Black Bean Brownies
These gluten-free black bean brownies are so fudgy and delicious. No one will be able to tell that they're flourless and made with beans!
Servings: 16 brownies
Equipment
Ingredients
- 1 15 oz can black beans drained and rinsed
- 3 large eggs
- ½ cup pure maple syrup
- ⅓ cup melted coconut oil
- ¼ cup cocoa powder or raw cacao powder
- ⅛ teaspoon fine sea salt
- ½ teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ½ cup dairy-free chocolate chips
- ⅓ cup chopped raw walnuts optional
Instructions
- Preheat oven to 350°F and grease an 8x8-inch baking pan.
- Place beans, eggs, maple syrup, coconut oil, cocoa powder, salt, baking powder and vanilla in the bowl of a food processor or blender and blend until smooth.
- Remove the blade and gently stir in your chocolate chips and walnuts, if using. Another option is to sprinkle the walnuts on top of the brownie batter once you pour it into the pan.
- Transfer mixture to the prepared pan. Bake for 35 minutes, or until brownies are set in the center and a toothpicks comes out clean. Cool completely, cut into squares and enjoy!
Video
Notes
- Eggs: To make this recipe vegan you could use 3 flax eggs (1 Tablespoon flaxseed + 3 Tablespoons water for each egg). I have tested these brownies with flax eggs and the brownies turned out, they just didn’t rise as well.
- Coconut oil: Melted butter, avocado oil or olive oil works too.
- Maple syrup: Another liquid sweetener like honey or agave would also work.
- Walnuts: You can totally skip these or use another nut instead.
Nutrition
Serving: 1 brownie | Calories: 151kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 67mg | Fiber: 3g | Sugar: 10g