Black bean brownies are a special kind of flourless gluten free brownie, and this amazing recipe doesn’t taste at ALL like beans. Really! Tasting is believing.
I think can agree that baking with beans mostly means tasting beans. But it doesn’t have to be that way! I’m about to show you that sometimes you can bake with beans and not taste them. Instead, you’ll just taste … brownies.
First, though, as you can see in the video above you can use a food processor or a blender to make those beans into a puree. I usually use a blender, but generally it’s easier to get every last drop of puree out of the food processor.
A blender will mean a smoother puree. But even if your puree isn’t 100% smooth, you still won’t taste beans in the brownies. Unbelievable, right?!
Now on to the actual beans-baking portion. Here’s the deal: I have a long, and rather unfortunate past relationship with baking with beans.
When I first started baking gluten free, way, way back in 2004 (not a typo), my first “all purpose gluten free flour” was Bette Hagman’s bean flour blend.
I blended it myself. It mostly worked, and I made sure that everything I baked had a nice, strong flavor to compete with the garbanzo bean flour.
But my gosh the smell! And the taste, I’m afraid, too. Just … no. Seriously it scarred me enough that I’m still building up to even trying aquafaba, even though I find it terribly intriguing. (Vegan marshmallow fluff has to happen!)
These naturally gluten free black bean brownies are truly flourless, like our fudgy flourless brownies. But the base is black beans. The same goes for my newest addition, flourless black bean cookies. Just like these brownies, they taste absolutely nothing like black beans. All you taste is rich, fudgy chocolate goodness.
Now, I love black beans—in my burritos. And, say, on Taco Tuesday. But in my brownies? I was seriously skeptical. But also intrigued!
When I set to work, I knew they weren’t going to be fudgy, but we already had that covered. And you know there was no way I was going to publish a recipe in one of my gluten free cookbooks or on my blog that wasn’t solid.
I figured maybe I’d play around with a recipe a bit, and then send my experiments to the circular file. Was I ever wrong!
Now I can’t emphasize this enough:
You do not taste the beans in these brownies. The vanilla extract, cocoa powder, and bit of brewed coffee take care of that (no, you don’t taste the coffee either—just the chocolate!).
And these brownies still deliver a whole lot of fiber without any downside. This also means you can make moist and rich gluten free brownies—without any specialized flours or other ingredients.
The only equipment you need is any blender (both my high-speed blender and my mini, nonfancy blender that I got for free ages ago work perfectly) or food processor. Just remember that the food processor won’t puree the beans quite as smoothly.
The only ingredients are a can of black beans, eggs, oil, cocoa powder, brown sugar, vanilla, a touch of baking soda, salt and some brewed coffee (even decaf). That’s all. They’re tender as could be, plus rich and not-too-sweet.
Ingredients and substitutions
Dairy-Free: Woohoo! These brownies are already dairy-free when the recipe is made exactly as written! Just be sure to use dairy-free chocolate chips and you’ll be all set.
Egg-Free: Since there are only two eggs, I am tempted to recommend my standard “chia eggs” (1 chia egg is 1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). But ever since I’ve had so much success making a vegan pancakes recipe with a mix of applesauce and xanthan gum, I’m tempted to try that instead. I’ll be sure to report back!
ETA: I’ve now created a recipe for vegan black bean brownies using boiled flax gel in place of eggs. They make a fudgier brownie, instead of a cakier one like this recipe, but they’re fully vegan and quite a nice, chocolatey recipe that’s lower in sugar and fat than this recipe. Check it out!
Sugar: I am fairly certain that these brownies would work with coconut palm sugar in place of brown sugar, although I haven’t tried it. For a sugar-free replacement, try Swerve brown sugar replacement. Swerve tends to leave baked goods a bit dryer than normal, so I’d recommend adding an extra tablespoon or two of brewed coffee to get the batter to the proper consistency.
Well, color me surprised. 😳 And, let’s face it, delighted to have been totally and completely wrong! Now push play ▶ below watch me make these brownies.