Are you looking for a dessert that feels like a total indulgence but is actually packed with protein and fiber? These Flourless Salted Double Chocolate Espresso Brownies are the answer for 2026.
Forget what you think you know about “healthy” brownies. There is no dry, cakey texture here. Thanks to a secret base of black beans and creamy almond butter, these are the fudgiest, richest, most decadent squares you’ll ever bake. Plus, the addition of espresso makes the chocolate flavor absolutely explode.
Why You’ll Love These Brownies
- Gluten-Free & Flourless: Naturally grain-free with no weird fillers.
- High Protein & Fiber: A dessert that actually keeps you full and stabilizes blood sugar.
- The Espresso Factor: Coffee acts as a natural flavor enhancer, taking the cacao from “good” to “gourmet.”
- Refined Sugar-Free: Sweetened with pure maple syrup for a clean energy burn.
Pro Tips for the Perfect Batch
Texture Tip: If your almond butter is thick or from the bottom of the jar, add 1 tablespoon of coconut oil to the blender to ensure the batter stays moist.
Storage: These brownies keep beautifully in the fridge for up to 5 days, and they actually taste even better on day two!
Flourless Salted Double Chocolate Espresso Brownies
Course: DessertDifficulty: Easy12
servings30
minutes25
minutes173
kcalThese 2026 leveled-up Brownies, made with black beans are the perfect balance of decadence and nutrition. By swapping flour for fiber-rich black beans and butter for creamy almond butter, you get a treat that is incredibly fudgy without the heavy "sugar crash."
Ingredients
1 can (15 oz) Black beans (rinsed and drained very well)
1/2 cuptCreamy almond butter (drippy is best)
1/2 cuptPure maple syrup
2 Large eggs (or flax eggs)
1/2 cuptUnsweetened cacao or cocoa powder
1 tsp Espresso powder (or very finely ground coffee)
1 tsp each Baking powder + Vanilla extract
1/3 cup Dark chocolate chunks
Flaky sea salt
Directions
- Prep: Preheat your oven to 350°F (175°C). Grease or line an 8x8-inch pan.
- Blend the Beans: This is the most important step for texture. Put the beans, maple syrup, and almond butter into a food processor or blender. Process for 2 full minutes until it looks like smooth frosting.
- Add the Rest: Add the eggs, cocoa powder, espresso powder, vanilla, and baking powder. Pulse until just combined.
- Fold: Stir in half of your chocolate chunks by hand.
- Bake: Pour the batter into the pan. Top with the remaining chocolate chunks and a generous pinch of flaky sea salt. Bake for 22–26 minutes.
- The Secret to Success: These brownies must cool completely before you cut them. Because there is no flour, they need time to set. For the ultimate fudgy texture, pop them in the fridge for an hour after they hit room temperature.
