Flourless Black Bean Brownie Recipe
Bean Brownies

Flourless Black Bean Brownie Recipe

  • June 13, 2022

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. .

Fudgy Black Bean Brownies {Flourless}

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. .

Flourless Black Bean Brownie Muffins

Flourless Black Bean Brownie Muffins

Flourless Black Bean Brownie Muffins

I first made these amazing black bean muffins about 4 years ago and was shocked at how fudgy and delicious they turned out.These babies are naturally sweetened with a little maple syrup (or honey) and have the most perfect texture.Surprise your kiddos, friends or significant other with this sneaky healthy treat and watch them devour!They seriously taste just like a fudgy brownie with the perfect amount of sweetness and melted chocolate in every bite.These delicious, healthy black bean muffins use super simple ingredients and are full of rich brownie flavor.because we don’t really want them to taste like beans, you’ll need some pure maple syrup or honey to sweeten them.Black beans have a very neutral flavor to them in baked goods, so I suggest sticking with the recipe as-is.Another cool thing about these black bean brownie muffins is that you don’t need any mixing tools — just a food processor!You’ll start by blending the black beans with 1 of the eggs in a food processor until they’re nice and smooth.Add the rest of the wet ingredients to the food processor and process until well incorporated.feel free to keep these black bean muffins at room temp for one day, then I recommend storing them in the refrigerator.Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.If you make these flourless black bean brownie muffins, be sure to leave a comment and a rating so I know how you liked them.That's right, the secret ingredient in these easy, fiber packed brownie muffins is black beans!They're dairy, gluten and grain free and the perfect healthy treat or snack.1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top Instructions Preheat oven to 350 degrees F. Line a 12 cup muffin tin with baking liners and spray the inside of each liner with nonstick cooking spray.Add two other eggs, maple syrup, coconut oil, vanilla and coffee; process again until smooth.Sprinkle remaining chocolate chips evenly among the tops of each muffin batter.Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container. .

Flourless Black Bean Brownies (Gluten-Free!)

Flourless Black Bean Brownies (Gluten-Free!)

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). .

Fudgy Black Bean Brownies (gluten-free, super moist)

Fudgy Black Bean Brownies (gluten-free, super moist)

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. .

Flourless "Spiced" Black Bean Brownies Recipe

Flourless

Flourless "Spiced" Black Bean Brownies Recipe

This chunky, moist, black bean brownie will satisfy your sweet cravings without ruining any special diets!Pour all of the ingredients in a food processor until smooth then add some chocolate chips and walnuts into the batter.If you don’t prefer to use any sweeteners, you can substitute it with raw organic honey or maple syrup — but bear in mind that this could change the macronutrient content of the brownies.I’m sure that after you try this, you’ll call it a huge win because you’ve satisfied your cravings as well as packed yourself with the nutrients that you need to achieve your weight loss and fitness goals. .

Flourless Black Bean Brownies

Flourless Black Bean Brownies

Flourless Black Bean Brownies

No, thanks…that’s what I originally thought when I first heard of black bean brownies.Despite containing only 2 tablespoons of butter, these gluten-free brownies are deliciously fudgy and not at all dry.My Blendtec has a cleaning cycle, so it was literally done by the time I had my brownies in the oven.These flourless brownies turn black beans into something that tastes like chocolate.I’ve even sampled these on people who didn’t know what they were and they never would have guessed they were eating Black Bean Brownies.Preheat your oven and prepare a pan by lining with parchment paper for easy release.Place black beans and 1 egg in a blender, blending and scraping the sides until a paste forms.You can use 2 ounces of melted and smooth chocolate, but I find cocoa powder to just be easier.Bake and cool completely before lifting out of the pan and cutting.Are you ready to taste the greatest recipe ever for healthy(ish) brownies?Blender– don’t skimp on a blender, especially if you plan to make frozen drinks.With 7 simple ingredients and in less than 1 hour you can enjoy a piece of this delicious brownie recipe!And brownie mix hacks in case you are feeling a little lazy.Prep Time 10 mins Cook Time 35 mins Total Time 45 mins Servings: 9 brownies Calories: 234 kcal Author: Jessica Formicola Cook Mode Prevent your screen from going dark Ingredients 15 ounces black beans , rinsed and drained.1/2 cup semi-sweet chocolate chips Instructions Preheat oven to 350 degrees.Line a 9×9 square baking dish with parchment paper and coat with cooking spray.Place black beans and 1 egg in a blender, blending and scraping the sides until a paste forms.Bake for 30-35 minutes, or until the center passes the toothpick test. .

Gluten Free Flourless Black Bean Brownies Recipe

Gluten Free Flourless Black Bean Brownies Recipe

Gluten Free Flourless Black Bean Brownies Recipe

My favorite part about cooking for my family is altering indulgent recipes to make them healthy and yet still lovable.When we began eating better together, we started eliminating all processed and sugary foods.These amazing gluten-free brownies have NO flour and ⅔ less sugar than a traditional recipe!Black beans blend together smoothly and can be used in many ways to make healthy sauces, soups, and even desserts!No one ever imagined nor did they find out that there were black beans inside of their new favorite dessert!Stir in chopped nuts, peanut butter, chocolate chips, cream cheese, or even candies right before placing the pan into the oven.An empty pan of a protein-packed black bean dessert and smiling kids' faces is what I call a Win-Win scenario.Ingredients Scale 1x 2x 3x 1 15 oz Can Black Beans (drained and rinsed).Vanilla ½ Cup Chocolate Chips Instructions Preheat the oven to 350 degrees.Place all ingredients besides the chocolate chips in a food processor and process until smooth.Scrape the batter into the greased baking dish and level the top. .

Vegan Black Bean Brownies

Vegan Black Bean Brownies

Vegan Black Bean Brownies

Fudgy Vegan black bean brownies are gluten-free, nut-free, flourless, paleo, refined-sugar-free, and made with simple ingredients.I will admit, I had my doubts, but I am a tried and true black bean brownie stan after this recipe.Maple Syrup: Feel free to replace with honey or agave nectar if you’re not vegan.By replacing all-purpose flour, that has little nutrients in it, with black beans, you’re able to amp up the fiber and protein content.Black beans are also a great source of folic acid and have high levels of flavonoids.I personally enjoy eating them chilled out of the fridge anyways because it increased the fudge-like texture and consistency.Heck, if my husband who has the BIGGEST sweet tooth of anyone I know was going back for seconds, I think you’ll be able to fool anyone. .

Black Bean Brownies (Gluten Free) Recipe

Black Bean Brownies (Gluten Free) Recipe

Black Bean Brownies (Gluten Free) Recipe

I added an extra 1-2 tbsps of cocoa powder, a hefty dash of cinnamon and a shot of espresso to these brownies. .

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