Black Bean Brownies Recipe

Black Bean Brownies Recipe

from glutenfreeonashoestring.com
Bars
40 min
9 servings
277 kcal / serving

These fudgy black bean brownies are rich, smooth, and deeply chocolatey—no flour needed. They surprise everyone in the best way, every time.

Ingredients

  • 1standard can black beans (drained and rinsed well)
  • 2eggs (at room temperature)
  • ¼ cupneutral oil ((like grapeseed, canola, peanut, or vegetable))
  • 2 teaspoonspure vanilla extract
  • 2 tablespoonsstrong brewed coffee ((decaf is fine; see recipe notes))
  • ¾ cupunsweetened cocoa powder ((natural or dutch-processed, your choice))
  • ½ teaspoonbaking soda
  • ¼ teaspoonkosher salt
  • ¾ cuppacked light brown sugar
  • 3 ouncessemi-sweet or dark chocolate chips (optional)

Directions

  1. 1

    Preheat your oven to 325°F. Line an 8-inch square light metal baking pan with nonstick foil, greased regular foil, or parchment. Set aside.

  2. 2

    In a blender or food processor, combine the drained black beans, eggs, oil, vanilla, and coffee. Blend until completely smooth.

  3. 3

    In a large bowl, whisk together the cocoa powder, baking soda, salt, and brown sugar, breaking up any clumps.

  4. 4

    Pour the bean mixture into the dry ingredients. Stir until smooth and well combined. The batter will be soft.

  5. 5

    Fold in about half of the chocolate chips, if using.

  6. 6

    Scrape the batter into your prepared pan and smooth the top. Sprinkle the remaining chips on top and press down lightly to help them stick.

  7. 7

    Bake for 25 minutes, or until the top springs back when pressed gently and the center doesn’t jiggle when you move the pan.

  8. 8

    For cakier brownies, lower the oven temperature to 300°F and continue to bake for another 3 to 5 minutes or until the center is really stable.

  9. 9

    Let the brownies cool in the pan on a wire rack. Chill for 30 minutes in the fridge (or 10 in the freezer), then lift out and slice into squares with a sharp knife, wiping between cuts.