Healthy Flourless Chocolate Chunk Brownie Bites
Yields: 24 brownie bites
This is one of the easiest brownie recipes you’ll ever find! They’re really rich and extremely fudgy, thanks to the ample amount of cocoa powder and flour replacer. The brownie bites will keep for at least one week if stored in an airtight container in the refrigerator.
  1. Preheat the oven to 300°F. Line 24 mini muffin cups with paper liners, and coat with nonstick cooking spray.
  2. Add all of the ingredients except the finely chopped dark chocolate to a blender or food processor in the order that they’re listed. Blend until completely smooth and no large pieces of beans remain.
  3. Divide the batter between the prepared muffin cups. Evenly sprinkle the dark chocolate between the muffin cups, and use the tip of a butter knife to swirl them into the batter. Bake at 300°F for 14-18 minutes, or until they no longer jiggle when lightly shaken. (The centers should still look glossy and slightly underdone!) Cool completely to room temperature in the pan; then let them sit for an additional 3 hours for the fudgiest texture.
Notes: I promise these brownies do NOT taste like beans! That bean flavor bakes off while the brownie bites are in the oven, so they just taste extra rich and chocolaty once they’ve cooled.

If you prefer to cook your own black beans, you’ll need 1 ½ cup + 2 tablespoons of cooked black beans. You’ll also need to add about ¼ teaspoon of salt to the brownie batter.

These brownie bites contain enough cocoa powder that they already taste very rich and dark. No need to use Dutched or special dark! Make sure you measure the cocoa powder correctly, like this or with a kitchen scale. Too much cocoa powder will make the brownie bites taste bitter.

Honey or agave may be substituted for the pure maple syrup. Alternatively, ½ cup (96g) of coconut sugar or brown sugar + ¼ cup (60mL) of milk may be substituted instead.

Any milk may be substituted for the cashew milk.

I recommend 72% dark chocolate. Ghirardelli is one of my favorites. Make sure you cut the dark chocolate to be no larger than the size of miniature chocolate chips to ensure the brownie bites bake evenly. Miniature chocolate chips may be substituted for the finely chopped dark chocolate.

{gluten-free, dairy-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at