Black Bean Brownies With Eggs
- July 15, 2022
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. .
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.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?Can I make these easy black bean brownies without coffee?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. .
Healthy Black Bean Brownies
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! .
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. .
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. .
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. .
Fudgy Black Bean Brownies
The perfect way to satisfy your sweet tooth while keeping things lighter: no refined sugar, grain-free, and 125 calories per brownie!I am definitely a brownie fan, and you might remember a time when Sweet Peas & Saffron was filled with crazy over the top desserts.These days, it's about satisfying that sweet tooth while keeping things on the healthier side.you can make them in the blender or a food processor , no bowls needed!maple syrup- you can swap for honey or brown sugar if you'd prefer; alternative sweeteners have not been tested.you can swap for honey or brown sugar if you'd prefer; alternative sweeteners have not been tested.Make sure you use refined coconut oil to avoid an overly coconutty flavor (unless you like it!).Make sure you use refined coconut oil to avoid an overly coconutty flavor (unless you like it!).TIP- spritz your baking pan with a little spray oil to help your parchment paper stick in place.Remove the binder clips, and bake in a 350°F degree oven for 20 minutes, or until the center no longer jiggles.TIP- do not use convection setting of your oven as it may cause the parchment paper to blow into the brownie batter.Cool, then slice- Allow the brownies to sit for at least 20 minutes, before lifting the parchment paper out of the baking pan and carefully slicing into bars.add chopped nuts to tops for added crunch (walnuts or pecans would be great). .
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. .
Black Bean Brownies Recipe
Plus, everything is made in the food processor, making these the easiest and healthiest brownies you'll ever eat.Instead, they take another bite and feel virtuous for eating something so delicious that has the benefits of beans.My kids aren't big meat eaters, so I'm always trying to get iron-rich beans into their diets.And then, use a spoon to dig around the food processor bowl just to make sure there are no pieces of black beans left behind.It's not the end of the world if you can't find low sodium or salt-free beans, though.It's not the end of the world if you can't find low sodium or salt-free beans, though.We need ¾ cup of chocolate chips for pulsing into the batter, and then extra for the top.Next, open the lid on your food processor, and add the beans, sugar, oil and vanilla.Place the lid back on the food processor, and blend for 1 minute.Use a spoon or spatula to check for any lumps, and blend until the mixture is completely smooth.Once the eggs are pulsed into the black bean brownies batter, add the chocolate chips.Scrape the mixture into the pan, and sprinkle chocolate chips on top.Bake for 25-30 minutes, until the brownies are starting to pull away from the edges of the pan.Leftover black bean brownies are great stored at room temperature, they do not need to be refrigerated if you consume them within a day.To defrost, either place them in the fridge overnight, or unwrap and zap in the microwave for 7-9 seconds.How to make these black bean brownies without a food processor:.If you also lack a blender, try smashing the black beans by hand with two forks or a potato masher.You could even put them in a plastic bag, remove most of the air, and use a rolling pin. .