Description
Deliciously fudgy and flourless black bean brownies that are packed with protein and fiber. These brownies use black beans as a healthy substitute for flour, creating a moist, rich texture with a deep chocolate flavor. Perfect for a gluten-free treat, they combine wholesome ingredients with a simple baking process to create an indulgent yet nutritious dessert.
Ingredients
Scale
Wet Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 3 large eggs
- 3 tbsp oil (canola or vegetable)
- 1 tsp vanilla extract
Dry Ingredients
- ¼ cup unsweetened cocoa powder
- â…” cup sugar
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp instant coffee (optional)
Add-ins
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (176°C). Grease and line an 8×8 or 9×9-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Blend Black Beans: In a food processor, blend the rinsed and drained black beans until completely smooth and creamy, forming the base puree for the brownies.
- Mix Wet Ingredients: In a large bowl, combine the black bean puree with the eggs, oil, and vanilla extract. Stir well until fully incorporated and smooth in texture.
- Prepare Dry Ingredients: In a separate bowl, whisk together the unsweetened cocoa powder, sugar, baking powder, salt, and instant coffee (if using) to evenly distribute the leavening and flavors.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring thoroughly until smooth and uniform. Gently fold in the semi-sweet chocolate chips for added texture and chocolate bursts.
- Bake: Pour the batter into the prepared baking pan and bake in the preheated oven for 30 to 40 minutes. The edges should be set, and the center slightly jiggly. A toothpick inserted in the center should come out with moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into 16 squares. Cooling helps set the fudgy texture and makes cutting easier.
Notes
- For a deeper chocolate flavor, instant coffee is optional but recommended.
- Make sure to rinse and drain the black beans thoroughly to remove excess sodium and improve texture.
- Use parchment paper for easy removal and cleaner edges.
- Check for doneness around 30 minutes as ovens vary; avoid overbaking to maintain fudginess.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
