Joni Sare, cooking instructor

Gluten free, fat free, dairy free, egg free fudge brownies

Brownies: Gluten free, egg free, dairy free, fat free (except for the oil spray, which we used sparingly)

Gluten free, fat free, dairy free, egg free, low carb fudge brownies

TOTALLY guilt free, TOTALLY easy, TOTALLY ‘fun’ for all ages.

I call’m “fudge brownies” because the beans make a very dense chewy brownie and the addition of the coffee (I used a concentrated decaf) brings out the chocolate flavor without adding more chocolate.

In response to a request (from someone in the Kaiser weight management program for a good-tasting low-fat brownie) I perused the internet and found a mention that beans can be used in place of oil and eggs with ANY cake mix. I tried it, twice now, and both have been a success.

Click here to see what I made with white beans and a white cake mix.

Click here to read more questions from the folks in the Kaiser weight management program, and my answers.

Gluten free, fat free, dairy free, egg free, low carb fudge brownies


  • One cake mix (be sure to get a mix that has no fat on the ingredient list)
  • One can of white beans (I use cannellini beans, no draining, just blend well)


  1. Preheat oven to 350 degrees.
  2. Use non-stick bakeware (pan, muffin tin, cookie sheet), ….or lightly spray bakeware with oil(this is not a fat-free version), set aside.
  3. Blend the can of beans in a food processor until creamy.
  4. Add to the cake mix in a mixing bowl, blend well. Or, add the mix to the food processor and blend well.
  5. Pour mixture into muffin pan, cake pan, or on a cookie sheet (if using a cookie sheet — drop the dough 1 to 2 inches apart from each other).
  6. Bake at 350 for 15 minutes, or until firm.

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