Black Bean Brownies Best Recipe
- June 14, 2022
Black bean brownies are an easy, healthy dessert made with 9 ingredients in 30 minutes and delicious straight from the oven - gluten & dairy-free!I enjoy dessert so much that I eat it every night - which is why I like to create healthier recipes, like these Black Bean Brownies!Dessert doesn't have to derail your healthy eating habits, with this black bean brownie recipe it can be part of your daily routine - because what's a day without chocolate?Topped with this Vegan Peanut Butter Frosting, these black bean brownies are one of favorite desserts.But if patience around brownies isn't your forte, feel free to dig right in.This recipe is very easy to make, simply put the ingredients into the container of a blender and blend until smooth, then bake.This becomes problematic when the chocolate chips melt when they're added to a warm batter.Store these black bean brownies in the refrigerator in an airtight container for 5-7 days or in the freezer for up to 2 months.They are still a treat, but they are made with nutritious ingredients and lower in calories than other baked goods.If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! .
Easy Black Bean Brownies
These Black Bean Brownies are easy to make, fudgy, healthy and completely flourless.Full of good-for-you ingredients like black beans, eggs, 100% unsweetened cocoa powder and cinnamon, these brownies pack some serious nutrients like fiber, protein and iron that you wouldn’t normally get from your average brownie made with all-purpose flour.– The eggs help to keep the brownies moist and rich as well as act as a leavening agent alongside the baking powder.Unsweetened Cocoa Powder – Adds that pure chocolate goodness we all know and love!Granulated Sugar – Helps to add a touch of sweetness to the brownies since the cocoa powder has none.– Helps to add a touch of sweetness to the brownies since the cocoa powder has none.Baking Powder – This acts as a leavening agent and helps to give the brownies a little rise so they’re not completely flat.– This acts as a leavening agent and helps to give the brownies a little rise so they’re not completely flat.– A hint of salt helps to balance out the sweetness in desserts, including these black bean brownies.Chocolate Chips – Used for topping the brownies right before baking for extra chocolaty goodness!The best part about these black bean brownies is that no hand mixing is required.Just dump all of the ingredients into your blender (except for the chocolate chips) and blend until smooth. .
Fudgy Black Bean Brownies (gluten-free, super moist)
As I wandered the aisles of some nutrition fair back in college, one of the vendors offered me a sample of seemingly innocent brownies.They add structure and bulk, while also making them super soft and fudgy.You’ll need to rinse, drain, and puree a can of black beans to make a good pasty base, then mix in the rest of your wet ingredients.My family was hesitant to try them because of the ‘black beans’ but they had no problem gobbling them up!!Servings: 16 brownies Print Pin These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they’re packed with fiber-filled black beans!▢ 3 Tbsp flavorless oil, like canola or sunflower 45 mL.▢ ½ tsp finely ground or instant coffee optional.▢ ½ cup semi-sweet chocolate chips 60 g Instructions Wets: Preheat oven to 350 degrees F (176 C).In a large bowl, mix together the bean puree, eggs, oil, and vanilla.Add the dry ingredients to the wets, then stir in chocolate chips.Bake: Grease an 8×8 or 9×9 inch pan, then line with parchment paper.Pour in batter and bake for 30 to 40 minutes, or until the edges are visibly cooked and the center doesn’t jiggle much when you shake the pan (a toothpick may still come out a little gooey, that’s fine!For brownies that are really thick, double the recipe and add 15 to 20 minutes to the cooking time.I originally posted this Black Bean Brownies recipe back when the blog was in its beginning years. .
Black Bean Brownies
They all loved them - and not because they are all polite people and I am so nice... the compliments were sincere & it was recommended I bring in more for an up coming bake sale - they were the first to sell out and people asked for the recipe - of course I would not give the recipe out (I am not that nice).I did mine completely in a blender...
and now add more chocolate chips or sometimes carob. .
Best-Ever Black Bean Brownies Recipe (Flourless)
These dark chocolate black bean brownies are so fudgy and yummy that even I’m surprised at how well they turned out.Black bean brownies are healthy, vegan, gluten-free, dairy-free, nut-free, flourless, wholesome, and delicious.This hasn’t affected my opinion, but it helps me continue to write free articles and recipes for you to enjoy!The healthy benefits of black bean brownies come from more natural sweeteners, high-quality ingredients, and skipping both dairy and gluten.One of nature’s most impressive superfoods, black beans double as a protein, cholesterol-lowering fiber, and good carbohydrates.Black beans also offer a tasty source of potassium, fiber, calcium, and vitamin A, while keeping the taste of fudge-y and chocolaty goodness.You can substitute vegan unsweetened cocoa powder (cacao’s roasted cousin) if you prefer.For some reason, I see a lot of black bean brownie recipes call for instant coffee grounds.I prefer the texture with the oats, but almond flour works if you want a proper grain-free brownie.The addition of the chocolate chips to the cacao powder makes these brownies extra chocolatey and full of flavor.If you choose to grab semisweet chocolate chips, read your labels and use the highest quality you can find.A blender can work if that’s your only option, just stop often and scrape down the sides until you puree a smooth brownie batter.A blender work if that’s your only option, just stop often and scrape down the sides until you puree a smooth brownie batter.Shopping: Don’t forget to check Thrive Market for the best natural recipe ingredients.Variations: You could add in a hint of peanut butter, espresso, or peppermint chips if you wanted to change up your brownies’ flavor.You could add in a hint of peanut butter, espresso, or peppermint chips if you wanted to change up your brownies’ flavor.Serving suggestions: I love eating one of these with a bit of dairy-free ice cream or with a cup of peppermint tea. .
Flourless Black Bean Brownies Recipe
And all the equipment you need is a simple blender (otherwise, you’ll have whole black beans in your brownies!Just remember that the food processor won’t puree the beans quite as smoothly.The only ingredients are canned black beans, eggs, oil, cocoa powder, brown sugar, vanilla, a touch of baking soda, salt and some brewed coffee (even decaf).The full recipe is below, but here are a few words about the key ingredients in these brownies that I think are helpful to keep in mind:.Black beans – The backbone of this recipe, use good quality canned black beans, and be sure to drain and rinse them until the water runs clear, then let the water drip out entirely.– A neutral oil is great for baking with cocoa powder, since together they create a chocolate flavor with the proper smooth texture.Pure vanilla extract – This helps enhance the chocolate flavors, so don’t skip it!Baking soda – To neutralize the acid in natural cocoa powder, and in the brown sugar, and provide a bit of lift.– To neutralize the acid in natural cocoa powder, and in the brown sugar, and provide a bit of lift.– Light brown sugar adds depth of flavor and moisture along with sweetness, of course.When I first started baking gluten free, way, way back in 2004 (not a typo), my first “all purpose gluten free flour” was Bette Hagman’s bean flour blend.It mostly worked, and I made sure that everything I baked had a nice, strong flavor to compete with the garbanzo bean flour.These naturally gluten free black bean brownies are truly flourless.When I set to work, I knew we weren’t going to make black bean brownies that were actually fudgy.I assumed I’d do some recipe testing, and ultimately declare the entire concept of making brownies with black beans to be a disaster.This also means you can make moist and rich gluten free brownies—without any specialized flours or other ingredients.Since these brownies are so tender and have no real flour replacement, they’re a bit more fragile—so I like to make them in an 8-inch square pan for that extra thickness.Don’t overbake for fudgy black bean brownies (but be sure to bake fully).They’ll be really fudgy, though, so stick the cooled tin of brownies in the freezer or refrigerator for a few minutes for clean slicing.For the cleanest slice, place the cooled pan of brownies in the freezer for 10 minutes before slicing—and clean your knife after each cut.Since the taste is rich chocolate, just like you’d expect, you really can serve them any way you would a classic gf brownie.Top with a scoop of marshmallow ice cream for the ultimate smooth and creamy addition.for the ultimate smooth and creamy addition A dollop of whipped cream and a few fresh berries make a beautiful presentation.Place them in a single layer on a lined baking sheet, and be careful with them as you load them into the freezer, though, since it’s hard to avoid breaking off some moist crumbs.Alternative sugars tend to leave baked goods a bit dryer than normal.I recommend adding an extra tablespoon or two of brewed coffee to get the batter to the proper consistency.Can I add chopped walnuts to this recipe for black bean brownies?The brewed coffee is only added to enhance the chocolate flavor from the cocoa powder, and you don’t taste it.You can use decaf coffee, or just replace the liquid with any sort of milk, or even water.The cake tester/toothpick test isn’t reliable in this recipe, since it will come out nearly wet even when the brownies are done baking.Continue to bake your brownies until the top is set and it springs back when pressed gently in the center with your forefinger.The Best Black Bean Brownies Recipe (Flourless and Gluten Free).Course: Bars, Dessert Cuisine: American Prep Time: 15 minutes Cook Time: 25 minutes Yield: 9 brownies Author: Nicole Hunn Equipment Blender or food processor Ingredients 1 standard can ( 15 ounces ) black beans drained and rinsed well.3 ounces semi-sweet or dark chocolate chips optional Instructions Preheat your oven to 325°F.In a blender or food processor, place the drained and rinsed beans, eggs, oil, vanilla and coffee, and blend or process until smooth.Add about half of the (optional) chocolate chips to the batter and mix to combine.Bake until the top springs back when pressed gently with a finger (about 25 minutes).Continue to bake your brownies until the top is set, and it springs back when pressed gently in the center with your forefinger.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. .
Best Black Bean Brownies
This version is both gluten-free and vegan, as the black beans, applesauce, and nut or seed butter work to provide the brownies with structure and bind the batter—without flour or eggs. .
Flourless Black Bean Brownies (Gluten-Free!)
See if they notice, because, although the combination sounds odd, its a delicious combo and most people would never know the difference.Shortcut : these aren’t necessarily gluten-free (depends on the mix you use) but use a 15 ounce can of black beans that have been drained and rinsed, a box of brownie mix, 1 cup of water and a cup of chocolate chips .: these aren’t necessarily gluten-free (depends on the mix you use) but Avocado : add ½ of a ripe avocado- it gives extra moisture and a good texture.Food processor wet ingredients : begin by adding the beans, oil, vanilla, and water.Dry ingredients : In a medium mixing bowl, whisk together the brown sugar, cocoa powder, baking soda, and salt.: In a medium mixing bowl, whisk together the brown sugar, cocoa powder, baking soda, and salt.Pour into the prepared pan (8-inch lined with parchment paper) and sprinkle with remaining chocolate chips.: Pour the wet ingredients over top, and gently fold until well combined.Transfer to the refrigerator to chill for an additional 30 minutes before slicing and serving.Lots of recipes use coconut oil for the health benefits, many other recipes claim that melted butter doesn’t give the same texture as using coconut oil.Food processors work better than blenders for achieving the correct texture.Eat them cold or rewarm it in the microwave for about 10 seconds (we love to serve ours warmed up and with ice cream). .
Today’s black bean brownie recipe was actually inspired by one of Isaac’s students.The first time I followed the original recipe exactly to get an idea of how they should turn out and then I made a batch with some EBF-friendly changes.My version uses maple syrup instead of sugar, coconut oil instead of butter and raw cacao powder.I love using maple syrup (especially in baked goods) so we always have a big jug of it in the fridge.Because maple syrup isn’t processed, it contains higher levels of potentially beneficial minerals, including calcium, potassium, sodium and copper, making it a great natural sweetener and sugar alternative.The black beans are used instead of flour so there’s no gluten in these brownies and they have a little extra fiber and protein.Not only is this awesome for dietary purposes, but it also means that you can blend the batter right in your food processor or blender!The brownies are a breeze to whip up and come out tasting moist, flavorful and plenty sweet.I love the fudgy consistency of brownies and the little bits of texture from the chopped walnuts.– raw cacao powder is a natural superfood high in antioxidants and nutrients such as iron, potassium, magnesium and zinc.pure maple syrup – another liquid sweetener like honey or agave would also work. .