Amazing Flour-less Black Bean 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!
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!
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)
Directions:
- 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.
Nutrition Information
Yield: 16 servings, Serving Size: 1 brownie
- Amount Per Serving:
- Freestyle Points: 5
- Points +: 4
- Calories: 144 calories
- Total Fat: 5g
- Saturated Fat: 0.5g
- Cholesterol: 23.5mg
- Sodium: 91mg
- Carbohydrates: 25g
- Fiber: 3.5g
- Sugar: 17.5g
- Protein: 4g
Adapted from Roasted Root.
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Under 30 Minutes
Freezer Friendly
Paleo
Slow Cooker Recipes
Low Carb
Dairy Free
Pressure Cooker Recipes
Whole 30 Recipes
Keto Recipes
Delicious and so easy to make!
Omg these are amazing!!! My stepdad is a meat and potatoes kind of guy and he absolutely loved these. He had no idea they had black beans in them, nor did he believe me that they were flourless. So good!
I work in an olive oil store and had a customer recommend this recipe when she came in to buy balsamic vinegar. I used Espresso Balsamic vinegar and omitted the instant coffee. I also used dark chocolate cocoa powder, and the brownies were black, black and beautifully glossy. This is a fabulous and tasty recipe!
Yum! Bet they were good!!
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Can these be made with a sugar substitute?
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These brownies were delicious. I didn’t tell my grandchildren what the ingredients were and they gobbled them right up. My only suggestion is be sure to blend the beans and other ingredients really well. There were a few bean skins left in the brownies.
Looks interesting but I’m just wondering the gastrointestinal side effects of eating bean brownies??? Is the vinegar supposed to help with this?
I’m not a fan of chocolate chips in my brownies, think it would be good without?
Can these be made in mini muffin pans, do you think? I find that cooking my brownies that way helps me in portion control.
Sure. This may decrease the time needed to bake so just keep an eye on them. You can know they are ready by stabbing a toothpick through the middle of one and it comes out clean.
Naomi – did you try this? Did it work using 16 mini muffins? (And if so, how long did you cook them for?)
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Yeah. Amazing. Can not tell these are flourless or from beans!
Holy camoly… these were amazing. I even halved the chocolate chips and Can’t stop eating.
Finally made these, and they are perfect for my chocolate craving. I used Swerve sugar replacement and stevia sweetened dark chocolate chips and fewer of them (as cooking some for a family member who is diabetic)I really like the beans, so much better nutrition in a wonderful chocolate package! I don’t think anyone could guess that beans are even in there. Simply wonderful, thank you
What a great idea! You didn’t happen to figure out the points on these (with the swerve and stevia chips), did you? I can’t quite figure it out. :).
Just made these tonight and I CANT STOP EATING THEM!!!! I’m doing all I can to not grab a fork and the entire pan!!! It’s hard to find good GF baked goodies, this one is the best I’ve found yet!! I left out the coffee since I’mNot a coffee drinker.
They were so good! Mine fell apart a bit…any suggestions for next time?
I don’t currently have balsamic vinegar and am pregnant and need the brownies like….yesterday! Can I use apple cider or regular white vinegar? Or is it just not the same?
Would unsweetened vanilla almond milk work? Or would that change it too much?
I wanted to love these, but didn’t. I substituted cashew milk for almond and vegetable oil for coconut because it’s what I had on hand. Maybe that was the issue. I can definitely tell there are beans in them because of the texture. My 4 year old won’t eat them so that is usually a good test because she loves anything chocolate, especially brownies.
I tried this recipe and loved it. I want to make them for a friend who does keto, but I’m not sure how to make them keto friendly?
Most amazing brownies ever! They turned out moist and delicious. I only added half a cup of chocolate chips.
Absolutely delicious! Husband would eat them again! The hardest thing was…we ate them before they cooled! Lol hahaha
What happens if you substitute the sugar for Stevia or another sweenter? Has anyone tried this?! Either way these look delicious!
Allie – I just posted a comment that answers your question
These ARE amazing! And (I think) I managed to make them even more amazing by substituting equal amounts of Swerve, Monkfruit sweetener, and coconut sugar for regular granulated sugar. I left out the chocolate chips and we didn’t miss them one bit…these are still super chocolate-y. And, divided into 20 pieces, they are only 34 calories each.
I made these last night because I was wanting something sweet and bad. Because I’m trying not to eat bad I dont have any gluten free flour or mixed that I can make 🙂 I do have low sodium black beans though lol. Who would of thought!!! I had one last night and it hit the spot, moist, soft and wonderful. I woke up this morning and half the plate is gone…My husband and daughter are already out but I asked my son if he had some and said “yes they were awesome, guess they aren’t gluten free” I loved the look on his face when I told them what was in them!!! Cant wait ti tell the other two.
hi gina,
i was very excited to try your recipe and after reading it and going through it multiple times , i made it. i read in the comments about the bean skins so i pulsed the batter a no. of times in the blender to make it smooth, the batter smelled amazing but after baking was when i faced a lot of disappointment. first of all, they dint rise much, (well to be honest , neither did i expect them to, well they’re beans)and were super fudge-y, not like brownies at all, like nowhere near , they basically were just cooked batter cups, and the texture was awful as well, i just couldnt get another after the first taste. they felt like beans. now im not writing this long comment to put off other from trying , i just want to know what i did wrong, i wanted them to turn out like yours, do you have any tips on why did they turn out that way?i cant buy balsamic vinegar or black beans where i live , so all i substituted was while vinegar,and used red kidney beans.but i dont think that was the issue. was it over blending? but theres no flour here so……… can you please help me?
One of my girls made this and we were looking at the nutrition content…1) they are absolutely delicious!2) how did you get you facts? When we added everything up, it was much more that 144 cal per serving. Is there anything different that you did to not make them 1600 cal per serving?
Try running the recipe through “MyFitnessPal “