Black Bean Brownies
I’ve been experimenting with finding a delicious, healthy, and gluten free brownie recipe and I think I finally have succeeded! This recipe is glutenfree, grain free, high fiber, and doesn’t have ANY flour or white sugar. It can also easily be made vegan by replacing the eggs with flax or chia seed eggs (which I will cover in another post).
So…it freaked me out a lot at first….but it turns out black beans are the perfect replacement for flour. I know what you must be thinking; “there is no freaking way that is going to taste good…you can’t put beans in brownies!” I thought the same thing, but I was happily mistaken when these came out ofthe oven. The black beans serve to cut out the unnecessary white flour and replace it with something less processed, low in fat, high in fiber and protein, and full of vitamins. It effectively takes out the empty nutrition from the beloved baked good and replaces it with pure, healthy goodness.
These brownies are totally gooey, and chocolately; everything that a brownie should be. What I was most pleased with (and the main reason these are my go-to brownies) is that for being gluten free, they didn’t have the same texture that most gluten free boxed mixes have. Many gluten free brownies I’ve had in the past have been made from processed tapioca or corn flour mixes and end up with a very dense texture and almost sandy mouth feel. These had no such issue, and don’t actually taste like they’re missing anything (which is pretty incredible considering how much healthier these variety are).
Ingredients (makes about 10 brownies)
1 1/2 cup black beans (or 1 can, rinsed and drained)
3 eggs (replace with flax egg for vegan baking)
3 tablespoons coconut oil
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
2 teaspoon vanilla extract
1/2 cup pumpkin puree or apple sauce
¼ cup agave or honey (or whatever your sweetener of choice may be)
1/2 cup semi-sweet chocolate chips, divided
Cooking spray (or additional oil)
Shredded coconut (optional)
- Preheat your oven to 350 degrees. Rub or spray a baking sheet with oil (so your brownies don’t stick) and set the dish aside. I used an 8″square baking pan.
- Take your rinsed and drained black beans and process them in a food processor until smooth.
- Add eggs, oil, cocoa, baking powder, vanilla, agave and pumpkin, and process until completely blended. (Be sure to stop and scrape down the sides a couple times during this step, if needed).
- Add 1/4 cup chocolate chips and pulse a few times.
- Pour into prepared baking dish. Sprinkle top with remaining chocolate chips. Top with shredded coconut, if desired.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Put on a wire rack and let cool completely before serving.
I like to sprinkle shredded coconut and dark chocolate chips on top, it gives it a little “Samoa girl scout cookie” taste. 🙂
Here are the nutrition facts, in case you guys were wondering: