Dark Chocolate Flourless Fudge Brownies


Happy Monday!  I thought we would kick off the week with a little bit of chocolate (since Monday’s usually require some chocolate). These Dark Chocolate Flourless Fudge Brownies are a rich, dense, and decadent chocolate treat.  They are also full of fiber, healthy fats, protein, various micronutrients, are super simple to make, and free of refined sugars…whew – my kind of brownie.  I don’t recommend consuming the entire batch (although it might be hard not to) if you have weight loss goals you are working toward, but they are a great healthy indulgence when a chocolate and/or brownie craving strikes – it happens to all of us!  They freeze great as well, a nice added bonus for portion control.




Dark Chocolate Flourless Fudge Brownies (Gluten Free, Diary Free)
Serves 12
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
  1. 1 can (15 ounce) chickpeas, rinsed and drained
  2. 1 cup cashews, soaked for 1 hour in warm water (discard the water after done soaking)
  3. 1/2 cup cocoa powder
  4. 1/3 cup pure maple syrup (agave or honey can be substituted)
  5. 1 egg
  6. 1 tsp vanilla
  7. 1/2 tsp baking powder
  8. 1/4 tsp baking soda
  9. 1/4 tsp salt
  10. 1/3 cup dark chocolate chips (optional)
  1. Preheat oven to 350 degrees
  2. Combine all ingredients, except chocolate chips, into a blender
  3. Blend until a batter forms (the batter will be thick)
  4. Stir in chocolate chips
  5. Pour into a greased 8x8 baking dish
  6. Bake for 25-30 minutes or until toothpick comes out clean. Do not over cook, it will dry out the brownies
  7. Allow to cool 20 minutes before cutting and serving
  1. If you have a high speed blender (i.e. Blendtec or Vitamix) you can skip soaking the cashews.

60 thoughts on “Dark Chocolate Flourless Fudge Brownies

  1. I wish I could say I haven’t eaten any chocolate today, but I would be lying. Otherwise, I would whip up a batch of these brownies ASAP-they look so yummy and chocolatey! Thanks so much for stopping by my blog today, and sharing your “confession” – glad to be in good company 🙂

    • They are my favorite! I am not exaggerating when I say I keep a stash in my freezer for emergencies :).

  2. These brownies look so good! Can’t believe the have chickpeas in them. Have to ry them! They have been pinned

  3. Oh my gosh I want these now! I love brownies made with beans, actually, I like them better than regular flour brownies! Never tried them with cashews before. Pinning this for later (which will be sooner, rather than later!)

  4. Could lentils work as a substitute for chickpeas? I hate to ask, but this sounds wonderful and I cant eat chickpeas.

    • I haven’t tried, but they might, if you try it let me know how it turns out :). White beans or Navy beans may work as well (if you can eat them).

      • Black beans or black soybeans might work? I make a very good “chocolate fudge” out of black soybeans, and I was thinking of trying them in this recipe, too, to lower the carb count. Anyone tried these with black soybeans before? 🙂

        • I have never tried it, if you do, let me know how it goes. I am guessing it would work great.

  5. Pingback: #GuiltFree // Dark Chocolate Flourless Fudge Br...

    • I am so sorry, good catch, thank you! It is 1/3 cup maple syrup. I have updated the recipe

    • Good question :). Soak them in warm water (just enough to cover the cashews). Once done soaking, drain the water. I will update the instructions. Thanks.

    • I am not sure about cashew meal, it might make them a little bit dry. You could substitute 1/2 cup of cashew butter if you have that on hand, or almond butter (although that will alter the flavor slightly). If you try the cashew meal, let me know how it turns out for you :).

    • I am so glad you liked them! I keep some in my freezer for emergencies – they are one of my favorites!!!

  6. I made these for a birthday celebration, I did end up smothering them with chocolate ganache, that I had leftover from the birthday cake (which was delicious) but even without the added topping they were amazing! Thank you so much for sharing this recipe!! I am loving your blog!

    • I made these in my Blendtec Blender. I did have to add water as they were very thick and I was unable to get the garbanzo beans and cashews pulverized, and everything all blended together. Did you notice this when you made them? Should I have done something different? Asking out of pure curiosity 🙂

      • The batter is really THICK, so. I always soak my cashews (even though it isn’t necessary with a high speed blender), it just makes the blending process go by faster. Hopefully they still tasted alright :).

    • Chocolate ganache smothered on anything is a good idea!!! I am so glad you liked them. Thank you for your support!

    • You could try 1/2 cup of sunflower butter or peanut butter (they might alter the flavor slightly), but it should work as a substitute.

  7. I haven’t tried any substitutes. You could try replacing it with 1 Tbsp of ground flaxseed and 2 Tbsp of water, it might work…if you do – let me know how it goes.

    • I have never done it…but it should work. You will probably get a slightly grainy texture (pecans are not as creamy as cashews) but I think it will still taste yummy.

  8. These didn’t turn out very sweet. I put in the listed amounts of ingredients… not sure what happened. 🙁 I was looking forward to having a sweet treat. Do you know why this might have happened?

    • Did you use maple syrup? If yes, make sure it is pure maple syrup – it is sweeter than other maple syrups. If that wasn’t it, feel free to increase the sweetener to 1/2 cup to sweeten it up a little bit more.

  9. I would really love to try this recipe but I am allergic to cashews. Do you know what a good substitute would be?

    • You could try 1/2 cup almond butter or 1/2 cup peanut butter. It will alter the taste a little bit…but they should still taste good 🙂

  10. Thank you for the recipe! The ingredients are quite flexible, I use whichever beans I have on hand, and it still works out well. I also cut out the maple syrup and added dates (blended into a paste) instead, I add roughly 2/3 of a cup. This increases the fibre content in the brownie. Great healthy alternative to sugar-loaded-fibre-less versions!

  11. Thanks for the recipe! It was an interesting texture and flavor, for sure. My husband was expecting something gooey so he was disappointed. But I guess you have to make compromises when you’re trying to live a little healthier!

    I added a little almond milk since the ingredients wouldn’t come together in my blender. Maybe next time I’ll use a food processor.

  12. I estimated the nutritional value for this recipe.This is for the entire pan:

    Calories: 3584
    Fat: 172
    Carbs: 555
    Protein: 110

    If you cut the whole pan into 12 equal pieces, each piece is aproximately:
    Calories: 299
    Fat: 14
    Carbs: 46
    Protein: 9

    Hope this helps!

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