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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
This recipe is a keeper! It was simple and the brownies were delicious! The fact that they are gluten free was a bonus so that I could share them with my brother. Next time I think I’ll process the beans a little longer than I did to avoid any pieces of the skins from being obvious and I might try subbing Truvia as suggested by others. Great recipe – thank you!
Fantastic!!! I can’t believe these are made with black beans. The texture is a little drier/more crumbly than traditional brownies but maybe a bit more oil would help that? I only cooked mine for 25 minutes and they were definitely done. Will be making these again!
Taste good, but they don’t stay together very well.
sooo good and I was afraid of the black beans 😉
Wow. Very nice alternative to a brownie! I had to add a couple tablespoons of water as my batter was so thick it would not blend. Subbed truvia for the sugar and No chocolate chips. Made 9 cupcakes. Didn’t wait for it to cool fully it smelled so good. Definitely a do again!
These were so simple to make and DELICIOUS! I made them as cupcakes per another commenter’s post and they were the perfect size. Made portion control a breeze and they are GF which is a bonus since we have some Celiac folks in the family. Thank you Gina!,
So easy & so yummy