No flour brownies that are a healthier, gluten free, super fudgy alternative to regular brownies, with the same chocolatey, gooey factor you crave!
Who doesn’t love a good pan of fudgy brownies? All that chocolately, drippy goodness that you can sink your teeth into. The argument of the year can easily be “middle or edge piece”, of the pan, right?
Add a glass of cold milk and we are off! But, what if you need to watch your gluten intake, or you just want a healthier option like these no flour brownies?
Just add this secret ingredient. Are you ready to hear what it is?
It’s black beans.
You read that right! These brownies are really black bean brownies. Who knew that beans could taste sooooo good? Even the Frenchman has enjoyed these, and he normally hates anything with beans of any kind in them.Naturally gluten free, yet so chocolatey and fudgy. These brownies have a secret ingredient that makes them so good! #brownies #desserts #cookies #easyrecipes
What does this black bean brownie recipe taste like, really?
I am of the opinion that enough butter and chocolate can make any food taste better. The bean flavor is easily “masked” by the addition of cocoa powder, honey and loads of chocolate flavor via chocolate chips. Coconut flour is completely optional here, and you can easily leave it out if you have a nut allergy.
It can lend a bit of extra sweetness, but they are still delicious without it. Adding in chocolate chips gives it another kick in the chocolate factor as well. Again, extra chocolate is optional, but let’s be honest, is it REALLY something you would leave out?
Are black bean brownies keto friendly?
This particular recipe is not keto friendly. However, if you would like to try and cut the carbs in this recipe, I would suggest trying the following substitutes:
I have not tested this recipe with the substitutions, but if you want to try that, I’d love to hear how it goes for you!
Do black bean brownies freeze well?
To be honest, these brownies are best eaten within a few days of baking. When they are frozen, they will get grainy and mushy when being thawed. They will also lose a lot of flavor, and may be a turn off.
Store the black bean brownies in an airtight container in the fridge for up to 4-5 days. You may find they won’t last that long, though 🙂
What equipment do I need to make these?
I recommend using a high powered blender, or a food processor to make these. It’s important that you break up the beans as much as possible, in order to not have any beany chunks.
That aside, if you don’t have either, you could mash the beans with a fork until they are all mashed, and proceed. The brownies will not be as smooth, however.
How can I make these black bean brownies vegan?
If you need a vegan option for these brownies, try the following substitutions:
- Instead of eggs, combine 6 Tablespoons flaxseed meal and 1 cup of cold water, mixing in a separate bowl and allowing it to come together for 10 minutes, then using in recipe.
- Use coconut oil instead of butter
- Substitute agave nectar for honey.
- Make sure to use vegan chocolate chips.
Fudgy goodness in a naturally gluten free brownie that is good for you as well?
Oh, please, tell me more!! You’re gonna love this easy black bean brownies recipe! And, no, you don’t have to share if you don’t want to.
Ingredients you need:
- Black beans
- Butter or coconut oil
- Cocoa powder
- Vanilla extract
- Honey, or agave nectar
- Coconut flour
- Chocolate chips
- Preheat oven to 350 degrees, and prepare 9×13 baking pan.
- Add beans and melted butter to high powered blender, and whir until mashed up.
- Add remaining ingredients to the blender and whir until smooth.
- Spread batter into pan, and sprinkle with chocolate chips.
- Bake in oven, then cool completely.
What is your favorite brownie recipe? Will you try these no flour brownies, or does the idea of black beans make you go “hmmmmmm?” Be sure to pin this for later, and let me know what you think if you try them!
- 2 cans black beans, drained
- 6 eggs
- 2/3 cup butter, melted
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 2 tsp vanilla
- 1 cup honey
- 1/4 cup coconut flour
- 1 cup chocolate chips
- Preheat oven to 350 degrees.
- Lightly grease a 9×13 pan with coconut oil.
- Add beans and melted butter to high powered blender.
- Whir on high until beans start to break down and are mashed up.
- Add remaining ingredients to the blender and whir for about 1 minute, or until the beans are all mashed up.
- Spread batter into pan.
- Sprinkle with chocolate chips, if desired
- Bake at 350° for 25 minutes.
- Allow to cool completely before serving.