Fudgy Black Bean Brownies

Fudgy Black Bean Brownies

Sweet and chewy gluten-free brownies made with black beans (but you'd never know it from the taste)! So simple and amazingly delicious!

Yield: 

16 squares

Ingredients: 

2 cups cooked black beans (or 1 can, rinsed and drained)
3 eggs
1/3 cup melted butter*
1/4 cup cocoa powder
2 teaspoons vanilla extract
1 cup sugar (or 1/2 cup honey)
1/2 cup semi-sweet chocolate chips
1/3 cup finely chopped walnuts (optional)

Instructions: 

1. Pre-heat oven to 350 degrees. In a food processor bowl or blender, combine the black beans, eggs, melted butter, cocoa powder, vanilla, and sugar. Pulse or blend until smooth (or as smooth as possible).

2. Grease an 8x8-inch glass baking dish. Pour the batter into the greased dish. Sprinkle chocolate chips and nuts (if using) over the top and use a spatula to push them down into the batter just a little (but not too much; they will sink some while the brownies bake).

3. Bake at 350 degrees for 40-50 minutes, until brownies are set in the middle. Watch the edges for excess browning if you're not sure they're done. (Mine seem to take a full 50 minutes, and are still chewy but not gooey.)

Cool and then chill before serving! Store in fridge.

Read my blog post about making these brownies!

Fudgy black bean brownies (unbaked)
The black bean brownies, before being baked

Fudgy black bean brownies

Additional Notes: 

*If you use unsalted beans and unsalted butter, add 1/8 teaspoon salt to this recipe.

I adapted this recipe from Healthy Grain Free Brownies on Donielle's blog, Naturally Knocked Up. Photos and instructions are my own.

Fudgy black bean brownies

Preparation Time: 

5 minutes

Cooking Time: 

40-50 minutes

Tammy's Review: 

To say that we like these brownies is an understatement. Our family, and anyone who has tried them, loves them!

I made several batches to test sugar amounts (and honey substitution), and all were devoured! In fact, I think I made these four times before they lasted long enough for me to get a picture!

If you ever need a gluten-free dessert, if you love cooking with beans, or if you just want a new quick-and-easy brownie recipe, try these Fudgy Black Bean Brownies! You won't be disappointed! :)

Comments

This look really good!! I think I'm going to have to try them, thanks for this recipe! I'm always looking for a way to use beans, that makes them good, cause they have never been a favorite thing of mine. LOL

Wonder if you could use a different kind of bean...I don't know enough about them to know if it would work or not.

Rating: 
5

I am going to try this one more time before I ditch the recipe. I really want it to work as I have a celiac in the family and this would be great for when they visit.

The texture was almost grainy, not completely smooth, and I blended it in my Bosch blender for a good 2 minutes. I did under cook it by a few minutes. I'm guessing over cooking would be better than under cooking on this recipe. I didn't put nuts in, but am guessing that the texture of nuts would help disguise the texture of the beans better.

I will try again and maybe I can get better results next time. It was nice to know my kids were eating something almost healthy (minus the sugar).

Rating: 
3

These brownies turned out totally fabulous but I did do some recipe tweaking. I added 1 T. of fresh ground coffee and 1 teaspoon of cream of tartar. I added the COT because of the review that stated her brownies came out very grainy. COT solves that problem, mine were very smooth and creamy. And I added the coffee just because I love the mocha-liciousness of it! ;D
My son and husband had no idea that there were beans in there and they enjoyed them so much they continued to gobbled them up even after I told them! Thanks for posting this great recipe! Oh, and I love the easy cleanup that comes from the fact that you just throw all the ingredients in the blender. I will definitely be making these again! :)

Rating: 
5

No! These are not to good to be true! They are delicious.
I have tried many a Gluten Free dessert and while they taste good (most of the time) they always seem to taste "gluten free". Either the texture or the taste gives them away, not these!
They taste chocolaty and scrumptious with no bean taste that I could detect. They also didn't have a bean texture to them. They are simple to make and include ingredients that I usually have around. I know I will be making these again and again!

Rating: 
5

I totally cannot taste beans :) I did add a bit more cocoa (like 1-2 TBSP). I made them with sugar instead of honey. I just prefer sugar for baking. Oh, and I tasted them warm, and they are still super yummy!

Rating: 
5

I added 1 teaspoon of cream of tartar and used dark cocoa. Instead of chocolate chips, I added raw organic cacao bits and chopped pecans with raw melted butter! I couldn't resist having a nibble of the corner right out of the oven... You will never know there are black beans in these brownies... I love them and will definitely make them again!

Rating: 
5

Rating these was hard because they tasted very good and we will make them again. However, they did not feel like brownies to us. We called it a great chocolate cake, and enjoyed them with vanilla and mint ice creams!
They did get a little more dense and 'chewy' after chilling overnight in the fridge, but still felt on the cakey side for what we consider brownies. Also, the bottom layer of the brownies came off - still good with ice cream though!
Anyway, I think that peoples definition of brownies vary, I just wanted to share our experience. :)
I am thankful for this recipe, though we call it a different name. :P

Rating: 
4

Since going as gluten free as possible, I had given up sweets. No longer! These are great!
Would any other bean work as a replacement for the black beans. I have lots of other types in the pantry but am scared to experiment.

Rating: 
5

I'd like to try making these but wonder how they'd turn out with xylitol instead of sugar? If noone else has tried it and I give it a go, I'd probably do just 1/2 cup of xylitol, as I find it is quite sweet and seems to dry brownies out and make them heavy.

Sue.

Rating: 
5

Personally, I don't care if you call these brownies, fudge, cake or whatever, they were wonderful and my whole family enjoyed them! We aren't gluten-free, but my 5-year-old needs extra fiber and I think this will be a great way to get her to occasionally eat more! I was very skeptical, but beyond pleasantly surprised once I tasted the final product! I took them out of the oven after 40 minutes, but will probably let them cook a little longer next time. I also put extra chocolate chips in them...what can I say, I'm a chocoholic. Other than that, I didn't change a thing and I didn't find them grainy at all. Thanks so much for this recipe!

Rating: 
5

I had tried other black bean brownie recipes before, but they had more of a cake-like consistency and just tasted "off." I admit I was skeptical when I saw the title of "fudgy", but these were fantastic. Mine needed only 35 minutes in the oven, and they were very moist and fudgy. I used honey instead of sugar and just eyeballed the amount. I was worried at first when the batter seemed very runny, but I couldn't have asked for a better end product. These are going on my recipe short-list for sure!

I also appreciate the tip about cooking beans in a slow cooker. I try to avoid buying items in cans since I don't trust can linings, so I bought a bunch of dry beans. I cooked them on high, and they were already splitting after 4 hours (even without presoaking), but it was perfect for this recipe, and I liked not having to man the oven to cook the beans.

Rating: 
5

My family DEVOURED these...' nuff said!!!

A couple of modifications:
I used half white chocolate chips and half semi sweet chocolate chips. I also decreased the sugar to 3/4 cup.

Rating: 
5

Wonderful way to get extra nutrients and enjoy a very tasty twist on a favorite dessert! I see no reason to go back to the flour version. I will add that I did reduce the sugar to just under 3/4 cup, just because that is what I usually do, and I received no complaints as to the sweetness level from the children I served.

Rating: 
5

I was disappointed with these brownies when we had them fresh out of the oven the first day. I could taste the beans, and they just weren't all that brownie-like. However, they were much better on the second day - denser and more chocolatey. A good recipe if you're very patient, but if you want something delicious warm out of the oven, another brownie recipe would probably be better.

Rating: 
4

Made these last night and they are fantastic. Mine didn't come out very dense though they were more like a cake but oh so delicious. My husband even likes them and he isn't big on sweets :-) Definitely a keeper!!!!!

Rating: 
5

This recipe is very very good. Thank you Tammy for the platform it provided. I made it with almost the same ingredients. Slight variation. I used... coconut oil and increased the cocoa powder and agave in place of honey in addition I added baking powder portions outlined below. The end results was a perfect moist brownie.
1/3 cup melted coconut oil
1/3 cup cocoa powder
1 tsp baking powder
1/2 cup agave

Rating: 
5

I will admit that I am very new at eating healthier and trying to make things in a more low carb fashion. I went according to the recipe after reading such rave reviews about them and was extremely disappointed as was the rest of my family who tried them. They are not very tasty at all. I am not sure what brownies the people who gave this rave reviews are used to eating because if this tasted good to them they must be eating some really gross stuff. Again--I am just being honest and letting everyone know that this is not going to be very tasty. I gave it a score of two rather than just flat zero because they were edible and they were kind of chocolate tasting--but that is all I can say good about these

Rating: 
1

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