Last week Diana from OurCityLights posted a pic of flourless black bean brownies on her Instagram and the caption read These flourless black bean brownies are as delicious as they sound gross… and the first thing I thought was YEAH RIGHT. So gross!
A. I do NOT like beans, though black beans have been growing on me.
B. Over the summer I had a high glucose reading and am now so terrified of getting diabetes I’ve been searching for new ways to get my sugar fix… and so this idea was growing on me.
C. I scrolled through the comments on her pic & they all were about how amazing these brownies are.
D. I suddenly found myself googling Chocolate Covered Katie for the recipe… {found in her comments} and there it was.
And then the following days were spent collecting ingredients and getting more and more excited to try these gross bean brownies that everyone swears are so good.
Saturday evening was my first attempt at baking these yummy, healthy desserts {all of my other dessert recipes are no-bake} and I have to admit that these black bean brownies are pretty darn great. Though we’re not a gluten-free house, and though the brownies are not completely sugar-free {though you can use Stevia, I used real sugar} they are kind of the perfect dessert for us to snack on. The husband loves them as well… and that’s a true victory!
Their texture is much like an oatmeal cookie and brownie mixed into one.
Black Bean Brownies Recipe from Chocolate Covered Katie
(gluten-free)
1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
2 tbsp cocoa powder- dutch or regular (10g) (add a little extra if desired)
1/2 cup quick oats (40g) (See nutrition facts link below for all substitution notes.)
1/4 tsp salt
1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g)
2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil (40g) (See “nutrition facts” link for all substitution notes.)
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
optional: more chips, for presentation
She’s got all the brownie nutrition facts as well.
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)
Stir in the chips, then pour into a greased 8×8 pan. {I used 9×9} and sprinkled extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
I cooked mine only about 15 minutes and could’ve gone a few minutes longer as the center brownies were quite most. But yummmmm, so good!
And… Enjoy!
Seriously, they’re delish!
And by Sunday night, they were gone 🙂
* Find my other {somewhat healthy} dessert recipes here
