Description
These Fudgy Black Bean Brownies are a deliciously moist and dense treat made without any flour, using black beans as a healthy substitute. They are rich in chocolate flavor with a hint of coffee to enhance depth, and studded with semi-sweet chocolate chips for extra indulgence. Perfect for a gluten-free dessert that doesn’t compromise on fudginess or taste.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 3 large eggs
- 3 tbsp oil (canola or vegetable)
- 1 tsp vanilla extract
- ¼ cup unsweetened cocoa powder
- ⅔ cup sugar
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp instant coffee (optional)
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (176°C). Grease and line an 8×8 or 9×9-inch baking pan with parchment paper for easy removal and cleanup.
- Blend black beans: Place the rinsed and drained black beans into a food processor and blend until completely smooth to create the base for the brownies.
- Mix wet ingredients: In a separate bowl, combine the black bean puree, eggs, oil, and vanilla extract. Stir thoroughly to ensure all wet ingredients are well incorporated.
- Mix dry ingredients: In another bowl, whisk together the unsweetened cocoa powder, sugar, baking powder, salt, and instant coffee powder if using, to evenly distribute all dry components.
- Combine wet and dry mixtures: Carefully add the dry ingredients to the wet mixture and stir until smooth and uniform. Then fold in the semi-sweet chocolate chips evenly throughout the batter.
- Bake: Pour the batter into the prepared baking pan and bake for 30 to 40 minutes. The edges should be set, and the center should still feel slightly jiggly. Insert a toothpick; it should come out slightly gooey but not wet.
- Cool and serve: Allow the brownies to cool completely in the pan before removing and slicing into 16 squares. This cooling step helps set the fudgy texture.
Notes
- Using black beans in brownies adds protein and fiber while keeping the texture moist and fudgy.
- Instant coffee enhances the chocolate flavor without making the brownies taste like coffee.
- If you prefer a vegan version, substitute eggs with flax eggs and use dairy-free chocolate chips.
- Make sure to rinse and drain the black beans thoroughly to avoid any canned flavor.
- Do not overbake; removing the brownies when the center is still slightly jiggly ensures fudginess.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie (approx. 1/16 of batch)
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 40 mg
