watering just thinking about it…)

  27. faith @ lovelyascharged says

    Katie, thanks so much for this recipe! I’ve been looking for desserts I can make for the office to satisy everyone – the vegans, the clean eaters and the junk food addicts alike – this sounds like one absolutely everyone would fall for!

    • Emily says

      I made them for my friends, and everyone loved them. I went with the “fudgey version”. So so good! And my friends don’t even like healthy food!

    • Chocolate-Covered Katie says

      Oh lol just your average chocolate syrup… but that was just for the photoshoot. (Those are actually a reject batch of brownies from one of my many test batches!) These things don’t really need any icing. They’re sweet/fudgey enough on their own ;).

  28. Tara says

    Ohmygoshhhh those photos are awesome!!! It’s hard to make brownies look good and you definitely accomplished that. My favorite dessert ever is gelato. I want to get the real stuff in italy one day!

  29. Alex@Spoonful of Sugar Free says

    Absolute favorite dessert? Well, lately it has been my chocolate pb cake! But Brownies have an extra special place in my heart 😀 And Katie, they totally look fudgy in the picture!

  30. O.C. says

    Sooo fudgyyy! I can’t wait to try these out. Thanks for putting a GF variation in there Katie 🙂
    My favorite desert would have to be anything coconut or chocolate. Even better if it combines the two!

  31. VEGirl says

    I just made you blondie batter dip (can’t wait to have it when I get back this afternoon!)…. but this brownie is going to be made today too I think! I’m reading these comments and hearing they are fudgier than normal brownies? Yay! I love fudge, only I desist the gut-ache I get from eating it. These look like they would forgo making my tummy ache!

    And btw, fudgy and fudgier should really be added to the Webster dictionary. Just sayin’, Merriam.

  32. Abby says

    I think my favorite dessert depends on the season. I love cookies in the fall and winter. In the summer I am more about fruity or cool desserts. I can’t wait to see how you make the S’Mores version of those blondies! Yum! What do you use for the marshmallows to make them vegan? lol.

    • Chocolate-Covered Katie says

      Smuckers marshmallow fluff is actually vegan! (Ricemellow cream too, but it’s super-hard to find!) Some health food stores sell vegan marshmallows, but I’ve never had any. I’m going to use the Smuckers stuff! 🙂

  33. Emilia says

    Wow, you are just on the brownie/ fudge ROLL– loving it and one of these days I’ll catch up with all your amazing recipes and make them 🙂 Maybe that time is now since i’m on summer now 🙂
    Your teeth are perfect and oh so white– what’s your trick? 🙂

    • Chocolate-Covered Katie says

      I’ve always been lucky with white, straight teeth… and yet somehow they still managed to force me into braces for three years! Ugh. (Because my teeth were so straight, my mom was surprised when they told me I needed braces at all!)

      Anyway, I also never drank soda or coffee, even when I was little… so maybe that’s what kept them so white? I know my sister drank a lot of soda, and she now uses whitening strips. The dentist told her that if she drinks soda, she should drink it through a straw, because less will get on your teeth.

  34. Eleanor@eatinglikeahorse says

    It’s weird because, in my world, whatever the question, chocolate’s almost always the answer… but I usually choose non-chocolatey puddings! Like my mum’s apple crumble, bannoffee pie, this amazing honeycomb ice cream I had the other day… I couldn’t choose a favourite… 🙂

  35. Teniesha @ Vegan on the Go-Go says

    I’m more of an actual meal girl than a dessert girl, to be honest (although I have dark chocolate everyday!), but upon occasion, I start craving a satisfying vegan dessert. I’m really an amateur baker, to be honest, and haven’t made a lot of desserts, but I do make a mean batch of whole wheat, naturally-sweetened lemon-blueberry cheesecake bars (vegan, of course!). When I get home from France in July, I’m going to try my hand at raw desserts. So excited!

  36. Lauren says

    Wow! Your brownies already looked good enough, but with that chocolate drizzle..that makes them even more amazing.
    I’ve yet to try them, although I did just recently try your red velvet pancakes…so kind of like brownies! The omni-fiance loved them as well 🙂 What a great breakfast!

  37. Rachel @ Eat, Learn, Discover! says

    fudgey and fudge-iness are SO totally real words.

    picking a favorite dessert for me is like choosing a favorite child… they all have a special place! carrot cake is a childhood favorite – mom’s fave as well. I have a couple of faves from a neighborhood restaurant i’ve been going to my entire life: strawberries in vodka carmel sauce drizzled with chocolate, and bread pudding. I’d kind of like to try a vegan bread pudding, though. This may become a project.

  38. LizAshlee says

    As always, those brownies look AMAZING! You also look gorgeous in your photo!

    Happy Friday:)

  39. Moni'sMeals says

    these look super! I have a few brownie recipes very similiar. I am always stocked with them too.

    I look forward to trying these out!

    Cute pic of you and your Daddy. 🙂

  40. Averie @ Love Veggies and Yoga says

    “I couldn’t capture the fudge-iness!”

    No worries. You DID capture it! What are you talking about?! It looks like fudge is ooooozing off the screen in total decadence and full on chocolate amazement. You did good, ma’am.

    And fave dessert? That’s like picking a favorite child. You just…can’t. Certain genres and themes like browies, cookies, mousse and puddings, cake, there are winners within each category, too! 🙂

  41. Em says

    Hi Katie,
    I just made these and they are ridiculously awesome! I used the one T of oil, but I was wondering can they be made without oil?
    Thanks for an awesome recipe. I can’t believe they’re healthy!!!

    • Desiree says

      Try replacing oil with ground flax or a nut butter. I usually sub 3 tbsp of flax for 1 tbsp of oil/butter. When I try this recipe I will try with flax instead.

    • Chocolate-Covered Katie says

      LOL it’s just chocolate syrup. But, as I told another commenter, it was just for the photoshoot. The brownies don’t really need any sauce. (The photographed brownies are actually from a not-so-great tester batch! Because I use the extreme fudgey version of the recipe, I like a consistency that’s more like goo than brownies… haha they look SO ugly. But they taste good, which is all that’s important!)

  42. Sarah says

    I just love your posts… they’re like food porn 😛 My fav dessert is probably frozen yogurt during the summer, and pumpkin pie during the fall/ winter. Christmas is special… I only want pecan pie!

  43. A Tablespoon of Liz says

    I remember answering you last post with liking little desserts, but these brownies look SOOOO amazing, I might have to change my answer!

  44. BroccoliHut says

    My favorite desserts are definitely seasoned with nostalgia–I love my Mom’s spice cake (she used to make it for my birthday) and graham cracker brownies (which were always made in bulk before heading to the beach for the summer!)

  45. Jessica @ Dairy Free Betty says

    My favorite is CHOCOLATE and CARAMEL… you know the ooey goey caramel that stretchs when you pull it apart!!

    I think you should test out recipes for it!! 😉 Something like the “Jokerz” or Twilight bars, that caramel is amazing!!

  46. kaila @ healthy helper! says

    I love a good fudgy brownie for sure….BUT my absolute FAVORITE desert has got to be my grandmas peanut butter pie with oreo crust! It is literally to die for…..if only I could make a healthified version!

  47. Savannah says

    i made a s’mores single lady cupcake today which was AMAZING! original single lady+chocolate chips+ricemellow fluff(inside AND as icing)+MORE melted chocolate chips swirled into fluff. yum! 🙂

    • Chocolate-Covered Katie says

      Oh gosh that sounds good! I have been on a hunt for ricemellow cream! I thought I’d found it last summer… but the jar was moldy when I excitedly opened it :(. For now, I’ll live vicariously through you!

  48. bitt of raw says

    Every good vegan brownie recipe has tofu in it! I can’t really do soy but there isn’t an obvious one-to-one substitute. Maybe a sweet potato? I’ve might experiment off this…thanks!

    Love the Dad love. 🙂

  49. Jenny says

    I’m obsessed with you for making that dessert! I just need to know what that lovely chocolate syrup you have drizzled over the top is 🙂 **swooooon**

    • Chocolate-Covered Katie says

      LOL it’s just plain ole chocolate syrup. But, as I told another commenter, it was just for the photoshoot. The brownies don’t really need any sauce… they’re fudgey enough! I was just trying to get them to *look* prettier! (The photographed brownies are actually from a not-so-great tester batch! Because I use the extreme fudgey version of the recipe, I like a consistency that’s more like goo than brownies… haha they look SO ugly. But they taste good, which is all that’s important!)

  50. Marissa says

    Mmm, these look good! You know, as much as I love and eat sweet stuff, I don’t have a favorite “dessert”. I love cookie dough and frosting–eat it up by the spoonful (and can’t wait to try your recipes!) OH! And self-serve frozen yogurt! Yeah, that one’s my favorite. Of course. <3333

  51. Carrie (Moves 'N Munchies) says

    you betcha ima make the extra fudgy version!!! I love making brownies with tofu- works like a CHARM!!! wait my ALL time fav dessert? why are u so cruel?..
    probably a big old warm brownie or cookie with fudge sauce and ‘ice cream’!

  52. Lauren says

    ICE CREAM 😀 I cant live without it…in fact these delish looking goodies would probs taste AMAZING with some ice creammm. Cute pics as well- and I understand about the 2pans of brownies, one technically must be for the always eating father (they’ll always try and eat anything!) -at least mine will!

  53. Heidi P. says

    I am in love with these! Thank you! We really love the fudge-daddy version. I substituted ricotta cheese in place of the tofu and although not vegan, it is quite tasty. It almost gives it a chocolate cheesecake taste…if you’re into that. 😉

  54. Sophie says

    Hello Katie!

    I just started reading your blog recently and wanted to tell you how lovely it is.
    I am not vegan myself but I do enjoy vegan cooking and especially baking!
    I love that all your recipes are healthy (well, relatively) and most of all, SIMPLE!
    I added you to my blogroll, at, and hope to try many of our recipes in the near future! (blondies look AMAZING)!


  55. Kari says

    So I am sitting here eating some of those brownies right now and I feel happy:) I made up a double batch Friday night for a group of teenagers that were coming over. One of them can’t eat sugar, but can have sweetners such as honey and agave. So I subbed all the sugar with half agave and half honey and omitted the milk. They were sooo yummy! The teens ate them right up- completely clueless that they were whole wheat and had tofu in them! Even my husband chowed down on them that night and the 4 we had left over the next day. He didn’t even make the comment “they taste healthy”:)

  56. sheila @ Elements says

    They look incredibly delicious…and extremely fudgy! I think you did an excellent job photographing it! The warm chocolate fudge syrup on the top takes it over the top, and your pictures are making me crave these and I haven’t even had breakfast yet! 🙂

  57. Amber says

    Nice recipe! Made here with regular yogurt, olive oil, and mint extract. A good all-purpose go-to base, thanks!

  58. Ingrid says

    Hey Katie,
    I dont remember if I have ever commented but I read ur blog everyday! Anyways just made these but subbed in garbanzo bean flour and peanut flour…OMG amazing!!! and only like 3 tbsp of agave but they taste sweet! U are genius keep creating in the kitchen, my tummy is happy! 🙂

  59. Jess K says

    Omg, are you kidding me? I just baked up a batch of these (double recipe, threw in some cinnamon and chocolate chips since I’m not vegan) and they’re AMAZING. So fudgey and delicious. I couldn’t help myself from digging in with a fork the minute they came out of the oven! Thanks so much for the recipe

  60. Maria @ runningcupcake says

    Can I ask a question? When you use coconut oil, do you melt it first? My coconut oil is in a jar and it is solid, and quite hard to mix in. I was thinking of melting it first to help mix it in with the batter? As otherwise it seems to stay lumpy.
    Thanks 🙂

  61. Bryana says

    I just made these this evening, and they turned out to be absolutely amazing. My dad (who is the exact opposite of me in terms of eating/food preferences) was sitting in the kitchen when I started mixing ingredients. He asked what I was making, and when I said brownies, he suspiciously asked, “what kind of brownies…?” He continually made faces and looked genuinely weirded out as he watched me add applesauce and tofu to the blender. When they were baked and cooled, I insisted he try some, and he actually admitted that he couldn’t taste anything “funny,” and that it tasted like candy.
    I personally think they are divine. I ate 2 pieces after dinner and am contemplating a third 🙂 Thanks so much for this recipe. They are so delicious and I will definintely be making them again!!!

    • Chocolate-Covered Katie says

      Oh my gosh, Bryana, that makes me SO happy!!! So so happy! 🙂
      (Also, I know it says a serving size is one brownie, but I’ve never stuck to one serving. In fact, I usually have more than two :).)

  62. Emma says

    I made these for 4th of July, and they were a HUGE hit! Everyone loved them! Thanks for such great recipes, Katie. I know I can always count on your recipes! 🙂

  63. Gretchen says

    Yum. That is all I can say. You haven’t steered me wrong yet with your genius recipes, miss CCK. My tummy thanks you, as do the tummies of my three little boys, all of whom loved these brownies!

  64. Meredith says

    Hi CCK,
    I’ve been reading your blog for only a few weeks now, and this is the first recipe of yours I tried. Let’s just say it won’t be the last! These were a great success with my Bible study group. No one guessed that they were healthy. And when I told them all at the end, everyone asked for the recipe. So you have a bunch of new fans now!

  65. Ashtanga says

    Not as if you probably need yet another love letter to this recipe, but after trying it I can’t help but add my two cents to the masses and thank you for this recipe. I am a former boxed brownie addict (really I can and have eaten half a pan by myself before). So I know a good brownie when I see one, and let me tell you that there are NOT very many healthy brownie recipes out there that are more than a step up from barely being edible, even for someone like me who LOVES brownies.

    Now, thanks to you and this recipe, I can finally stop wasting my time (and my taste buds) on awful healthy brownies. These are LEGIT! And I feel much better about myself when I polish off half a pan. (I really need to work on that problem!)

  66. Coral says

    so far, i have made this dessert 3 times and i absolutely LOVE it! i also brought it to a birthday party with teenagers who dont know anything about healthy living/blogs and it had rave reviews!

  67. Maddy says

    Hey Katie,

    I commented earlier today asking if there was something else I could use besides tofu but I can’t find my comment! I made them tonight with about 1/4 – 1/3 of a banana, 1/4 cup sugar, 2 T chocolate chips and 1/4 cup walnuts, baked for 26 ish minutes so I could eat them hot and all I have to say is WOW! you never disappoint! Even my non-vegan parents who usually say my desserts are bland loved these. Thanks sooo much!!!!

    • Chocolate-Covered Katie says

      Hmmm… that’s so weird. I did see your comment, and I even commented back. Oddly enough, I recommended using banana, which you ended up doing! So even though you didn’t see my comment, it seems that we were on the same wavelength! I’m so glad they worked for you! 🙂 🙂

  68. Faith says

    Hey Katie,
    So I played around with this recipe last night because I don’t do soy, so I wanted to see if I could do it without tofu. I also didn’t have a 8 x 8 pan, so I halved the first four ingredients to make it smaller, and I used a small bowl. To make up for the tofu, I added more almond milk (3 tablespoons) and used 2 tablespoons applesauce. I also cut it back to 3 tablespoons of sugar. I cookied it all up in a little bowl, and was AMAZED to discover that when I went to eat it, it was like a lava cake, all hard on the outside but gooey on the inside! You MUST try it this way!!! Without even planning to, I made a single lady dessert. Aren’t you proud of me? 😉

    Oh and I also omitted the oil and it was still perfectly yummy :). If anything, it was a little too gooey, so next time I’d probably add less milk or applesauce. Thanks for an awesome recipe!

  69. Melo says

    I just made these and cannot stop obsessing over them. YUM YUM IN MY TUM <3 I'm bringing them to work tomorrow to celebrate my last day, my coworkers better be prepared 😉 I always love telling people how healthy it is after they eat one of the creations I make from your recipes. Keep it up, I spend so much time reading your blog and you've inspired me to become so healthy. I even ran a little over 5 miles today and I'm not a usual runner. And the funniest thing is, I ENJOYED it! Haha, who woulda thought?! Anyways, I just want to let you know that you are fantastic.

  70. Anonymous says

    OMG Katie, you are a chocolate covered genius! I made a small batch of these brownies with a little silken soft tofu, a 1/4 c date and prune puree (sub for the apple sauce and sweetener) and I also added a bit more than an 1/8th c of sucanat (for good measure!) I used a combo of oat and almond flours and threw in a square of a melted unsweetened chocolate and a bit more cocoa. Pffft a little extra chocolate neeever hurts anyone right??? I made a mini brownie and…WOW. It was too sweet for me (LOL @ back-up plan fail) BUT the brownie was incredibly fudge-y and was– yeah, it was INCREDIBLE.
    I’m new to this date and prune puree thing, so I under-estimated it. Next time I’ll definitely lessen the amount of sucanat. Wait… I’ll cut the extra sugar …no maybe less puree. Ohhh, I guess I’ll do another experiment —>excuse to make another batch of brownies.
    Thank you so much for this recipe! By the way, do you have any tips for using date puree like how much to use when subbing other purees and sweeteners?

    • Chocolate-Covered Katie says

      I have actually never used date puree! How do you make it? Do you just soak dates and then puree them in the soaking liquid? (If so, how much liquid to dates? Half cup liquid for 1/4 cup dates?) Haha I had to do a lot of experimenting for the brownie recipe too! I made like 6 batches before getting it to what I wanted!

      • Tiffany says

        I just googled date and prune purees and then I just experimented. But you’re pretty much right on how to make it; you boil some dates, you soak the dates and then you puree them with the same water. The liquid to dates ratio is usually 1 1/2 c dates to like 1/2 cup water– I just eyeball it and sometimes add more or less liquid depending on how I want it. So it comes down to how thick you want your paste and what you’ll use it for.

      • Kristy says

        I’m from South Africa, and we use a lot of dates in our desserts because when you bake with them they give everything a delicious moist, puddingy texture. We pour boiling water over the dates, add a teaspoon of baking soda, and then soak for about 15 minutes. They can then be pureed or just mixed into the batter. My favourite date pudding is called Cape Brandy Pudding. It’s a date sweetened cake that you bake in the oven, and then pour over a syrup made from sugar, Ginger and brandy while it’s still hot

  71. Breanna says

    Hi Katie,
    Quick Question….Instead of using tofu, could I use Avocado instead? Would that work do you think? Let me know! Thanks! Im loving your recipes :o)

    • Chocolate-Covered Katie says

      Hi Breanna! I’ve never done that, so I can’t really say for sure how it would taste. But it sounds like a fun substitution! I think someone else used banana, so I don’t see why avocado wouldn’t work. If you try it, will you let me know how it works? 🙂

  72. Jana says

    They are in my oven right now 🙂 It smells great!

    I used Soy-yoghurt instead of the tofu, because I hadn’t silken-tofu at home and I don’t like the taste of it. I don’t think that you will taste it (all these people woudn’t like it that much if it tastes like tofu), but I am lazy,too, and soy-yoghurt I have always at home 😉

    I am a vegan, too. And I am crazy for Chocolate, Peanut Butter and Oatmeal, like you!


      • Jana says

        The brownies are soo great!!
        I used the time they need for cooling down for jogging (not really jogging. I do nordic walking with short intervalls of jogging whitin) and came back with a huge wanting for brownies. The best brownies I ever ate, definitely!
        My non-vegan mum loved them, too, and my non-vegan sister begged me that she could have one right from the oven, because she had to go a few minutes later. But I remebered that you wrote that later they are sweeter, so I permitted it. But I’m sure she will love it, too.

        P.S.: Sorry for some mistakes, I’m German…

  73. Jamie says

    What kind of sweetener do you recommend using for the brownies because all the recipe says is sweetener and does not specify what kind.

  74. Elise says

    I halved the recipe, used white whole wheat flour, all applesauce (no tofu or oil), and agave syrup (I think I used 3/4 of the amount of sweetener called for). They took fooooooooooorever to cook and came out of the oven looking gummy-ish 🙁 But then I tried one and my mind was blown! So yummy! 😀 Sweet and fudgey! Next time I’ll try making them with oil but I’m pretty satisfied as it is!

  75. Dee says

    This might be a really STUPID question, but in your ingredients, does the “T” stand for tablespoon?? I’m eager to try your recipes!!

  76. sweet toothed girl says

    Katie- These are fantastic! My boyfriend and I went through the first pan so fast I had to make two for the following week. He loved them because they are very fudgey. Thank you for providing me with an outlet to satisfy my huge sweet tooth without feeling so guilty : )

  77. Michelle says

    I made these brownies today. I served them hot with a side of vegan ice-cream, and even my non-vegan family members loved it. They were delicious, and I’m thinking of making them again tomorrow. If I didn’t know better, I wouldn’t have believed they were vegan! 🙂 Thanks Katie. You have inspired me to begin writing my own vegan blog.

  78. vicki says

    My current dessert addictions: BWW Fudge Cake served warm (warm makes it gooey-er and it’s covered w/tiny little choc chops on the end of the two layer cake, that’s the best bite) and the Citrus Berry Stack served at AMC theatres.

  79. Kathy says

    I just made this and already, 1/2 of the batch is gone! I made it in a loaf pan and left the center all gooey. I still have a piece of tofu left so I’m totally making this awesome brownie recipe again!
    Now…where can I hide the rest of the pan?

  80. Robin says

    I just tried these for the first time, and doubled the recipe because I only had an 8×8 pan, nothing smaller. Well, maybe I got my proportions off or something but my husband took a big bite and immediately spit it back out in his hand! Oh well, more for me- I think they’re yummy!

  81. Eddie says

    My friend Sarah turned me on to this website and I’m super glad she did. With my dairy allergy, I’ve missed out on so much good stuff but now it looks like I have a lot of good food ahead of me.

    She made these brownies to share with the office we work in and they’re AMAZING!

  82. Julianna says

    My 2 year old little girl just pronounced this “yummy in tummy” 🙂 And I would say that’s pretty high praise. My son also liked your cookie dough dip (he discovered on that day he likes chickpeas). 🙂 We will be trying more and more for your dessert recipes.

  83. Bethany says

    I was skeptical at first but after making these and eating them, I was pleasantly surprised! They were delicious! I didn’t have any tofu and used Greek yogurt instead and they still came out delicious! Thanks for the recipe 🙂

  84. Rebecca says

    I’ve had a brownie craving all week and made these last night with walnuts and a few PB chips. They were rich, fudgey and filling!

  85. Paula says

    Wow they look delicious! Can I use chikpeas or ww flour instead of ww pastry/white? I cant get ww pastry where I live and I’m trying to avoid white flour and sugar…
    Btw ALL your recipes are AWESOME!! Nice job! 🙂

    • Chocolate-Covered Katie says

      It’s really hard (or pretty much impossible) to say what could’ve gone wrong when I wasn’t there to see exactly what ingredients you used :(. I guess my only suggestion could be to maybe try a different recipe. Maybe this one just wasn’t your thing. (Other thoughts pertaining to why it might’ve been gummy: make sure to use the oil, and make sure the oil you use is melted. Also, I find these are more cake-like if you use sugar as opposed to agave.)

  86. Taya says

    I just made these and they are BY FAR the fudgiest most delicious brownies I’ve ever had! Thanks for such a great recipe!

    Also, I made two batches, one with a mix of ww/white flour, and one with rice flour, since I don’t tolerate gluten well. They yielded somewhat different results – the regular flour ones are almost a fudge consistency while the rice flour ones are chewier and earthier, if that makes any sense. Nevertheless, my family loves them both!

  87. libby says

    Probably a dumb question..but why not just make this batter as a dip? I already made your cookie dough dip for a party and am gearing up to make your brownie batter dip. But I was just curious if there was a reason to not just use your delish brownie recipe.

    • Chocolate-Covered Katie says

      Not a dumb question… it’s an awesome idea! Honestly, I’ve eaten the batter that way, myself (with a spoon), but I’ve never brought it to a party as a dip. Might have to try it… if I don’t eat it all first ;).

  88. julie says

    THESE ARE AMAZING!! I just made these and ate like half of it 😛
    When I mixed the wet into the dry, I realized I forgot the vanilla extract XD but it was still really good. PS: I put these in the microwave for 4 minutes 15 seconds 😉

  89. Jasmin says

    I just made these and they are delicious! I just have a question… what is whole wheat pastry flour? Is it different from regular ww flour? lol sorry if it’s a dumb question… anyway, my sister made regular brownies and I made these and mine were sooooo much better! Brownies are so much better when they are fudgey instead of cakey. I never really liked brownies but these fudgey daddio’s are so yummmmmy!

    Thank you so much!

  90. Heather says

    A silly question but do you count tofu as a wet ingredient for the mixing? Sorry to sound stupid but I have never worked with tofu before. I bought the type you recommend and am looking forward to trying it in some of your recipes.

  91. Megan says

    Ms Katie! I have to admit I was skeptical of vegan fudgy brownies tasting good, but I’ve been seeing all these recipes for cookie dough brownies on pinterest and wanted to make a healthier version of them. I used your brownie recipe and topped it with your chocolate chip cookie dough dip. It was one of the most fantastic things I’ve put in my mouth recently! Chickpeas that taste like cookie douigh? Pure culinary magic! And tofu in brownies? Who knew! I was very anxious to not overbake the brownies so I pulled them out too early which wasn’t really a bad thing. With the dip on top it was a warm gooey dish of deliciousness! Everyone loved it! I put the leftovers in the fridge and now its like a barely set fudge consistency. Awesome! I highly recommend both recipes! You ROCK!

  92. snenny says

    I think this is the second recipe I have tried from this site in as many days, and it is already a firm favourite! Thankyou for posting such delicious dishes (delishes?).

    PS Such a cute photo of you and your Pa ^_^ You look so beautiful in your dress.

  93. Sarah says

    Hey Katie!

    I’ve been reading your blog for a while now and you really inspired me to bake more! I usually just cook a lot because I don’t really like heavy, sugary things but your recipes seemed so great I had to try them. I also like that your recipes are vegan although I’m not following a strict (but mostly) vegan diet.

    So today was the first time I tried one of your recipes and decided to make your fudge daddies because they just look so so good and I love fudgey brownies. I must admit I was a bit sceptical about the tofu but….WOW! they are probably the best brownies I’ve ever eaten, not too sweet and super fudgey!

    I made them for a birthday party tomorrow and I hope everyone will love them as much as I do.

    So thank you really much for this great recipe and the inspiration, I’m sure I will try a lot more recipes from your blog from now on!

    Greetings from Germany 🙂

  94. Beth says

    I’m not usually a commenter but I’ve made so many of your recipes and they always come out great! You’ve made it so easy (and delicious) to ease our family into a real food diet by sharing your delicious desserts. So, I just wanted to say I appreciate it and I think your blog is super amazing. Thanks!

  95. margaret vasquez says

    seriously so good! made with oat flour and i have made way to many healthy brownies to count all disasters in my mind! which really made me sad because brownies are my favorite my moms bf always loved the rejects though … i think hed get along with your dad! haha mmmm brownies where? so glad i finally found one thats actually really good im pretty picky when it comes to brownies (:

  96. Julie says

    Hi Katie – I have been lurking on your blog for quite some time! I think you are just a doll and absolutely LOVE your healthy take on delicious food! HOWEVER, I haven’t tried any recipes yet! Thursday is my birthday and I came here to find a delicious chocolate recipe for my “cake”, and I think this has to be it!!! I am excited to try it and I just promised my kids that I will make them something from your blog every week! Thank you for all of the wonderful ideas, and you DO have thick, beautiful hair, so soak it up! 🙂

  97. Ellie says

    I was surprisingly very disappointed when I tried these brownies. I’m not quite sure what went wrong, but it might have been the tofu. I used “silken” tofu, and I am new to the tofu-world, so i’m not sure if that’s where it went wrong. I also felt bad using 1/3 a cup of agave nectar on a batch of brownies, because it was expensive and I only go a little bottle. Also, it didnt specify how much liquid sweetener to use (agave, etc;) under the “lower-sugar option”. I also used sweetened cocoa because I didn’t use as much agave. I put a little sugar and 2 packets of Splenda in it. I know, this sounds more like an experiment, but you do what you have to do. The brownies were extremely thin, and tasted like bitter chocolate with the texture of soft liquorice ( im not sure if I spelled that right :0 ).

  98. Danielle says I just made these and they are absolutely insanely delicious and moist. mind=blown. Thank you!!!!!

  99. Holli says

    AMAZING. However, I may never make these again and have to stick with the box mix. Because I ate WAY more of these than if they were full fat, sugary unhealthy version. They taste delicious!! I made the fudgy version with 2 tsp stevia and less than a 1/4 cup sugars (mixture of agave, brown sugar and honey). They were still plenty sweet. I may have to try the angry munchkin version next (I lied about not making them again). I like my chocolate DARK and BITTER so I think they will be right up my alley. My favorite chocolate bar is 99% cacao from world market. No

    Katy this recipe is perfect. I’m always trying to modify things beyond simply subbing oil with apple sauce and it always messes things up. But these brownies are as good…no…BETTER than regular brownie recipes even to “normal” people like my roommates.

    • Chocolate-Covered Katie says

      Aw lol!
      I haven’t tried that chocolate bar, although I think I’ve *almost* bought it a few times! I’m so glad to know another person who gets the dark-chocolate thing… people think it’s gross, but it’s so not! 😉

  100. Sarah says


    I just discovered your website today. It is amazing! I made the blueberry pancakes for breakfast (with some green food cooling for St. Patrick’s day) and my family gobbled them up.
    I then made the fudge brownies, and my daughter, the chocolate freak, couldn’t stop moaning. She said the were the most amazing things ever (I used coconut oil). I had a question though, I cooked them for 18 minutes and they were still pretty much batter, unable to really hold any shape. It didn’t stop us from eating them but I’m wondering what I did wrong? I used th extra firm tofu.
    I also made the ranch dip. Yum! I love salad and this is a wonderful creamy dressing!
    Yep. I’m a fan. 3 recipes in one day. You are the best!!!

    • Chocolate-Covered Katie says

      I actually like them gooey… I’m weird! But I only cook for 11 minutes. I don’t think our ovens could be *that* different… if I cooked mine for 18, they’d burn! Did you preheat the oven?

      Also, if you take them out of the oven and fridge until cool, uncovered (6ish hours or more), they’ll firm up to a fudgey texture. But still, 18 minutes shouldn’t still be gooey! :-?.

      • Sarah says

        Perhaps it’s time to move ahead with our kitchen remodel and get that new oven installed! They are still gooey, but bring eaten by the spoonful straight from the fridge.

        Thank you!

        We are going to try your mint spinach ice cream today.

  101. Cakes501 says

    Katie! I am new to your site and I totally luv it already! There are so many recipes I like, I don’t know which to try first. I luv your hair,it is gorgeous!!! You have to post more pics of yourself you are beautiful and I think we all can agree on that! You ROCK!! 8-D

  102. Alexa says

    I really wanted to like these brownies!!! However, mine came out COMPLETELY different texture than brownies. Of course, I did some moderations so if anyone’s doing the same I can tell you what to expect:

    I actually followed the recipe completely except I used white flour instead of pastry. However, I didn’t realize it would be such a small batter, and had prepared an 8×8 pan, so they only covered a thin layer on the bottom. My friend wanted me to make her chocolate pb brownies, so I took the pb mixture from here — — (halving it and making it vegan) and swirled it into the top. The recipe took about 30 minutes in the oven and still was almost completely liquid!! I decided to freeze it, so it’s now a more-edible chocolate mousse-type thing, but still, the parts of the brownie that weren’t even touched by the PB mixture were nooooooothing like the texture here, it was more like a mousse. I only had silken tofu, not “soft,” but when I looked it up online every database said they were the same thing!!!
    This is just a warning to anyone who might be looking to see if the recipe would work with any of these alterations.

  103. Anonymous says

    These are dangerous! I have to take them to work for other people to eat or I would eat the whole batch in a couple of days! Since I have type 1 diabetes, the original recipe has a bit too much sugar for me. So I cut it back to 2 tablespoons, and added 4 packets of Stevia and 1/4 cups of pureed dates and 1/4 of a banana. The results were amazing!!!! So moist and delicious, these did NOT taste like low far, whole wheat brownies! I also added some sugar free chocolate chips that I made using your recipe which just added to the chocolatey amazingness.

    This is my first time commenting on your blog, and I just wanted to say thank you sooooo much for your awesome healthy recipes. It’s not easy being a vegan diabetic with a huge sweet tooth. But your recipes are special. I’ve never come across any recipes that are so easy to adapt to low sugar/ sugar free versions while still tasting like the real thing. You rock!!

  104. Tara Rushton says

    Hi Katie,
    I love your blog and all the awesome recipes. Some recipes have the same ingredients over and over, like Coconut oil. It can be kind of spendy. Do you get it in bulk? If you could share where you get your ingredients in bulk that would be so awesome! I am especially interested in coconut products in bulk (unsweetened coconut, coconut oil, etc). Thanks so much!

    • Chocolate-Covered Katie says

      I buy Whole Foods brand coconut oil, so it’s $6.99 as opposed to 10 or 12 like other brands. And sometimes I’m lucky enough to find a coupon. As for coconut butter, I wait until it goes on sale and then buy an entire case! Case discounts are great :).

  105. Kati says

    So I’m a college student who never bakes anything..I actually made these tonight and they taste better than normal brownies!

    • Chocolate-Covered Katie says

      I highly (highly!) recommend either silken tofu or Mori Nu silken-firm (Mori Nu is my first choice). If you use either of those, you don’t need to press :). With the mori Nu, just drain the tiny bit of liquid in there, but there shouldn’t be much liquid.

  106. steph says

    I LOVE your recipes! I make those mock reese’s peanut butter cups often 🙂 I want to make these but I don’ t have tofu. Would an egg work instead?

  107. Ruwaida says

    Since I’m not a vegan, I decided to make these differently (using non vegan ingredients). They came out great and I am posting the recipe here in case anyone wants to try the non vegan version of the brownies 🙂
    This is the double of the original recipe:

    ¼ + 1/4 cup unsweetened cocoa powder
    1 cup ww pastry flour (or white, or you can try spelt or gluten-free option)
    1/4 tsp baking powder
    1/4 tsp salt
    1/2 cup honey and ½ cup maple syrup OR 1 whole cup of honey
    2 whole eggs
    9 tablespoons of low fat yogurt
    1 tablespoon coconut oil (or canola oil or even light butter)
    2 tablespoons peanut butter (add more if you want a richer peanut taste and skip the coconut oil)
    2 tbsp milk of choice (preferably low fat/skim)
    1 tsp pure vanilla extract
    optional: chocolate

    It came out gooey and rich and moist. It was intense in flavor and the sweetness was just right 🙂

    Thank you Katie for inspiring me! 🙂 <3

  108. Megan says

    OH MY GOODNESS THIS RECIPE IS AMAZING! Tastes better than any other unhealthy fattening brownie I’ve ever had in my lifetime. Healthy food can taste so much better… I made this for my family and they could not stop eating it… You should have seen their faces when I told them the ingredients haha!

  109. Sabrina says


    If I double the recipe and put it an 8×8 pan, do I just double the cooking time at the same temperature? Or change the temperature and the cooking time? Thanks!

  110. tess says

    These smell soooo delicious cooking in my oven. It is taking every ounce of self control not to eat the batter before they are cooked.

  111. Cassieniccole says

    I make something from your blog several times a week. This recipe is my absolute favorite! I agree with a few of the other posts, these are so much better than “normal” brownies. I love the gooey texture. Thank you!

  112. chandler pearce says

    so i just discovered im gluten & lactose intolerant so ive been looking for chocoalte dessert recipes! first i made the brownies with the black beans..blah. but then i made these with my gluten flour& chocolate soy milk and they are delicioussss!!!

  113. Sarah says

    Just made these, but used regular sized muffin cups, and put an Newman’s O (vegan Oreo) in the middle. Oh. My. Goodness. Does that make them unhealthy?? Haha.

  114. Krystle says

    Just made these babies! They were tasty but they came out like pudding. Baked them for like 20 Mins. Any way to firm them up?

  115. Grace says

    Where have these been all of my life…?!?

    I made these, refrigerated them, and the next day topped one with raspberry jelly (I have an addiction to the chocolate and raspberry/strawberry combo) and had with a glass of vanilla almond milk… words can’t describe…

  116. Sabrina says

    These are hands down the BEST brownies I have ever had in my life. I just ate one and my mouth is watering thinking about the next time I will eat one (I am exercising super-human self-restraint right now!)

  117. Sherlock says

    Made these again. What am I doing wrong? They were gooey, almost as if unbaked in the center. The ends were soft and cake like though. It tasted good but they certainly don’t look like yours.

  118. mnkygirl says

    Just made these. Yum! Our high altitude (6700) required a few more minutes of cooking and a T. more of flour, but still… YUM. Mine were a little doughy in center as well, but I figured it was because of elevation and just popped them back in the oven. I also used a little flax instead of egg and coconut butter rather than oil. Thank you so much!

  119. Robyn says

    I made this but I did 1/3 cup sugar and a couple pinches of -stevia and I didn’t have tofu so I did 3tbl nonfat Greek yogurt, and I used Hershey special dark unsweetened cocoa. Baked them in muffin tins and it made 6 little delicious fudge muffin brownies! Yum!!

  120. Elena Wurlitzer says

    I just made these! They turned out perfectly!! I didn’t have a small tin, so I used a miniature muffin tin instead. It made 12 teeny brownie muffins. I used the whole suggestion of apple sauce, and only 1 tablespoon of coconut oil — but the consistency was ideal. YUMMY!!!!! I’m so so so pleased to have found your recipe. Thank you!!

  121. mar says

    Made them in silicon muffin cups – baked for 12 min and they were still raw and batter-like rather than cake-like, as in your photo.

    I waited a couple of hours before trying, they tasted good — the choc chips made the difference.

    After putting them in the fridge overnight and trying them again the next day, the flavour and consistency really wasn’t that impressive.

    I know there are lots of good reviews. I may try making these again but so far, I’m on-the-fence with these recipe.

    Also, who the heck owns a 4 x 6 pan?? It’s not a loaf pan, or an 8 x 8 but an odd-size, which is what prompted me to use the muffin cups. Thanks.

  122. Amy says

    Quick question: I’m browsing through your recipes picking out the tastiest gluten-free options, because a friend of mine has just found that she is gluten-intolerant. In fact she discovered that much about a month ago; right now she is discovering that regardless, she still craves sweet, decadent treats 🙂 therefore I immediately set about browsing for the best you had to offer (which is very, very good ^^) with a mind to translating the choicest ones – because I live in France, and my friend doesn’t speak English. Unfortunately I have run into a problem beyond linguistics: what exactly (brace yourself) is applesauce? Naturally I imagine it is a sauce made from apples, but more specifically, what goes into it, and if it is a storebought item and cannot be DIY-ed, what could she sub for it? Thanks, and keep up the amazing work xxx (that was NOT a quick question… sorry!)

      • Amy says

        Awwwwwwwwww thanks for your help! I did actually end up looking on the internet (since it’s been over two months since I asked), which I definitely should have done first 🙂 because yes, it’s just “compote de pommes”. Felt a bit stupid when I realized that was the case, I have to say. Anyhow thank you very much for answering either way!

  123. Rachel says

    I have made these before and they were quite tasty! Even my husband (who seems very weary of vegan desserts) enjoyed them. However, I have recently developed an allergy to pretty much every fruit with the exception of oranges, grapefruit, lemons and limes 🙁 If you ask me, it’s a pretty awful thing to be allergic to. You don’t realize how often you eat fruit until you suddenly can’t eat it anymore! And yep….that includes apples. So I am going to try making these with more oil to replace the applesauce and I will let you know how they turn out! I’m imagining that they’ll seem a little gooey-er but that’s ok with me ! 🙂

  124. Heather says

    I am so glad I found your site. I just wanted to share that my two and three year old boys ask for these about once a week or more and they made up there own name for them “Chocolate Zing Zings”. We are not vegan per se but suffer from dairy, egg and nut allergies and your site has been a life saver for me and my little ones with a chocolate obsession 🙂 Thank you!!!

  125. Sarah says

    How do you make the frosting on top of the brownies? These look amazing and im making them right now and would love to serve it with the glaze:)

  126. Sarah says

    also how do you store these? in the fridge? room temperature?
    If i double the recipe should i also double the baking time?

  127. Jessie says

    Hi Katie, I was so excited to try this recipe because of all the wonderful reviews. Imagine my disappointment when it came out looking nothing like yours (and tasted rather weird too). I tried making it again in case I screwed up the first time. It tasted nothing like brownies and the texture was batter-like (looked uncooked) and when I cooked it for longer, it became spongey.

    I did use all-purpose flour instead of pastry flour though; could that be the problem? I also used concentrated vanilla extract because that’s the only one they had at the store.

    I’m sure it’s not your recipe that’s the problem, since so many have found success with it but hopefully you could help me troubleshoot?

    • cck says

      I’ve never heard of concentrated vanilla… but it’s definitely not the flour! Can you give me more specifics? It’s almost impossible to know what could’ve gone wrong if I wasn’t there to see 😕

      • Jessie says

        Hmmm, I don’t really know what other specifics I could give as I pretty much followed the recipe, down to the exact measurements. We don’t have Mori-Nu here is Australia but I used firm soft tofu. I used the Cadbury cocoa powder (it’s unsweetened). I used all-purpose flour, apple sauce, canola oil, and lactose-free milk. So bummed it didn’t work out for me 🙁 If only I could figure out what I did wrongly!

  128. Erin says

    Thanks Katie for an awesome brownie recipe! I’ll never have another brownie again! My applesauce happened to be moldy so I had to sub it for more tofu, but they still tasted great! The perfect fudginess! Can’t wait to try them again when I buy more applesauce!

  129. Liz says

    Best, fudgiest brownies ever! I gave one to my mom, and she was like “No way are these healthy!” New favorite recipe right here :).

  130. Munchi says

    I just made these and they are AMAZING! Far better than normal brownies. I added some chic chips to mine, they added to the fudgeiness. Yum!

    I also just made the Ultimate Chocolate Pie and I am taking it to a friends house tonight. It looks so delish. I’m going to keep the tofu a secret until they’ve tried it 🙂

  131. Nicole says

    Oh my gosh, these brownies are the best brownies I have ever tasted. And I have experimented in so many different ways to get the fudgeiness that these brownies have!! I used silicon cups, which probably helped me from not eating all 8 of them right out of the oven. This is my new favorite recipe! Thanks Katie!

    • Chocolate-Covered Katie says

      Instead of just leaving a mean and vague comment, can you please give me more specifics about what you did, what ingredients you used and any substitutions you made? It’s impossible to know what you could’ve done wrong if I wasn’t there to see 🙁

  132. Hallie says

    I’m curious which people prefer: these or your new black bean brownie recipe. It’s been a while since I last made these but I think they edge out the bean brownies for me. Anyone else who has made both recipes have an opinion? I think I see a tofu vs bean brownie showdown in my future…

  133. Allie says

    I just repinned this to my “it’s a lifestyle not a diet” board in the extreme hopes of winning the food processor that you use. That I JUST told my husband we needed because our magic bullet fails to blend EVERYTHING together! 🙂 I hope you pick me!

  134. Ilea Sullivan says

    I just made these and they are incredible! I used half brown rice flour and half amaranth flour and truvia baking blend “sugar.” Holy moly they are my knew favorite brownies for sure (especially because I can eat them and not feel guilty). Thanks Kaite!

  135. Melissa says

    I made these last night. They are amazing! I like them more than any brownies I’ve ever made, healthy or not. Thank you so much.

  136. Geri says

    Thanks for such a yummy recipe! For those that double the batch, you’ll need to double the cooking time. My brownie babies took 35 mins in a non fan-forced oven!

  137. Kendra says

    These are fantastic!!! My very un-vegan family LOVES these. They always ask me for my killer fudgey brownies. Thank you so much.

  138. Mary says

    I made these last night. I think they are really tasty. i made a double batch and used parchment paper in the bottom of my pan because i didnt know how they would cut. they would have been fine without it. I had never used Tofu in anything before, i used an organic firm one. Thanks Katie

  139. nia says

    First of all, I’ve already tried a variety of your recipes and even if I prefered some over another not a single one failes or didn’t taste good. Plus, it is so convenient that you have small to smaller and even single batches that actually turn out. Okay, to cut it short: I’m in love with your blog.

    I had to have brownies yesterday and since I already had the black bean ones I tried this recipe because fudge is always intriguing. Since I had no tofu I just used soy yoghurt knowing very well that this is a different texture. My dough also was kind of firm, is this supposed to be like that? Would you think that the tofu helps making them less dense?
    Actually, I’m not dissapointes by the outcome, they are overly sweet after cooling but they do taste so much like rich, dark chocolate fudge and less like actual brownies but I love that!
    I just can’t help but wonder what sticking to the recipe would get me so I will probably just try it again 🙂

    Thanks for leaving so many awesome recipes, my latest favorite is the no bake mocha cookies: so, so yummy!

    • Chocolate-Covered Katie says

      Hmmm… I wouldn’t think it should be more firm if you use yogurt, but I’ve never tried. Did you make any other changes to the recipe? What flour did you use? I keep meaning to try the recipe with yogurt (such as coconut yogurt), to give people a soy-free option, but I’ve not gotten around to it yet.

  140. nia says

    Hi, thank you for your reply!
    I have this flour mixture that contains about 1/3 of oat bran? Otherwise no whole wheat or anything special. The yoghurt was regular plain soy yoghurt I think, nothing fat free. I was thinking it might be a tofu-thing since I have read somewhere that it makes things ‘fluffier’.

  141. Brianna says

    Hi Katie!
    I didn’t have time to read ALL the comments, but I know that some commenters have used banana instead of tofu… I’m not really a fan of that, do you know if banana or anything else would work in place of the tofu? THANK YOU!!
    Btw, I am just LOVING your blog… I’ve just discovered it and am now raring to try some of the recipes! (But first, to get a good food processor!!!)

  142. Javier says

    I tell everyone I know about your website. My vegan friends love the recipes I’ve made from here (I am not a vegan and I love them too). These were great. Of course, my second batch I added some whey protein and ruined everything (happens every time I add whey to brownies but I guess I am stubborn). Anyway thanks for all the wonderful ideas and the amazing site. Will continue to direct people your way. Also am looking forward to your cookbook.

  143. valerie porter says

    I like your new website design!
    Katie, just made these brownies for my hubby on V. Day and WWWWOOOWWWW! They have got to be the best brownies ever. I didn’t have any tofu so I just left it out and they still turned out so delicious. I also didn’t have any vanilla extract so I subbed in vodka.

  144. Sancia says

    Hi Katie, this look delicious! I was wondering whether to use silken or firm tofu, because I have firm tofu (I’m new to the tofu world) and wasn’t sure if the brownies would turn out well? Thanks!

  145. Rhubarbjamgirl says

    I made these for the lovely ladies at my work, after one of them requested that I make a something chocolatey (I regularly bring in baked treats to work). I had a look for a brownie recipe and thought this sounded amazing. The only change I made is that I used date puree instead of applesauce, and i doubled the recipe for an 8×8 pan. They were amazing! Gooey, fudgy and chocolatey. Everyone loved them, and I’ve been asked to make them again.
    On a side note, I love your blog, and your ethos. As a chocolate lover this is my new favourite site, and I love looking through your recipes, there are so many I need to try.

  146. Kristi says

    I’m trying to avoid sugar and didn’t want to get these too sweet. I doubled the recipe, but only used 1/2 c of Stevia. (come to think of it, I might have only used 1/4 c) Anyhow, they were very bitter. Oh, the applesauce was unsweetened also. I’ll try real sugar next time. Any other tips?

  147. Anne says

    I tried these today, and they taste like regular brownies! I subbed tofu for mashed banana, you do NOT taste the banana! Awesome. Also, I used white flour and half of the amount of sugar with real sugar, the rest with sweetener. So, I could probably have made it healthier, but this is healthier than regular AND AMAZING!! 14 minutes in the oven, now in the fridge, they are SUUUUPER FUDGEY!

  148. elena says

    Hi Katie! I tried these brownies in two versions:the first with tofu, but I obtained a gummy frisbee!!! Probably it happened because the only tofu I was able to find wasn’t that creamy…so I tried substituting tofu with philadelphia balance (i don’t have problems with dairy products)) and baking them for 15 minutes….well, they were great! Nobody could guess what they did contain! My boss said “Uh, I have to run for an hour after this brownie”. Amazing! You’re definitely the best food blogger I’ve ever read! I’ve already read swhere that your granny is Italian, from where exactly? I live in a small city in northern Italy!
    Hi and congratulations again for your work!

  149. Colleen says

    Hey, I just made the tofu brownies… They didn’t rise. Are they supposed to? Did I maybe miss something? They still taste delicious but are pretty thin.


    • Unofficial CCK Helper says

      I’m not Katie but I don’t think brownies are supposed to rise in general. Otherwise it would be cake. It sounds like you did everything correctly.

  150. Quinn says

    I just made this in two variations, one with GF flour & erythritol. And one with white flour and splenda (wanted to see which one was better, it was GF) but they both turned out pretty bad. They were kind of rubbery and didn’t have a super great taste to them, I used 1/3 cup applesauce & 2 tbsp olive oil in them and also only had silken tofu on hand. They look fabulous and everyone says they liked them, so I am so sorry for totally butchering your brownies. Maybe this just isn’t the recipe for me, if you have any suggestions on how to fix them I’d love to make another attempt at the someday. Sorry :/

    • Unofficial CCK Helper says

      Suggestion: Make the recipe as written. It is always a good idea to make a recipe as written to see how it turns out before making changes.

  151. Grace says

    hi katie! i’ve just tried this recipe and the end product tasted AMAZING!!!!!
    the only variation i made was adding baking soda instead of baking powder (i hope that’s alright!!!!) these tofu brownies turned out to be fudge-like & are tasted even better when i sifted some cocoa powder on the top.
    thank you so much for this recipe!!!!!! 🙂

  152. fruitylicious says

    I just made this, and they were chewy! Haha I don’t know if that’s how they were supposed to turn out.. But it was still yummy 😀 maybe I left them in for too long hmmm. I love your blog btw! I just discovered it a while ago. Really useful for a health-conscious sweet tooth like me 🙂

  153. Colleen says

    I love everything you do!! I wish I had your job!

    I don’t have the smaller pan so always double your recipes for my 8×8 pan. In this case, how long should I bake? Especially if I want the extra fudgy ones 🙂

  154. Aj says

    HI Katie, i was wondering if i could sub one tablespoon of the oil for pureed prunes, because i heard that they are great oil subs in brownies!! So could I, or should i just not do that??

  155. Tabitha says

    Oh my god these are amazing, I made them the other day using chocolate orange for the chips and they were the best brownies ever (and i’ve made a hell of a lot of brownies!) Next time I make them I may have to quadruple the recipe because they went so quickly!

  156. Jeann says

    What can replace the soy and tofu in this brownie recipe? Is it really needed?
    I want to try them soon, but I don’t do soy. Please advise.

  157. Brittany says

    I came across your website by searching for a healthy brownie recipe. I’m doing a sales talk speech for my speech class, and I wanted to make healthy brownies. I’m looking for one that will wow the audience, as I’m going to provide samples. These look absolutely amazing, would you recommend these or another recipe? They all look so wonderful!

  158. Deb says

    I am a self admitted chocolate freak! Thank you for posting the Weight Watchers points on your recipes…..I am on Weight Watchers so it is nice to know the points values.

    Keep up the good work!

  159. Joe says

    Hi Katie:

    I just made your Black Bean Brownies (Twice in 3 days!) and they were AWESOME!

    I want to try these now (the “Healthy Fudge” or “Fudge Daddy Brownies”).


    1) I want to use maple syrup (as it says in the “Notes,”) it says “…Reduce applesauce to 1/4 cup…but it also says to “Reduce applesauce to 1/4 cup” if I’m using 3 TBS of oil…so if I’m using maple syrup as a sweetener and I’m ALREADY reducing the applesauce to 1/4 cup, how much oil should I use? …or should I ask “how much applesauce should I use?” I suppose the easy way to approach this is…”If I’m using 1/2 cup maple syrup as my sweetener, how much oil and how much applesauce is needed?”

    2) Also, if I don’t have or don’t want to use applesauce, can I substitute with more of another liquid (syrup, oil, almond milk) or tofu?


  160. Ruth says

    After trying the recipe “as-is”, I healthy-ed it up a bit, and actually like the new version even better. It’s still fudgey but a bit more manageably so. Also, I’ve used weight measures, because I’m English, and have never been able to get my head around cups… 🙂 Thanks for the inspiration!

    Makes 16 brownies

    – 1 1/2 oz dutch-processed cocoa powder
    – 3 1/2 oz wholewheat pastry flour
    – 1/2 tsp baking powder
    – 1/2 tsp salt
    – 5 oz sugar
    – 3 oz firm tofu
    – 4 oz applesauce
    – 2 fl oz oil
    – 2 fl oz milk
    – 1 tsp vanilla extract
    – 1 tsp chocolate extract
    – 4 oz chocolate chips

    Bake at 325°F for 28 mins in an 8″ x 8″ pan.

  161. Kelly says

    Made these last night and used xthynol? as the sugar and everyone ate it including the kiddos and the chocoholic husband! It doesn’t taste like box brownies, although I used Dutch chocolate, but it was delicious in its own right and hopefully we will forget what box brownies taste like if I keep making yummy recipes from here!

  162. Kelly says

    Wow, just whipped these up and served them to 7 kids between 8-12 and everyone scarfed them down! I used GF flour and xylitol as the sugar and almond milk as the kids were a mix of gluten free, sugar free, dairy free, nut free and egg free and these worked for everyone. If we meet a soy free kid, I may have a problem though! I love your recipes so much, you rock!

  163. Anna says

    Hi Katie, I have been loving this website for about a week now… I CANT GET ENOUGH! i have been trying to get fit but honestly your mind if half the battle and without special treats like yours i’d be pretty down in the dumps. but with this recipe (i want to make it NOW :-)))) is there a substitute for tofu?
    thanks solo much 🙂

  164. Tahemeem says

    Hi katie, I am chocoholic (who isn’t) and I love ur website. I have a question though. How to substitute sugar in any recipe with stevia extract? Please tell me. U r my baking guru!

  165. Sweetavril says

    I made these tonight for my boyfriend’s birthday. I’m sure he will like them. It actually smells so good that it will be hard not to taste them until we’re having diner 😀

  166. Julie says

    I was a bit skeptical about these brownies once I saw the recipe, but after reading some of the comments, I must say that I am very intrigued. I’m planning a trip to the Asian super market this week and will be grabbing some tofu just for these brownies.
    By the way, the recipe calls for 1/4 cup applesauce and then after the directions you write that it can be reduced to 1/4 cup but it will be denser. Not sure which one is the typo, and since no one else seems to have said anything, I’m guessing they still turn out wonderfully.
    As for my favorite dessert, it is without a doubt apple pie with a scoop of vanilla ice cream. I don’t care how miserable full I am after eating dinner/lunch, I will never turn down some good old fashioned apple pie.
    However, my favorite from a restaurant is definitely the flan from Texas de Brazil. It is perfectly rich and creamy with a nice and light caramel sauce. My mouth waters just thinking about it.

  167. Alyssa says

    Hi, Katie!

    Just wanted to drop you a quick note that I pinned these brownies 3 years ago, and fairly often I get a notification from Pinterest that someone else has re-pinned it from me. I’m not a blogger, just an everyday pinner, and I think my pin is up to 58 re-pins. Amazing how popular they are!


  168. deepa sannidhi says

    Hi Katie! have been reading your blog for years. I am giving my mom some of your recipes – shes a diabetic with a huge sweet tooth and really trying to make positive change. Anyway, I was trying to link your healthy brownie nutrition facts and they are going to the healthy munchkins nutrition facts? Btw, I love how you have developed your blog. My friends and I have been blogging for 3 years, but havent been able to get much readership because honestly we havent been able to put in the time. I read your post on what it takes to be a successful blogger and what your routine is like – i definitely admire your dedication and persistence 🙂

  169. Beatriz Rudisill says

    I love your website would it be possible if you could post a recipe for Pumpkin fudge using either honey or agave nectar?
    That would be so awesome.
    Thank you

  170. Kayla-Marie says

    Made these brownies for the first time yesterday and fell in LOVE. My whole family was hesitant to try them but the whole batch was gone in an instant. I paired them with coconut shavings and coconut whipped cream. To die for, totally gooey and fudgey – the PERFECT brownie.

  171. Krista says

    Do these need to be refrigerated if I made the ones that weren’t super fudgy? They are amazing by the way!!:)

  172. Matt says

    I’m not trying to be pedantic, or rain on anyone’s parade here, but how are these “healthy?” There’s a CUP of granulated sugar. There’s 6 tablespoons of vegetable oil. Literally, the only difference between these and regular brownies is egg. 🤷🏻‍♂️

  173. Cathy says

    I am wondering why vegans will not use honey? Bees aren’t animals, they are insects and the nectar they collect comes from flowers. Better than maple syrup, honey is raw maple syrup is not. However I still love maple syrup!

  174. Veronica says

    Are you really supposed to use an 8×8″ baking dish? Your picture shows a rectangular dish, I’m guessing 9×13″.

    • CCK Media Team says

      Hi, sorry for the confusion! That photo is from a double batch. Katie decided to scale down the recipe because a double batch does require processing two times so the food processor isn’t overloaded. But it can be done!

  175. Robn says

    5 stars
    I’m excited to make these, but I have a question about an ingredient. The black beans I have are regular canned beans. Is this what you used or do I need to find no salt added beans? Thank you!

    • CCK Media Team says

      Hi! You’re draining the beans so they do not need to be unsalted – just be sure to drain and rinse well 🙂

  176. Aviva says

    5 stars
    Hi Katie, I haven’t made these yet but by all the comments, I’m very excited to! Can I freeze them if needed? Thanks 🙏

  177. Jen R. says

    5 stars
    I just made these tonight and O.M.G. they are amazing!!! I wouldn’t even feel guilty eating one for breakfast!! Thank you for this healthy, delicious recipe Katie!!

  178. Jackie says

    I didn’t drain the can of black beans before adding them. OOPS! Any suggestions on what to do with the brownies? They taste fine but way gooey.

  179. Mia w says

    5 stars
    I just Made these & they turned out amazing. I do Notice though that I might Need to keep them in the oven a little longer since I’m in high altitude for some reason. At this time, I made the decision to let them cook & firm up in the fridge instead. I used Enjoy life chocolate chips. The banana was an excellent choice. Can’t wait to eat this for breakfast with my coffee. You’re the best Katie!

  180. MommaB says

    5 stars
    These may be the best brownies that I have ever made and my husband agrees! I used coconut oil which I think gives them a great flavor as opposed to vegetable oil. Everything else I followed to a tee. I did have to refrigerate to get them to firm up. Will definitely make these again!

  181. Emily says

    Hi! This may seem like a silly question, but are the beans supposed to be drained? I didn’t drain them and the brownies ended up taking 30 minutes to bake and are still quite soft so I was wondering if draining them would’ve helped. Otherwise, they are very tasty! Thanks!

  182. Mary says

    5 stars
    These brownies are fabulous! My new favorite and I always have a bag of them in the freezer. The only thing I would like to see different on this site is a way to skip to the recipe and not have to scroll through paragraphs of information and videos of other recipes.

  183. Dawn Plain says

    5 stars
    Just made these with my 12 year old student and while there was some concern (from us both to be honest!!) about how good these would taste – we were both super stoked about how good they are!

  184. Zoey says

    5 stars
    I am in the minority here since everyone seems to love it. I used unsweetened applesauce (since I had green bananas) and about a teaspoon of honey for sweetness, also used oil instead of nut butter. They were super fudgy so we ate it as more of a pudding since we couldn’t wait for it to cool. It was SO SO rich and sugary. I was not expecting that because I thought it was brownies. I am more of a crispy cakey brownie girl and was not fully prepared for rich and sugary chocolatey brownies. I put 5 stars because I would have been warned if I would have read the first words of the post instead of skipping straight to the recipe that’s my bad. The texture is great and not off putting. It tastes great as well, would make again if I liked fudgy rich brownies.

  185. Sara Cunha says

    5 stars
    It’s delicious! I made it today with apple instead of banana and sugar instead of maple syrup. It’s perfect! Added instant coffee powder. It’s a recipe for repeating! Thank you

  186. Bonnie says

    Katie, I am embarrassed to tell you this, but would you please add more information to your recipe, that the black beans should be drained of any liquid. I looked at both the recipe and the description above and neither place mentioned the can of black beans should be drained. My batch was very runny and I really questioned it. I did put it in the oven and of course it didn’t bake up. I pulled it out after 15 minutes and mixed a cup of so of oatmeal into it. If I’m lucky we will end up with chocolate baked oatmeal.

  187. Pat says

    5 stars
    These are wonderful! My new brownie recipe! I added one egg and doubled the baking powder and they were much less gooey. Also, walnuts really nailed it with my family.

  188. Pat S says

    5 stars
    I love these! I cut them into smaller bites, put them on a wire rack, freeze them overnight, then put them in a baggie in my freezer. They don’t stick together and I always have a sweet treat when I want one.

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