Fudgy Flourless Black Bean Brownies (The Secretly Healthy Treat)
You will love these rich and fudgy black bean brownies. This recipe is naturally gluten-free, flourless, and packed with protein and fiber. No one will guess the secret ingredient in this easy chocolate dessert.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 (15-ounce) can black beans, rinsed and drained
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup (or preferred natural sweetener)
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
- Rinse and thoroughly drain the black beans. Pat them dry with a paper towel to remove excess moisture.
- Place the rinsed black beans, eggs, cocoa powder, maple syrup, melted oil/butter, vanilla extract, baking powder, and salt into a food processor.
- Process the mixture until it is completely smooth. Stop and scrape down the sides as needed. You must eliminate all bean chunks for the best texture.
- Transfer the batter to a medium bowl. Gently fold in the 1/2 cup of chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the extra chocolate chips over the top.
- Bake for 25 to 30 minutes. The brownies are done when a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
- Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
- Cut into squares and serve. These are best when fully cooled for the fudgiest texture.
Notes
- For a vegan version, substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes to gel).
- If you do not have a food processor, you can use a high-powered blender, but you may need to blend in batches.
- For extra rich flavor, add 1/2 teaspoon of instant espresso powder to the wet ingredients before blending.
- These brownies stay moist for several days when stored in an airtight container at room temperature.
Nutrition
- Serving Size: 1 square
- Calories: 185
- Sugar: 14
- Sodium: 85
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 5
- Cholesterol: 35