Flourless Black Bean Brownies Recipe | Naturally Gluten Free
Surprise friends and family with these flourless black bean brownies. These gluten free black bean brownies taste just as good as regular brownies, with less fat!
Course: Bars, Dessert
Prep Time: 15minutes
Cook Time: 25minutes
Author: Nicole Hunn
Blender or food processor
1standard can(15ounces)black beansdrained and rinsed well
2(100g (weighed out of shell))eggsat room temperature
¼cup(56g)neutral oil(like grapeseed, canola or vegetable)
2teaspoonspure vanilla extract
2tablespoonsstrong brewed coffee(decaf is fine)
¾cup(60g)unsweetened cocoa powder(natural or Dutch-processed, your choice)
¾cup(164g)packed light brown sugar
3ouncessemi-sweet or dark chocolate chipsoptional
Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper. Grease the paper with cooking oil spray, and set the pan aside.
In a blender or food processor, place the drained and rinsed beans, eggs, oil, vanilla and coffee, and blend or process until smooth.
In a large bowl, place the cocoa powder, baking soda, salt and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar.
Create a well in the center of the cocoa powder mixture and add the pureed bean mixture. Mix until well-combined.
Add about half of the (optional) chocolate chips to the batter and mix to combine. The mixture will be thickly pourable.
Pour the mixture into the prepared baking pan and spread into an even layer. Sprinkle the remaining (optional) chocolate chips even on top of the batter, and press down gently to help the chips adhere.
Place the baking pan in the center of the preheated oven. Bake until the top springs back when pressed gently with a finger (about 25 minutes).
Continue to bake your brownies until the top is set, and it springs back when pressed gently in the center with your forefinger. And when you shake the pan gently from side to side, it doesn't jiggle at all.
For cakier brownies, lower the oven temperature to 300°F and continue to bake for another 3 to 5 minutes or until the center is really stable.
Remove the pan from the oven, place it on a wire rack (still in the pan) and allow to cool until no longer hot to the touch.
Remove from the pan and slice into squares with a sharp knife. For cleaner slicing, place the bars still in the cooled pan in the freezer for 10 minutes before removing from the pan and slicing.
Originally published here on the blog in 2016. In 2020, video and some text added, recipe unchanged; in 2022, more text and one photo added.