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Updated: Oct 11, 2020

If you like brownies (who doesn’t?), you’ll love this yummy, fudgy, decadent [possibly healthy] brownie pie!

If you read the ingredients for this deliciously fudgy brownie pie, you’d never believe that they could be so (dare I say it?) healthy.

Just a few simple ingredients make for an amazing treat!

The trick to making this quite fudgy is to bake it and then let it set in your fridge overnight. I know, I know... it will be hard to contain yourself. But, trust me, the reward at the end will soooo make up for all the suffering.

Pro Tip: serve with vegan ice cream... to die for!

This one is really easy to make, and I’m sure you’re dying to get started.

So, let’s get to baking!



  • 2 cans (15 oz each) cannellini beans, drained and rinsed

  • 2/3 Cup oat flour

  • 1/3 Cup + 2 Tbsp cacao powder

  • 1/4 Cup applesauce

  • 1/4 Cup smooth peanut butter

  • 2 tsp pure vanilla extract

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 Cup coconut sugar

  • 1/3 Cup maple syrup

  • 1 Cup chocolate chips, plus more to sprinkle on top

  • Powdered sugar for topping


  1. Preheat your oven to 350°F.

  2. Place all ingredients except the chocolate chips in a food processor and process until well combined.

  3. Once combined and smooth, add the chocolate chips to the batter and pulse a few times to incorporate. Save some of the chocolate chips to sprinkle on top.

  4. Grease a 9-inch springform pan. Pour mixture into the greased pan. Top with the remaining chocolate chips.

  5. Bake for 25 to 28 minutes.

  6. Remove from the oven and let cool completely in the springform pan. Then place in the refrigerator overnight for the best flavor and consistency.*

  7. Once set overnight, you can stored covered at room temperature. Or keep in the refrigerator, if you prefer.

  8. Enjoy!

*I realize you’ll be tempted to eat this beauty straight away but, trust me, it is so much better the day after. Plus, the overnight refrigeration helps with the fudginess. If you want to have this the same day, increase bake time to 35 minutes and, once the pie cools off, place in the refrigerator for a couple of hours to set. It won’t be as fudgy, but it will still be great!

Recipe adapted from

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