Overview
Flourless Black Bean Brownies
By Amy // Posted May 13, 2022 // Category Bars and Slices, Baked Desserts
You wouldn’t think that there are any beans in my Flourless Black Bean Brownies. They taste like a normal moist and fudgy brownie, only way healthier.
I loved the contrast between the sweet chocolate brownie with the added bitter dark chocolate chunks.
They’re also really easy and quick to make. Just blend the wet ingredients, then add it to the dry and fold. The preparation time should only be around 10 minutes in total, easy as!
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tips
1. Ingredients
I used black beans without sodium in this recipe. You can use ones with sodium, just take out the added 1/4 tsp salt in the recipe. If you don’t have virgin coconut oil, you can change it to a neutral vegetable oil. The same with the coconut sugar, it can be changed to white sugar instead. If you add coffee, make sure you use fine instant coffee, I used Nescafe Blend 43. I recommend using good quality chocolate as well. I used Nestle’s Plaistowe Dark Chocolate Block which I chopped up, reserving 1/3 of the bigger chunks to be used as the topping and the rest for the brownie mixture. Remember, the 1/3 of the chocolate for the topping, needs to be put on top after the brownie has finished baking.
2. Equipment
I used a square tin (20cm/8inch) for this bake. Using a silicone mould is ok, but you may find it tricky to get the brownie out. You also need some oil spray and baking paper to line the tin with. You need either a food processor or blender to prepare the wet ingredients. Along with this, you also need a large mixing bowl, a spatula, and a whisk.
3. Room temperature ingredients
Your eggs need to be at room temperature. Simply leave them on the counter for a few hours before baking. Room temperature eggs will allow the brownies to bake within the given time and not prolong the bake due to the coldness.
4. Gooey, fudgy or drier brownies?
5. Double the recipe for thicker brownies
Preheat the oven to 170C (340 F). Spray a square (20cm/8inch) baking tin with oil spray and line with baking paper. Set aside.
Puree the black beans in a food processor or blender until not many large chunks remain. Add the eggs, coconut oil, and vanilla extract together, then puree again until no large chunks remain.
Prepare the dry ingredients. In a large sized mixing bowl, place the coconut sugar, baking powder, cocoa powder, salt, instant coffee inside and whisk around until well incorporated. Make a well in the middle of the dry ingredients and then place the wet ingredients in the centre. Fold the ingredients together and stop as soon the ingredients come together. Fold the chocolate chunks (3/4 cups) in and stop mixing when just incorporated.
Place into the prepared baking tin and bake for around 30-35 mins. You should be able to put a skewer in and have crumbs coat the skewer. Make sure it isn't jiggling. Let cool in the tin before cutting. Be very gentle as the brownies are soft. Placing the brownies in the fridge will make it easier to remove the brownies. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Ingredients
Directions
Preheat the oven to 170C (340 F). Spray a square (20cm/8inch) baking tin with oil spray and line with baking paper. Set aside.
Puree the black beans in a food processor or blender until not many large chunks remain. Add the eggs, coconut oil, and vanilla extract together, then puree again until no large chunks remain.
Prepare the dry ingredients. In a large sized mixing bowl, place the coconut sugar, baking powder, cocoa powder, salt, instant coffee inside and whisk around until well incorporated. Make a well in the middle of the dry ingredients and then place the wet ingredients in the centre. Fold the ingredients together and stop as soon the ingredients come together. Fold the chocolate chunks (3/4 cups) in and stop mixing when just incorporated.
Place into the prepared baking tin and bake for around 30-35 mins. You should be able to put a skewer in and have crumbs coat the skewer. Make sure it isn't jiggling. Let cool in the tin before cutting. Be very gentle as the brownies are soft. Placing the brownies in the fridge will make it easier to remove the brownies. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Servings 12
- Amount Per Serving
- Calories 185
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 7.2g36%
- Cholesterol 48mg16%
- Sodium 72mg3%
- Potassium 142mg5%
- Total Carbohydrate 22.3g8%
- Dietary Fiber 2.8g12%
- Sugars 15.8g
- Protein 4.4g9%
- Calcium 30%
- Iron 1%
- Vitamin D 22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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