These Flourless Brownies are made with a shocking ingredient: BLACK BEANS!!! That may sound crazy, but these Black Bean Brownies are tender, fudgy, decadent, and full of rich cocoa flavor.
Are you gluten free? Trying to cut some flour from your diet? Just want to enjoy a healthy treat?
These flourless brownies will be your new go-to….they are rich and decadent and satisfy your deepest chocolate craving while still being relatively healthy.
And yes, I know black beans in brownies may sound a bit scary. But trust me, these Black Bean Brownies will surprise you.
Black Bean Brownies
These Black Bean Brownies are made with staple pantry ingredients and are inexpensive to make.
And for those of you who bake gluten-free, you know that a gluten-free dessert often requires special ingredients or flour blends–which can be very pricey!
Black beans form the base to these brownies and when flavored with cocoa powder and sugar, they bake up to be a fudge like brownie.
What do Black Bean Brownies Taste Like?
Before you make Black Bean Brownies, you may be wondering, what do these flourless brownies taste like?
Black bean brownies are rich, and full of chocolate flavor. They have a slight coconut flavor from the coconut oil–if you aren’t a fan of coconut, use canola oil! These brownies are best eaten after chilled, to allow all the flavors to mingle together.
The texture of black bean brownies is a bit more cake-like and the brownies do crumble easier.
Ingredients for Black Bean Brownies
- Black Beans
- Cocoa Powder
- Baking Powder
- Oil–use canola oil or melted butter for a mild taste. Melted coconut oil works, but has a bit of an aftertaste.
- Use canola oil or melted butter if you don’t like or don’t have coconut oil.
- Sugar–I personally love to use evaporated cane sugar, but coconut sugar, granulated sugar or maple syrup all work well in flourless brownies. Honey does not work in these flourless brownies.
- Vanilla Extract
- Instant Coffee–Coffee helps to deepen the chocolate flavor in these black bean brownies.
- Chocolate Chips (optional)–Use dairy-free chocolate chips, or omit the chocolate chips to keep theses brownies dairy-free.
How to Make Black Bean Brownies
Step One: Prepare Baking Dish
- Preheat oven to 350 degrees.
- Line a 8×8 square baking pan with parchment paper.
- If you don’t have parchment paper, grease your baking dish well with coconut oil or butter.
Step Two: Process Black Bean Brownie Batter
- Drain and rinse one can of black beans.
- Add all the ingredients, except for chocolate chips in a food processor, fitted with a blending blade.
- Process until all ingredients are combined and brownie batter is smooth.
Step Three: Spread Brownies into Pan
- Gently spread brownie batter into prepared pan.
- Black Bean Brownie Batter is very thick and dense, use parchment paper to help press into pan if needed.
- Sprinkle with chocolate chips.
Step Four: Bake Flourless Brownies
- Bake brownies until they are just set–about 25 minutes.
- Remove from oven and let cool for 15 minutes.
- Remove brownies, along with parchment paper, from pan and let cool completely.
- Store in fridge until ready to enjoy.
Storing Black Bean Brownies
- I think these brownies taste better after sitting overnight and slightly chilled–which normally I love my brownies warm and gooey, but Black Bean Brownies taste like fudge after they chill–YUM!! But they are still good warm!
- Black Bean Brownies should be stored in the fridge and will last up to 5 days.
More Gluten-Free Treats
- Gluten Free Cookie Cake
- Gluten Free Cinnamon Streusel Muffins
- Gluten Free No Bake Granola Bars
- Allergy Free Oatmeal Cookies
- Gluten Free Cinnamon Rolls from Veggie Balance
Black Bean Brownies
- 1 15 oz can black beans drained and rinsed
- 1/2 cup sugar
- 2 eggs
- 1/4 cup canola oil
- 1 1/2 tsp baking powder
- 3/4 cup cocoa powder
- 1 tsp vanilla
- 1 tsp instant coffee
- a few handfuls of chocolate chips or peanut butter chips
- Preheat oven to 350 degrees. Line a 8x8 baking dish with parchment paper.
- Rinse and drain beans.
- Add all ingredients except for the chocolate chips into a food processor and process until completely smooth and blended well together.
- Pour the batter into prepared baking dish. Sprinkle with the chocolate chips, if using.
- Bake at 350 for 25-30 minutes or until set.
- Allow brownies to cool for 20 minutes before slicing and serving.
- Use evaporated cane sugar, coconut sugar or maple syrup in place of granulated sugar.
- Use melted butter or melted coconut oil in place of canola oil.
- Store brownies in fridge for up to 5 days.
- Brownies are best eaten after cooled and chilled.