Black Bean Brownies (Flourless and Naturally Sweetened) Recipe : These black bean protein brownies, which are high in protein and fiber, are created completely with staple pantry items that nearly everyone already owns. The only tools you’ll need are a basic blender (without which your brownies would contain whole black beans!), a bowl, a spoon, and a pan to bake everything in.
I think we can all agree that tasting beans is the main aspect of baking with them. However, things don’t have to be that way! I’m going to demonstrate to you how you can occasionally bake with beans without tasting them. Rather, all you’ll taste is brownies.
Black Bean Brownies (Flourless and Naturally Sweetened) Recipe
The only equipment you’ll need is a food processor or blender (my high-speed blender and my tiny, basic blender that I received for free years ago both function flawlessly). Just keep in mind that the food processor won’t puree the beans quite as smoothly.
Ingredients
- 1 standard can (15 ounces) black beans drained and rinsed well
- 2 (100 g (weighed out of shell)) eggs at room temperature
- ¼ cup (56 g) neutral oil (like grapeseed, canola or vegetable)
- 2 teaspoons pure vanilla extract
- 2 tablespoons strong brewed coffee (decaf is fine)
- ¾ cup (60 g) unsweetened cocoa powder (natural or Dutch-processed, your choice)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup (164 g) packed light brown sugar
- 3 ounces semi-sweet or dark chocolate chips optional
Instructions
Set oven temperature to 325°F. Put parchment paper into an 8-inch square baking pan. After using cooking oil spray to grease the paper, put the pan aside.
The drained and washed beans, eggs, oil, vanilla, and coffee should all be combined in a blender or food processor and processed until smooth.
Mix the cocoa powder, baking soda, salt, and brown sugar in a big basin and mix thoroughly, making sure the brown sugar is well-combined and free of lumps.
Make a well in the middle of the mixture of cocoa powder and pour in the pureed bean mixture. Blend until thoroughly mixed.
Toss in the batter, then stir in about half of the chocolate chips (if using). The mixture will stream heavily.
Transfer the blend into the ready baking pan and level it out into a uniform layer. Evenly distribute the remaining, optional chocolate chips over the batter, gently pressing down to ensure the chips stay in place.
After the oven has been warmed, place the baking pan in the center. Bake for about 25 minutes, or until the top springs back when lightly pushed with a finger.
Bake the brownies until the top is firm and your fingers comes back when pressed lightly in the center. Additionally, there is absolutely no jiggling when you gently move the pan from side to side.
Reduce the oven temperature to 300°F for cakier brownies, and bake for an additional three to five minutes, or until the middle is very stable.
When the pan is cold to the touch, remove it from the oven and set it on a wire rack while it is still inside the pan.
Take out of the pan and use a sharp knife to cut into squares. Before removing the bars from the pan and slicing, freeze them for ten minutes while they are still in the cooled pan for a better cut.
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Nutrition
- Calories: 277kcal
- Carbohydrates: 38g
- Protein: 8g
- Fat: 12g
- Saturated Fat: 4g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 42mg
- Sodium: 149mg
- Potassium: 373mg
- Fiber: 8g
- Sugar: 22g
- Vitamin A: 68IU
- Calcium: 49mg
- Iron: 3mg
FAQs AND QUESTIONs
Can I make this recipe chewy in texture?
No, this recipe doesn’t have the structure to turn out chewy, no matter what you do. We have a separate recipe for chewy gluten free brownies that might be what you’re looking for.
Can I add chopped walnuts to this recipe for black bean brownies?
Sure! Try replacing some (optional) chocolate chips in the recipe with chopped walnuts. Resist the urge to pack these brownies with mix-ins, though, because they’ll probably sink to the bottom.
Can I make these easy black bean brownies without coffee?
Sure! The brewed coffee is only added to enhance the chocolate flavor from the cocoa powder, and you don’t taste it. You can use decaf coffee, or just replace the liquid with any sort of milk, or even water. The chocolate taste will be a little bit more subtle.
