Description
Delight in these fudgy black bean brownies that offer a rich, chocolatey treat without any flour. Perfectly moist and dense, these brownies combine black beans with cocoa and chocolate chips for a healthy twist on a classic favorite. They are easy to prepare, gluten-free, and provide a unique way to enjoy a decadent dessert.
Ingredients
Scale
Wet Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 3 large eggs
- 3 tbsp oil (canola or vegetable)
- 1 tsp vanilla extract
Dry Ingredients
- ¼ cup unsweetened cocoa powder
- â…” cup sugar
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp instant coffee (optional)
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (176°C). Grease and line an 8×8 or 9×9-inch baking pan with parchment paper to ensure easy removal of the brownies after baking.
- Puree Black Beans: Blend the rinsed and drained black beans in a food processor until completely smooth, creating a creamy base for the batter.
- Mix Wet Ingredients: In a large bowl, combine the black bean puree with the eggs, oil, and vanilla extract. Stir thoroughly to combine all wet ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the cocoa powder, sugar, baking powder, salt, and instant coffee (if using) to evenly distribute the dry components.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring until just smooth. Carefully fold in the semi-sweet chocolate chips to add bursts of melted chocolate throughout the brownies.
- Bake: Pour the batter into the prepared pan and bake for 30 to 40 minutes. The edges should be set, and the center will be slightly jiggly. Use a toothpick inserted in the center—it should come out slightly gooey, indicating fudgy brownies.
- Cool & Serve: Allow the brownies to cool completely in the pan before slicing into squares for serving. This helps the texture to set perfectly.
Notes
- For an extra depth of flavor, add the optional instant coffee powder.
- Make sure the black beans are well rinsed and drained to avoid any unpleasant bean taste.
- These brownies are best eaten within a few days or can be stored in an airtight container at room temperature.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Allow brownies to cool fully before slicing for clean, neat squares.
