I’ve seen this flourless, gluten-free unique recipe circulating around for many years, but have never tried them. Oh boy, have I been missing out. If you’re like me and said, “No way to black beans in my brownies!”, then you’ve got to make these moist, sweet, dark beauties. My husband loved them! Wow! Winner! Will definitely be making these again.
Black beans in my brownies!? Seriously!? They take the place of flour and provide a fabulous fiber boost, bulk and moisture to help these hold together. There is literally only 1/2 tsp of oil here. “NO BUTTER?” Again, seriously? What brownie only has 1/2 tsp oil? OK, there’s plenty of sugar and chocolate chips to please your sweet tooth, but you don’t have to feel so guilty when eating these black beauties.
- Black Bean Brownies
- Cooking Spray
- 1 (14 oz) canned reduced-sodium black beans, drained and rinsed
- 2 large eggs
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1/2 tsp canola oil
- 1 Tbsp soy, almond or skim milk
- 1 tsp balsamic vinegar
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup semisweet chocolate chips, divided
- Preheat the oven to 350° F. Coat a nonstick 9 x 9-inch square baking pan with cooking spray. Dust with a tsp of cocoa powder.
- Combine the black beans, eggs, cocoa powder, sugar, oil, milk, balsamic vinegar, vanilla extract, baking powder and baking soda in the container of a food processor fitted with a metal blade. Cover and process until smooth (ok, if batter is a little lumpy). Remove cover and blade. Gently fold in 1/2 cup chocolate chips until combined. Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.
- Bake the brownies for 25-30 minutes or until a toothpick comes out clean. Remove from oven and let the brownies cool completely before slicing them into squares. Serve with your favorite chocolate sauce and low-fat frozen yogurt.