100 Calorie Fudge Brownies
I started making these fudgey, bean-based brownies on a busy weeknight when I wanted something chocolatey without hauling out a dozen pantry staples. The result surprised me: rich, deeply chocolate-flavored squares that are moist and satisfying, yet simple and lower in calories than traditional brownies. If you want a quick, pantry-friendly dessert or a healthier swap for afternoon cravings, these 100 Calorie Fudge Brownies are a great go-to. If you like fudgy, chocolate-forward treats, you might also enjoy chocolate mousse brownies for an even silkier indulgence.
What makes this recipe special
This recipe turns pantry staples—canned black beans, cocoa, a touch of sweetener, and applesauce—into a dense, fudge-like brownie without added flour or butter. That makes it naturally gluten-free (if your beans are single-ingredient) and higher in fiber and plant protein than a typical brownie. It’s perfect when you want a smaller portion of something indulgent, need an easy potluck contribution, or are baking with kids because the base is blended, not creamed.
“I couldn’t believe these were bean brownies — chewy, chocolatey, and they vanished at our family movie night.” — a quick neighborhood taste test
These brownies also shine when you want a lower-calorie option around holidays, after workouts, or as a controlled treat on a weeknight. If you’re planning a themed baking day, try pairing flavors from a festive batch like these frosted Christmas brownies for a holiday spread.
The cooking process explained
Before you dive into ingredients, here’s the simple workflow so you know what to expect: drain and rinse the black beans, blend everything until smooth, pour into an 8×8" pan, then bake until set. No creaming, no sifting—just a quick blitz in a blender or food processor and about 25–30 minutes in the oven. This short overview helps you decide whether to prep now or save the recipe for a more relaxed baking window.
What you’ll need
- 1 cup black beans, drained and rinsed (canned or cooked from dry)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup honey or maple syrup (use maple for vegan)
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Notes and substitutions:
- Honey vs. maple syrup: use honey if not vegan; maple syrup keeps it plant-based.
- For extra chocolate depth, stir in 1 tsp instant espresso powder (won’t make it taste coffee-forward).
- If you want more chew, fold in a tablespoon of dark chocolate chips before baking. For texture inspiration, check sweet pairing ideas like these tiramisu brownies.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment for easy removal.
- Place the drained and rinsed black beans in a blender or food processor. Add the cocoa powder, honey or maple syrup, applesauce, vanilla, baking powder, and salt.
- Blend until completely smooth, scraping down the sides once or twice. The mixture should be thick but pourable — no visible bean bits.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes. The center should be set; a toothpick inserted comes out mostly clean with a few moist crumbs but not wet batter. Avoid overbaking to keep the fudgy texture.
- Let the pan cool completely on a wire rack before slicing into squares. For roughly 100-calorie portions, cut the pan into six squares (calories are approximate; see FAQs for more).
Best ways to enjoy it
These brownies are lovely warm or chilled. For serving:
- Warm with a small scoop of vanilla Greek yogurt or dairy-free ice cream.
- Dust lightly with cocoa powder or powdered sugar and add a few fresh raspberries for brightness.
- For an extra-decadent treat, spread a thin layer of nut butter or melted dark chocolate on top after cooling. If you want a silkier chocolate pairing, try a side-by-side with other mousse-like bars such as chocolate mousse brownies for contrast.
Storage and reheating tips
- Room temperature: Store cooled brownies in an airtight container for up to 2 days.
- Refrigerator: Keep them chilled up to 4 days; they firm up and hold their shape better.
- Freezer: Wrap individual squares in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
- Reheating: Gently warm a square in the microwave for 10–15 seconds or in a 300°F oven for about 5 minutes if frozen. If refrigerated, let it sit at room temperature 10–15 minutes before serving to soften slightly. Always cool completely before storing to prevent sogginess.
Helpful cooking tips
- Blend well: The key to a brown‑bean brownie that doesn’t taste like beans is a silky-smooth batter. Scrape the blender/processor down and blend in stages if needed.
- Don’t overbake: These are meant to be fudgy. Start checking at 22 minutes; the edges will pull away slightly and the center should look set but moist.
- Parchment = easy clean-up: Lining the pan makes slicing clean squares effortless.
- Taste test: A tiny bit of batter will taste astringent from raw cocoa — don’t judge until it’s baked.
- Portioning: The “100 calorie” label depends on how you cut it. For approximate 100-calorie pieces, cut the 8×8 pan into six squares, but weigh portions for precise counting.
Creative twists
- Espresso-chocolate: Add 1 teaspoon instant espresso powder to amplify chocolate flavor without tasting like coffee.
- Nut swirl: Drop tablespoon-sized dollops of almond or peanut butter over the batter and swirl with a knife before baking. (This increases calories but gives richness.)
- Orange-cardamom: Stir in 1 tsp orange zest and 1/4 tsp ground cardamom for a bright, spiced variation.
- Frosted holiday treat: Top cooled brownies with a thin chocolate glaze and sprinkles for a festive look—think of holiday presentations like these frosted Christmas brownies.
- Gluten-free/vegan: The recipe is naturally gluten-free. Use maple syrup instead of honey to make it vegan.
Your questions answered
Q: Do these brownies actually taste like black beans?
A: No — properly blended and balanced with cocoa and sweetener, the beans give a neutral, fudgy base. Taste the batter before baking to adjust sweetness if needed, but the baked product should read as chocolatey.
Q: How many calories are in each brownie?
A: Rough estimates put the whole pan around 600–650 calories depending on exact ingredients. If you cut the 8×8 pan into six squares, each piece is roughly 100–110 calories. Cutting into more pieces lowers the calories per piece. For precise tracking, weigh your final batch and calculate per-portion using your ingredient labels.
Q: Can I use dry beans I cooked myself instead of canned?
A: Yes. One cup cooked black beans (well-drained) is equivalent to one cup canned drained. Rinse canned beans to remove excess sodium and preserve flavor.
Q: Is this recipe kid-friendly? Will kids notice the beans?
A: Many kids enjoy these because they’re dense, fudgy, and chocolatey. If you’re introducing the idea, try a small, decorated version (sprinkles or a thin frosting) to emphasize it’s a treat.
Q: Can I make these nut-free and allergy-friendly?
A: Yes — the base has no nuts. Avoid adding nut swirls or toppings and check your cocoa and other packaged ingredients for cross-contamination if needed.
Q: How do I make them more chocolatey without adding too many calories?
A: Add 1–2 teaspoons of instant espresso powder to intensify the chocolate perception without extra sugar or fat. A dusting of unsweetened cocoa right before serving adds aroma without significant calories.
If you want specific swaps, portion math, or a version with chocolate chips, tell me the dietary goal and I’ll adapt the recipe accordingly.
100 Calorie Fudge Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or line it with parchment for easy removal.
- Place the drained and rinsed black beans in a blender or food processor. Add the cocoa powder, honey or maple syrup, applesauce, vanilla, baking powder, and salt.
- Blend until completely smooth, scraping down the sides once or twice. The mixture should be thick but pourable — no visible bean bits.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes. The center should be set; a toothpick inserted comes out mostly clean with a few moist crumbs but not wet batter.
- Let the pan cool completely on a wire rack before slicing into squares.
