These fudgy, gluten-free brownies are not only delicious but healthier for you than traditional brownies! That’s because they contain a secret-ingredient-black beans!
I love dessert and if I am going to eat them often (ok, daily!) I need to find healthier versions of my favorites! That is why I have shared with you my delicious chewy dairy-free brownies, rich fudgy flourless brownies, and of course today’s recipe, flourless black bean brownies!!
Yes, Black Beans! And No Flour!
Your challenge is to make these brownies and not tell anyone that they have black beans in them.
See if they notice, because, although the combination sounds odd, its a delicious combo and most people would never know the difference.
By adding black beans you still get the same delicious flavor of a traditional brownie but you get a more dense, fudgier brownie that is higher in protein and fiber. You are also omitting flour and making a delicious gluten-free dessert!
How to Change Them Up
There are so many ways to change up this recipe to make it fit your diet/lifestyle.
Variations / Additions
- Vegan: to make the recipe vegan you can use “flax eggs” which is 2 tbsp flaxseed meal and 6 tbsps of water mixed together.
- Sugar free: to make these sugar free you need to use sugar free chocolate chips or “carob chips” and add the sweetness through cinnamon, vanilla, and even powdered stevia.
- Shortcut: these aren’t necessarily gluten-free (depends on the mix you use) but use a 15 ounce can of black beans that have been drained and rinsed, a box of brownie mix, 1 cup of water and a cup of chocolate chips .
- Avocado: add ½ of a ripe avocado- it gives extra moisture and a good texture.
- Dates: add 10-12 Medjool dates that have been pitted (½ cup packed dates).
- Chocolate chips: not much changes when using chocolate chips, just make sure to add them at the end. Use semi-sweet or ½ milk and ½ dark
How to Make Black Bean Brownies
- Food processor wet ingredients: begin by adding the beans, oil, vanilla, and water. Blend or puree until smooth. Add the eggs and blend or puree for 15 seconds.
- Dry ingredients: In a medium mixing bowl, whisk together the brown sugar, cocoa powder, baking soda, and salt.
- Combine: Pour the wet ingredients over top, and gently fold until well combined. Add all but two teaspoons of the chocolate chips, mix until combined. Pour into the prepared pan (8-inch lined with parchment paper) and sprinkle with remaining chocolate chips.
- Bake: Place in the oven and bake for 25-28 minutes, or until set. The top should be shiny and firm.
- Let it cool: Remove from the oven and let cool for 30 minutes. Transfer to the refrigerator to chill for an additional 30 minutes before slicing and serving. *It’s really important to allow your brownies to chill and set-up
Cocoa powder vs cacao? Cacao is healthier than cocoa powder because cocoa powder has had all of the nutrition baked out of it.
What kind of oil? Lots of recipes use coconut oil for the health benefits, many other recipes claim that melted butter doesn’t give the same texture as using coconut oil. I prefer to use a flavorless oil such as canola or vegetable oil.
Food processor vs blender? Food processors work better than blenders for achieving the correct texture.
Leftover brownies can be STORED in an airtight container in the refrigerator.
Eat them cold or rewarm it in the microwave for about 10 seconds (we love to serve ours warmed up and with ice cream).
You can also FREEZE leftover brownies for up to 3 months. Just thaw on the counter for 30 minutes before serving.
I can’t wait for you to try these delicious and healthier black bean brownies!!
For more brownie recipes, check out:
- Nutella Cheesecake Brownies
- Mint Chocolate Brownies
- Homemade Little Debbie Fudge Brownies
- Better Than Boxed Brownies
- Triple Chocolate Brownies
Flourless Black Bean Brownies Recipe
- 1 15 oz. can black beans - drained and rinsed well
- 1/4 cup vegetable - or canola oil
- 2 tsp vanilla extract
- 2 tbsp hot water - you can add 1/4 tsp. of espresso powder to this and let it dissolve
- 2 eggs
- 3/4 cup brown sugar - packed
- 3/4 cup unsweetened cocoa powder - use a quality cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp kosher sea salt
- 1/4 cup mini chocolate chips
- Preheat oven to 325. Line an 8-inch square baking pan with parchment paper or foil. Lightly grease with baking spray, set aside.
- In a blender or food processor, add the beans, oil, vanilla, and water. Blend or puree until smooth. Add the eggs and blend or puree for 15 seconds.
- In a medium mixing bowl, whisk together the brown sugar, cocoa powder, baking soda, and salt. Pour the wet ingredients over top, and gently fold until well combined. Add all but two teaspoons of the chocolate chips, mix until combined.
- Pour the batter into the prepared pan. Spread into an even layer and sprinkle with remaining 2 teaspoons of mini chocolate chips. Gently press them into the batter.
- Place in the oven and bake for 25-28 minutes, or until set. The top should be shiny and firm.
- Remove from the oven and let cool for 30 minutes. Transfer to the refrigerator to chill for an additional 30 minutes before slicing and serving.