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Amazing Flour-less Black Bean Brownies are moist, chocolatey and delicious – finally a low-fat, gluten-free brownie that’s pretty darn good made with no flour and no butter!
They come out so moist, not cakey or dry like most low-fat brownie recipe I’ve tried.
The secret ingredient is black beans, and I’m sure you’re thinking… what? But trust me, you don’t taste it! My husband even loves them, and can’t get over how good they are (and trust me if he didn’t like it he would tell me). They really feel like you’re eating something loaded with butter, yet it only uses 1/2 teaspoon of oil. The last version I added some walnuts which increased the points to 5 each, but I gave you the basic recipe without.
How To Make Black Bean Brownies
Amazing Flour-less Brownies
Amazing Flour-less Black Bean Brownies are moist, chocolatey and delicious – finally a low-fat, gluten-free brownie that's pretty darn good made with no flour and no butter!
Yield: 16 servings
Serving Size: 1 brownie
Ingredients
- 1 14 oz canned low-sodium black beans, rinsed and drained
- 2 large eggs
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1/2 teaspoon oil
- 1 tablespoon unsweetened almond milk, or dairy, skim
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon of freshly ground coffee or instant coffee
- 1 cup semisweet chocolate chips, divided (Hershey's)
Instructions
- Preheat the oven to 350° F.
- Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
- Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl.
- Fold in 1/2 cup chocolate chips until combined.
- Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.
- Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.
- Allow the brownies to cool completely before slicing them into squares.
Last Step:
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Adapted from Roasted Root.
Nutrition
Serving: 1 brownie, Calories: 144 kcal, Carbohydrates: 25 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 0.5 g, Cholesterol: 23.5 mg, Sodium: 91 mg, Fiber: 3.5 g, Sugar: 17.5 g
I made these for work and they are so good! Some of my coworkers are vegan so I’d like to work on an egg substitute- has anyone had success? Thanks!
I have been making these for awhile now, great brownies! Even my husband who does not always go for my healthy makeovers loves them. So easy to make in the blender. I always use dark cocoa powder. Thank you again for another wonderful recipe.
Amazing! I was nervous, I’ll admit. But these were so dang good! Followed recipe exactly, resulted in a rich moist fluffy treat! Family (13, 7yo kid) approved!!
Perfect!
Can I substitute something else for the oil+milk+vinegar? And can I use 1/2 cup of maple syrup in place of the sugar?
I substituted Truvia Cane Sugar Blend (1/4 cup + 2 Tablespoons) for the Sugar, and cut back the Semisweet Chocolate Chips by adding 1/2 cup to the brownies but didn’t sprinkle any on top. They turned out rich and delicious! Cut into 12 servings they are 3 points each. Yum!
Perfect!
Has anyone tried making these in a muffin tin? If so, what temp and for how long?
With these work if I replace the sugar with monk fruit sugar?
114oz black beans? That’s over 3kg!! What is the correct amount please?
I think it says “one 14 oz” but the spacing does make it look like 114! Hope this helps!
One 14 oz can
Very good! Moist!
I used more sugar and iced it.
Appreciate that I could make it with items I already had in pantry.
I used apple cider vinegar instead of balsamic.
I was a little skeptical but these are amazing! I didn’t have enough chocolate chips so just sprinkled what I had on top.
Next time I may try to use less sugar.
Made these for the first time tonight and have to say, they were REALLY good (and that’s coming from someone who has a voracious sweet tooth).
I didn’t add the choco chips because I didn’t have any. They are more like moist cake than brownies but I love them. Thanks Skinnytaste!
Has anyone tried using coconut sugar instead of the white sugar? Or could you use maple syrup?
I’ve used maple syrup. Works great.
How to make this recipe without using the eggs and almond milk /dairy . Cuz the child is allergic to eggs and dairy ..all the other ingredients are fine except these two.. is it possible to make without them ? And might not be adding coffee since it’s for a child ..
I feel like this is a dumb question… but for the fresh ground coffee does that mean grind up the beans and use that, or make a pot of coffee (with freshly ground beans) and use the prepared coffee?
Ground coffee beans. No liquid
These are so delicious! I used dark kidney beans and added chopped walnuts.