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Dairy Free Brownies

They’re fudgy, rich, tender, moist, quick and easy, delicious and won’t spike your sugar levels.  Fudgey Chocolate Dairy Free Brownies that are simple to make, naturally sweetened, high in fibre and is the only recipe you’ll ever need for healthy homemade brownies.
Course Dessert
Cuisine Australian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 servings
Calories 199kcal
Author Kim



  • Drain and rinse the black beans under tap water.
  • Add all ingredients to a food processor, and blitz for a couple minutes until all combined and smooth batter has formed.
  • Line a large loaf tin with baking paper
  • Spoon out brownie mixture and pat down with the back of a spoon
  • Bake for 23 minutes in a fan oven at 170 degrees C/340 degrees F
  • Remove from oven and let cool for 5 to 10 minutes
  • Using a sharp knife, slice into 8 equal portions (see notes)
  • Cover and let brownies come to room temperature
  • Dust with unsweetened cocoa powder, store in an air tight container in the fridge for upto 5 days.


  1. Sweetener:  I used Lakanto Monkfruit Sweetener for this recipe.  It is available from the baking aisle of Woolworths in Australia and from amazon.  
  2. Slicing: to get clean sharp square cuts on the brownie, you might like to wipe the knife in between cuts
  3. Dish: I used a rectangle metal loaf tin 30 cm x 15 cm (12 inch x 6 inch)
  4. Texture: Brownie should be soft and moist, but not gooey in the centre.
  5. Storage: plastic or glass container with an air tight lid, in the fridge for upto 5 days.
  6. To Serve: serve with double cream, sugar free custard, sugar free ice cream, or a selection of your favourite berries such as raspberries, strawberries and blueberries.


Calories: 199kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Fiber: 7g | Sugar: 7g