I’ve been seeing black bean brownies all over Pinterest for a while now, so I finally decided to try it out! I assumed they’d be tasty, but I wasn’t convinced that you wouldn’t be able to detect the black beans. I was skeptical, to say the least.
And I was wrong. So wrong.
Not only were these insanely good, but you’d never know that the main ingredient is beans! I made two batches and sent one to work with my hubby today. He didn’t tell the guys what the secret ingredient was. He waited until they polished off the whole pan and then told them. They LOVED them…and still don’t believe they’re made with black beans 😉
Similar products used in this recipe:
Gluten Free Flourless Black Beans Brownies
- 1 15-ounce can black beans, rinsed and drained
- 3 eggs
- ⅓ cup cocoa powder, unsweetened
- 3 tablespoons coconut oil
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground, instant coffee
- ⅛ teaspoon salt
- 1 cup chocolate chips, reserving a few tablespoons for the top
- Non-stick cooking spray
- Preheat your oven to 350 degrees Fahrenheit
- Spray an 8x8" baking pan with cooking spray and line with Parchment paper.
- Add the black beans to a food processor and pulse until they are broken down.
- Add the cocoa, eggs, coconut oil, vanilla, sugar, baking powder and salt and blend until completely smooth.
- Fold in the chocolate chips.
- Pour the mixture into your prepared baking pan and spread evenly.
- Sprinkle some extra chocolate chips on top, if desired.
- Bake for 20 to 23 minutes or until the edges start to look dry and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 20 to 30 minutes before cutting.