Fudgy Bean Brownies (Print-Friendly Version)
Delicious gluten-free, chocolate-packed brownies made using black beans instead of flour. You’d never guess the surprising secret ingredient!
# Ingredients:
→ Main Components
01 -
1 can (15 oz/425g) black beans, washed and drained
02 -
3 eggs, large size
03 -
3 tbsp neutral oil (like vegetable or canola)
04 -
1 tsp pure vanilla
→ Dry Mix
05 -
¼ cup (30g) cocoa powder, unsweetened
06 -
⅔ cup (120g) granulated sugar
07 -
½ tsp baking powder
08 -
¼ tsp fine salt
09 -
½ tsp instant coffee or finely crushed coffee granules (optional)
→ Extras
10 -
½ cup (60g) semi-sweet chocolate chips
# Steps:
01 -
Heat oven to 350°F (176°C). Blend black beans in a food processor until smooth. In a bigger bowl, combine the blended beans with oil, eggs, and vanilla.
02 -
In another bowl, whisk together cocoa powder, sugar, baking powder, salt, and coffee (if you're using it). Add this mixture to the wet one and give it a good mix. Fold in chocolate chips last.
03 -
Prepare a square pan (8x8 or 9x9 inch) by greasing it and lining it with parchment. Pour the batter in evenly. Bake 30-40 minutes until the edges are firm and the middle looks almost set.
04 -
Let the brownies cool all the way through before cutting them into pieces.
# Notes:
01 -
If you want thicker brownies, double the ingredients.
02 -
Store leftovers in the fridge for up to a week.
03 -
You can freeze this for about 3 months.