Flourless Mocha Brownies & Coconut Cacao Frosting

Flourless Mocha BrowniesNow that I’ve seen the light, I just don’t think I can ever go back to making brownies without frosting on top. It just wouldn’t be right.

Flourless Mocha BrowniesFlourless Mocha BrowniesThese mocha flavored bites of Heaven are everything I want in a brownie. They are light, have strong coffee in the batter, are refined sugar-free, and have frosting on top. I mean, what more do you need? Oh, and did I mention they are flourless? Well, they are, and instead of flour I used black beans.

Now don’t give me the stink eye until you try a black bean brownie. I promise they are amazing and you do not taste the beans. They do have a slightly different texture than a regular brownie, but my husband and friends tasted these and gave the seal of approval.

Flourless Mocha BrowniesFlourless Mocha BrowniesIf you are a coffee hater we can’t be friends, then you may want to leave the coffee out of the batter because you can definitely taste it. I love mocha flavored everything, so of course I used my homemade cold brew to make it even stronger. But regular strong brewed coffee will work perfectly.

Flourless Mocha BrowniesMy favorite thing about black bean brownies is that you can make the batter in the food processor. No whisking or stirring involved, just let the food processor do all the work for you. You want to make sure you really get the batter super smooth, you don’t want chunks of black beans throughout your brownies. Weird.

Flourless Mocha BrowniesFlourless Mocha BrowniesAnd of course, top it with the best ever coconut cacao whipped cream frosting and cacao nibs or chocolate chips just to make it extra special. I mean, why not? Just trust me, I won’t steer you the wrong way.

Flourless Mocha BrowniesFlourless Mocha BrowniesIf you guys make these, take a picture and show me on Instagram! Hashtag #thewheatlesskitchen, I love to see your creations!

Flourless Mocha Brownies & Coconut Cacao Frosting

Yield: Makes 16 small brownies


  • 1 can black beans, rinsed and drained
  • 2/3 cup coconut sugar
  • 1/2 cup cacao powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup melted coconut oil
  • 1/2 cup strong coffee, cooled
  • 3 eggs
  • 1 tsp vanilla extract
  • Coconut Cacao Frosting
  • 1 can coconut cream, refrigerated overnight
  • 3 tbsp cacao powder
  • 1/2 tsp vanilla extract
  • 4 packets of stevia (or a few tsp of powdered sugar)
  • 1/8 tsp salt


  1. Preheat the oven to 350 degrees.
  2. Add all of the brownie ingredients to a food processor and pulse until completely smooth and there are no lumps.
  3. Spray an 8x8 baking dish with non-stick spray, and pour the batter into the pan.
  4. Bake for 35 minutes, you should be able to insert a knife into the center and it come out clean. Let them cool for 5-10 minutes before cutting. Then cut into squares and let them cool on a wire baking rack.
  5. While the brownies are cooling, make the frosting. Scoop out the cream with a spoon, it should have separated from the water while in the fridge. Add the cream, along with all other frosting ingredients to a bowl. Use a hand mixer to beat the cream until it turns into a smooth whipped cream texture.
  6. Once the brownies have completely cooled, spoon a small amount of frosting on top of each and smooth it out with the spoon. Sprinkle with cacao nibs if desired.

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.