Description
Indulge in these decadent, flourless chocolate brownies that swap wheat flour for fiber-rich black beans. This recipe delivers a deep, satisfying cocoa flavor with a moist and silky texture that rivals traditional fudge brownies. Perfect for those seeking a healthier dessert alternative without sacrificing quality, these brownies come together in a blender for a quick and consistent result that the whole family will love.
Ingredients
15 oz can black beans, drained and rinsed thoroughly
3 large eggs, room temperature
1/3 cup coconut oil, melted
3/4 cup granulated white cane sugar
1/2 cup unsweetened cocoa powder
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 tsp fine sea salt
3/4 cup chocolate chips, divided
Instructions
Preheat your oven to 350°F and line an 8 x 8-inch square pan with parchment paper.
Combine rinsed black beans, eggs, coconut oil, sugar, cocoa powder, vanilla, baking powder, and salt in a high-speed blender.
Blend until the batter is completely smooth and no bean skins remain.
Scrape down the blender sides with a rubber spatula to ensure full incorporation.
Manually fold 1/2 cup of chocolate chips into the blended batter.
Spread the batter evenly into the prepared baking pan.
Sprinkle the remaining 1/4 cup of chocolate chips on top of the batter.
Bake for 30 minutes until a toothpick inserted into the center comes out mostly clean.
Allow to cool completely before slicing to ensure the brownies set properly.
Notes
Ensure you rinse the black beans very thoroughly to remove any savory flavor. If you do not have coconut oil, melted butter or vegetable oil can be used as a direct substitute. Store leftovers in an airtight container in the refrigerator for up to 5 days for the best texture.
- Prep Time: 10
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 165
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg