Flour-less Black Bean Brownies

No matter how much I say I can’t stand chocolate with chocolate, I will always love brownies. I love the fudginess and occasionally finding that chocolate chunk in the batter.

I may have eaten the whole batch the first one or two times.

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Yeah sure, I’ll be honest, you may miss the crispy edges, but you’re eating a brownie made of BEANS-I can’t work magic (yet-give it some time, we’ll see…). And they don’t taste like beans, they taste like moist, chocolate-y brownies. You could always put them in cupcake liners and bake them in a muffin tin-my friends loved that.

Plus, if you have leftovers, you can add them into strawberry-banana nicecream.

(simply blend a frozen banana with a handful of frozen strawberries in a food processor and add in brownie pieces)

Convinced yet?

Flour-less Black Bean Brownies

makes 9 brownies
  • 1 can of black beans
  • 2 eggs
  • a splash of vanilla
  • 2 tbsp unsweetened apple sauce
  • 2/3 cup of sugar
  • 1/3 cup cocoa powder
  • 2 tsp baking powder
  • chocolate chips/chunks
  • optional: 1/2 tsp of instant coffee to intensify the chocolate flavor
  1. Rinse and drain the black beans well, then pour them into a food processor and process until it becomes a puree. Add the eggs, vanilla, and applesauce, and process to combine again.
  2. Add the rest of the ingredients, except for the chocolate chips, and process.
  3. Line a 9″ by 9″ pan (or a muffin tin with liners or even a loaf pan) with parchment paper, and before pouring in the batter, stir in the chocolate chips.
  4. Bake at 350°F for 20-25 minutes or until you insert a toothpick and it comes out clean.
  5. Let the brownies cool before slicing or you will have a crumbly mess on your hands. Still delicious, but less presentable.

(This recipe as adapted from the dark chocolate chickpea recipe from “The Roasted Root”.  Check her out!)