Description
Deliciously fudgy and flourless black bean brownies that are rich, moist, and packed with protein. These brownies are easy to make, gluten-free, and perfect for a healthier dessert option without sacrificing taste.
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)
Mix-ins
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (176°C). Grease and line an 8×8 or 9×9-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Blend Black Beans: Place the rinsed and drained black beans into a food processor and blend until completely smooth with no chunks remaining, creating a puree-like consistency.
- Mix Wet Ingredients: In a separate bowl, combine the black bean puree, eggs, oil, and vanilla extract. Stir thoroughly until the mixture is well combined and smooth.
- Whisk Dry Ingredients: In another bowl, whisk together the cocoa powder, sugar, baking powder, salt, and optional instant coffee until evenly mixed.
- Combine Mixtures: Pour the dry ingredients into the wet mixture and stir gently until the batter is smooth and uniform. Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Bake the Brownies: Transfer the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 30-40 minutes, or until the edges are set and the center is slightly jiggly. A toothpick inserted should come out slightly gooey for that fudgy texture.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into squares. This helps them set perfectly and makes cutting easier.
Notes
- Using instant coffee is optional but enhances the chocolate flavor without adding a coffee taste.
- Ensure the black beans are well rinsed to avoid any canned taste.
- For a vegan version, substitute eggs with flax eggs or a suitable egg replacer.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For extra gooey brownies, slightly underbake and allow to finish setting as they cool.
