Black Bean Brownies From Scratch
- June 24, 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. .
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. .
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. .
Fudgy Black Bean Brownies
I've had chocolate on my mind, and Fudgy Black Bean Brownies hit the spot.When I told them I loaded them with black beans for protein, and fiber, Colt asked,"Are you pulling my leg?".I am so very critical of the recipes I make, and pass on to you, because I know these are being fed to your husbands, wives, kids, families, and friends.In a food processor or a powerful blender puree black beans until smooth.Scrape the sides of the bowl as needed to make sure all beans are smooth.Fit a large heat safe bowl over a pan of boiling water.Pour melted chocolate/black bean mixture into dry ingredients and stir just until combined.Add nuts and additional chocolate chips and pour into prepared pan. .
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.Then, you can use a food processor or a blender to turn those beans into a puree.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.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. .
Black Bean Brownies (Fudgy & Gluten-Free)
Imagine a rich, fudgy and supremely chocolatey brownie with a luscious texture that melts in your mouth.What if I told you that the brownie is made with black beans instead of flour, that it contains no refined sugar?I first saw black bean brownie recipes pop up on the web a few years ago, and I must admit, I was skeptical.In a high-speed blender or food processor, combine drained and rinsed black beans, maple syrup, eggs, coconut oil, cacao powder, vanilla, coffee liqueur and salt.Bake the brownies until a toothpick inserted in the center comes out mostly clean with a few sticky crumbs, 25-30 minutes.The frosting is made with just cacao powder, coconut oil, maple syrup and vanilla.Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!Print Recipe Pin Recipe Fudgy Black Bean Brownies with 2-Minute Cacao Frosting (Gluten-Free, Dairy Free, Naturally Sweetened) These super fudgy black bean brownies are supremely rich and chocolaty with a melt-in-your-mouth texture.¼ cup virgin coconut oil, melted and cooled slightly.⅓ cup finely chopped bittersweet chocolate or mini chocolate chips For the frosting: ¾ cup raw cacao powder or unsweetened cocoa powder, sifted to remove any lumps.⅓ cup virgin coconut oil, melted and cooled slightly.If you'd like, line the pan crosswise with parchment paper, leaving an overhang (this will make it easy to pull the brownies out later).In a high-speed blender or food processor, add the black beans, maple syrup, eggs, coconut oil, cacao powder, vanilla, coffee liqueur and salt.Bake until the brownies look matte on top with a few small cracks, and a toothpick inserted in the center comes out mostly clean with a few sticky crumbs, 25-30 minutes.Using the parchment paper as handles, transfer the brownies to a cutting board or platter.Using a rubber spatula (and working quickly so that the coconut oil doesn't harden), gradually stir everything together until smooth and thick.Let the brownies sit at room temperature or refrigerate them to allow the frosting to firm up (or just dive on in; I’m not judging!Notes Do Ahead: The brownies can be covered and stored at room temperature for up to 3 days.Tips: You will need a high-speed blender such as a Vitamix or a food processor to make this recipe.in this recipe, which has a richer, deeper flavor than regular cocoa powder (it's also higher in antioxidants!). .
Actually Good 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. .
When I got home from work yesterday, I found a box of chocolate-covered strawberries waiting for me at the door.Perhaps I would’ve considered it before he got home from a work trip, showered (loudly), and crawled into bed at 4am…and then tossed and turned for the next several hours, keeping me awake.I did scare off one gentlemen who was interested in joining the class…until he learned what recipe we were making.I tried to convince him how delicious black bean brownies could be, but…he wasn’t willing to have a little faith.He’ll probably eat 3 of them before coming up for air and a question along the lines of, “Are these healthy?”.4.5 from 2 reviews Save Print The Best Black Bean Brownies Author: Nicole Morrissey Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Serves: 16 I've had some good black bean brownies and I've had some bad.¾ cup semisweet chocolate chips, divided Instructions Preheat oven to 350 F. Mist a nonstick 8 x 8-inch pan with cooking spray and set aside.In the bowl of a food processor, add the beans and pulse 10-15 times.Scrape down the sides of the bowl, add eggs, and pulse an additional 10-15 times or until well-combined.Remove the blade of the stand mixer and carefully stir in ½ cup chocolate chips; transfer to the baking pan, spreading batter to the edges.Sprinkle the top with the remaining ¼ cup chocolate chips.Notes Recipe from Skinny Taste Nutrition Information Serving size: 1 brownie Calories: 131 Fat: 4.3 Carbohydrates: 21.4 Sugar: 9.1 Sodium: 87 Fiber: 2.1 Protein: 2.8 Cholesterol: 26 3.2.2265. .