Fudgy Black Bean Brownies (No Flour!)

Name: Fudgy Black Bean Brownies (No Flour!)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 16 brownies
Ingredients: 1 oz can black beans; 3 large eggs; 3 Tbsp oil; 1 tsp vanilla extract; ¼ cup unsweetened cocoa powder; ⅔ cup sugar; ½ tsp baking powder; ¼ tsp salt; ½ tsp finely ground or instant coffee; ½ cup semi-sweet chocolate chips

User Reviews

4.7

1,476 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
16 brownies
Calories
117 kcal
Course
Dessert, Baked Goods
Cuisine
American

Fudgy Black Bean Brownies (No Flour!)

Soren Barrett

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This fudgy Black Bean Brownies recipe is a decadent gluten-free dessert (and no one will ever guess that they're packed with black beans!) With over 400 five-star reviews, these bean brownies are perfect for healthy dessert lovers, gluten-free diets, or anyone who just wants to try a delicious new recipe.

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Ingredients

Servings

1 oz can black beans rinsed and drained, 425 g
3 large eggs
3 Tbsp oil a flavorless oil like canola oil or vegetable oil, 45 mL
1 tsp vanilla extract 5 mL
¼ cup unsweetened cocoa powder 30 g
⅔ cup sugar 120 g
½ tsp baking powder
¼ tsp salt
½ tsp finely ground or instant coffee optional
½ cup semi-sweet chocolate chips 60 g

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Instructions

Wets: Preheat oven to 350°F (176°C). Puree 1 15-oz can black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, 3 large eggs, 3 Tbsp oil, and 1 tsp vanilla extract.
Dries: In a separate bowl, combine ¼ cup unsweetened cocoa powder, ⅔ cup sugar, ½ tsp baking powder, ¼ tsp salt, and coffee (if using). Add the dry ingredients to the wets, then stir in ½ cup semi-sweet chocolate chips.
Bake: Grease an 8x8 or 9x9 inch pan, then line with parchment paper. Pour in batter and bake for 30 to 40 minutes, or until the edges are visibly cooked and the center doesn't jiggle much when you shake the pan (a toothpick may still come out a little gooey, that's fine!)* Allow brownies to cool before cutting.

Notes

*For ultra-gooey brownies, remove brownies when the center still jiggles some. For firmer brownies, cook until toothpick comes out almost clean.
For brownies that are really thick, double the recipe and add 15 to 20 minutes to the cooking time.
Refrigerate these brownies for up to 7 days.
Freeze brownies for up to 3 months. When ready to eat, let them thaw in the fridge before reheating them for best results (I like to pop them in the air fryer for a few minutes to give them a nice texture!)

Nutrition Information

Show Details

Serving 1brownie Calories 117kcal (6%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 5.3g (8%) Saturated Fat 1.5g (8%) Trans Fat 0g Cholesterol 31mg (10%) Sodium 49mg (2%) Potassium 92mg (3%) Fiber 1.4g (6%) Sugar 11.4g (23%) Vitamin A 50IU (1%) Vitamin C 0mg (0%) Calcium 20mg (2%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 16brownies

Amount Per Serving

Calories 117 kcal

% Daily Value*

Serving	1brownie
Calories	117kcal	6%
Carbohydrates	16g	5%
Protein	3g	6%
Fat	5.3g	8%
Saturated Fat	1.5g	8%
Trans Fat	0g	0%
Cholesterol	31mg	10%
Sodium	49mg	2%
Potassium	92mg	2%
Fiber	1.4g	6%
Sugar	11.4g	23%
Vitamin A	50IU	1%
Vitamin C	0mg	0%
Calcium	20mg	2%
Iron	0.7mg	4%