Can you taste the beans in black bean brownies?

No, you don’t taste the beans as long as the beans are blended until very smooth. The cacao powder, sweetener, and vanilla completely transform the flavor, giving you a rich, chocolatey brownie.

Can I make black bean brownies without a blender or food processor?

A blender or food processor is recommended for the best texture. It ensures the beans are completely smooth, which is what makes the brownies fudgy. If you don’t have one, you can try mashing the beans very thoroughly and mixing well, but the texture will be more rustic.

Can I double the recipe?

Yes, this recipe doubles easily. Simply use a 9x13-inch pan and adjust the baking time slightly, checking for doneness when the center is set but still slightly soft.

Can I make these black bean brownies vegan?

Yes, you can make them vegan by replacing the eggs with flax eggs. Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg (3 eggs), and let it sit for about 5 minutes before adding. Keep in mind the texture will be slightly grainer and less structured, but still delicious.

Fudgy Black Bean Brownies (Flourless, Healthy)

Fudgy Black Bean Brownies (Flourless)

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These are ultra rich and fudgy brownies. Healthy and flourless with deep chocolate flavor and moist, satisfying texture.

Author: Ingrid DeHart
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Dessert, Snack
Method: Process, Bake
Cuisine: Gluten Free, Flourless, Vegetarian

Ingredients

Scale

15 oz can black beans
4 Tablespoons refined coconut oil, melted, (56 grams)
1/4 cup coconut sugar, (40 grams)
1/2 cup organic cacao powder (48 grams)
1/2 cup organic maple syrup
3 organic eggs
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon instant espresso (optional)
1/2 cup dark chocolate chips
chocolate chips or walnuts to sprinkle on top (optional)

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Instructions

Preheat oven to 350 degrees.
Oil a 6-cup baking pan* with a parchment paper sling and grease the open sides with coconut oil. This makes it easy to remove the brownies from the pan.
Rinse and drain the beans.
Put the black beans into a processor with the melted coconut oil and coconut sugar. Process until smooth
Add cacao powder, maple syrup, eggs, vanilla, baking powder and espresso to the processor. Process until you get a smooth batter.
Stir in the chocolate chips by hand.
Pour into the parchment lined 6 cup baking pan.
Sprinkle the top with a few chocolate chips, if desired. Walnuts can also be used as a topping.
Bake at 350 degrees for 35-40 minutes until the top is set. Brownies should be removed when the center is still slightly wobbly, as they continue to cook while cooling. A toothpick should come out with moist crumbs, not clean.
Let the brownies cool in the pan for 30 minutes. Lift them out using the parchment paper handles and place on a rack. You can cut them while they’re still warm, but they will cut better if you let them chill in the refrigerator for 30 minutes before cutting.
Cut into 12 squares and serve.

Equipment

6 Cup Baking Pan

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Food Processor

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Notes

If you don’t have a 6 cup baking pan you can use an 8 x 8 pan but the brownies will be a little thinner.

A parchment sling is a strip of parchment paper cut to fit inside a baking pan with overhanging ends to act as handles for easy removal of baked goods like brownies or bars. It acts as a non-stick liner that allows you to lift the entire cooled item out of the pan without sticking or breaking it.

Find it online: https://eatwellenjoylife.com/black-bean-brownies/