Black Bean Brownies – fudgey, low-carb, gluten-free brownie recipe.
Some time ago I posted a recipe for Flourless Brownies containing pureed chickpea (garbanzo beans). So, I already knew this could work and didn’t hesitate at all to try to make Black Bean Brownies. They don’t contain any flour, so, I guess they could be called gluten-free (I’m not an gluten-free expert). They are also moist, fudgey, low-carb and high in protein and fiber. Instant coffee and rum are added to enhance the flavor of chocolate, but you can omit them if you don’t like them.
- 2 cups cooked black beans, drained and rinsed
- 3 eggs
- 1/3 cup brown sugar
- 1/3 cup butter melted
- 1/4 cup cocoa powder
- 1 Tablespoon instant coffee granules
- 1 tsp rum (optional)
- 2 teaspoons vanilla extract
- 1/8 teaspoon teaspoon salt
- 1/3 cup walnuts or pecans, ground or finely chopped
- 1/2 cup chocolate chips
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Preheat oven to 350°F. Line an 8-inch baking pan with parchment paper.
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Place the black beans, eggs, brown sugar, melted butter, cocoa powder, coffee granules, rum, vanilla extract and salt in the bowl of a food processor* and blend until smooth.
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Gently stir in the walnuts and chocolate chips. Transfer mixture to the prepared pan.
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Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
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Keep the leftover brownies in the refrigerator.
*For very smooth texture, make a bean puree with immersion blender prior to putting into the food processor
I’m sorry, I don’t want to be mean but this wss horrible. I wasted a lot of ingredients and followed the recipe, I get that it’s supposed to be healthy, but it was so bitter that it was inedible. Not enough sugar. Also, I nearly burnt them after just 25 minutes. Texture, sweetness, were completely off.
Ashley, I’m sorry you didn’t like the recipe. I understand that healthy brownies can never have the same texture and taste as regular brownies, so I don’t expect them to. I don’t like very sweet desserts so I used less sugar. Also, at the time of writing this recipe my blog was about diabetic friendly recipes. Of course, anyone can use more sugar or stevia or other sweetener. I don’t understand what could it be that made your brownies so bitter. Could it be a kind of coffee that you used?