Fudgy Black Bean Brownies (No Flour!)
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
16 brownies
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Calories
117 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Fudgy Black Bean Brownies (No Flour!)
Description
Fudgy Black Bean Brownies replace traditional flour with pureed black beans, which contribute moisture and structure while keeping the brownies dense and fudgy. The batter includes eggs, neutral cooking oil, vanilla extract, cocoa powder, sugar, baking powder, salt, and optional finely ground coffee to enhance depth of flavor. Semi-sweet chocolate chips add extra chocolate bursts.
The mixture is baked in a greased and parchment-lined pan at 350°F, with cooking times from 30 to 40 minutes allowing for personal preference on fudginess. The edges aim to be visibly cooked while the center may still jiggle slightly for gooeyness. Cooling before cutting is advised for clean slices.
This recipe provides a gluten-free alternative that delivers rich, chocolatey brownies with a unique texture from the beans. The optional coffee element adds a subtle complexity reminiscent of mocha brownies.
Storing in the refrigerator extends freshness up to a week, and freezing is possible for up to three months. Thawing in the fridge and reheating, preferably in an air fryer, helps restore texture.
Ingredients
- 1 oz can black beans rinsed and drained, 425 g
- 3 large egg
- 3 Tbsp neutral cooking oil a flavorless oil like canola oil or vegetable oil, 45 mL, generic cooking oil
- 1 tsp vanilla extract 5 mL
- ¼ cup cocoa powder 30 g, unsweetened
- ⅔ cup sugar 120 g
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp finely ground coffee optional, or instant coffee
- ½ cup chocolate chips 60 g, semi-sweet
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
- Remove brownies from the oven when the center still jiggles slightly for ultra-gooey brownies; bake longer for firmer texture.
- To make thicker brownies, double the recipe and increase baking time by 15 to 20 minutes.
- Refrigerate leftovers for up to 7 days or freeze for up to 3 months; thaw in fridge before reheating.
- Reheat brownies in an air fryer briefly to refresh texture after freezing.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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