Black Bean Brownies Flourless (Printable Version)

Fudgy flourless brownies using black beans for a rich, naturally gluten-free chocolate treat.

# What You’ll Need:

→ Wet Ingredients

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 2 large eggs
03 - 1/3 cup melted coconut oil (or unsalted butter)
04 - 2 tsp pure vanilla extract

→ Dry Ingredients

05 - 2/3 cup granulated sugar or coconut sugar
06 - 1/2 cup unsweetened cocoa powder
07 - 1/2 tsp baking powder
08 - 1/4 tsp salt

→ Mix-Ins

09 - 1/3 cup dark chocolate chips (plus extra for topping, optional)
10 - 1/4 cup chopped walnuts or pecans (optional)

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper or lightly grease it.
02 - In a food processor or blender, combine black beans, eggs, melted coconut oil, and vanilla extract. Blend until completely smooth, scraping down the sides as needed.
03 - Add sugar, cocoa powder, baking powder, and salt to the blended mixture. Blend again until the batter is thick and creamy.
04 - Gently fold chocolate chips and nuts, if using, into the batter with a spatula.
05 - Pour the batter into the prepared pan and spread evenly. Sprinkle additional chocolate chips on top if desired.
06 - Bake for 22 to 25 minutes, or until the center is set and a toothpick inserted in the middle comes out mostly clean with a few moist crumbs.
07 - Remove from oven and let cool completely in the pan. For the fudgiest texture, chill in the refrigerator for at least 1 hour before cutting into squares.

# Additional Tips::

01 -
  • They taste like real brownies, not health food in disguise.
  • You can feel good about eating them because they're packed with fiber and protein.
  • They come together in one bowl with almost no cleanup.
  • Everyone asks for the recipe, and their faces when you tell them are priceless.
02 -
  • Rinse the beans thoroughly, or you might taste that canned flavor sneaking through.
  • Don't skip the chilling step. These brownies are good warm, but they're incredible after a few hours in the fridge.
  • Blend the wet ingredients until they're completely smooth. Any lumps will show up in the final texture.
03 -
  • Use a high-quality cocoa powder. It's the star here, and cheap cocoa tastes flat.
  • Let the brownies cool completely before cutting, or use a hot, clean knife for neat slices.
  • If your batter seems too thick, add a tablespoon of water or milk to loosen it slightly.
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